Cornflake breakfast bar(yu mi pian zao can bang )

Cornflake breakfast bar

Introduction:

"One hundred dense and one sparse. I always like Mr. Meng's recipe, clear and detailed. From formula to procedure, it is very clear. However, this time, it was found that the fructose in the formula was lost in the steps. After reading all the words carefully, there is still no trace of fructose. Maybe it was a mistake in typesetting. Fortunately, there are similar biscuits to learn from. I don't know if fructose is corn syrup? According to Mr. Meng's description of fructose, I believe that at least it can be exchanged with corn syrup. The biscuit is very crisp, everything is easy to break, in any case, it can not be cut into thin strips. In principle, since it is called stick, at least it has to be a rectangle, just like teacher Meng. However, considering the convenience of eating, it was cut into a nearly equilateral square

Production steps:

Step 1: crust

Step 2: mix the low gluten powder and sugar powder evenly

Step 3: add softened butter and rub well

Step 4: add the peanuts and stir well

Step 5: add the milk and grasp well

Step 6: pour in the 8-inch round mold

Step 7: leveling and compaction

Step 8: put in the oven, middle layer, heat up and down 170 degrees, bake for 10 minutes,

Step 9: take out and reserve

Step 10: filling

Step 11: pour the butter, sugar and corn syrup together

Step 12: heat over low heat until butter melts

Step 13: plan in the orange peel

Step 14: add cornflakes and oatmeal, mix well

Step 15: add the whole egg and mix well

Step 16: pour on the crust

Step 17: flatten

Step 18: put in the oven, middle layer, heat 160 degrees, heat 180 degrees, bake for 15-20 minutes, then simmer for 10 minutes

Step 19: release

Step 20: demoulding and cutting

Materials required:

Low gluten powder: 80g

Powdered sugar: 15g

Peanuts: 20g

Butter: 30g

Milk: 1 teaspoon

Sugar: 15g

Corn syrup: 15g

Orange: 1

Cornflakes: 70g

Oatmeal: 10g

Whole egg: 15g

Note: do not press the stuffing on the surface of the crust too tightly, otherwise the taste will be too hard. When heating the sugar and butter, just wait for the butter to melt and turn off the fire. It is not necessary to wait for the sugar to melt completely.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yu Mi Pian Zao Can Bang