Oatmeal crisp(yan mai su pian )

Oatmeal crisp

Introduction:

"I don't want to eat the remaining egg liquid. What can I do with it? In my impression, Mr. Meng's oatmeal crisp seems to use whole egg liquid. When you turn it over, you can see that the materials are basically complete and the conversion is convenient. That's it. 3 / 10 of the original recipe, only bake one plate, seven pieces, short, flat and quick, and finish in half an hour. I've been thinking about Mr. Meng's biscuit. It's always out of time. I didn't expect that it happened by chance and fulfilled my wish. "

Production steps:

Step 1: Materials

Step 2: pour the butter and sugar into the pan

Step 3: heat the butter with low heat until it melts, then turn off

Step 4: lower the temperature slightly, add the egg liquid, and stir evenly in the irregular direction with the egg beater

Step 5: add oatmeal

Step 6: sift in the low gluten powder

Step 7: mix well

Step 8: scoop a proper amount with a spoon and spread it on the baking paper into a disc about 5cm in diameter

Step 9: put in the oven, middle layer, heat 170 degrees, heat 150 degrees, bake about 15 minutes

Step 10: come out in golden color

Step 11: remove after cooling

Materials required:

Sugar: 18g

Butter: 18g

Whole egg: 15g

Oatmeal: 18g

Low gluten powder: 3 G

Note: when melting butter, you can also use microwave heating. Melt the butter without waiting for the sugar to melt completely. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yan Mai Su Pian