Hard cake with mixed fruits
Introduction:
"It's a good choice for a healthy breakfast to add more Chinese healthy ingredients to the traditional Italian crisps. It's oil-free, sugar free and has a shelf life of up to three months."
Production steps:
Step 1: put almonds and walnuts into the baking pan, bake at 150 ℃ for 10 minutes, cool and set aside
Step 2: soak raisins and medlar in cold water for 10 minutes, then drain and set aside
Step 3: mix flour, almond powder, baking powder and salt in a bowl
Step 4: sift the whole egg with brown sugar
Step 5: beat evenly with egg beater until brown sugar dissolves
Step 6: add all the flour to the mixing bowl and turn with a scraper until the dough is formed
Step 7: add Lycium barbarum and raisin, mix well
Step 8: add the dried almonds and walnuts and knead them with both hands
Step 9: sprinkle a little high gluten flour on the table to prevent stickiness
Step 10: preheat the oven at 130 degrees, put in the baking tray and bake for 25 minutes
Step 11: cool the dough and put it into 1cm thick slice. Put it in the baking pan with the cut side up, bake it in 130 degrees for 10 minutes, then turn it over for 10 minutes
Step 12: complete
Materials required:
Whole almond: 15g
Walnut: 30g
Raisins: 50g
Wolfberry: 25g
Brown sugar: 100g
Whole egg: 2
Flour: 260g
Baking powder: 5g
Salt: 1 / 4 tsp
High gluten flour: a little
Note: after the first baking, be sure to cool down and slice again, otherwise the baked layout is easy to scatter. It's OK to bake only once, which is wetter than twice, and the taste is quite good, but it's not completely dried, and the shelf life is short
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: sweet
Chinese PinYin : Za Guo Yi Shi Jian Bing
Hard cake with mixed fruits
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