Fragrant flaxseed crisp(xiang nong ya ma zi su )

Fragrant flaxseed crisp

Introduction:

"This recipe is adapted from teacher Meng's fragrant almond crisp. The last bit of flaxseed oil residue powder, looking between steamed bread and biscuits, finally decided to make biscuits, because by the way, it can also solve the problem of flaxseed oil after clarification. In the scorching sun, in the speculation of the coming massive baking task, in the inconvenience caused by the lack of water, suddenly some restlessness. Throw the dried fruit aside, and decide to simplify everything, just make a plain flaxseed crisp. Some worry that the flaxseed oil residue which has been pressed out of oil will form a crispy taste due to the oil? Although added the foot oil of 20 grams, still almost probably

Production steps:

Step 1: Materials

Step 2: sift the powdered sugar

Step 3: add linseed oil residue powder and corn starch

Step 4: mix well

Step 5: add egg yolk and linseed oil

Step 6: mix well

Step 7: take 7g / piece, make it into a small cake and put it on the baking plate

Step 8: put it in the oven, middle layer, heat 160 ℃, heat 150 ℃, bake for 25-30 minutes, then simmer for 10 minutes

Step 9: release

Materials required:

Flaxseed oil residue powder: 50g

Powdered sugar: 30g

Linseed oil: 20g

Egg yolk: 35g

Corn starch: 20g

Note: flaxseed can be replaced by other nuts. Linseed oil can be replaced by other vegetable oils or melted butter.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Nong Ya Ma Zi Su