Brown sugar corn crisp(hong tang yu mi su )

Brown sugar corn crisp

Introduction:

"Brown sugar retains almost all the ingredients in sugarcane juice. In addition to the function of sugar, it also contains vitamins and trace elements, and its nutrients are much higher than white granulated sugar. With the rich nutrition of corn, the coarse grains will be refined to the end. "

Production steps:

Step 1: soften the butter at room temperature and add brown sugar.

Step 2: disperse until the color becomes lighter and the volume becomes larger.

Step 3: add the whole egg liquid in several times.

Step 4: mix well with egg beater at low speed.

Step 5: add the sifted powder.

Step 6: press and mix evenly with a rubber scraper without dry flour.

Step 7: divide the dough into 13 portions, each about 20 grams, knead round by hand, slightly flatten, and arrange in the baking pan.

Step 8: preheat the oven at 175 ℃ for 15 minutes in the middle layer, change the upper layer and continue to bake for 5 minutes until the surface is colored. After baking, put it on the baking net to cool.

Step 9: fresh brown sugar corn crisp is out of the oven/~

Materials required:

Brown sugar: 50g

Butter: 50g

Whole egg liquid (room temperature): 30g

Low gluten flour: 60g

Corn flour: 60g

Baking soda: 1 tsp

Note: 1, the egg should be divided into several times, each time stir evenly, and then add the next time. 2. Brown sugar is easy to agglomerate and can be sifted before use.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Hong Tang Yu Mi Su