Crispy bar with ice sand(bing sha su tiao )

Crispy bar with ice sand

Introduction:

"Goodbye, lasagna. The last bit of Melaleuca pastry, put sugar on it, and get rid of it. If there is coarse granulated sugar, maybe it's more like ice crystal gravel? But there's only granulated sugar. However, I always don't like big size. This small-scale crispy bar, lined with fine granulated sugar, may be more suitable? There are also some worries. If it is roasted, there will be no ice or gravel. Fortunately, in the end, we can still see some ice sand. The last bit of pastry on the side, just disappeared. Goodbye, lasagna. In the future, it may be hard to see you again. "

Production steps:

Step 1: Materials

Step 2: unfold the pastry dough

Step 3: cut a section about 10 cm long

Step 4: Brush egg liquid on the surface

Step 5: Sprinkle sugar evenly

Step 6: turn over and brush the egg

Step 7: Sprinkle with sugar

Step 8: press slightly with a rolling pin

Step 9: cut into strips about 1cm wide

Step 10: twist into a twist

Step 11: put in the baking tray

Step 12: put into the oven, middle layer, 180 degrees up and down, bake about 15 minutes

Step 13: the surface is golden, and it's out of the oven

Materials required:

Melaleuca pastry: 1 piece

Egg liquid: right amount

White granulated sugar: right amount

Note: the size of pastry can be adjusted according to your preference and the size of pastry dough. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Bing Sha Su Tiao