1. Beat the eggs, weigh the ingredients separately, and set aside 6 non-stick shell molds.
2. Pour brown sugar, corn oil, and egg liquid into the basin.
3. Stir well to melt the brown sugar.
4. Pour the baking soda into the low-gluten flour, mix, and sift into the basin.
5. And into a smooth dough.
6. Divide the dough into 6 equal parts and round it.
7. Press the dough flat and put it into a 6-connected shell mold.
8. Lightly press the middle to spread the mold around, it will expand slightly during the baking process.
9. Preheat the oven in advance: the upper 185 degrees, the lower 180 degrees, put the middle layer and bake for 25 minutes.
10. It can be easily demoulded when it is out of the oven, and it will be very crispy after being allowed to cool.
11. Sweet but not greasy, this simple and easy dessert is super delicious.
12. Finished picture.
Tips:No. 6 shell molds are completely non-stick without oiling. The temperature of each oven is different, please adjust it appropriately. The amount of the recipe is exactly 6 shell crisps, and brown sugar can also be replaced with white sugar according to personal taste.
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