1. Sugar, corn oil and egg soy, stir well until combined
2. Add whole egg liquid
3. Beat until the egg white is white
4. Add baking soda and baking powder to buckwheat flour and mix well
5. Pour into the egg mixture and stir a few times
6. Add cooked sesame seeds
7. Stir until there is no obvious dry powder
8. Squeezed into a group
9. Divide into 12 small doses of 22 grams. The well-divided doses are shiny and will not stick to the mold.
10. Use a 50g moon cake mold to press out the pattern
11. Put it in a non-stick baking pan, and preheat the oven in advance at 160 degrees.
12. Put the baking tray in the middle of the preheated oven, bake for 22 minutes, and then take it out.
13.
The baked buckwheat crispy is crispy and delicious, and can be sealed in sugar paper for several days after cooling.
"Glennor, high-altitude grains are light and healthy"
Tips:1. Use pure buckwheat flour to taste crispy.
2. Be sure to put baking powder and baking soda.
3. It is not recommended to increase or decrease materials, this formula will not stick to the mold.
