Buckwheat Crisps

Name: Buckwheat Crisps
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 50g Soba noodles; 50g Japonica rice flour or sticky rice flour; 120g milk; 25g corn starch; 40g White sugar; 20g Edible vegetable oil

by Eyebrow

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

This is the most snack I have made this year. At first, it was just to get rid of too much leftovers at home. It was made into crispy and loose chips. It was welcomed by my daughter. Then, my niece’s daughter came. , All the crisps belong to her.
I recently got a bag of Grinnore stone-ground soba noodles. I haven't made anything with this stuff. I didn't know what to do for a while, so I wondered, can it be made into a small snack similar to rice crisps? So I bought a bag of rice noodles to replace rice.
After the experiment, the buckwheat flour has no gluten, but it is sticky. The crispy flakes made are hard and crunchy, which is different from the looseness of the rice crispy flakes, but I think my husband should like this kind of taste.

Ingredients

50g Soba Noodles
50g Japonica Rice Flour Or Sticky Rice Flour
120g Milk
25g Corn Starch
40g White Sugar
20g Edible Vegetable Oil

Buckwheat Crisps

1. The main two powders.

2. All ingredients are well weighed.

3. Put milk, oil, and sugar in a larger container and beat them evenly until the sugar melts.

4. Add starch, japonica rice flour, and buckwheat flour in sequence and beat evenly, without dry powder, basically without lumps, and the thickness is as shown in the figure. Watch the video for mixing techniques.

5. Turn the temperature knob of the egg roll machine to 2/3 and preheat for about 2 minutes. I bought the bargain from the egg roll machine. The test logo on the above is not clear. The clockwise direction from left to right is from low temperature to high temperature, to the highest temperature at the big mouth croissant.

6. Scoop the batter onto the egg roll machine, make more batter for larger chips, place it in the center, and make one slice at a time; for small chips, make less batter, and make three to four slices at a time. I have 3 slices at a time, each slice is half a spoon of batter.

7. Put the batter on the lid, fasten the buckle, and bake for about 2 minutes. At first, there will be a lot of water vapor coming out, making a sizzling sound, and slowly the water vapor is reduced, the sound is also soft, and you can smell the fragrance, you can open the lid to check, if the color is not satisfied, close the lid and continue baking.

8. Bake until the surface turns slightly yellow, generally it is fine, it is soft when it comes out of the pan, and hardens in a few seconds. If it is cold and not hard, it means that the baking is not enough and can be reprocessed.

9. The crispy buckwheat crisps are ready, I can’t stop it!

10. Glennorr, high-altitude cereals are light and healthy

Tips:
1. Adjust the amount of sugar according to your own taste.
2. Milk can also be replaced with water, fruit juice, vegetable juice and other liquids.
3. Make a rice paste with rice and milk 1:1, add buckwheat flour (or other grains powder), starch, and stir into the third step.
4. If it is not easy to demold, the mold can be oiled.