Cornmeal Crisp
1.
Prepare ingredients
2.
Put eggs, sugar and corn oil together
3.
Stir until it blends and flows smoothly
4.
Corn flour, low-gluten flour, baking powder, coconut powder, mix well, sift and add
5.
Mix into dry flour-free dough
6.
Put the plastic wrap on the lid and refrigerate for 30 minutes
7.
After taking it out, round it, pad oil paper up and down
8.
Use a rolling pin to roll into a thin cake with a thickness of about 2~3mm. Prepare a 125g moon cake mold (preheat the oven, upper fire 170 / lower fire 140)
9.
Use a mold to press out the biscuits, spread oil paper on the baking tray, and place them in the baking tray, leaving a certain distance between each.
10.
Put it in the middle of the oven and bake for about 18 minutes
11.
Baked
12.
Let cool and serve
13.
Crispy and delicious
14.
Finished picture
15.
Finished picture
Tips:
1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. Put flour and liquid together and mix well, don't over mix.
3. If there is no moon cake mold, you can make it into your favorite shape, just use a fork to make a small hole.
4. Don't omit baking powder, use aluminum-free baking powder for health and safety. The dosage in the recipe is very small.
5. It can be sealed and stored for about 7 days if it is not finished.
