Cornmeal Stove Fruit

Name: Cornmeal Stove Fruit
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Fine cornmeal; 250g All-purpose flour; 182g Sunflower seed oil; 165g Sugar; 70g Egg liquid; 2g baking soda; 3g Lead-free baking powder; 40g sesame; Some Liquid egg yolk

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Luguo is a kind of northeastern dessert. The main ingredients are baking soda, eggs, and flour. Traditional flavor varieties, using traditional techniques, mixed with oil and sugar noodles, and covered with a layer of sesame. The appearance is golden yellow, small and even. The mouth is fragrant, crisp, crisp, sweet and refreshing. This is a four-square hard dessert with a crispy taste. Because it is baked in the oven, it has such a straightforward name. The first time I made it, it was really delicious. My parents-in-law and my father liked it very much. They said it was better than western butter biscuits. So I plan to continue making it next week. Taste the taste, there are elderly people at home, must make this biscuit, it is really crisp and fragrant, and if you like it:

Ingredients

Cornmeal Stove Fruit

1. 182 g of sunflower oil, 165 g of caster sugar, 70 g of egg liquid, and 2 g of baking soda are mixed and stirred until emulsified.

2. Mix 250g of cornmeal, 250g of all-purpose flour, and 3g of lead-free baking powder.

3. Stirred oil paste in the emulsified state of sugar and oil.

4. Sift the flour into the sugar paste.

5. Use a rubber spatula to mix evenly.

6. Add appropriate amount of sesame seeds and mix evenly.

7. Mix the whole grain dough.

8. Roll out into a sheet. (Don't be too thin, but have a certain thickness)

9. Use a knife to press the edges neatly and let it rest for 30 minutes. Use a sharp knife to cut into strips, 1.6cm wide and 3.5cm long.

10. Brush a layer of egg liquid evenly on the surface, sprinkle with sesame seeds, and then preheat the oven to 200 degrees. Put the cut fruit in the gold plate, leaving enough gaps between each fruit embryo to prevent the fruit from swelling and sticking during baking.