Flaxseed Crisp

Name: Flaxseed Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Powdered sugar; 35g yolk; 20g corn starch; 50g Linseed oil residue powder; 20g Linseed foot oil

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This recipe is adapted from teacher Meng's fragrant almond cake. The last remaining linseed oil residue powder, looking between the steamed buns and the biscuits, finally decided to make biscuits, because by the way, the remaining foot oil after the clarification of the linseed oil can be solved. In the scorching sun, amidst the inconvenience caused by the inconvenience caused by the inconvenience caused by the inconvenience caused by the inconvenience caused by the massive baking task that is coming, suddenly became a little restless. Throw the dried fruit aside, decide everything to be simple, and make a flaxseed crisp with the original color and flavor. Some worries, will the linseed oil residue from which the oil has been squeezed form the crispy taste brought about by the oil? Although 20 grams of foot oil was added, maybe it was almost too late?

Ingredients

Flaxseed Crisp

1. Ingredients: 50 grams of linseed oil residue powder, 20 grams of linseed foot oil, 30 grams of powdered sugar, 35 grams of egg yolk, 20 grams of corn starch

2. Sift the powdered sugar, add flaxseed oil residue powder and corn starch, and mix well. Add egg yolk and flaxseed foot oil

3. Mix evenly, take 7g/piece, make into a small pie, put it in a baking tray, put it in the oven, middle layer, heat 160 degrees, lower heat 150 degrees, bake for about 25-30 minutes, turn off the heat and continue to simmer for 10 minutes