# Fourth Baking Contest and is Love Eating Festival# Qingde Crispy
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
I saw it a few years earlier, but there is no rolling pin that can print patterns. Although it can be baked into flat biscuits without the pattern, the characteristic of the biscuits is probably the texture, right? Shook his head and passed. . .
Seeing it again, there is still no rolling pin that can print patterns. However, I suddenly thought of the small coin storage and massage object that had been idle for a long time. Suddenly got an idea. That little pinned cylinder rolled over one by one, can't it also print texture on the dough sheet? Although the pattern is quite different. Give it a try.
It was only later discovered that there were not many peanuts. There are many oil polysaccharides. Gritting your teeth and feeding enough ingredients, this should be the sweetness and crispness of peach crisps on the street.
There is no low-gluten flour that is baked, and I am too lazy to bake it, so I simply replace the leftover cooked flour, and the insufficient part is directly used as low-gluten flour. I don’t understand why honey is added after flour is added. Will it be difficult to mix well? Later, some parts of the surface of the finished product had different shades of color. I guess, could it be that the honey was not mixed well?
Sweet, crisp and fragrant. . . . . "
Seeing it again, there is still no rolling pin that can print patterns. However, I suddenly thought of the small coin storage and massage object that had been idle for a long time. Suddenly got an idea. That little pinned cylinder rolled over one by one, can't it also print texture on the dough sheet? Although the pattern is quite different. Give it a try.
It was only later discovered that there were not many peanuts. There are many oil polysaccharides. Gritting your teeth and feeding enough ingredients, this should be the sweetness and crispness of peach crisps on the street.
There is no low-gluten flour that is baked, and I am too lazy to bake it, so I simply replace the leftover cooked flour, and the insufficient part is directly used as low-gluten flour. I don’t understand why honey is added after flour is added. Will it be difficult to mix well? Later, some parts of the surface of the finished product had different shades of color. I guess, could it be that the honey was not mixed well?
Sweet, crisp and fragrant. . . . . "
