Seaweed Baked Rice Crackers

Seaweed Baked Rice Crackers

1. The leftover rice needs to be steamed and heated

2. Use the chef's k-paddle for whipping. If you don’t have it, just use a rolling pin. The whipping in circular mode is a bit more tiring.

3. When it was almost like this, I played in second gear for 10 minutes.

4. Use a silicone spatula to help transfer to greased paper for finishing.

5. Put a piece of oiled paper on it and use a rolling pin to help it out. It is recommended to be 0.5cm

6. Put it in the freezer for more than two hours,

7. If you like the dark color, you can add soy sauce to the recipe, or you can use your favorite sauce to make it into a liquid. Brush the sauce on the frozen rice cracker with a brush. The frozen rice cracker is easy to remove the greased paper. Both sides are removed, but the greased paper at the bottom should not be removed.

8. Put in the oven, turn on the hot air, and heat up and down at 160°C for 60 minutes. The friends with the internal hot air function need to change the position every ten minutes to make it evenly baked.

9. After half an hour in the oven, turn it over and brush the seasoning, and sprinkle with chopped sea moss. You can also sprinkle with sesame seeds or chili noodles, as you like. After baking, the rice crackers are not soft when touched by hand, and they can be taken out of the oven and cut into pieces for easy consumption.

Tips:

If it is deep-fried, after freezing and firming, brush with sauce and freeze again. Repeat twice, then brush the sauce again and sprinkle with seaweed. Quickly cut into small pieces with a sharp kitchen knife and coat with starch (corn starch or tapioca flour is fine, and fried flour is fine) When the oil is 70% to 80% hot, start frying, and the golden color can be fished out and re-fried