Tricolor Quinoa and Peach Crisp
1.
Ingredients: eggs, cooked three-color quinoa, flour (plain flour), baking soda, baking powder, salt, corn oil, sugar.
2.
Weigh the corn oil and pour it into a basin.
3.
Add sugar and mix well.
4.
Sift the flour, baking soda and baking powder into a basin, and stir evenly with a spatula.
5.
Pour in the tricolor quinoa and mix well.
6.
After the eggs are broken, add them to the basin.
7.
And into dough.
8.
Divide the dough equally into small doughs of about 27 grams, knead and flatten them, and place them on a baking sheet. The surface of peach crisps can be brushed with or without egg liquid.
9.
The oven is preheated, the upper heat is 180 degrees, and the lower heat is 170 degrees. The preheating is completed, and the baking pan is placed on the penultimate level of the oven. Bake for 18 minutes, take out and let cool.
10.
The crispy, quinoa-like peach crisp is ready.
Tips:
The temperature of the oven should be set according to the characteristics of the oven. I use the ACA North American oven. The water absorption of flour is different. When adding egg liquid, it should be added in small amounts and multiple times, as long as the dough can form a dough; The amount of sugar can be added or subtracted according to your own taste. I don’t like the sweet ones, so I used 80 grams; I used the golden borderless baking pan from Xuechu, so the temperature is set to high for the upper heat and lower for the lower heat. a little.
