Make a small snack with Northeast characteristics, fragrant, crispy, crispy, sweet and refreshing......

Make a Northeast specialty snack                                                 today                    

Characteristics of the finished product: fragrant, crispy, crispy, sweet and refreshing. I fell in love with it the first time I ate it, and when I learned it myself, I made it often, and it became a regular snack at home after dinner. Now pay attention to health, try to reduce oil and sugar, and add corn flour, although there is a feeling of coarse grain, but the taste is more crispy, which is incomparable with all wheat flour.

Northeast Furnace Fruit:

120 grams of cake flour, 80 grams of corn flour, 50 grams of eggs (peeled), 80 grams of corn oil, 40 grams of caster sugar, 1 gram of baking soda, 2 grams of aluminum-free baking powder, 15 grams of white sesame seeds (added), a little black sesame seeds (for decorative surface)

Here's how:

Crack the eggs into a bowl and stir well.

Add corn oil and caster sugar

Stir into an emulsified state of sugar and oil

Mix the powder evenly and sift it in (if you want to be lazy and save trouble, you can pour it directly)

Stir until there is no dry powder, no need to over-stir, be sure to use the method of stirring or chopping, and it will be crispy when baked.

Add the white sesame seeds

Use a spatula and form a ball

Put it in a plastic bag and roll it out into a square or rectangle (depending on personal preference), I used a medium size plastic bag.

Brush the surface with egg wash or milk (you can use excess egg wash to brush the large eggs, if you don't want to open another egg, you can use milk instead), sprinkle with sesame seeds.

Cut open the plastic bag and cut it into small pieces

Evenly placed into the baking tray, I this is a three-ability non-stick gold plate 28*28 just one plate. If it is a regular baking sheet, it should be lined with oiled paper.

Place the baking tray in a preheated 170 degree oven and bake on top and bottom for 15-20 minutes, depending on the temperature of the oven. If you are a novice in the kitchen, you can't grasp the temperature and time of your oven, my experience is that you would rather have a low temperature than a high one, a short time and not a long time, the temperature is low and not baked well, you can adjust it up and bake it again, if the temperature is high directly, the color is too dark or the outer paste is not good, only good at summarizing, can you successfully pass the run-in period with the oven.

Take a look, take a look, taste it, golden and crispy......