Cornflake breakfast bar
By VicentaLakin
Blank and thin. I've always liked Mr. Meng's recipe. It's clear. It's clear from formula to step. This time, however, the sugar in the formula was found and lost in the steps. All the words were scrutinized and no trace of fruit sugar was found. Maybe it's missing in the layout. It's good that there are similar cookies to this. I wonder if it's corn syrup? According to Mr. Meng's description of the sugar, I believe at least it's interchangeable with corn syrup. The crackers are so thin that everything is broken, no matter what. It's logical, if you call it a stick, at least it's a rectangle, like Mr. Meng did. However, given the convenience of food, it was cut into a square that was almost equal。
Recipe Recommendations
- low-gluten flour 80 grams
- powdered sugar 15 grams
- peanuts 20 grams
- butter 30 grams
- milk 1 teaspoon
- fine sugar 15 grams
- corn syrup 15 grams
- oranges one
- cornflakes 70 grams
- oatmeal 10 grams
- whole egg 15 grams
- sweetening
- baking
- several hours
- simple
Steps for Cornflake breakfast bar
1
Pie
2
Combining low-band powder with sugar powder
3
Add softened butter smoothing
4
Join the peanuts
5
Add milk, grab it
6
Down to 8 inches
7
Quiet
8
Put it in the oven, mid-level, 170 degrees up and down, 10 minutes baked
9
Take it out. Stand by
10
Plutonium
11
Butter, sugar, corn syrup
12
The fire heats up until the butter melts
13
Into oranges
14
Add cornflakes and oatmeals
15
Add all the eggs
16
On the cake skin
17
Ping
18
Put it in the oven, mid-level, 160 degrees up, 180 degrees down, 15-20 minutes up, 10 minutes down
19
Out
20
Strip, sliceCornflake breakfast bar Make Tips
The filling on the pastry crust should not be pressed down too hard, otherwise the texture will be too hard. When heating the sugar and butter, turn off the heat as soon as the butter melts; there is no need to wait for the sugar to completely melt.