Zhixiang Thousand Layer Crispy Strip
By JoanyHaley
Today's thousand-layer crispy strips are another delicious snack made with flying cakes. I can't stop chewing this thing once I eat it. It's fragrant and crispy. It's burnt and crispy when I bite it down. It'll dry out quickly if I don't pay attention. Watch out for MM who want to control their weight! Don't eat too much!
Recipe Recommendations
- Flying cake skin two
- dry starch a little
- eggs one
- white granulated sugar appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Zhixiang Thousand Layer Crispy Strip
1
Remove the pie crust from the refrigerator.
2
While the crust is still hard, apply dry starch on both sides of the crust.
3
Leave it for a while and wait for the crust to thaw and soften. Use a rolling pin to roll out the crust and roll it into a square about the size of the pad paper.
4
Beat the eggs, use a brush to evenly brush the egg liquid on the surface of the flying cake skin, only brush one side, not both sides
5
Sprinkle Kraft cheese powder evenly on the egg mixture.
6
Sprinkle with a layer of white granulated sugar evenly, coarse granulated sugar and fine granulated sugar, but do not use powdered sugar.
7
Use a knife to divide the cake crust into evenly equal parts of slender strips. Divide a cake crust into about 12 strips.
8
Stack each two crust together, hold one end, roll it into a spiral shape, and place it in a baking sheet with paper; preheat the oven to 190-200 degrees, the middle layer, heat it up and down, 15-20 minutes, turn off the heat, and bake it at residual heat for another 10 minutes to make it crispy.