Seaweed pine crackers
By VicentaLakin
Most of the cookies are sugary, oily, sweet cookies with little salt. The salty crackers with pine and moss are really good for mouthy, faty relatives, and babies will love it, and they'll feed
Recipe Recommendations
- low-gluten flour 150 grams
- butter 75 grams
- shredded pork floss 10 grams
- whole egg liquid 50 grams
- Broken seaweed 10 grams
- powdered sugar 10 grams
- salt 3 grams
- baking powder 3 grams
- salty and fresh
- roast
- ten minutes
- simple
Steps for Seaweed pine crackers
1
Butter room's softening. It's softening with your fingers
2
Add sugar powder at once
3
Hit the butter a little bit, and the color becomes light. I did it manually
4
We'll add a small amount of egg fluid. We'll have to flatten each time
5
It's supposed to be light butter
6
Sift in low powder and powder, don't be lazy
7
Blend to dry powder
8
Add the meat loosely. Remember to keep the pine as thin as possible, otherwise it's not easy to cut
9
And then we'll add the thin seaweed
10
Combination noodles in the freezer for 30 minutes
11
On the tarp, the noodles are thin
12
It's a small model. You can cut or slice with a knife
13
Take off the extra skin, leave it on the oil sheet and move it straight into the grill
14
The oven preheats 175 degrees, 15 minutes mid-level. If the oven is cold, the family can adjust the temperature to the oven
15
The extra noodles and the skin
16
Birds, rabbits, will the babies like it
17
A bunch of birds got into the rabbit
18
Rabbit's out of the nest
19
Here's the last one