Milk and rice crackers
By VicentaLakin
There are cookies added to the rice powder, the main point being that they don't eat hard, like they're eating flour。
Recipe Recommendations
- low-rib surface 5 tablespoons
- rice noodle 2 tablespoons
- milk powder 1 tablespoon
- vanilla powder 2 tsp
- fresh milk 1 tablespoon
- black rice oil 2 tablespoons
- fine sugar 1.5 tablespoons
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Milk and rice crackers
1
Prepare steel basins, and put all powder materials in and mix them with razors。2
Pour fresh milk, guacamole oil and slash it with a razor。3
Put the pasta in a plastic bag or wrap it with a membrane。4
Put the dough on the platinum pad and cover it with a skin of 0.25 to 0.3 centimetres thick。5
Put pressure on the flowers quickly. The noodle pole is too thick and tastes bad, and it's a little bigger when it's baked, so don't be thick at first. It is also best to have the same thickness for each cookie so that the colour is even when it is baked。6
Do not over-mix the noodles, which can be reinforced with a cutter and a gel pad, so that they can be moved to the grill。7
Crushed cookies are placed on the grill (cracker paper or grill)。8
Today it's made with toothpicks。9
The oven is preheated 170 degrees and 5 minutes, and is baked in the oven for 9-10 minutes。10
The dish is to be removed from the inside and outside for five minutes (the inside side is easier to roast and the exchange position is more evenly coloured). The change would be about a minute wasted, which would not require additional time。11
When the beep is over, it will be suffocated for a while before it is removed, followed by a sheet of paper towels inhaled, which will be kept in a cold seal。