chopped fruit and egg crisp

1

Add 50 grams of butter and 2 tablespoons of powdered sugar (no powdered sugar, I use granulated sugar, but there is no problem ~~) to the container, melt at room temperature and mix well.

2

I use medium-gluten flour and add 200 grams of flour. Mix the flour and add a spoonful of leavening agent (I made an estimate here, but it may not be accurate then ^-^.. About half a bowl), mix with sweetened butter and stir well. What's more, I went to the supermarket to buy baking powder, but it was only sold for this kind of thing called aluminum-free fried dough stick leavening agent. It was still very crisp when made with this.

3

Add an egg to 2 and continue to stir evenly. If the ingredients are thin, add flour to it, because the dough will be a little drier, hehe.

4

Next, add your favorite ingredients. Dried fruits, dried fruits, chocolate beans, or not added, are as you like ~~ The suggestion is to chop them up a little. I added chopped raisins.

5

Start "roasting"!! Heat the pan dry with high heat, so that it's similar to preheating the oven as everyone says. Hehe ~~ Then turn off the heat, scoop a tablespoon of the ingredients, make them into balls, place them in the pan, and press them down from the middle with your thumb. So I made one, then I made everything and put it neatly in the pan. No need to put oil in the pan. Fire again, cover the lid, and heat for a few seconds. (The fire must not last long, because it is just to increase the overall temperature in the pot. Try the lid with your hand slightly and feel it is a little hot, so quickly adjust it down!!) The small fire must be so small that the flame cannot touch the bottom of the pot ~ because it is good to keep the temperature in the pot from dropping.

6

Remove the lid every 10 minutes, because there will be a lot of moisture at first, remove the lid and let the water vapor escape. At the same time, check to see if the upper surface of the egg soulful has hardened. As long as it has hardened a little, you can turn the egg soulful over (If it hasn't hardened yet, turn it over quickly. The final egg soulful will be flat on both sides without flowers, which will not look good; if it turns over too late, the bottom surface may be a little dark in color), tidy it up and you can put the lid on again. Also, every time you put the lid on, turn the heat up again like in step 5, still to warm up, and then turn the heat down immediately! In the future, we will flip it over again and again according to the situation.

7

About 45 minutes later, I found that the egg souffle changed color, became hard and dried, and I could serve it out_!!>< Hiahia~~~~If you want to add jam and chocolate sauce, you can add it to the hole in the middle of the egg puff when it cools. If you don't add it, you can eat it directly when it cools~Hehe~It's crispy, fragrant and delicious.

1. The pot I am using is not flat-bottomed; a flat-bottomed one should work better. Because this type of round pot has a round lid, covering it leaves too much empty space inside, so the hot air rises to the top and cools down during baking. Also, if the pot you use is not flat-bottomed, since the temperature in the center is higher than at the edges, when you remove the lid to tidy up in step 6, remember to occasionally swap the positions of the egg crisps on the outside with those on the inside, so that every piece can heat as evenly as possible~~ 2. If you have an oven, hehe, then you don't need to go through all this trouble~~ After making the crisps in step 5, simply place them on a baking sheet, put them in a preheated oven, and bake them following the usual method for crispy pastries~~~~