Seaweed cedar pine crackers
By VicentaLakin
I think we all know the benefits of groceries and good health. When I was at home during the summer, my mom used to make all kinds of groceries at home, all-wheat, sorghum, bitter noodles, wheat embryos, and all kinds of groceries. But I've never thought about making cookies with groceries, a suggestion that my mother mentioned, that, although the last taste was different from the low-weather flour, it's precisely this solid, resilient cookie that makes the groceries, and this time I'm making them with sorghum, and we can all use them and share them with each other
Recipe Recommendations
- sorghum noodles 250 grams
- eggs of 2
- corn oil 90 grams
- white granulated sugar 40 grams
- salt 5 grams
- seaweed 6 grams
- meat floss 50 grams
- baking powder
- salty and fresh
- roast
- half an hour
- simple
Steps for Seaweed cedar pine crackers
1
Prepare meat pine。
2
Crush the meat pine for backup。
3
Prepare the moss. I use sushi moss。
4
Cut the moss with scissors。
5
Prepare the sorghum. This time I don't use pure sorghum. It's mixed with white。
6
The sorghum is mixed with powder。
7
The gravitation of seaweed and pine into flour is evenly mixed。
8
Prepare a clean, oil-free basin, pour two eggs into the basin and evenly beat them。
9
Add corn oil, evenly mix。
10
Add white sugar and mix it evenly。
11
Put mixed flour in the basin。
12
Smash it evenly with a rubber razor and rub it in the face
13
Just flatten the face in the same size and put it on a grill with oilpaper。
14
The oven is preheated at 180 degrees, with 170 degrees of upper and lower fire and 20 minutes of mid-level. It'll be better after the cooling。