Seaweed twist

Overview

I made the oven version of small twists, with shredded seaweed wrapped inside. No need to fry, which reduces excessive intake of fat and is healthier~

Tags

• baking
• snacks
• butter
• egg
• low gluten flour
• seaweed
• white sugar

Ingredients

Steps

1. 1 Beat an egg.

   

2. 2 Add low-gluten flour.

   

3. 3 Weigh the white sugar.

   

4. 4 Add chopped seaweed.

   

5. 5 Add a little milk and the dough will form into a ball, don't knead it too much.

   

6. 6 Add room temperature softened butter.

   

7. 7 Knead until the butter is completely absorbed into the dough, and that's it.

   

8. 8 Roll the dough into long, uniform strips and cut into small portions of the same size.

   

9. 9 Roll the small amount into a long shape, fold it in half and put it away.

   

10. 10 Just grab the edge and roll it in one direction.

    

11. 11 Make all the little twists.

    

12. 12 Preheat the oven to 170 degrees for upper heat and 160 degrees for lower heat, about 15 minutes.

    

13. 13 After baking, simmer for a few minutes.

    

14. 14 Let the small twists cool completely.

    

15. 15 Crispy and crunchy~

    

16. 16 It’s time to eat~