Raisin Corn Crisps Cookies Depp Baking Lab

Overview

Raisin Corn Crisps uses a unique production process to peel the corn to remove the bitter, astringent, fishy and other flavors in the grains. It greatly retains the nutrients in the corn, coupled with the unique roasting process, it is crispy in the mouth and has a long aftertaste. Production time: 30 minutes, difficulty level 2 stars, number of people 4 people, suitable for people of all ages. Oven settings: Depp F1 oven 3D hot air mode 175 degrees, preheating 8 minutes, baking 18 minutes Ingredients: 160g butter, 100g caster sugar, 100g eggs, 2g vanilla extract, 220g low-gluten flour, 2g baking powder, 80g chopped walnuts, 100g raisins, appropriate amount of corn chips,

Tags

• baking
• little fresh
• good looks
• baking powder
• butter
• corn chips
• egg
• low gluten flour
• raisins
• vanilla extract
• chopped walnuts
• fine sugar

Ingredients

Steps

1. 1 Roast walnuts until fragrant, soak raisins in warm water for 10 minutes and set aside;

   

2. 2 Cut the butter into cubes and soften, add fine sugar, and stir until the color turns white and fluffy;

   

3. 3 Add egg liquid and vanilla extract and stir evenly;

   

4. 4 Sift in low-gluten flour and baking powder;

   

5. 5 Add walnut kernels, raisins, and some corn chips together, and stir until there is no dry powder;

   

6. 6 After the dough is refrigerated for 15 minutes, divide it into 20g pieces;

   

7. 7 Dip corn flakes onto the surface after rolling into a ball;

   

8. 8 Arrange it into a baking pan and flatten it,

   

9. 9 Put it in the oven and bake for 18 minutes