Almond oatmeal crisp

Almond oatmeal crisp

Introduction:

Production steps:

Step 1: all raw materials: 100g oatmeal, 80g almond, 50g low gluten powder, proper amount of black sesame, 60g butter, 30g white granulated sugar, 20g brown sugar and 20g honey.

Step 2: roast the almonds and cut them on the chopping board.

Step 3: mix all the dry ingredients in a large bowl. (oatmeal, almond, black sesame, low gluten powder)

Step 4: mix well.

Step 5: put the butter into a bowl, melt it into liquid, and add sugar.

Step 6: add brown sugar.

Step 7: add 20g honey and stir until sugar melts.

Step 8: pour the evenly mixed butter mixture into the well mixed dry material.

Step 9: stir with a spoon to mix the ingredients evenly.

Step 10: pour the mixed ingredients into the tin foil covered baking tray and press it tightly with the back of a spoon.

Step 11: put into the preheated oven, 180 degrees up and down the fire for about 25 minutes

Step 12: the freshly baked oatmeal pastry is a little soft, cool and cut into pieces.

Materials required:

Oatmeal: 100g

Almonds: 80g

Black Sesame: right amount

Low gluten powder: 50g

Butter: 60g

White granulated sugar: 30g

Brown sugar: 20g

Honey: 20g

Note: the fresh oatmeal crisp is a little soft, and it will be more crisp after thoroughly cooling.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet