Hard cake with mixed fruits

Hard cake with mixed fruits

Introduction:

"It's a good choice for a healthy breakfast to add more Chinese healthy ingredients to the traditional Italian crisps. It's oil-free, sugar free and has a shelf life of up to three months."

Production steps:

Step 1: put almonds and walnuts into the baking pan, bake at 150 ℃ for 10 minutes, cool and set aside

Step 2: soak raisins and medlar in cold water for 10 minutes, then drain and set aside

Step 3: mix flour, almond powder, baking powder and salt in a bowl

Step 4: sift the whole egg with brown sugar

Step 5: beat evenly with egg beater until brown sugar dissolves

Step 6: add all the flour to the mixing bowl and turn with a scraper until the dough is formed

Step 7: add Lycium barbarum and raisin, mix well

Step 8: add the dried almonds and walnuts and knead them with both hands

Step 9: sprinkle a little high gluten flour on the table to prevent stickiness

Step 10: preheat the oven at 130 degrees, put in the baking tray and bake for 25 minutes

Step 11: cool the dough and put it into 1cm thick slice. Put it in the baking pan with the cut side up, bake it in 130 degrees for 10 minutes, then turn it over for 10 minutes

Step 12: complete

Materials required:

Whole almond: 15g

Walnut: 30g

Raisins: 50g

Wolfberry: 25g

Brown sugar: 100g

Whole egg: 2

Flour: 260g

Baking powder: 5g

Salt: 1 / 4 tsp

High gluten flour: a little

Note: after the first baking, be sure to cool down and slice again, otherwise the baked layout is easy to scatter. It's OK to bake only once, which is wetter than twice, and the taste is quite good, but it's not completely dried, and the shelf life is short

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet