Corn Flakes Breakfast Bars
Overview
A hundred dense and sparse. I have always preferred Teacher Meng’s recipes, which are clear and detailed. From the recipe to the steps, everything is very clear. However, this time, it was discovered that the fructose in the recipe was lost in the steps. After reading all the text carefully, I still found no trace of fructose. Maybe it was an oversight in the layout. Fortunately, there are still similar cookies to learn from. I wonder if fructose is corn syrup? Based on Teacher Meng's description of fructose, I believe that it is at least interchangeable with corn syrup. The biscuits are very crispy and easily broken. In any case, they cannot be cut into thin strips. Logically speaking, since it is called a stick, it must at least be rectangular, just like what Teacher Meng did. However, considering the convenience of eating, it was cut into an almost equilateral square.
Tags
Ingredients
Steps
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Pie crust
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Mix cake flour and powdered sugar evenly
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Add softened butter and knead well
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Add chopped peanuts and mix well
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Add milk and mix well
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Pour into 8-inch round mold
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Flatten and compact
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Put in the oven, middle layer, heat up and down at 170 degrees, bake for 10 minutes,
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Take out and set aside
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Fillings
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Pour butter, sugar, and corn syrup together
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Heat over low heat until butter melts
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Grate in the orange peel
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Add cornflakes and oatmeal and mix well
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Add whole eggs and mix well
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Pour onto the crust
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Split
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Place in the oven, middle layer, raise the heat to 160 degrees, lower the heat to 180 degrees, bake for 15-20 minutes, turn off the heat and continue to simmer for 10 minutes
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Out of the oven
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Unmold and cut into pieces
