Oatmeal Crisps

Overview

I don’t want to just eat the remaining egg liquid. What can I do with it? In my impression, Teacher Meng's oatmeal crisps seemed to be made with whole egg liquid. When I turned it over, I saw that the ingredients were basically all available and the conversion was easy, so this was it. The amount is 3/10 of the original recipe, only one pan, seven slices, short and quick, ready in half an hour. I have always been thinking about Teacher Meng's biscuits, but I never expected that my wish came true by chance.

Tags

• baking
• afternoon tea
• butter
• cake flour
• large oatmeal
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the butter and caster sugar into the pot

   

3. 3 Heat directly over low heat until butter melts, turn off heat

   

4. 4 Cool down slightly, add the egg liquid, and stir evenly with a whisk in irregular directions

   

5. 5 Add oatmeal

   

6. 6 Sift in low-gluten flour

   

7. 7 Mix well

   

8. 8 Scoop an appropriate amount with a spoon and spread it out on baking paper into a round piece about 5 cm in diameter

   

9. 9 Put it in the oven, middle layer, raise the heat to 170 degrees, lower the heat to 150 degrees, and bake for about 15 minutes

   

10. 10 It comes out golden brown

    

11. 11 Remove after cooling