花生酱口味
Alexa Johnston从1950s新西兰重开创新打罐机
- 15分钟做饭
- 发价48
打印
成分分量
花生酱口味
- 180克平面面粉
- 1/2茶匙盐
- 茶松辣椒
- 茶松烘粉
- 双杯压碎玉米片(1+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
- 55克黄油切割
- 杯子二叉花生酱
- 61/2表单牛奶
- 芝麻种子复用
方法论
花生酱口味
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一号预热烤箱180摄氏范式并排2盘加烤纸或淡黄油
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2面粉、盐、辣椒粉和烤粉注入食品处理器和脉冲并发添加压碎玉米片和脉冲
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3添加切黄油花生黄油和过程手制作时用指针把黄油花生酱涂进干料
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4添加足够牛奶制作固贴-不粘太紧
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5面粉板上半笔滚出约3毫米厚度双长3mm正方形黄铜棒购买模型商店保证面值偶数厚度
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6切成方形或三角形或一些适切面貌形状并置入备妥托盘重复余款可重滚面团一次而不使饼干硬化,
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7以牛奶刷树并喷洒几片芝麻种子,然后烤约15分钟直到cripsb和gene,冷却机架并储存在密封容器中
注解
尝试获取克什米尔辣椒中热红
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