Method of making corn pudding crisp

1.

Ingredients: 5g of butter, 45g of fine sugar, 2g of whole egg, 1g of low-gluten flour, 15g of corn chips, 5g of milk powder

2.

Soften the butter, add the fine sugar and beat evenly. Add the whole egg in several times and beat it into a uniform paste. Sift in the low-gluten flour, pour in the milk powder and mix slightly.

3.

Add the cornflakes and grab well. Put it on plastic wrap, push it into a rectangle, and roll it into a rectangle with a thickness of .8-1 cm and a width of 11 cm. Wrap it in plastic wrap, put it in the refrigerator until it's hard

4.

Take it out, cut it into 1cm wide strips, put it into a baking tray, put it in the oven, heat it in the middle layer at 18 degrees, and bake it at 16 degrees for about 15min, then continue to stew for 1min after the flameout, and then take it out.

5.

The finished map of corn pudding crisp.