Exclusive Mulberry Crisp Pastry
A homemade recipe for Exclusive Mulberry Crisp Pastry, combining low-gluten flour, dried mulberries and corn oil; baked until golden and flaky. Easy to follow with simple step-by-step instructions.
Instructions
- 1
Ingredients: low-gluten flour, dried mulberries (washed), corn oil, milk powder, eggs, caster sugar, aluminum-free baking powder, baking soda.
- 2
Pour the corn oil into a large bowl, crack in the eggs, and add the granulated sugar.
- 3
Mix evenly with a whisk.
- 4
Next, sift in the low-gluten flour, add milk powder, aluminum-free baking powder, and baking soda.
- 5
Mix in the dried mulberries.
- 6
Form a group.
- 7
Then, take some dried mulberry dough, roll it into balls, flatten them slightly, and place them on a baking tray lined with parchment paper.
- 8
Finally, preheat the oven to 175 degrees and bake for 22–25 minutes.
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Ingredients
Main Ingredients
- low-gluten flour160 g
- Dried mulberries40 g
- Milk powder30 g
- Egg1 piece
- Aluminum-free baking powder1 tsp
- Baking soda1/4 tbsp
Seasonings
- Corn oil60 g
- granulated sugar40 g