Making Raincoast Crisp Crackers: Using Milk
Raincoast Crisp Cracker I've seen and bought last time. This time, I made it by referring to the raw material name on the back of the original Raincoast Crisp. We could make rosemary pecan with the ingredients When I made it with the name of the ingredients, the taste was really similar. What I made was more delicious than what I bought.LOL This time, I lowered the temperature of the second baking and baked it for a long time, so I had to keep it refrigerated. If you bake it at a relatively high temperature for a short time like last time, it will last a long time even if it is stored at room temperature, while if you bake it at a low temperature for a long time, it will last a long time. Anyway, it was more delicious than the original Raincoast Crisp Rosemary pecan flavor! Let's make it
4 serving
Within 90 minutes
초록바람N
Ingredients
  • fermented species
    170g
  • Low-fat milk
    60g
  • Sugar
    15g
  • Salt
    2g
  • baking soda
    2g
  • sunflower seed
    10g
  • pumpkin seeds
    15g
  • pecan
    50g
  • raisin
    90g
  • Sesame
    10g
  • flax seed
    10g
  • Rosemary
    2g
Cooking Steps
STEP 1/12
First, dissolve the fermented species in milk and mix them well.
If you don't have fermented species, you can replace them with 85 grams of water or milk and 85 grams of flour. (For example, you can mix 145 grams of milk and 85 grams of flour.)
STEP 2/12
Put rosemary pecan-flavored ingredients, sea seeds, ho seeds, muscovado, baking soda, salt, pecan, sultana, roasted sesame seeds, flaxseed powder in a bowl, and finely chop raw rosemary together and mix well
STEP 3/12
I just use nuts and dried fruits without pretreatment
STEP 4/12
Add the prepared fermented species and milk mixture and mix well.
STEP 5/12
Finished dough..
STEP 6/12
Place the finished dough in a parchment pan,
STEP 7/12
I baked it for about 30 minutes in a preheated oven at 150 degrees Smeg standard.
STEP 8/12
Then separate it from the pan and let it cool completely at room temperature for 2 to 3 hours..
STEP 9/12
Wrap it tightly with wrap and freeze it in the freezer for about 3 hours. I took it out of the freezer the next day after baking.
STEP 10/12
Leave the dough out of the freezer for a while at room temperature and cut it into 3mm thick pieces when slightly melted.
STEP 11/12
Spread it out on the pan and pan it,
STEP 12/12
Bake for 45 minutes in a preheated oven at 100-110 degrees. After cooling the finished cracker, put it in an airtight container and eat it while refrigerating
Last Recipe @6959666 If you don't have fermented species, you can replace them with 85 grams of water or milk and 85 grams of flour.
chicken Recommended recipe
  • 1
    Making kkanpung chicken with leftover chicken
    4.88(8)
  • 2
    Making Chili Crunch Chicken, It's healthier because it's not fri
    4.90(31)
  • 3
    Goobne chicken style without failure to make soy sauce chicken!!
    5.00(6)
  • 4
    Cooking using leftover chicken! Making "Kkkanpung Chicken"
    4.95(19)
stir-fried Rice Cake Recommended recipe
  • 1
    Tteokbokki with soup made according to the TV recipe
    4.79(43)
  • 2
    This is the Rose of Korea! Soft and spicy red pepper paste cream
    4.90(31)
  • 3
    In 10 minutes! Soy sauce oil tteokbokki, woong tteok
    4.90(97)
  • 4
    It's so simple, but you're surprised because it's delicious. The
    4.91(1626)