Raincoast Crisp Making White House Crackers :: Apricot Walnuts,
In the meantime, I've often made crispy crackers with old fermented species. The rosemary pecan and fig macadamia flavors that I posted the recipe are also delicious, but the apricot walnut and coconut almond flavors that I will post today are also very addictive. In particular, the crispy and savory flavor of coconut almond flavor is my favorite flavor along with the rosemary pecan flavor. This is a version that uses old fermented species again, and all four recipes have their own individuality, so it will be delicious whether they are for gifts or snacks. However, since old fermented species are used, the toughness of the dough varies depending on the aging degree and temperature of the old fermented species. As I will explain again in the recipe, the toughness may vary depending on the condition of the fermented species. Then you need to adjust the baking time. It'll be good to keep that in mind. Crackers that are hot these days! Raincoast Crisp Cracker, White House Cracker! Let's make apricot walnut and coconut almond flavors
6 serving
Within 999 minutes
초록바람N
Ingredients
  • dry and dry
    100g
  • Walnut
    50g
  • pumpkin seeds
    15g
  • sunflower seed
    10g
  • Sugar
    15g
  • baking soda
    2g
  • Salt
    2g
  • Milk
    60g
  • fermented species
    160g
  • Coconut powder
    55g
  • an almond slice
    55g
  • oatmeal
    60g
  • a faraway party
    15g
  • Salt
    2g
  • baking soda
    2g
  • Milk
    60g
  • fermented species
    160g
  • cinnamon powder
    1/8ts
  • nutmeg
    1/16ts
  • Mustard
    1/16ts
Cooking Steps
STEP 1/13
First, I will make apricot walnut flavor. Put all the ingredients in the apricot walnut flavor in a bowl except for milk and old fermented species and mix them well. Thaw the dried in the freezer at room temperature and use it as a whole without cutting it, and use walnuts without cutting raw walnuts. Use raw pumpkin seeds and sunflower seeds that are not stir-fried
STEP 2/13
Add the coconut almond flavor to one bowl, except for milk and aged fermented species, and mix them all well. Almond slices are raw and roll oats are also used without baking. After using it, it's good to use rolled oat and quick oatmeal is good too. Add the spices to your liking. It's okay to skip it. If you put it in, it will have a richer taste
STEP 3/13
Place chilled milk and chilled fermented species in bowl and mix well with whisk
STEP 4/13
I also have rye bells, so I put them in. Depending on how old the fermented species is, the texture of the dough can change when it is completed. If it's an old or room-temperature fermenter, it's a little thinner.. If it's fermented paper that's just been fed, the dough is made thicker. If the dough is finished thinly, the baking time should be longer to cook well to the inside
STEP 5/13
Add the well-mixed fermented bell dough to each pre-mixed flavor and mix well with a spatula
STEP 6/13
I mixed 120g of milk and 320g of old fermented species at once and put them in half and half
STEP 7/13
Coconut almond-flavored dough is a bit thick. If you add oatmeal and coconut powder and follow the recipe, it's complete. But when it's baked, it tastes better crispy than other thin doughs. If it's too watery, you can add another tablespoon of flour. Panning a pan with foil on it
STEP 8/13
Bake for 30 to 35 minutes in a preheated oven at 150 degrees Smeg reference. If you poke the skewer and it's clean, it's done.
STEP 9/13
When it's done, separate it from the pan, cool it at room temperature for 2 to 3 hours, cover it with plastic wrap, and freeze it in the freezer for more than 3 hours
STEP 10/13
When it's frozen, cut it into 3mm thick pieces. If you use a bread knife or a saw blade, you can cut it more easily. I cut it the day after it was frozen You can defrost it at room temperature to the right extent and then cut it. If you defrost it too much, it's not easy to cut it because it's watery, and if you cut it without defrosting it, it's hard to cut it well, so be careful!
STEP 11/13
After panning one by one
STEP 12/13
After panning one by one
STEP 13/13
Bake in an oven preheated to 100-110 degrees for Smeg as if it were dried crispy for 40 to 45 minutes. The baking temperature and baking time may vary from oven to oven, so please refer to it and bake it at the right temperature and time for your oven. If you bake it too much, the dried fruit will become hard and lose its chewy taste. If you bake it too little, it will not be crispy and become soggy. If it's baked crispy, it's done when it's completely cooled down!
Please refer to the link for the rosemary pecan taste recipe. @6962523
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