藜麦饭焦饼Quinoa scorched Rice Cake

  • Prep Time
    10 Mins
  • Cook Time
    5 Hour
  • Type
  • View
    127

Ingredients

材料

Ingredients A

    Directions

    没吃完的藜麦饭,通常都会用来做点小零嘴。原来加了海苔豆松的饭焦饼最好吃,虽说是饭焦饼,但却一点也不油焦,经过高温烘烤的,只有香酥爽脆。

    Step 1

    将所有的材料,混合拌均匀,备用。Mixes all ingredients well.

    Step 2

    将混合米饭放入zip袋内,用手掌稍微压均匀。Put mixtures into zip bag and press with palm evenly.

    Step 3

    用杆面棍杆至均匀厚度,放进雪柜内,冷藏4个小时或过夜。Use pin roll press rice mixture into even thickness; and then keep in fridge for 4 hours or overnight.

    Step 4

    取出冷藏米饭,切割成小片,备用。Cut chilled rice mixture into small pieces.

    Step 5

    放入气炸锅(或烤箱),以200°C高温,翻转2面各炸15分钟至酥脆,即可取出,待凉后享用。Deep fry in air fryer at 200°C for 15 minutes on each side; Serve after cooling down.

    你可能也爱看