How to make corn pudding crisp?

1.

Ingredients: 50g butter, 45g fine sugar, 20g whole egg, low-gluten flour 100g corn flakes 15g milk powder.

2.

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

3.

Add cornflakes and grab well. Put it on plastic wrap, push it into a rectangle, and then roll it into a rectangle with a thickness of 0.8- 1 cm and a width of 1 1 cm. Wrap in plastic wrap and refrigerate until hard.

4.

Take it out, cut it into strips with the width of 1cm, put it in a baking tray, put it in an oven, and bake it for about 15 minutes at the fire of 180 degrees in the middle layer and 160 degrees, and continue to stew for 10 minutes after the flameout.

5.

Finished map of corn pudding crisp