Crispy Rolls

Mix the oat flakes with the 100 ml of water as finely as possible, the result is a rather tough pulp (alternatively you can also grind the oat flakes and then stir with the water).

Mix the oatmeal with sugar, salt, fat and a little water, the consistency should be tough but spreadable. Let it soak for about 20 minutes.

Preheat the oven to 200 °.

Place three small blobs of dough on the baking mat and spread them out as thinly as possible with the palette.

Place in the preheated oven directly on the baking rack (without the tray) and bake for about 7-8 minutes until the dough is lightly brown. Here you have to try a little, if the dough is baked too dark, the next step is very difficult.

Now it has to go very quickly (that's why there is no photo of this step: D): Take out the baking mat (attention, the parts now slide very easily !!) and immediately place the dough sheets on the metal tubes or spoon handles or around the blade of a knife wrap. Let the rolls cool down.

If the rolls are still too blonde, simply push the form back into the oven for a short time (of course, you can't use wooden spoons and plastic knives) and brown. If they are re-baked without a mold, they will be a bit flatter (see photos), so the best variant: use metal tubes ...

8th result: a very delicate crispy pleasure !!!

Tip 9: Since the metal baking molds are quite expensive, I used a misappropriated stainless steel towel rail, sawn to fit.