#aca烤明星大赛#red Yeast Pumpkin Seed Biscuits
1.
All materials are ready
2.
Soften the butter, add in powdered sugar, mix well with a spatula
3.
Use an electric whisk at medium and low speed to beat evenly, and it will be smooth; pour in the egg yolk and continue to beat evenly at medium and low speed
4.
Pour the fresh milk into the egg yolk paste three times, whipping smoothly at medium and low speeds,
5.
This is cream paste
6.
Sift low-gluten flour and red yeast rice into the cream paste
7.
After stirring evenly with a spatula, add pumpkin seeds
8.
Gently grasp and squeeze into a ball
9.
Knead into a cylinder with a diameter of 3.5 cm, wrap it in plastic wrap, and store in the refrigerator for about 3 hours until it solidifies and hardens before taking it out.
10.
Take out the hardened noodle sticks and remove the plastic wrap
11.
Use a sharp knife to cut into round slices about 1 cm thick and spread on a non-stick baking pan
12.
Put it into the middle layer of the preheated oven, increase the heat to 170 degrees, lower the heat to 140 degrees, bake for about 25 minutes, and then simmer for 10 minutes.
13.
After being out of the oven, gently remove the biscuits, place them on a drying rack to cool, and then put them in a jar for sealing
14.
Looks so festive
15.
Let's have a piece
Tips:
To soften the butter, just press it with your finger to have a pit;
Add egg yolk and milk to the butter and beat it into a smooth shape, without having to blow it up until it expands;
Pumpkin seed kernels are left over when eating pumpkins. Wash them and let them dry. Stir-fry for two minutes in the pan, they can be easily peeled
The kneaded noodles must be refrigerated or frozen and then cut into pieces to make it easier to shape;
The baking time and temperature are adjusted according to the size of the oven and the size of the biscuits.
