Butter and Watermelon Seed Kernel Crisp

Name: Butter and Watermelon Seed Kernel Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 155g Low-gluten flour; 30g egg; 90g butter; 100g Caster sugar; 1/4 teaspoon salt; 100g Watermelon seeds (roasted)

by Ma Lin

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Watermelon seeds contain fatty oil, protein, vitamin B2, pentosan, starch, crude fiber, α-amino-β-(pyrazolyl-N) propionic acid, urease, α-galactosidase, β- Galactosidase and sucrase. It also contains a saponin-like ingredient named Cucurbocitrin, which has the effect of lowering blood pressure and can relieve the symptoms of acute cystitis.
I have made sunflower seed kernel crisps before, and it tastes very crispy, and it feels crunchy and crispy. Although the method of this small biscuit is exactly the same, the flavor is slightly different. Because the watermelon seed kernels are flaky, they will not chew up like sunflower seeds when wrapped in butter and sugar, and the taste of melon seeds is strong. On the contrary, the watermelon seeds give people a kind of crispness when they eat, but they don't feel that they have eaten a lot of melon seeds. It is a kind of faint melon seed fragrance.

Ingredients

155g Low-gluten Flour
30g Egg
90g Butter
100g Caster Sugar
1/4 teaspoon Salt
100g Watermelon Seeds (roasted)

Butter and Watermelon Seed Kernel Crisp

1. Put the watermelon seeds in a preheated oven at 160 degrees, bake for about 8 minutes, until the roast is fragrant, take it out and cool for later use; first make the cake bottom dough and soften the butter in the cake bottom ingredients

Butter and Watermelon Seed Kernel Crisp recipe

2. Add in caster sugar and salt to beat slightly

3. Then pour in the egg liquid

4. Continue to beat until the butter is completely fused with the whole egg. The butter does not need to be beaten too fully. Sift low-gluten flour into the butter and gently knead it into a dough with your hands. Do not knead excessively, just knead it into a dough.

5. Put the dough on the baking tray and press it into a square dough with a thickness of about 1cm by hand. Put the shaped dough into a preheated oven with a high and low heat of 170 degrees, middle layer, and bake for 15-20 minutes, until slightly yellowed

6. When making the bottom of the scones, you can make watermelon seed fillings. Pour the butter and fine sugar in the watermelon seed filling ingredients into a small pot, heat on low heat until the butter is completely melted (the butter is just melted, no need to melt the sugar, or heat it in the microwave for 1 minute)

7. When it’s not hot, add the whole egg liquid and low-gluten flour

8. Stir them with a rubber spatula to make them evenly mixed

9. Pour the roasted watermelon seeds into the mixture

10. Continue to mix well and it will become a watermelon seed filling

11. Spread the watermelon seed filling on the baked pie bottom dough, smooth it with a spatula, put it in the oven again, and bake at 170 degrees for 15-20 minutes until the surface is golden brown. After cooling, cut into several small cubes.