Crispy and Delicious-melon Seed Pancakes

Name: Crispy and Delicious-melon Seed Pancakes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g protein; 40g Powdered sugar; 40g Corn oil; 40g Low-gluten flour; Some Melon seeds; 1/16 salt

by Xiaoyingzi Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

We made the egg yolk and the egg white left over from the biscuits can also be used to make delicious snacks. Today, I will teach you how to make a very simple biscuit without the egg whites. Only egg whites are used. This is a solution to the remaining The fastest, most effective and best way to eat egg whites. When I first started to learn to bake, I learned it from Teacher Yuanzhuzhu’s book, but at that time, the level was limited and it was thicker, not too crispy and tasteless. This time If you make it again, it's delicious enough, and you can't stop it at all!

Ingredients

Crispy and Delicious-melon Seed Pancakes

1. Protein 40g icing sugar 40 g corn oil 40 g low-gluten flour 40 g salt 1/16

Crispy and Delicious-melon Seed Pancakes recipe

2. Oil with powdered sugar and salt

3. Stir until the powdered sugar melts

4. Add egg whites and stir well

5. Fully break up the egg whites

6. Add sifted low powder

7. Whisk with a manual whisk until a viscous paste

8. Put the mixed protein paste into the piping bag to facilitate subsequent operations

9. Spread a glass fiber tarp on the baking pan, and squeeze a medium-sized protein paste on the tarp

10. Use a small spoon to thin the meringue in a circle, the thinner the better, the crisper the finished product

11. The melon seeds are roasted in advance and sprinkled on the egg white pancakes

12. Preheat the oven in advance to 170 degrees and the upper and lower fire for 10-12 minutes. The golden crepes around the pancakes will come out immediately.

13. After being out of the oven, let it cool naturally and you can receive it in a sealed container and eat slowly. Take care to prevent moisture

Tips:
Xiaoyingzi's words:
1. There is no need to beat the egg whites here. After adding the powdered sugar, just gently stir until the sugar melts.
2. This biscuit is easy to stick to the bottom, so be sure to use the oil cloth with the best anti-sticking effect, not tin foil or oil paper.
3. The change is very fast in the last few minutes, and it takes almost a blink of an eye to color, so you must pay attention to it.