Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread

Name: Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 90g Cheddar; 140g Low-gluten flour; 70g butter; 20g cream; 50g Powdered sugar; 100g Pumpkin seeds; 25g Caster sugar; Some cheese powder

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Spread your favorite pie dough in the baking tray, bake it until it is half cooked, and then spread the fillings of different colors, and bake it in the oven again until the fillings are crispy and colored, and the pie is fully cooked. Let it cool. Cut and shape at will, take food at will, convenient and fast. This kind of American Bar type biscuits is definitely a favorite for biscuit control with rich taste. No complicated tools and shapes are needed. Just make the bottom of the cake and the fillings you like according to your own preferences. After the second pass Baking makes the two blend perfectly, and the taste is even better. This pumpkin seed cheese shortbread completely meets the family's double requirements for cheese and nuts. The nutty crispness and the richness of cheddar cheese are fused together through the coking of cream and sugar, and the mouthful is crispy and sweet.

Ingredients

Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread

1. The butter is softened at room temperature. After adding sugar powder to beat, add the butter and whipped to blend evenly;

Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread recipe

2. Sieve, add low-flour, chop and mix evenly, then add shredded cheddar cheese;

3. Knead into a uniform dough;

4. Spread tin foil on the bottom of an 18cm square baking pan, put the dough into the bottom of the pan by pressing it with your hands, insert a small hole with a fork, put it in the oven and bake at 170 degrees for 20 minutes until the surface changes color and take it out;

5. Add the butter and cream to the milk pan at the same time, add in sugar and simmer until the butter melts;

6. After cooling slightly, sift and add low-gluten flour;

7. Stir evenly without particles;

8. Put the raw pumpkin seeds into the oven at 175°C for 10 minutes, then add them to the butter batter and stir evenly;

9. Put the fillings on the baked pie;

10. Spread on the surface of the cake base with a spatula;

11. Sprinkle a layer of cheese powder evenly;

12. Preheat the oven to 160 degrees, bake for 20 minutes until the surface changes color, turn it down to 150 degrees, and continue to bake for 15 minutes.

Tips:
Tips:
It is better to insert the small holes with a fork in advance to avoid bulging during the first step of baking;
Because it is a whole piece of baking, after the top is fully matured and coked, the bottom cake is still a little wet, so it is necessary to continue baking for a while at low heat to ensure that the cake is crispy;
When cutting, it is best to use a sharp knife after the whole cake is cooled down, otherwise it is easy to cut and the shape is not good.

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Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread

Ingredients

Double Enjoyment of Nut Cheese-pumpkin Seed Cheese Shortbread

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