Melon Seed Crisp Ball
1.
Materials are ready
2.
Pour the melon seeds, milk, brown sugar, fine sugar, and egg liquid into the food processor, turn on the switch and stir, and soon found that the cup of the food processor is large, and the ingredients are too small, so it is difficult to break the melon seeds, don’t even mention it. It's muddy. So I dug it out and replaced it with a grinding cup. However, obviously this grinding cup is not good enough for your cooking machine. It is not made into a particularly delicate mud, but there are some fine particles. There is no trick, just make do with it. Right, dig out the puree of melon seeds, put it in a large bowl, sift in the flour and baking soda
3.
After mixing evenly, divide it into 10g balls, half the amount of Junzhi, that is 15 balls. I’m too lazy to use a brush like Junzhi, I just put the ball in the egg and roll it around, then put a layer of sugar in the sugar
4.
Put one by one into the baking tray, put it into the preheated 170 degree oven, and bake for about 25-30 minutes, and the surface will be golden. Now I know why I need to use a brush, probably because there is too much egg liquid, most of the balls have skirts, and there are cracks on the surface.
Tips:
Junzhi brushed the egg liquid, and I rolled it directly in the egg liquid, and the result was that the sugar was sticky a lot, and it had a skirt when baked. But it doesn't affect the taste. On the contrary, because the layer of egg liquid is thick, it cracks slightly after baking, giving it a feeling of open mouth.
