Melon Seed Cube Crisp
1.
Ingredients: 100 grams of low-gluten flour, 38 grams of eggs, 25 grams of corn oil, 35 grams of caster sugar, 40 grams of melon seeds, 2 grams of baking soda
2.
Pour the egg liquid, oil, and caster sugar into a large bowl,
3.
Stir until the sugar melts,
4.
Mix flour with baking soda, sift into egg liquid,
5.
Mix into a uniform dough.
6.
Pour on plastic wrap and roll out into a large piece about 4 mm thick.
7.
Brush egg liquid on the surface,
8.
Sprinkle with melon seeds,
9.
Roll it gently with a rolling pin to make the seeds sticky.
10.
Cut into small squares of 3-4 cm square,
11.
Find a good distance, put it on the baking tray,
12.
Put it in the oven, on the middle level, heat up and down at 170 degrees, and bake for about 15 minutes.
13.
The surface is yellow-brown, out of the oven,
14.
Place on a drying rack to cool.
Tips:
Don't knead excessively when mixing the dough to prevent the flour from becoming gluten and affecting the taste.
Seeds can be replaced with other nuts.
The size of the cut pieces can be adjusted as you like.
The baking time and firepower need to be adjusted according to the actual situation of the oven.