Melon Seed Cube Crisp

Name: Melon Seed Cube Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 25g Corn oil; 38g egg; 35g Caster sugar; 40g Melon seeds; 2g baking soda

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Looking for snacks that can solve the problem of melon seeds.
The biscuits with melon seeds seem to be good. Seeing two prescriptions, each has its own merits. One is the preference for low oil and low sugar, and the other is the preferred method. Simply combine them. Graft the oily recipe to a low-oil and low-sugar recipe. However, the low-sugar sugar seems to be a little too low. If you only eat it by yourself, you won't mind at all. But if you want others to accept it, you really should add some sugar.
The dough is a little soft, so move it into the baking tray carefully. I don't like it too big, 3-4 cm square is enough. The expansion force of the dough was beyond expectation. At first, I thought that the dough was rolled a little thinly, and the noodles were big, and a plate was filled. After bulging, the thickness of the finished product is just right. The original worry is completely redundant, but the width of the square appears to be smaller. If the size is increased by 1-2 cm, it looks more attractive. However, that kind of biscuit seems to be a bit too big, one is too little, and two is too much. If you care about this, you can't get the other, you can only give up the other. . .

Ingredients

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.