Oatmeal Melon Seed Kernel Crisp
1.
Pour the melon seeds and oatmeal into the frying basket of the air fryer, bake at 160°C for 5 minutes and then stir again. Try to change the noodles and continue to bake for about 3 minutes. Bake and cool for later use;
2.
Add the salt and marshmallows in the ingredients of the noodles to the softened butter and beat evenly;
3.
Pour in the whole egg liquid and continue to beat until the egg liquid and butter are completely fused;
4.
Sift in low-gluten flour;
5.
Put on disposable gloves and gently knead into a ball;
6.
Place the dough in a baking pan covered with tin foil and shape it into a square with the help of a scraper, with a thickness of about 1 cm;
7.
Put it into the preheated oven, bake the middle layer at 165 degrees for about 20 minutes, and the surface will turn yellow. Take it out and set aside;
8.
Mix the egg liquid and low-gluten flour in the filling evenly and set aside;
9.
Heat insulation and softening of butter;
10.
Add marshmallows in heat insulation and stir evenly into a paste, turn off the heat and cool to room temperature;
11.
Add the mixture in step 8 and mix well;
12.
Pour in the toasted oatmeal and melon seed mixture and mix well;
13.
Spread it on the dough, put it in the preheated oven and continue to bake at 165°C in the middle layer for about 20 minutes, until the surface is golden brown. After cooling completely, cut into pieces and serve.
Tips:
1. Don't overdo it when kneading the dough, otherwise it will affect the taste;
2. The temperature of each oven is different, so the temperature and time here are for reference only.
