1. Prepare the materials first. Put the melon seeds in the oven in advance and bake at 140 degrees for 10 minutes. Soak the raisins and rum for 20 minutes.
2. Brush the low-gluten flour and baking powder into a basin, and then add butter that has softened at room temperature.
3. Rub the butter with your hands so that the butter and flour are completely combined. As shown in the figure.
4. Add sugar and salt to the milk, stir and melt, and then add them to the flour in batches.
5. Use overlapping techniques and dough.
6. Drain the raisins, then put the roasted melon seeds and the soaked raisins into the dough.
7. The raisins, melon seeds, and dough are evenly mixed again using the technique of overlapping.
8. Sprinkle some dry powder on the chopping board to prevent sticking, and put the dough on top.
9. Use a rolling pin to roll the dough into 1.5 to 2 cm thick noodles. Use a round tooth mold to cut out a round embryo. Knead the remaining dough again and roll it out. Continue to cut out the embryo until it is done. Cover with plastic wrap. Send for 10 minutes. Preheat the oven 180 degrees.
10. Put the conditioned embryos in the baking tray. It is recommended that the baking pan that comes with the oven be lined with greased paper, and the golden pan does not need to be lined.
11. The egg yolk is scattered, and a layer of egg yolk liquid is applied on the surface of the raw embryo with a brush, as shown in the figure.
12. Put the baking pan into the middle layer of the preheated oven, and bake at 180 degrees for about 20 minutes until the surface is colored.
Tips:1. Don't knead the dough too much, but use the technique of overlapping, so that the dough is small in strength and the taste is loose;
2. Different oven brands have different temperature differences, which can be adjusted appropriately according to the temperament of your own oven.
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