Sunflower Seed Crisp
1.
Soften 70 grams of butter
2.
Add 40 grams of caster sugar and whip slightly
3.
I played it by sitting in hot water, so it became liquid
4.
Then pour in 15 grams of whole egg liquid
5.
Continue to beat until the butter and the whole egg are completely integrated. Butter does not need to be beaten too much
6.
Sift low-gluten flour into the butter molecules
7.
Knead the dough with your hands, don't knead too much.
8.
Put aluminum paper on the baking pan, put the dough on the baking pan, gently squeeze it with your hands, and press it into a square dough with a thickness of about 1cm. Put it in a preheated oven with a high and low heat of 170 degrees, middle level, and bake for 15-20 minutes, until slightly yellowed.
9.
Pour 20 grams of butter and 40 grams of caster sugar into the pot, heat it over a low heat to melt
10.
Add the whole egg liquid after the butter is not hot
11.
Add another 15 grams of low-gluten flour
12.
Stir with a spatula to make them evenly mixed, then add the cooked sunflower seeds and mix evenly
13.
Spread the sunflower seed filling on the baked dough and smooth it with a spatula.
14.
Put it in the oven again, and bake at 170 degrees for 15-20 minutes, until the surface is golden brown.
15.
After cooling, cut into 16 small cubes.
Tips:
Note: I have reduced the amount of sugar used in Mr. Junzhi’s recipe by 10 grams each. I think the sugar taste is almost the same. If the bottom of the baked cake is still relatively soft, or the sunflower seed filling is still relatively moist, it means that the baking time is not enough. Need to bake a little longer.
