Sunflower Seed Crisp Balls
1.
Put all the sunflower seeds, milk, brown sugar, fine sugar, and eggs into the mixing cup of the food processor (if it is raw sunflower seeds, you need to bake them in the oven at 170°C for a few minutes until golden brown, and use them after they are cooled). The food processor beats the sunflower seed mixture into a fine slurry. Dig the beaten sunflower seed puree into a large bowl with a spoon. Low-gluten flour. Mix the baking soda and sift into a bowl
2.
Stir evenly with a rubber spatula to form a batter. Knead the batter into about 30 small balls with your hands. After brushing a layer of whole egg liquid on the surface of the ball, roll it in the coarse sugar to make the surface evenly covered with the coarse sugar. Place the balls on the baking tray, leaving a certain distance between each ball. Put the baking pan into the middle layer of the preheated 170℃ oven, bake for about 25 minutes, until the surface is golden brown and ready to go out of the oven
Tips:
1. When using a food processor to beat the sunflower seed mixture, it must be fine enough to make the finished product effect;
2. Brown sugar is used to increase the color and flavor of the crisp ball. If not, use fine sugar instead;
3. In addition to sunflower seeds, other nuts/dried fruits can also be used in the same way to make crisp balls of different flavors, such as peanuts, almonds, walnuts, hazelnuts, etc.;
4. Because the center of the crisp ball is relatively thick, it is difficult to bake the inside, so use a relatively low 170 ℃ when baking, bake for about 25 minutes. If the puff pastry is still soft after cooling, it means that the heat is not enough. You can return to the oven and bake it for a while.
