Watermelon Seed Lomias Cake

Name: Watermelon Seed Lomias Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 38g butter; 28g Egg white; 50g Powdered sugar; 75g Low-gluten flour; 30g Caster sugar; 10g Corn syrup; 15g Watermelon seeds

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Teacher Meng’s Lomi Asian cake is named after the flower mouth because it uses the Luomi flower mouth? In order to solve the watermelon seeds that resemble almond slices, I decided to make this Romiya flower mouth that I wanted to go for a long time. Without the Luomi flower mouth, the biscuit gun seems to have a flower piece that can squeeze out the same flower shape as the Luomi flower mouth. Holding the biscuit gun and pondering for a moment, I always feel that using this thing is a bit troublesome, and, with such a bit of batter, is it a bit of a sledgehammer? After struggling, I decided to use a biscuit gun. To be honest, I haven't used it yet.
At the beginning, it seemed pretty good, but it was a bit rough, and Xu was not familiar with the relationship. However, later, the batter was unwilling to leave the biscuit gun, and could only be pulled off in an unshaped manner. I don't know if this cookie gun can't handle the softer batter? The dough shown in the picture on the manual seems to be hard. What about the remaining batter? Fortunately, Ms. Meng has an alternative approach. Disassemble the biscuit gun, dig out the batter, put it into the piping bag and squeeze out a circle. Finally squeezed the batter.
After baking, the frowning biscuits squeezed out by the biscuit gun unexpectedly became full and full, and they seemed to be passable. . .

Ingredients

Watermelon Seed Lomias Cake

1. Biscuits: 38 grams of butter, 50 grams of powdered sugar, 28 grams of protein, 75 grams of low-gluten flour

Filling: 30 grams of caster sugar, 10 grams of corn syrup, 10 grams of butter, 15 grams of watermelon seeds

2. Make the biscuit batter: soften the butter, add powdered sugar, mix well with a rubber spatula, and then beat evenly with a whisk. Add egg whites in portions and beat into a creamy paste. Sift in the low-gluten flour and mix well with a rubber spatula.

3. To make the filling: Pour corn syrup and caster sugar into a pot, heat on low heat until the sugar melts and boils. Add butter and melon seeds separately and mix well. Continue to cook until the soup is dry and turn off the heat.

4. Put the dough into the biscuit gun, load the flower pieces, and tighten. Buckle the biscuit gun on the tarp and squeeze out the pattern. Fill in the stuffing, put it in the oven, middle layer, heat up to 180 degrees, lower the heat to 160 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for about 10 minutes, the surface is golden brown, and it is out of the oven.

Tips:
Watermelon seeds do not need to be baked in advance.
The boiled filling is in a non-flowing state. If it solidifies during use, it can be softened by heating it on a low heat.
There is no Luomiya flower mouth or biscuit gun, you can also use a normal flower mouth to squeeze out the hollow circle