Watermelon Seed Orange Custard Bars

Name: Watermelon Seed Orange Custard Bars
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 60g butter; 1/4 root Vanilla pods; 30g Caster sugar; 100g Low-gluten flour; 10g egg; 20g milk powder; 50g Candied orange peel; 50g Watermelon seeds; 1 tsp Cooked white sesame

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Ms. Meng’s stick-shaped biscuit has been around for a long time. When there are no plans, just turn them out and perform them again. It doesn't matter if the materials are not complete, you can play the revised version. Almond slices and watermelon seeds are thin and wide. Moreover, the watermelon seeds themselves do not have too special taste. In the case where there are a lot of watermelon seeds and almond slices are not available, it is probably not a big problem to replace almond slices. In fact, there is still a problem. When many watermelon seeds are gathered together, their taste becomes obvious, but it doesn't matter, don't be a taste.

Ingredients

Watermelon Seed Orange Custard Bars

1. Pie crust: 60g butter, 30g caster sugar, 1/4 vanilla pod, 10g whole egg, 100g low-gluten flour, 20g milk powder

Filling: 25 grams of butter, 20 grams of caster sugar, 50 grams of candied orange peel, 50 grams of watermelon seeds, 1 teaspoon of cooked white sesame seeds, 10 grams of low-gluten flour, 10 grams of whole eggs

Watermelon Seed Orange Custard Bars recipe

2. Soften the butter, add fine sugar, and mix well with a rubber spatula. Scrape in the vanilla seeds, beat evenly with a whisk, add the whole egg, and beat quickly.

3. Sift in the low-gluten flour, pour in the milk powder, and grab it with your hands to form a uniform dough. Pour into an 18*18 cm square baking pan, spread the dough with your hands, compact it, put it in the oven, middle layer, fire 180 degrees, bake for about 10 minutes, take out.

4. Add sugar to the butter and cook on low heat until the butter melts, then turn off the heat. Add candied orange peel, watermelon seeds, white sesame seeds, and mix well with a spoon.

5. Add low-gluten flour, mix well, cool down slightly, then add whole egg and mix well. Pour the filling on the crust

6. Spread it out with a rubber spatula and flatten it. Put it in the oven, middle level, heat 170 degrees, lower heat 180 degrees, bake for about 25 minutes. Baked, demoulded, let cool and cut into 3*6 cm pieces

Tips:
The watermelon seeds do not need to be roasted beforehand.
When making the filling, the butter melts and the caster sugar has not melted and can be turned off.
If you don’t have a vanilla pod, you can use 1/4 teaspoon of vanilla powder instead.