Watermelon Seed Orange Custard Bars

Name: Watermelon Seed Orange Custard Bars
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g butter; 30g Caster sugar; 1/4 root Vanilla pods; 10g Whole egg; 100g Low-gluten flour; 20g milk powder; 50g Candied orange peel; 50g Watermelon seeds; 2 tsp Cooked white sesame

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

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. Cake crust materials

Watermelon Seed Orange Custard Bars recipe

2. The butter is softened, add fine sugar, and mix well with a rubber spatula,

3. Scrape in the vanilla seeds and beat evenly with a whisk

4. Add whole egg

5. Beat quickly with a whisk

6. Sift in low-gluten flour

7. Add milk powder

8. Mix into a uniform dough

9. Pour into an 18X18 cm square baking pan lined with baking paper

10. Flatten and compact the dough with your hands

11. Put it in the oven, on the middle level, fire up and down at 180 degrees, bake for about 10 minutes, take out and set aside

12. Prepare the filling

13. Pour the butter and caster sugar into the pot, cook on low heat until the butter melts, turn off the heat

14. Add candied orange peel, watermelon seeds, white sesame seeds, and mix well with a spoon

15. Pour in low-gluten flour and mix well

16. Add the whole egg after cooling down slightly

17. Mix well

18. Pour the filling on the crust

19. Spread it out with a rubber spatula and flatten it

20. Put it in the oven, middle level, top the heat to 170 degrees, lower the heat to 180 degrees, and bake for about 20-25 minutes

21. Baked

22. Demoulding and letting cool

23. Cut into 3X6 cm pieces

Tips:
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.