Sunflower seed cake

Sunflower seed cake

Introduction:

"Mr. Meng, the sunflower seed version of nut cake. Half of the roasted sunflower seed kernel is used to adapt Jun Zhi's sunflower seed crisp ball, and the other half is used to adapt Mr. Meng's nut crisp. Main ingredients: sunflower seeds, white sugar, different forms, different tastes. Which would be more popular? "

Production steps:

Step 1: Materials

Step 2: pour the sugar and sunflower seeds into the cooking machine

Step 3: beat into powder and set aside

Step 4: soften the butter and pour into a large bowl with coffee and sugar

Step 5: mix well with a rubber scraper

Step 6: beat well with egg beater

Step 7: add the eggs in batches and beat

Step 8: quickly beat into a uniform cream paste

Step 9: sift the low gluten powder and baking powder into a bowl

Step 10: add sunflower seed sugar powder

Step 11: mix well

Step 12: put it into the flower mounting bag with round mouth

Step 13: extrude the pattern in the baking pan

Step 14: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake for 15-20 minutes

Step 15: release

Materials required:

Sunflower seed: 50g

Fine granulated sugar: 25g

Butter: 25g

Powdered sugar: 5g

Instant coffee powder: 1 / 2 teaspoon

Whole egg: 25g

Low gluten powder: 30g

Baking powder: 1 / 8 TSP

Note: sunflower seeds need to be dried in advance, but do not need to be roasted. In order to facilitate the mixing of batter, it is necessary to turn it in an irregular direction to prevent gluten. Without a round flower mouth, you can also cut a small hole in the flower mounting bag directly.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet