Pumpkin seed biscuit

Pumpkin seed biscuit

Introduction:

Pumpkin seeds are rich in amino acids, zinc, unsaturated fatty acids, vitamins and carotene. Eating pumpkin seeds often can prevent the occurrence of kidney stones and promote the discharge of stones. More importantly, pumpkin seed has a health care effect on prostate. At the same time, it can kill human parasites. Pumpkin seeds also contain pantothenic acid, which can relieve angina pectoris and lower blood pressure. Rich in zinc, promote the growth and development of children. I bought an old pumpkin a few days ago. It's sweet and powdery. It's delicious. When the pumpkin is finished, there are full pumpkin seeds left. They are washed and microwave cooked for 2 minutes. Today, I made this pumpkin biscuit. It's very crispy and delicious. LG, who doesn't like sweet food, says it's delicious

Production steps:

Step 1: soften the butter at room temperature, sift the low flour, microwave the pumpkin seeds, peel and set aside

Step 2: butter, sugar and salt, mix well, do not need to beat, add egg liquid, mix well

Step 3: low powder pumpkin seeds, mix well

Step 4: plastic surgery

Step 5: freeze and shape the coating. Slice, place in baking pan, preheat oven 180 degrees, middle and upper layer

Step 6: bake for about 10 minutes, the surface is light golden, turn off the fire for a few minutes and take out again

Step 7: Cool

Step 8: crispy and delicious

Materials required:

Salt free cream (butter): 100g

Powdered sugar: 60g

Salt: 2G

Egg: 1

Ordinary flour: 120g

Corn starch: 60g

Pumpkin seed: 1 small dish

Note: the biscuits are cold and sealed. If they are damp, they can be put in the oven again. They are as crisp and delicious as before

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor