Pumpkin kernel tile

Pumpkin kernel tile

Introduction:

Production steps:

Step 1: 1. Put the protein and sugar into the container, and stir slowly with the manual egg beater. (stir until sugar melts completely)

Step 2: 2. Add salad oil and butter softened by water, and stir slowly with manual beater.

Step 3: 3. Add the sifted low gluten flour and mix evenly with a rubber scraper. (it can also be stirred by manual beater)

Step 4: 4. Add the raw pumpkin seeds and mix well with a rubber scraper.

Step 5: 5. Cover the batter with plastic film and let it stand for 10-15 minutes.

Step 6: 6. Take a proper amount of batter with a spoon and spoon it directly on a non stick baking plate.

Step 7: 7. Spread out the batter with the back of the spoon so that there is no overlap between each pumpkin seed.

Step 8: 8. Put it into the oven preheated 180 degrees in advance, and bake for about 15-20 minutes. (when baking for about 10 minutes, turn the front and back once. When baking, always observe the surface color of each pumpkin kernel tile. If it is golden, take it out in advance.)

Materials required:

Protein: 120g

White granulated sugar: 40g

Salad oil: 20g

Butter: 30g

Low gluten flour: 70g

Raw pumpkin seed: 180g

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet