Pumpkin kernel tiles
Ingredients: low-gluten flour
Recipe Recommendations
- protein 120 grams
- white granulated sugar 40 grams
- salad oil 20 grams
- butter 30 grams
- low-gluten flour 70 grams
- sweetening
- baking
- an hour
- simple
Steps for Pumpkin kernel tiles
1
1. Put the egg whites and sugar into a container and stir evenly with a manual egg beater. (Stir until the sugar is completely melted)
2
2. Add the salad oil and softened butter, and use a manual egg beater to mix slowly until smooth.
3
3. Add the sifted low-gluten flour and mix well with a rubber spatula. (You can also use a manual egg beater to stir)
4
4. Add raw pumpkin seeds and mix well with a rubber spatula.
5
5. Cover the mixed batter with plastic wrap and let stand for 10-15 minutes.
6
6. Use a spoon to remove the right amount of batter and spoon directly onto a non-stick baking sheet.
7
7. Spread out the batter with the back of a water-soaked spoon so that there is no overlap between each pumpkin seed.
8
8. Put it in an oven preheated at 180 degrees in advance (with a large fire on top of the heat, a small fire on top of the heat) and bake for about 15-20 minutes. (When baking for about 10 minutes, turn back and forth. When baking quickly, always observe the surface color of each piece of pumpkin kernel tile. If it is golden yellow, take it out in advance.)Pumpkin kernel tiles Make Tips
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