Microwave oven melon kernel biscuits
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Microwave oven melon kernel biscuits
1
Ingredients: 80 grams of flour, 40 grams of orange powder, 100 grams of starch, 100 grams of butter, 60 grams of sugar, 1 gram of salt, 2 cooked egg yolks, 25 grams of cooked pumpkin, 25 grams of milk, 25 grams of pumpkin kernels (if you have low flour at home, just follow the formula of 120 grams of low flour and 100 grams of starch, etc.).
2
Melt butter at room temperature, add sugar and salt and stir.
3
Sift the flour, orange powder, and starch into the butter being beaten, wear disposable gloves, stir the flour and butter up, down, left and right, until they are in the shape of a snowflake, avoiding circular motion and kneading.
4
Sift the egg yolks with a spoon into the flour and butter flour.
5
Sieve in pumpkin puree.
6
The sifted raw materials are very delicate.
7
Add milk.
8
Use a rubber spatula or wear disposable gloves to stir up and down to avoid making circles and tendons and blend into dough.
9
Put the dough into a fresh-keeping bag, press it into a cake shape, and place it in the refrigerator for 20 minutes (the dough needs to be refrigerated for 1 hour in the refrigerator).
10
Remove the refrigerated dough and arrange it into round strips.
11
Cut into quail egg sized doses.
12
Rub the small ingredients into small balls and organize them into raindrops shaped dough.
13
Press the pumpkin kernels in the middle of the raindrop dough to make a biscuit embryo.
14
Cover a microwave baking plate with a layer of tinfoil paper and place the biscuit blanks.
15
Place the baking sheet in the microwave and press the thin slices to grill for 10 minutes
16
Open the lid and turn over the biscuits and bake for 8 minutes.
17
The biscuits made after being baked are really crispy and delicious.