Melon seeds and almond shortbread

Melon seeds and almond shortbread

Overview

That person eats all kinds of pastry foods, such as sesame cakes, peach cakes, steamed buns, crispy candies, etc. So whenever I bake cakes, breads, etc., he will say: Let’s make peach cakes. It’s simple, easy and delicious, and it doesn’t have to be kneaded, dropped, or beaten!

Tags

Ingredients

Steps

  1. Prepare relevant ingredients in advance

    Melon seeds and almond shortbread step 1

  2. Beat the eggs into the walnut oil

    Melon seeds and almond shortbread step 2

  3. Stir gently to combine, then add white sugar

    Melon seeds and almond shortbread step 3

  4. Mix well until there are no lumps

    Melon seeds and almond shortbread step 4

  5. Sift in cake flour, baking powder and baking soda

    Melon seeds and almond shortbread step 5

  6. Put on disposable gloves, pinch it a little, and put in the melon seeds

    Melon seeds and almond shortbread step 6

  7. Gently knead into a ball, cover with film and refrigerate for about 15 minutes

    Melon seeds and almond shortbread step 7

  8. Preheat the oven: 180 degrees for 10 minutes; take out the dough: press 20 grams per portion, roll into a small round, and place on a baking sheet

    Melon seeds and almond shortbread step 8

  9. Use the bottom of a spoon to gently flatten the dough into a natural split shape

    Melon seeds and almond shortbread step 9

  10. Brush the surface with whole egg wash

    Melon seeds and almond shortbread step 10

  11. Garnish with almond flakes

    Melon seeds and almond shortbread step 11

  12. Place in the middle rack of the preheated oven: 180 degrees for 12 to 15 minutes

    Melon seeds and almond shortbread step 12

  13. The surface is golden

    Melon seeds and almond shortbread step 13

  14. Take out the baking pan, let it cool, then store it in an airtight box

    Melon seeds and almond shortbread step 14