Honey melon seed sticks

Overview

This is actually the melon seed version of Teacher Meng’s honey walnut stick. I have been looking forward to Teacher Meng's stick biscuits for a long time, but I have never been able to make them because there is no 18X18 square mold. I've thought of many alternatives, but none seem to be ideal. I have always wanted to buy a square mold. However, spending time in the kitchen seems to be more fun than spending time on Taobao. With so much to do anyway, the cookie bars were put off indefinitely. Seeing so many piled nuts, the idea of bar cookies came back to me. I measured the mold again and again, and suddenly found that the area of the 8-inch round cake mold was equal to that of the square mold. My heart was suddenly greatly aroused. --It's nothing more than a circular cut with curved edges. The mold problem is solved, let’s make a honey walnut bar first. It doesn’t matter if there are walnuts in the wood, there are a lot of melon seeds. It seems good to imagine that walnuts are replaced by melon seeds. However, the amount of melon seeds was estimated to be a bit underestimated, missing by a few grams. I was too lazy to dig through the cellar for this, so I grabbed the white sesame seeds. Do not do other things while the oven is working. The color turned out to be darker, but fortunately the taste was normal and there was no burnt smell. Not bad, not bad.

Tags

• baking
• baking powder
• butter
• cake flour
• fresh cream
• honey
• melon seeds
• white sesame
• whole eggs
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients for the cake base

   

2. 2 Soften butter and add caster sugar

   

3. 3 Beat with a whisk

   

4. 4 Add egg liquid and beat evenly

   

5. 5 Mix low-gluten flour and baking powder and sift into butter paste

   

6. 6 Mix well

   

7. 7 Spread in the mold and compact

   

8. 8 Put in the oven, middle layer, heat up and down at 180 degrees, bake for 10 minutes

   

9. 9 Take out and set aside

   

10. 10 Ingredients for filling

    

11. 11 Fine sugar and honey

    

12. 12 Cook over low heat until boiling

    

13. 13 Slowly add the cream and mix well

    

14. 14 Slowly add milk, stir evenly, and continue to simmer for about 5 minutes

    

15. 15 Add butter and cook for 1 minute

    

16. 16 Remove from heat, add melon seeds and white sesame seeds, mix well

    

17. 17 Add eggs and mix well

    

18. 18 Cook until the soup dries up slightly

    

19. 19 Pour onto the crust

    

20. 20 flatten, compact

    

21. 21 Put in the oven, middle layer, heat 160 degrees, lower heat 180 degrees, bake for 15-20 minutes

    

22. 22 Color the surface and take out

    

23. 23 Demold

    

24. 24 Cut into pieces and eat