Mouth-flavored melon seed cake

Overview

Every bite is extremely crispy and filled with the flavor of melon seeds. It is a long-lasting product that I sell. I adjusted the recipe down to make it more family-friendly.

Tags

• baking
• ammonium bicarbonate
• cake flour
• high gluten flour
• liquid ghee
• melon seeds
• milk powder
• salad oil
• sodium bicarbonate
• white sugar
• salt
• water
• yellow pigment

Ingredients

Steps

1. 1 Use an electronic scale to weigh the sugar, water, salad oil, and liquid ghee one by one into the egg beater. Salad oil is soybean oil, corn oil, etc. Want first-grade, no smell. This way it won’t overwhelm the original melon seeds and milk aroma. Liquid ghee is specially used for making cakes. It has a unique fragrance.

   

2. 2 Install the whisk and stir at medium speed until the sugar is completely dissolved. If you don’t have a whisk, use a large spoon to stir the sugar until it dissolves. After the sugar is dissolved, add sodium bicarbonate and ammonium bicarbonate and stir to dissolve. This should be weighed accurately and don’t add too much, it is a food additive. Generally, most biscuits in supermarkets will contain state-approved safe food additives.

   

3. 3 Then weigh in low-gluten flour, high-gluten flour, salt, and milk powder, and sift through a mesh sieve.

   

4. 4 Pour into the eggbeater and mix evenly at medium speed.

   

5. 5 Stir until there are no flour particles. When there is no flour at all, add a few drops of yellow coloring. This is for better appearance and has no other effect. You don’t need to add it if you make it at home. Then stir evenly

   

6. 6 Remove the egg beater and put it into a piping bag

   

7. 7 Extrude into a blank with a diameter of 2 cm and a thickness of 0.5 cm. I like to make them small so the cookies bake out crispier. The appearance is also small and cute, and it can also shorten the baking time. Keep the melon seeds from being overcooked and fragrant.

   

8. 8 Prepare melon seeds.

   

9. 9 Pour melon seeds on the squeezed cake base.

   

10. 10 Shake evenly to cover every piece of cake.

    

11. 11 Pour out the remaining unglued melon seeds.

    

12. 12 Preheat the oven to 180 degrees for upper heat and 170 degrees for lower heat. After the temperature reaches the set temperature.

    

13. 13 Put the sticky melon seed base into the oven and bake for about 10 minutes, changing it once. Just change the plate to another head. Make the heating more even and the color of baking more even. Bake for another 3 minutes until golden brown and ready to serve. There is no fixed number of minutes to bake. If the cake is large, bake it for a longer time. Otherwise, bake it for a shorter time. It depends on the individual oven temperature setting to the optimal temperature

    

14. 14 After roasting until brown, use a shovel to scoop it up. Turn off the oven if there is still some moisture. You can put the scooped biscuits into the oven and simmer them in the remaining heat. It will be crispier this way. Don't heat it when stewing, just use the residual heat.

    

15. 15 Just package it and sell it