Watermelon seed luomiya cake(xi gua zi luo mi ya xi bing )

Watermelon seed luomiya cake

Introduction:

"Teacher Meng's lomia cake is named after the flower mouth because it uses lomia flower mouth? In order to solve the problem of watermelon seeds in the shape of almond slices, I decided to make this luomiya flower mouth that I wanted for a long time. Without Romea flower mouth, the biscuit gun seems to have a flower piece that can extrude the same pattern as Romea flower mouth. After pondering for a moment with a biscuit gun, I always feel that it's a little troublesome to use this thing. Moreover, is it a bit like killing chicken with a bull's knife? After a while, I decided to use the biscuit gun. To be honest, it hasn't been used yet. At the beginning, it seemed pretty good, just a little rough, maybe not familiar with the relationship. Later, however, the batter began to be reluctant to leave the biscuit gun and could only be pulled down. I don't know if the biscuit gun can't handle the thinner and softer batter? The picture in the manual shows that the dough looks hard. What about the rest of the batter? Fortunately, Mr. Meng gave us some advice. Take apart the biscuit gun, dig out the batter, put it into the flower mounting bag and squeeze out a circle. Finally, the batter was squeezed out. After baking, those frowning biscuits squeezed out with the biscuit gun unexpectedly became plump and neat, and even looked passable

Production steps:

Step 1: Biscuit ingredients

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat well with egg beater

Step 5: add protein in batches and stir

Step 6: make a uniform paste

Step 7: sift in the low gluten powder

Step 8: mix well

Step 9: filling materials

Step 10: pour corn syrup and sugar into the pan

Step 11: cook over low heat until sugar melts and boils

Step 12: add butter

Step 13: pour in the watermelon seeds

Step 14: keep stirring until the soup is slightly dry and smooth

Step 15: load the batter into the biscuit barrel

Step 16: install the flower piece and tighten it

Step 17: extrude a pattern on the oilcloth

Step 18: fill the filling in the middle hole

Step 19: put it in the oven, middle layer, 180 degrees up, 160 degrees down, bake for about 20 minutes, then simmer for 10 minutes, golden yellow

Step 20: get out

Materials required:

Butter: 38g

Powdered sugar: 50g

Protein: 38 G

Low gluten powder: 75g

Sugar: 15g

Corn syrup: 10 g

Watermelon seed: 15g

Note: watermelon seeds do not need to be baked in advance. The cooked stuffing will not flow. If it solidifies, it can be softened by low heat. No Romea flower mouth or biscuit gun, you can also use the general flower mouth extrusion hollow round

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xi Gua Zi Luo Mi Ya Xi Bing