Pumpkin seed biscuit
Introduction:
Pumpkin seeds are rich in amino acids, zinc, unsaturated fatty acids, vitamins and carotene. Eating pumpkin seeds often can prevent the occurrence of kidney stones and promote the discharge of stones. More importantly, pumpkin seed has a health care effect on prostate. At the same time, it can kill human parasites. Pumpkin seeds also contain pantothenic acid, which can relieve angina pectoris and lower blood pressure. Rich in zinc, promote the growth and development of children. I bought an old pumpkin a few days ago. It's sweet and powdery. It's delicious. When the pumpkin is finished, there are full pumpkin seeds left. They are washed and microwave cooked for 2 minutes. Today, I made this pumpkin biscuit. It's very crispy and delicious. LG, who doesn't like sweet food, says it's delicious
Production steps:
Step 1: soften the butter at room temperature, sift the low flour, microwave the pumpkin seeds, peel and set aside
Step 2: butter, sugar and salt, mix well, do not need to beat, add egg liquid, mix well
Step 3: low powder pumpkin seeds, mix well
Step 4: plastic surgery
Step 5: freeze and shape the coating. Slice, place in baking pan, preheat oven 180 degrees, middle and upper layer
Step 6: bake for about 10 minutes, the surface is light golden, turn off the fire for a few minutes and take out again
Step 7: Cool
Step 8: crispy and delicious
Materials required:
Salt free cream (butter): 100g
Powdered sugar: 60g
Salt: 2G
Egg: 1
Ordinary flour: 120g
Corn starch: 60g
Pumpkin seed: 1 small dish
Note: the biscuits are cold and sealed. If they are damp, they can be put in the oven again. They are as crisp and delicious as before
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Nan Gua Zi Bing Gan
Pumpkin seed biscuit
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