Ingredients
Salad oil ( 40g ) | Protein ( 40g ) |
Sugar Flour ( 40g ) | Low-gluten flour ( 40g ) |
Salt ( 1g ) | Melon seeds (appropriate amount) |
How to make melon seed crackers
1.Take a large bowl, mix the salad oil, sugar and salt, and stir well with an egg beater
2.Sift in low-gluten flour and continue stirring until there is no dry powder.
3. Line the baking sheet with oilcloth or oiled paper to prevent sticking.Use a spoon to scoop out a spoonful of batter and lower it.On oilcloth.
4. It will naturally form a round cake shape, which looks better and can be baked crispy, but it will be in the middle Slightly thicker, use the back of a spoon to spread the batter completely, and the baked ones will be crispier
5.Evenly Sprinkle the melon seeds on top.I roasted the melon seeds in advance.Preheat the oven to 170 degrees and set the upper and lower heat to the middle level.Bake for about 15 minutes.When baking two pans together, adjust the time and the position of the baking pan halfway through.
6.Finished product 1, not diluted
7. Finished product 2, spread very thinly.Irregular shape, more brittle
Tips
After baking and cooling, it must be sealed and stored.If it gets damp, it can be returned to the oven at 170 degrees and baked for a few more minutes.If you like a nice round shape, you can bake it for a little more than two minutes to make it crispy.
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