How to make egg white melon seed crisp? How to make melon seed crisp?

Egg white melon seed crisp.

Melon seed kernels: 50g, low powder, 35g, powdered sugar, 35g, salad oil, 35g, salt, 2g, egg whites.

Procedure: 1: Add the egg white to the powdered sugar and stir well, 2: Add salt and salad oil and stir well.

3) Add low powder and beat until smooth.

4: Line a baking tray with greased paper and squeeze the batter evenly on the baking sheet.

5) Sprinkle melon seeds on top.

Top heat 175° lower heat 170°, bake for 11 minutes, preheat temperature 150° Note: Preheat in advance, bake the baking tray with grease paper, bake for about 8 minutes, transfer to the oven and bake for 3 minutes.

Egg white melon seed crisp.

Baking powder and baking soda are used only to create a crispy texture, and sunflower seeds are added to it. ”

Materials. Ingredients: 200 grams of flour, 110 grams of sunflower oil, and 30 grams of melon seeds.

Excipients: 100 grams of sugar, 20 grams of whole egg mixture, 1 4 teaspoons of baking powder, 1 8 teaspoons of baking soda.

To prepare the egg white melon seed crisp.

Sunflower kernels are sautéed over fire or baked in the oven.

Mix sunflower oil, sugar, and egg mixture.

Beat with an egg whisk until the sugar is dissolved.

Add baking soda, baking powder, melon seeds and mix well with plain flour.

Add to the egg mixture and mix well.

Roll out the dough into a thicker piece.

Press out the biscuit blanks with a mold (those without molds can be divided into small portions, form small balls, and then flatten) and put them into a baking tray, brush the surface with egg wash (not non-sticky plates, and cover them with oiled paper) and preheat the oven at 180 degrees.

Bake in the oven for 15-20 minutes until golden brown.

Cooking skills. 1. This melon seed crisp is simple to make, crispy in taste, and very delicious. The kneaded dough should not be too dry, it must be moist, and the baked peach crisp will be crispy enough. If the kneaded dough is dry, you need to add some vegetable oil in moderation.

2. The melon seeds should be fried or roasted, and they will be more fragrant after being made into melon seed crisp.

3. The baking time and temperature need to be adjusted according to the actual situation of the oven.

Melon seed crisp is mainly made of sunflower seeds and sugar, sunflower seeds are shelled and fried, and the sugar is heated until melted, and the sugar can also be used as a syrup. Add the flour and the shelled sautéed sunflower seeds. It is a folk snack with a sweet, crispy and fragrant taste.

Main raw materials. 30 grams of low-gluten flour, 60 grams of sugar, 130 grams of 2 eggs, 100 grams of melon seeds, method 1, add sugar to eggs and stir well;

2. Sift and pour in flour;

3. Add melon seeds;

4. Scoop evenly on the baking sheet with a spoon, preheat the oven at 150 degrees, and the middle layer for about 8 minutes.

First of all, sieve the low-gluten flour into a bowl, then add an appropriate amount of fine sand sugar and milk candy to mix evenly, then add butter and water and stir into cotton wool, then knead the dough by hand, take 1 3 of the dough, add charcoal powder to knead the black dough, and then roll the black and white dough separately.

It is after the melon seeds are cleaned. Sun-dried, tumble dried. Add some more spices.

Dead melon seeds have a unique fragrance. Afterwards. Drying.

But the premise is that the melon seeds must be wrapped into foreign and the melon must be placed behind Bao Chengyang. Add something like shaqima and stick the melon seeds on top and you're done.

Ingredients: 500g melon seeds

Sesame seeds to taste.

200g syrup

200 grams of sugar.

Water 200g

How to make the melon seed crisp.

Melon seeds, white sesame seeds oven 170 degrees, roasted fragrant, keep warm.

Water syrup, white sugar, boiled syrup, thick and fast before discoloration.

Put the sesame seeds and melon seeds into the boiled syrup and mix evenly, put them in a square baking tray and press evenly, and the action should be fast. Cool the cuts slightly.

Sugar, corn flour, water, gluten flour knead the dough, take part of it and add bamboo charcoal powder, roll it into flakes and lay it in layers, roll it out thinly and then knead it into long strips and cut it into 1cm size, knead it into melon seeds by hand and roast it.

Two approaches.

120 grams of low flour, 55 grams of powdered sugar, 25 grams of whole egg mixture, 10 grams of corn starch, 60 grams of lard, 1 gram of baking powder, 3 grams of baking soda, 50 grams of melon seeds. 1. Mix all the materials together; 2. Use the grabbing to form a ball. It is used to grasp, not kneaded, otherwise the flour will be gluten; 3. Then roll the dough into small round balls, then flatten them, and then put them in a baking tray lined with aluminum por paper (leave a certain gap before each cake, because during the baking process, it will grow.)

4. Preheat the oven to 160 degrees, turn on the top and bottom heat at the same time, put it in the upper layer of the oven, and bake for about 15 minutes.

Ingredients: 50 grams of vegetable cooking oil with butter 50 grams of cake flour 50 grams of powdered sugar 1 whole egg 50 grams of raw sunflower seeds 1 point of salt (** 1 2 teaspoons of salt) Method: Put raw sunflower seeds into a heat-resistant glass dish and spread evenly.

Put it in the microwave oven and turn it on medium heat for 1 minute, take it out and turn it once by hand (if you don't turn it, the melon seeds will be heated unevenly and will be easy to burn) and then turn on medium heat for 1 minute. 01.Once the whole egg is beaten, add the powdered sugar and stir well.

02.Add cooking oil in two batches and stir well. 03.

Add the low powder in two portions and stir well with salt. 04.Add the ripe sunflower seeds.

First, fry the pumpkin seeds, put them in the oven at 100 degrees to keep warm, heat the oil in the pan, pour in the sugar and stir-fry over low heat, fry until the sugar dissolves and turns golden brown; Add water and boil over low heat, stir while boiling, boil until the syrup drips into the cold water and can condense immediately, quickly pour in the pumpkin seeds and stir, and then pour the mixed melon seeds on a high-temperature cloth and roll them out for shaping, cut them while they are hot, and spread them cool. It is recommended that the finished pumpkin seed crisp be stored in an airtight container!

1. First of all, prepare the materials, if you are using raw melon seeds, put the melon seeds into the middle layer of the oven, bake at 150 degrees for 10 minutes, and then take them out to cool for later use. Place the egg whites in a bowl, add the sugar and stir well.

If you have powdered sugar, it is best to use powdered sugar, so that the taste will be better, and the amount of white sugar can be added and reduced according to your preference.

2. After stirring well, add corn oil and a small amount of salt and stir well.

3. Then sieve the cake flour into a basin and beat with a whisk until the batter becomes smooth and uniform.

4. Spread a piece of oiled paper on the baking sheet, then scoop a spoonful of batter with a spoon and pour it on the oiled paper, and gently spread the batter into a round cake shape with a spoon, and the round cake should be moderately thin.

6. Preheat the oven in advance, put the melon seed crisp into the middle layer of the oven, bake at 170 degrees for 10-15 minutes, bake until the surface turns golden brown, and then take it out to cool.

If you make too many pastries, you will inevitably have egg whites left, and it is absolutely good to consume them with egg white seed crisp, which is crispy and delicious, and the biscuits are delicious.

Egg white melon seed crisp.

Brief introduction. Dish taste: milky.

Main process: baking.

Difficulty: Easy.

Kitchen utensils used: electric oven.

Chinese name. Egg white melon seed crisp.

Main raw materials. Eggs, powdered sugar.

Whether it contains preservatives.

Not. Suitable for.

General population. Fast.

Navigation. Ingredient breakdown.

Method. Nutritional analysis.

Eggs are one of the best nutrients for humans**, eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, and 5% vitamin B6.

These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage.

2.Rich in DHA, lecithin and vitelline, it is beneficial to the nervous system and physical development, can strengthen the brain and intelligence, improve memory, and promote liver cell regeneration.

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Ingredient breakdown. Egg whites 40 grams.

Icing sugar 40 grams.

Salad oil 40 grams.

40 grams of flour.

1 6 teaspoons salt.

60 grams of melon seeds.

Method. 1.Add powdered sugar to the salad oil and salt and stir well.

2.Add the egg whites (no need to whip) and stir well.

3.Add the sifted flour.

4.Stir well with a manual whisk and mix into a batter.

5.Put the melon seeds in the oven first, bake at 150 degrees for 10 minutes, and let cool.

6.On a baking tray lined with a tarpaulin, spread the batter into thin round cakes, and then spread the roasted melon seeds evenly on the surface of each round cake.

7.Preheat the oven at 175 degrees and bake for 10-12 minutes until the surface is slightly golden brown [1].

Ingredients: 40 grams of egg white, 40 grams of vegetable oil, 40 grams of powdered sugar, 40 grams of low-gluten flour, a small amount of salt, appropriate amount of sunflower kernels.

Method: 1. Put powdered sugar, salt and vegetable oil into a large stainless steel basin, stir well 2. Add egg whites to 1, and continue to stir evenly.

3. Dry the cake flour into 2.

4. Stir well.

5. Spread tin foil on the baking sheet, scoop the batter on the tin foil, sprinkle the pre-baked melon seeds 6, put it in the preheated oven, 170 degrees, up and down the heat, ten minutes Tips:

1. The whole process does not need to be sent away, suitable for novices.

2. If you can't buy powdered sugar, you can put the sugar into the food processor and grind it3. Bake the melon seeds in the oven in advance, 150 degrees, about 3 minutes 4. Scoop the batter on the tin foil as much as possible with a spoon to keep the interval to ensure that it is evenly heated 5. Put the biscuits in a sealed box after cooling, otherwise the biscuits are easy to soften and not crispy enough.

Preface There are still a lot of melon seeds at home, I can't finish eating and worry about the resurgence and don't know what to do, I happened to see the recipe of this melon seed crisp on the Internet, and the melon seeds have been almost peeled in the past two days, and I made this small snack today. The taste is good, but the amount of oil is really large, so be careful not to eat too much at a time when eating.

Ingredients: 300g flour, 130g corn oil, 80g sugar, 1 egg;

Excipients: appropriate amount of melon seeds.

1 melon seed crisp, beat the egg into a basin and beat well with sugar.

2 pour in corn oil and 1 whisk evenly.

3. Sift in the flour.

4. Cut and mix into a ball.

5Take a piece of dough and put it on one side of plastic wrap, cover the other side and roll it out with a rolling pin, and cut off the irregularities.

6. Brush the surface with egg wash, sprinkle with melon seeds, cover with plastic wrap and roll it out again with a rolling pin to make the melon seeds firmly stick to the dough. Cut into small pieces with a knife.

7. Use a spatula to transfer the biscuits to a baking tray lined with tin foil or oiled paper.

8. Put it into the preheated oven, put it in the middle layer of the upper and lower heat, first 180 degrees for 3 minutes, and then turn to 165 degrees for 10 minutes, the color can be golden.

9. Cool it out of the oven and eat it.

Tip 1: The heat temperature is set according to the conditions of your own oven.

2. When beating the eggs, set aside a small portion for the final brush with egg wash.