Coffee melon seed crisp - Depp baking Laboratory
When I was young, I liked to eat melon seeds. I knew that the more the melon seeds were knocked, the more fragrant they became. However, I didn't know that the melon seed kernel was added to the biscuits and the refreshing coffee powder was very suitable for making afternoon tea. After eating, you can not only fill your stomach, but also refresh yourself. It is a magical snack. Today, I will make this magical snack - melon seed crisp;1. Dried fruits such as sesame and peanut chips can be used to replace melon seed kernel in production;2. Knead the dough round after freezing, try not to touch the dry powder, otherwise it will not be easy to stick the dried fruit;
Step 1 . Soften the butter, invert it into the blender dish with sugar powder and salt, and quickly stir until the color is light yellow;
Step 2 . 2. Add eggs in several times and stir well;
Step 3 . 3. Heat the milk slightly, pour in the coffee powder, and stir until the coffee sauce;
Step 4 . 4. Cool the coffee sauce slightly and pour it into the stirred butter sauce;
Step 5 . 5. Add low gluten flour, milk powder, soda powder and coconut paste together, and stir manually until there is no dry powder;
Step 6 . 6. Stir the batter, seal it with fresh-keeping film and put it into the refrigerator for 2h;
Step 7 . 7. Take out the batter and knead it to an appropriate size;
Step 8 . 8. Put the kneaded dough into the melon seeds, shake it to make it covered with melon seeds, and put it into the baking pan;
Step 9 . 9. Depp oven fast heating mode 175 degrees, bake for about 18min;
Step 10 . Delicious is ready
Step 11 . Zanzanzan
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