Recipe: Protein melon crisps - can't stop eating

Home Cooking Recipe: Protein melon crisps - can't stop eating

Notes:

It is fragrant and crisp, and it is simple to make. It is specially made for moms who like to eat crispy food. This recipe is about 18 pieces and two plates.

Ingredients:

Steps:

  1. Home Cooking Recipe: The sunflower seeds are placed in the oven first, and the oven is baked in the middle layer at 150 degrees for 10 minutes. Add the sugar to the salad oil and mix well with the salt. Add protein and mix well. (no need to send)

    The sunflower seeds are placed in the oven first, and the oven is baked in the middle layer at 150 degrees for 10 minutes. Add the sugar to the salad oil and mix well with the salt. Add protein and mix well. (no need to send)

  2. Home Cooking Recipe: Add low-gluten flour.

    Add low-gluten flour.

  3. Home Cooking Recipe: Mix into a batter. (No need to stir too much)

    Mix into a batter. (No need to stir too much)

  4. Home Cooking Recipe: On a baking tray with a tarpaulin or silicone pad, spread the batter into a thin round cake shape.

    On a baking tray with a tarpaulin or silicone pad, spread the batter into a thin round cake shape.

  5. Home Cooking Recipe: Then sprinkle the roasted sunflower seeds on the surface evenly. Then touch the overlapping melon seeds by hand and do not stick to the batter.

    Then sprinkle the roasted sunflower seeds on the surface evenly. Then touch the overlapping melon seeds by hand and do not stick to the batter.

  6. Home Cooking Recipe: The oven is preheated at 175 degrees, fires up and down, 175 degrees on the upper layer, and the bottom bake plate is about 10-12 minutes. The straight surface is slightly golden yellow.

    The oven is preheated at 175 degrees, fires up and down, 175 degrees on the upper layer, and the bottom bake plate is about 10-12 minutes. The straight surface is slightly golden yellow.

Tips:

1. The thin biscuits must be as thin as possible, and the thickness of each should be the same. Otherwise, some are baked, and some are still raw. The way to use the double baking tray is to prevent the bottom fire from being too high and causing the bottom to be baked. When baking the last two minutes, look at it. 2. The freshly baked biscuit is a little soft. If it is bent and deformed, it can be flattened on the flat plate. It will become brittle after a while. 3. Baked biscuits should be sealed and preserved immediately after being allowed to cool for a while, otherwise they will quickly become soft and soft. About the author: Round pig, national senior pastry chef, British PME certified cake maker, founder of round pig baking classroom, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)


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