There are still a lot of raw pumpkins in the family that I can't eat, so I made this simple and crispy tile based on the basic skills of the tiles. It is the kind of crispy and crispy, so delicious!
Soften the butter, add eggs, protein, sugar, salt, and mix well
Sift 100g of low-gluten flour, or mix with 80g of ordinary flour + 20g of starch, stir and smooth to a paste
Add the pumpkin seeds, stir them evenly, and put them in the refrigerator for half an hour (mainly to calm the defoaming, no time to refrigerate)
Bake the oil on the baking sheet, spread the batter as thin as possible with a spoon, the thickness is slightly larger than the thickness of a melon (the photo is baked, forget to take it before baking; the batter of the recipe is not spread out, but it will become a little thicker )
The oven is fired at 150 degrees for 15 minutes. In fact, it is better to get on and off; the condition of the oven is different. It is recommended to turn on the light to see it.
The square is about 30 pieces in three plates. The enamel of this tile is that the lower temperature guarantees a hard and crisp taste, otherwise the edges are easy to paste, so even if it is very hot after baking, it is hard. If the center still has some softness, you need to continue to bake it, otherwise the taste will not be hard enough.