melon seed crisp

biscuit, crisp biscuit, characterized by heavy oil polysaccharide. The heat is relatively high, but there is a market. I once made a low-oil version, but now, I turn out the last bit of melon seeds to make an original version. Although biscuits are high in calories, the biggest advantage is that they are more storable than cakes and bread. It is convenient to eat and carry. The crust is a little thin, but it will look better if it is thicker. But the taste is the same, crisp, crisp and full of melon seeds. . . .

raw materials: flour, corn oil, sugar, eggs and melon seeds.

Steps:

Step 1: Ingredients: 1g of flour, 5g of corn oil, 4g of sugar, 2g of eggs, and appropriate amount of melon seeds

Step 2: Pour eggs, oil and sugar into a bowl; Step 3: Beat them evenly to form a thick state.

Step 4, sift the flour into the oil-egg liquid, and

Step 5, mix into a uniform dough.

step 6, put it on plastic wrap and roll it into a square.

Step 7: Brush the surface with egg liquid.

Step 8: Sprinkle melon seeds.

step 9, gently roll it with a rolling pin and compact it.

step 1, cut into squares with equal size.

step 11, gently scoop with a shovel.

step 12, move into the baking tray.

step 13, put it in the oven, in the middle layer, fire it up and down for 18-2 degrees, and bake it for about 15-25 minutes.

step 14, the surface becomes light gold, and it is taken out of the furnace.