Posted by: Jonjon | July 20, 2009

Asian – Pumpkin Seed Crunchies 8/10 June 24 2009


Pumpkin and Sunflower seed crunchies 2

http://tw.myblog.yahoo.com/hsuan-hsuan/article?mid=3628&prev=3629&next=2042&l=f&fid=27

80% butter, 170% sugar, 50% eggs, 80% egg whites, 400% pumpkin seeds to cake flour

材料:

A*–融化奶油 40G                 20g

B*–細砂糖 85G、                 42g

全蛋一個、                            25g

蛋白兩個                                1 egg white

C*–低筋麵粉50G過篩,    25g

南瓜子200G                          100g

作法:

1*–A+B用打蛋器打勻

2*–加入C拌勻後,靜置30分中鬆弛

3*–用湯匙在烤盤上輕輕抹成薄片

4*–送入烤箱上下火170度C烤28–30分即可取出放涼裝罐

PS:1*–薄片餅乾較易軟化,一定要在冷卻前裝罐。

2*–烤盤下一定要鋪不沾烤盤紙,否則不好脫模。

Conclusion

As good as the ones brought outside or even better. However, these didn’t taste as special as the sunflower seed crunchies. It was quite crunchy, and …yeah I liked it but ….wasn’t like exceptional, kinda bored of it after my 5th crunch.

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