Watermelon Seed Orange Soufflé Bar

Overview

Teacher Meng’s stick-shaped biscuits have been in my sights for a long time. When you don’t have any plans, just turn them out and perform them again. It doesn't matter if the materials are not complete, you can play with the modification. Almond slices and watermelon seeds are both thin and wide. Moreover, watermelon seeds themselves do not have a very special taste. If there are a lot of watermelon seeds and there are not enough almond slices, it will not be a big problem if you use them to replace the almond slices. In fact, there is still a problem. When many watermelon seeds are gathered together, their taste becomes obvious, but it doesn't matter, it doesn't taste good.

Tags

• baking
• breakfast
• afternoon tea
• snacks
• students
• butter
• cake flour
• candied orange peel
• cooked white sesame seeds
• milk powder
• vanilla pod
• watermelon seeds
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Ingredients for crust

   

2. 2 Soften the butter, add the caster sugar, and mix well with a rubber spatula,

   

3. 3 Scrape in the vanilla seeds and beat evenly with a whisk

   

4. 4 Add whole eggs

   

5. 5 Whisk quickly with a whisk

   

6. 6 Sift in low-gluten flour

   

7. 7 Add milk powder

   

8. 8 Mix into a uniform dough

   

9. 9 Pour into an 18X18 cm square baking pan lined with baking paper

   

10. 10 Use your hands to flatten the dough and compact it

    

11. 11 Place in the oven, middle layer, heat up and down at 180 degrees, bake for about 10 minutes, take out and set aside

    

12. 12 Prepare fillings

    

13. 13 Pour the butter and caster sugar into the pot, cook over low heat until the butter melts, turn off the heat

    

14. 14 Add candied orange peel, watermelon seeds, and white sesame seeds, mix well with a spoon

    

15. 15 Pour in low-gluten flour and mix well

    

16. 16 After cooling down slightly, add whole eggs

    

17. 17 Mix well

    

18. 18 Pour the filling onto the crust

    

19. 19 Use a rubber spatula to spread and flatten

    

20. 20 Put in the oven, middle layer, heat up to 170 degrees, heat down to 180 degrees, bake for about 20-25 minutes

    

21. 21 Out of the oven

    

22. 22 Unmold and let cool

    

23. 23 Cut into 3X6 cm pieces