Ingredient and Portion
Pumpkin Seeds Biscotti Recipe 南瓜籽脆饼食谱
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Baked Crunchy Pumpkin Seeds Biscotti, made from egg, flour and other ingredient.
烘南瓜籽脆饼干，采用了鸡蛋和面粉还有其他配料做成的。
烘南瓜籽脆饼干，采用了鸡蛋和面粉还有其他配料做成的。
Novice
45 mins
100g plain flour / 100克 普通面粉
2g baking powder / 2克 发粉
50g caster sugar / 50克 糖粉
40g beaten egg / 40克 鸡蛋液
1/4 tsp vanilla essence / 1/4 小匙 香草精
50ml fresh milk / 50毫升 鲜奶
80g pumpkin seeds / 80克 南瓜籽
2g baking powder / 2克 发粉
50g caster sugar / 50克 糖粉
40g beaten egg / 40克 鸡蛋液
1/4 tsp vanilla essence / 1/4 小匙 香草精
50ml fresh milk / 50毫升 鲜奶
80g pumpkin seeds / 80克 南瓜籽
Method
1. Combine flour, baking powder and sugar in an electric mixer. Add in the rest of ingredients, mix to form soft dough over low speed.
将面粉、发粉及砂糖放入搅拌机混均匀，加入其余材料，用慢速搅拌均匀成软面团。
2. With flour palms, roll the dough on floured surface to form long shape. Place on a baking tray. Bake in oven at 200℃ for 10 minutes or until light yellow in colour. Remove and leave to cool completely.
双手沾上面粉，在粉桌上将面团搓接成长条形， 排入烤盘里，盛入烤箱以200℃烘约10分钟或至微黄色，取出待冷却。
3. Slice the half baked biscuit into thinly. Bake in oven at 140℃ for another 20 minutes until crispy. When cool, keep in airtight container.
将半熟的饼干切成薄片，再盛入烤箱以140℃ 烘约20分钟，或至香脆；冷却后储存于不通风罐子。
将面粉、发粉及砂糖放入搅拌机混均匀，加入其余材料，用慢速搅拌均匀成软面团。
2. With flour palms, roll the dough on floured surface to form long shape. Place on a baking tray. Bake in oven at 200℃ for 10 minutes or until light yellow in colour. Remove and leave to cool completely.
双手沾上面粉，在粉桌上将面团搓接成长条形， 排入烤盘里，盛入烤箱以200℃烘约10分钟或至微黄色，取出待冷却。
3. Slice the half baked biscuit into thinly. Bake in oven at 140℃ for another 20 minutes until crispy. When cool, keep in airtight container.
将半熟的饼干切成薄片，再盛入烤箱以140℃ 烘约20分钟，或至香脆；冷却后储存于不通风罐子。
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