Main Ingredients:
Granulated Sugar: 225g; Salad Oil: 32g; Liquid Creamy Butter: 32g; Yellow Food Coloring: 3 drops; Water: 120g.
Additional Ingredients:
Low-Gluten Flour: 188g; High-Gluten Flour: 93g; Salt: 3g; Baking Soda: 2g; Ammonium Bicarbonate: 2g; Milk Powder: 13g; Melon Seeds: as needed.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Delicious Melon Seed Cookies
Measure granulated sugar, water, salad oil, and liquid creamy butter into a mixing bowl. Salad oil refers to soybean oil, corn oil, etc. It should be of top quality and odorless to not overpower the original melon seed and milk flavors. Liquid creamy butter is specifically used for making cakes and has a unique fragrance.
Attach the mixing bowl and use medium speed to mix until the granulated sugar is completely dissolved. If you don’t have a mixer, you can stir with a large spoon until the sugar dissolves. Once the sugar is dissolved, add baking soda and ammonium bicarbonate and mix until dissolved. Be precise with the measurements, as these are food additives commonly used in most store-bought cookies and are approved as safe food additives by the government.
Add low-gluten flour, high-gluten flour, salt, and milk powder, sift through a sieve.
Pour the mixture into the mixing bowl and mix evenly at medium speed.
Continue mixing until there are no flour particles left, then add a few drops of yellow food coloring for a better appearance. This is purely for aesthetics and does not serve any other purpose. You can skip this step when making at home. Mix well again.
Remove the mixing bowl and transfer the mixture into a piping bag.
Pipe out dough pieces with a diameter of 2 cm and a thickness of 0.5 cm. I prefer making them small so the cookies turn out crispier, look cute, and bake faster, preventing the melon seeds from becoming too charred and losing their fragrance.
Prepare melon seed kernels.
Pour melon seed kernels onto the piped dough pieces.
Shake gently to ensure each cookie piece is covered with melon seeds.
Pour out any remaining melon seed kernels that did not stick.
Preheat the oven to 180°C (top heat) and 170°C (bottom heat). Once the oven reaches the set temperature,
Place the cookies in the oven and bake for about 10 minutes, rotating the tray once. This ensures even heating and uniform color. Bake for an additional 3 minutes until golden brown. The baking time may vary depending on the size of the piped dough – longer for larger pieces and shorter for smaller ones. Adjust based on your oven’s temperature settings.
Once golden, remove the cookies with a spatula. Turn off the oven, and if there is still some moisture, place the cookies back in the oven with residual heat to dry out further. This will make them even crispier. Do not heat them again, just use the remaining heat.
Once packaged, the cookies are ready to be sold.
