1. Put the eggs, fine sugar, brown sugar, and salt in a basin, and use a mixer to beat them to make a coarse soak. Sift the low-gluten flour and baking powder and add
2. Mix well with a blender
3. Put the sunflower seeds in the oven at 180 degrees for 10 minutes and bake them until they are cooked and let cool. Then add the walnuts, peanuts, sunflower seeds, raisins, and dried cranberries and mix well.
4. Put it in a fresh-keeping bag and flatten it, put it in the refrigerator for 60 minutes, take it out of the refrigerator and shape it into a 1.5 cm long strip
5. Preheat the oven to 150 degrees, bake the middle layer for 45 minutes, take it out, and cut it into slices with a width of 1 cm.
6. Put it in the oven for about 20 minutes after tiling
