Melon Seed Cake

Name: Melon Seed Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Corn oil; 50g Sugar; 130g Low-gluten flour; 30g Egg liquid; 60g Sunflower Seed Kernel; 1g Baking powder

by Hua Ning Yuyan

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I still have some sunflower seed kernels at home. I don’t know what to eat, so I used it to make this small snack. It is especially crisp, crisp and fragrant. A pot of Pu'er tea and a piece of melon seed crisp are served on a sunny afternoon. Enjoy slowly.

Ingredients

Melon Seed Cake

1. All the ingredients are ready

2. Pour corn oil, sugar and eggs into a bowl

3. Whisk evenly with a manual whisk to form an emulsified state

4. Sift in low flour and baking powder

5. And into dough

6. Spread plastic wrap on the dough and roll it into a 1 cm thick round piece

7. Cut off the edges to form a regular rectangle

8. Brush the surface with egg liquid, in order to make the melon seeds stick to the top

9. Sprinkle with sunflower seeds and pat with your hands

10. Then use a spatula to cut into small squares

11. Move to the baking tray with the help of a spatula

12. Put it in the baking tray and trim the edges with a spatula

13. Put it in the oven, 170 degrees for 20 minutes

14. The crispy melon seed cake is ready

Tips:
The sunflower seeds are roasted in advance, and roasted until half cooked

Because the dough is too soft, it will be deformed if you hold it directly with your hands, so you can use a spatula to move it to the baking tray