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
