Melon Seed Cake

Name: Melon Seed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 40g Sugar; 50g Corn oil; 20g egg; Some Melon seeds

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Biscuits, crisp biscuits, are characterized by heavy oil polysaccharides. The calories are relatively high, but there is a market.
I used to make a low-oil version, and now I turned out the last bit of melon seeds to make an original version. Although biscuits have higher calories, the biggest advantage is that they are more durable than cakes. It is convenient to eat and to take.
The crust is rolled out a little thinly, but the thicker ones look better. But the taste is the same, crisp, crisp, full of melon seeds. . . .

Ingredients

100g Flour
40g Sugar
50g Corn Oil
20g Egg
Some Melon Seeds

Melon Seed Cake

1. Ingredients: 100 grams of flour, 50 grams of corn oil, 40 grams of sugar, 20 grams of eggs, appropriate amount of melon seeds

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

3. Whisk evenly to a thick state.

4. Sift the flour into the oil and egg mixture,

5. Mix into a uniform dough.

6. Place on plastic wrap and roll out into a square.

7. Brush egg liquid on the surface,

8. Scattered with melon seeds.

9. Roll it gently with a rolling pin and compact it.

10. Cut into squares of equal size.

11. Shovel gently with a shovel.

12. Move to the baking tray.

13. Put it in the oven, on the middle level, heat up and down at 180-200 degrees, and bake for about 15-25 minutes.

14. The surface is light golden and baked.

Tips:
The amount of melon seeds can be adjusted at will according to your preferences.
Sunflower seeds can be replaced with other nuts.
The size and shape of the biscuit cut pieces can be adjusted arbitrarily according to your preferences.