1. An electric whisk beat the softened butter until the color is slightly whitish.
2. Add powdered sugar and lard and beat evenly.
3. Add egg yolk and mix well.
4. Mix low-gluten flour, baking powder, baking soda, and salt through a sieve, and pour in the egg yolk paste. Use a spatula to mix evenly.
5. Divide it into small doughs of about 15 grams, round them and place them on a baking tray. Poke a small pit in the middle of the dough, and put the melon seeds around. You can press it slightly to make the melon seeds stick more firmly.
6. Put it in the preheated oven.
7. Heat up and down at 180 degrees, bake the middle layer for 18-20 minutes, and the surface of the melon seed cake is slightly colored.
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