1. Prepare an appropriate amount of melon seeds.
2. Mix the medium powder, milk powder, corn oil, water, and powdered sugar to form a smooth and appropriate dough.
3. Cut into two pieces of dough, one large and one small.
4. Add an appropriate amount of dark cocoa powder to the small dough.
5. Knead a smooth black dough. (Add a few drops of water when kneading)
6. Roll out the black and white pieces of dough separately.
7. Stack the two pieces of dough together with a layer of water in the middle. Then roll it out.
8. Remove the irregularities and divide them into 3 equal parts.
9. Stack the three noodles together, and brush the water in the middle.
10. Roll it out again, and cut it vertically in the middle.
11. Brush with water and fold the two dough sheets facing each other, with the white sheet facing up. as the picture shows.
12. Roll it out again, remove any irregularities, and cut it in the middle, about 1.5 cm wide.
13. Cut the dough into thin slices, with the cut side facing up when using.
14. Make a set of two pieces, slightly flatten them, brush one piece with water, put a melon seed kernel, and cover the other piece.
15. Pinch the sides, pinch one end out of the tip, twist off the excess dough, and arrange it into the shape of a melon seed.
16. Prepare them one by one and place them on the baking tray.
17. Preheat the oven and bake at 150 degrees for about 18 minutes. (The temperature is adjusted according to your own oven, and the tin foil is covered after a little coloring)
18. Finished picture
19. Finished picture
20. Finished picture
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