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1. Add powdered sugar and salt to the salad oil and mix well.
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2. Then add all the egg whites and stir evenly without whisking.
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3. Sift in all the low powder and mix well until the batter can flow naturally.
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4. Put greased paper in the baking pan and spread the batter into a thin round shape (about 24 pieces) with a small spoon.
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5. Sprinkle the seeds on the surface.
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6. Move the baking tray into the middle level of the preheated oven.
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7. Heat up and down at 175°C and bake for 15 minutes. Take out and let cool immediately after baking.
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8. The color is even.
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9. Fragrant and crispy.
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Tips:1. The fourth step must be thinned, and the thickness of each thin and crisp slice must be the same.
2. The melon seeds can be replaced with other crushed nuts.
3. The freshly baked melon seed cake will be a bit soft, and it will become hard and crisp after being completely cooled.
4. The baking time and temperature are for reference only, and should be adjusted according to the oven performance and baking habits.
