I went to the supermarket with my mother the day before yesterday and bought a package of melon seeds cakes for my mother. I know that my mother likes crispy and delicious snacks best ... Western snacks are too sweet for my mother to eat. But we ate this package of melon seeds cakes in one day? The food is delicious, but it's too expensive in the supermarket. It's 26 yuan a catty. A small bag is eight yuan. I'm not willing to buy it at ordinary times. It's most convenient for my own author to eat at home.

materials

A: 4g of protein, 4g of powdered sugar, 4g of salad oil, 4g of low-gluten flour, 1/16th teaspoon of fine salt

B: 6g of sunflower seeds

special appliances

manual egg beater, flour sieve, silicone pad (or tarpaulin)

preparation.

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2 Add the sieved low-gluten flour.

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3. Stir well with a manual eggbeater and mix into batter.

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4 Spread the batter into a thin round cake on a baking tray with a tarpaulin or silicone pad.

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5. Spread the remaining batter evenly to each round cake and share it evenly with a small spoon.

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6 and then spread the roasted sunflower seeds evenly on the surface of the round cake.

7 preheat the oven at 175℃, and bake at 175℃ with double baking trays on the top and bottom for 1~12 minutes until the surface is slightly golden yellow.

Tips

1. Thin-slice biscuits must be as thin as possible, and the thickness of each slice should be uniform to ensure uniform heating and simultaneous baking.

2. The freshly baked cookies are a little soft. If they are bent and deformed, you can flatten them with a flat plate, and they will become hard and brittle after cooling for a while.

3. The baked cookies should be sealed immediately after they are cooled.