Melon seed cake

Biscuit, crispy biscuit, characterized by heavy oil polysaccharide. The calories are relatively high, but there is a market. I once made a low-oil version, but now, I dug out the last bit of melon seeds and made an original version. Although biscuits have higher calories, the biggest advantage is that they last longer than cakes and bread. It is convenient to eat and carry. The pie crust is rolled out a little thin, but it actually looks better if it is thicker. But the taste is the same, crispy, crispy, and full of melon seeds. . . .

Ingredients: flour, corn oil, sugar, eggs, melon seeds.

Steps:

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

Step 2. Pour the eggs, oil, and sugar into a bowl.

Step 3. Beat evenly until it becomes thick.

Step 4: Sift the flour into the oil and egg liquid.

Step 5: Mix into a uniform dough.

Step 6. Place on plastic wrap and roll into a square shape.

Step 7, brush the surface with egg wash,

Step 8, sprinkle melon seeds all over.

Step 9. Use a rolling pin to roll it gently and compact it.

Step 10. Cut into equal-sized cubes.

Step 11. Use a shovel to gently scoop it up.

Step 12. Move to baking sheet.

Step 13. Place in the oven, middle layer, with upper and lower heat at 180-200 degrees, and bake for about 15-25 minutes.

Step 14: Turn the surface into light gold and take it out of the oven.