Main ingredients

Melon seeds

50g

Accessories

Edible oil

50g

Low gluten flour

50g

Powdered sugar

50g

Whole eggs

Salt

Appropriate amount

Steps

1. Put raw sunflower seeds into a heat-resistant glass dish. Spread evenly. Put it in the microwave and turn it on medium heat for 1 minute. Take it out and flip it with your hands (if you don't turn it, the melon seeds will be heated unevenly and will be easily burned). Then put it in the microwave and turn it on medium heat for 1 minute.

2. After beating the whole eggs, add powdered sugar and stir evenly.

3. Add cooking oil in two portions and stir evenly.

4. Add cake flour in two portions , salt and stir evenly.

5. Add cooked sunflower seeds.

6. Mix the batter

.

7 Use a Chinese spoon to fill a flat spoonful of batter and place it on the baking pan. (Changdi's baking pan is uneven, and it's too troublesome. In the end, some of the cake liquid will flow to one piece. It is recommended to use a flat baking pan. Pan baking).

8. Preheat the oven to 175 degrees and keep the upper rack for 15 minutes. Immediately after baking, take out the baking pan and use a heat-resistant plastic scraper to scrape the cake off the baking pan, otherwise It can't be taken off once it gets cold. The baked cake can be eaten after cooling for half an hour.