100g raw melon seeds

200g cake flour

Vegetable oil (sunflower oil or corn oil) 80g

Pure milk 20ml

85g sugar

1g salt

4g baking powder

1g baking soda

1 egg

Steps

1. Prepare materials. The melon seeds are roasted in advance, I forgot to take a picture. Bake it in the oven at 180 degrees for six or seven minutes. It's best to keep an eye on it so it doesn't burn. Mine was a bit overcooked, but luckily it didn’t affect the taste of the finished product. The roasted melon seeds should be crispy after cooling. I weighed the sugar and salt, baking powder and baking soda together in disposable cups.

2. First put the vegetable oil and milk, then add the beaten egg liquid, sugar and salt, baking powder and baking soda.

3. I kept about this many eggs for brushing the surface.

4. Use a whisk to stir thoroughly, preferably until the sugar melts.

5. Sieve the low powder and add it.

6. Add the roasted melon seeds.

7. After stirring thoroughly with a spatula, knead it into a ball with your hands. Since there are more melon seeds, the dough is relatively loose and cannot be lumped together. This does not matter~

8. Take a small amount (about 8g-10g). If you like a larger one, take more. If you want to make it smaller, take less. Use one hand to slowly form into a ball. Note that since the dough is relatively loose, it will fall apart if you use two hands to knead it into a round shape. So just shape it into a round shape. The sizes should be as consistent as possible so that the baking process can be heated evenly. If you don't mind the trouble, you can weigh them one by one to make dough of the same weight.

9. Line a baking sheet with oiled paper, put the balls into the baking sheet, and flatten them with the palm of your hand. As for how flat it is, it depends on personal preference! Full of melon seeds and plenty of ingredients~

10. Preheat the oven to 170 degrees for 10 minutes. After making a plate, brush it with egg wash and sprinkle with black sesame seeds. Then put it into the preheated oven and bake at 170 degrees for about 20 minutes. The specific temperature and time will depend on the temperament of your own oven!

11. So much was done in the remaining second set.

12. Brush with egg wash, this time sprinkle coconut milk on the surface. After this process, the first pan is almost done, and then you can bake the second pan.

13. Eat one secretly, it’s fragrant, crispy and super delicious!

14. After cooling, put it in jars and pack it to give to relatives and friends~

15. Beautiful!

16. Picture of the finished product~

17. Ugly little shortbread, but it tastes great!

18. It’s so delicious that you can’t stop eating it! Relatives and friends who have eaten all said it was delicious~

19. Here’s another one!

Tips

1. About 57 pieces of this recipe are made according to the size in the picture. If you want to make less, halve the ingredients, if you want to make more, double it~ 2. Remember to leave some egg liquid to brush the surface. 3. Since there are more melon seeds and the dough is relatively loose, do not use two hands to knead the small balls, just use one hand to knead them into a ball.