50g pumpkin seeds, 2 egg whites, 40g sugar, 25g low gluten flour, 30g butter.
Add sugar to the egg whites, mix well, and sift in the flour.
Draw a word Z with the egg until the flour is free of particles. Add the melted butter.
Add pumpkin seeds, cover with plastic wrap and refrigerate for more than 1 hour.
Preheat the oven, turn on 160 and turn down 140, and use the mold to round a little.
The spacing should be larger. When baking, it will be spread out. Bake for 12-14 minutes to see the color.
After baking, put it on the baking net to cool. It is soft when it is hot, but it will become brittle when it is cool. But it should be sealed immediately before it will become soft again.