Sunflower Seed Crisps (Gua Zi Ren Bao Cui)

Steps

1. 1

   Step 1

   

   Whisk the egg whites together with the sugar until evenly combined. Do not whip to a foam.

   ✅ Done when: The mixture is smooth and uniform with the sugar fully dissolved, with no froth or volume increase.

2. 2

   Step 2

   

   Add the sunflower seed kernels and fold them in with a spatula until evenly coated.

   ✅ Done when: Every seed is evenly coated with no dry pockets of egg white mixture left.

3. 3

   Step 3

   

   Melt the butter in the microwave until liquid, then stir it into the seed mixture until well combined.

   ✅ Done when: The melted butter is fully incorporated and the mixture looks uniform and glossy.

4. 4

   Step 460 min

   

   Sift in the flour and mix until smooth, then refrigerate the batter for 1 hour.

   ✅ Done when: The batter is lump-free before chilling, and after 1 hour in the refrigerator it is firm and chilled.

5. 5

   Step 5

   

   Remove the chilled batter from the refrigerator, divide it into roughly equal portions, and place them on a baking sheet lined with parchment paper. Press each portion flat with a fork into a shape about one sunflower seed thick.

   ✅ Done when: Each portion is pressed into an even, flat wafer about the thickness of a single sunflower seed kernel.

6. 6

   Step 615 min

   Medium heat
   

   Preheat the oven to 175°C (350°F) with top and bottom heat, then bake on the middle rack for 15 minutes. Watch closely while baking, especially the first time, to avoid burning. Transfer to a wire rack to cool; once cooled, the crisps are crunchy and ready. Note: adjust the temperature as needed for your own oven.

   ✅ Done when: The wafers are golden at the edges and turn crisp once fully cooled on the rack.