1. Material preparation.
2. Cut the butter into small pieces, soften at room temperature, sift the brown sugar and add.
3. Whisk until the volume is fluffy.
4. Add the beaten eggs and continue to beat them evenly with a whisk. Beat until fluffy and light.
5. Sift in low powder.
6. Use a rubber spatula to mix evenly, so that the flour and butter are completely mixed into a batter. At this time, the batter may be very sticky and inconvenient for shaping. Put the batter in the refrigerator for about half an hour to make the batter dry and not sticky.
7. Chop 40 grams of walnuts. Cut the walnuts as small as possible.
8. The refrigerated batter is taken out and formed into a cylindrical shape as shown in the picture.
9. Place the shaped cylindrical dough on the chopped walnut kernels, and roll them to make the walnut kernels stick to the surface of the dough. Put the wrapped dough in the freezer compartment of the refrigerator and freeze for about an hour until the dough is hard.
10. Take out the frozen dough and cut it into 0.5cm thick slices.
11. Place the thin slices on the baking tray, and place 1 and a half whole walnut kernels in the center of each slice.
12. Put the baking tray into the middle layer of the preheated 180℃ oven, bake for about 10 minutes, take out, brush a layer of honey on the surface of the walnuts, put it back in the oven and bake for about 8 minutes, until the dough turns brown and ready to go out.
13. Appreciation of the finished product.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
23. Appreciation of the finished product.
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