1. Unsalted butter is softened at room temperature, add brown sugar, mix well with a spatula, beat evenly with an electric mixer, and it will be slightly fluffy.
2. Add egg liquid in 2-3 times and beat with an electric whisk
3. Sift in low-gluten flour and baking powder, mix slightly with a spatula
4. Add the walnuts broken into small pieces and mix into a uniform dough
5. Organize into a cylinder with a bottom diameter of 3-4 cm, wrap it with plastic wrap, and freeze it in the refrigerator for one hour or refrigerate for three hours until hard
6. Cut into 0.5 cm thick slices and arrange in a baking tray
7. Put it in the middle layer of the preheated oven. The original recipe is: the upper and lower heat is 175°, about 20 minutes, and then simmer for a while at the remaining temperature. I use the slow baking program that comes with the oven, and bake for about 30 minutes. If you shrink it again, it’s ready to bake. If you’re safe, just press the biscuits at the door of the oven with your hand and feel hard. Just be careful when you reach into the oven to prevent burns.
