1. The chocolate is weighed and the insulated water melts
2. Soften the butter, add eggs and salad oil, beat slightly, and then add the melted chocolate. Stir well.
3. Weigh 60g walnuts, put them in a fresh-keeping bag and use a rolling pin to crush them, then add them to the chocolate paste and mix well.
4. Add whipped cream, stir well, then sift in low-gluten flour and continue to stir well.
5. Knead it into a dough, wrap it in plastic wrap, and freeze it in the refrigerator for an hour.
6. Put it in a preheated oven at 150°C, and heat the middle layer up and down for 20 minutes.
Tips:It's easier to roll out the dough until it freezes hard.
You can try the sweetness of your own chocolate before making it, and then adjust the amount of sugar appropriately. I don't add sugar to this one.
