1. All materials are ready for use.
2. Preheat the oven 100° in advance for 10 minutes.
3. Cover the baking pan with a piece of greased paper the same size as the baking pan. Spread the prepared walnuts on the baking tray, put them in the preheated oven at 100° and bake for 10 minutes.
4. The toasted walnuts are cut into chopped walnuts and set aside.
5. Pour 110g corn oil and 40g white sugar into the bowl, knock in a whole egg and stir with chopsticks until the sugar is completely fused with the oiled egg.
6. Take another container, pour 200g of low-gluten flour and 8g of baking soda with chopsticks, 2g of salt and stir well for later use.
7. Pour the prepared flour into the prepared egg liquid, pass a sieve in the middle, and stir with chopsticks until there are no dry flour particles.
8. Pour in the chopped walnuts, grind the flour and walnuts evenly with your hands, cover with plastic wrap, and allow for 20 minutes.
9. Preheat the oven again at 170 degrees for 10 minutes.
10. Knock an egg yolk into the bowl, stir it with chopsticks and set aside.
11. After proofing the walnut crisp dough, take 36g of dough and round it by hand and place it on a baking tray.
12. After rubbing the walnut cake with ampicillin in the palm of your hand, apply a layer of egg liquid evenly with a baking brush.
13. After brushing the egg yolk liquid, put the walnut pastry into the preheated oven at 150 degrees for 20 minutes.
Tips:1. The baking time and temperature are adjusted according to the temperature of your own oven.
2. You can put in the nuts you like to eat according to your taste.
3. If there is no white sugar at home, you can use powdered sugar or soft white sugar instead.
4. Put the walnuts in the oven and bake them in advance to make the walnuts crisper.
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