1. Preheat the oven and bake half of the low-gluten flour (65 grams) at 135 degrees for 10 minutes (time and temperature are for reference only).
2. Bake until the flour is slightly yellow, let cool and set aside.
3. Powdered sugar, low-gluten flour (including roasted low-gluten flour). Soda powder, baking powder, matcha powder.
4. Mix and sieve.
5. Add salt and white oil and knead it with both hands to form an even and loose shape.
6. Finally, add the whole egg and continue to make a uniform dough with your hands.
7. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
8. Divide the loose dough into 12 equal parts, knead them into balls, and place them on a baking sheet.
9. Flatten the dough with your hands, brush with a thin layer of egg wash, and put walnuts in the center. Baking: (Time and temperature are for reference only, please adjust appropriately according to the temper of your own oven) Preheat the oven in advance, 140 degrees for 25 minutes, turn off the heat and simmer for 10 minutes at the remaining temperature.
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