1. Preheat the oven at 180 degrees for 5 or 6 minutes, and bake half (75g) of low-gluten flour for 10 minutes;
2. Take out the baked flour and let it cool for later use;
3. Mix cooked flour, raw flour, powdered sugar, baking soda and baking powder, and sieve;
4. Add salt, corn oil and whole egg liquid;
5. And form a uniform dough;
6. Divide the dough into 12 equal parts, roll them into balls, and place them directly on the baking tray;
7. Gently press it into a flat concave shape with your hands;
8. Brush a thin layer of whole egg liquid;
9. You can also press the upper half of the walnut kernel. You can use it if you don't like it. You can also sprinkle with sesame or almond slices, as you like;
10. Heat the oven at 180 degrees and lower at 160 degrees, preheat it for 5 or 6 minutes, put it in the baking tray, bake for 20 minutes, turn off the heat and simmer for 10 minutes, and then take it out. (Use 170 degrees without fire up and down)
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