1. Black sesame and walnuts are roasted and ground into powder with a food processor.
2. Add corn oil and soft sugar to the bowl,
3. Then add the beaten eggs,
4. Stir evenly with a whisk,
5. Sift in low-gluten flour, baking powder, baking soda and refined salt,
6. Then add the crushed walnuts and black sesame powder,
7. Pat it gently with a spatula and let it rest for 10 minutes.
8. Divide the dough into about 13 grams per serving, and group them into small balls,
9. Brush a layer of egg liquid on the surface,
10. Put it into the preheated oven, middle level, 180 degrees, up and down, bake for 15 minutes,
11. There are some pretty cracks on the surface of the baked shortbread.
Tips:After the baked shortcakes are dried thoroughly, they can be sealed and preserved.
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