Walnut Round Cake

Walnut Round Cake

1. 115 grams of low-gluten flour, 15ML of whole egg liquid, 75 grams of edible oil, 60 grams of powdered sugar, and 50 grams of walnut kernels.

2. 115 grams of low-gluten flour, 15ML of whole egg liquid, 75 grams of edible oil, 60 grams of powdered sugar, and 50 grams of walnut kernels.

3. Chopped walnuts.

4. Edible oil, add powdered sugar.

5. Stir well.

6. Then add the egg liquid and mix well.

7. Pour in the chopped walnuts.

8. Stir the walnut kernel and cooking oil evenly.

9. Pour in the low powder and mix well. Knead the dough by hand.

10. Use your hands to shape the dough into a cylinder with a diameter of 3.5cm. Place it in the refrigerator and freeze until hard (about 1 hour).

11. The frozen cylindrical dough is cut into pieces with a thickness of about 0.7cm with a knife.

12. After cutting, put it into the baking tray.

13. Put it in the preheated oven, 165 degrees, middle level, about 20 minutes, until the surface is slightly golden.

Tips:

When the biscuits are placed in the baking tray, the gap between the biscuits should be larger, because they will swell during baking.