1. Stir-fry walnuts in the pan.

2. Chop the fried walnuts with a knife.

3. Weigh 50g of sugar and 50g of corn oil and pour them into a glass bowl.

4. Stir evenly with a manual stirrer.

5. Add 50 grams of egg liquid.

6. With a manual electric device, quickly beat 1 min in one direction until it is sticky and textured.

7. Sift in 150g low-gluten flour, 2g baking powder, 1g baking soda, and pour 20g chopped walnuts.

8. Stir well with chopsticks

9. Then knead by hand and let stand for 10 minute.

10. Divide the dough into 25 portions, about 14g/ portion, knead it into a ball, flatten it with the palm of your hand, and put it in a baking tray.

1 1. Brush the remaining 10g egg liquid on the surface of walnut blank.

12. Put it in the oven, in the middle layer, 180℃, and bake for 12 minutes.

13. The surface of the baked walnut cake turned golden yellow and cracked slightly.