Simple practice, not simple and delicious! Crisp to the slag baking first cake [walnut cake]! 2 baking trays, about 33 Preheating: 150 degrees, up and down; baking: 150 degrees up and down, 23 minutes or so
Pour the weighed white sugar, corn oil, egg liquid (whole egg) into the pot
Use a manual egg beater to whipped the material in the pot evenly.
Mix ordinary flour, salt, baking powder, baking soda, sieve, and pour into the basin.
Pour the walnut kernels into the pot and mix well.
The mixed dough is kneaded into a spherical ball of uniform size, slightly flattened, discharged into the baking tray at a certain distance, and the egg liquid is brushed on the surface.
Put the two baking trays into the middle layer and the middle and lower layers of the preheated oven, bake at 150 degrees for 10 minutes, and then bake the two baking trays up and down for 10 minutes; remove one of the baking trays and bake another one. Move the pan to the upper layer of the oven and bake for about 3 minutes. After reaching the golden color, take out the cooling. Change the other plate to the upper layer of the oven and bake for about 3 minutes.
This peach cake has tried different baking temperatures and time. Personally, the baking temperature is lowered, and the baking time is extended to make the shortbread more crispy from the inside out.