Ask the common practice of crispy walnut crisp?

Corn oil 100ml sugar 75g salt 1g egg 1 low gluten flour 225g salt and pepper powder 1 spoon baking soda 2g walnut kernel and a little black sesame.

Brush the surface with an appropriate amount of egg liquid.

1. Put corn oil, sugar and eggs into a water-free and oil-free basin and beat well.

2. Stir the egg by hand until it thickens. It must be fully emulsified, and the surface lines will not disappear soon. This will help loose hair at the back and make it stiff.

3. Mix the low-gluten flour and baking soda, then sieve into the pot, add salt, pepper and salt to taste, and add dried fruit.

4. Press it with a spatula to fully mix the ingredients such as oil and flour. Remember not to knead the dough. Just press it into such a sticky state with a spatula. Can't agglomerate. Crushing into a ball will definitely affect the brittleness.

5. Take a proper amount of rubbing balls and place them with gaps.

6. Poke a hole with your finger, brush a layer of egg liquid on the surface and sprinkle with sesame seeds.

7. Put it in a preheated oven, bake at 160 degrees for 20 minutes, and bake at 180 degrees for 8 minutes for coloring.

8. After baking, you can see that the ball has become a small round cake. Take it out. Don't touch it yet. You can put it in a plastic bag when it gets cold.