(1) materials: flour 200g, sugar 70g, salt 1 pinch, corn oil 120g, egg liquid (whole egg) 25g, baking powder 1/2 tsp, baking soda 1/4 tsp.
(2) Pour the weighed white sugar, corn oil and egg liquid (whole egg) into the basin.
Beat the materials in the basin evenly with a manual whisk for later use. Mix common flour, salt, baking powder and baking soda evenly, sieve and pour into a basin.
(3) Pour the walnut kernel into a basin and mix it evenly, and knead all the materials into a ball.
Knead the mixed dough into a uniform spherical shape, slightly flatten it, and discharge it into a baking tray at a certain distance, and brush the surface with egg liquid.
(4) Put the two baking trays into the middle and lower layers of the preheated oven respectively, and bake at 150 degrees 10 minute, and continue baking at the upper and lower positions of the two baking trays 10 minute; Take out one baking tray, move the other baking tray to the upper layer of the oven, bake for about 3 minutes, and then take it out and cool it; Move another plate to the top of the oven and bake for about 3 minutes to color.
2. Hong Kong eggs:
(1) material: low-gluten flour100g, raw flour 20g, baking powder 4g, milk100g, vegetable oil 20g, eggs 70g and sugar 40g.
(2) Mix all the materials, stir at low speed in electric egg beater for one minute, pour into a measuring cup, and refrigerate for two hours.
(3) preheat the mold and pour the egg paste.
(4) Don't pour the egg paste too full to prevent the expansion from overflowing.
(5) Immediately after pouring, turn it over and burn it on the fire for about a minute. Both sides should be burned, and both sides should be golden.
3, oyster omelet:
(1) Ingredients: 6-8 oysters, 2 Taiwan Province cabbages, eggs 1 piece, 3 tablespoons of white powder (sweet potato powder or sweet potato powder can be used instead), half a bowl of water, seamount sauce or sweet and spicy sauce.
(2) Prepare the materials, apply cooking oil to the pot, and heat over low heat.
(3) Put the oysters evenly, and then pour the white powder solution evenly dissolved in water.
(4) When the color becomes transparent, beat an egg and rub it with chopsticks.
(5) Then evenly place the cut Chinese cabbage.
(6) Then gently stir up the batter around with a shovel. If it is solidified, it can be the whole reverse side.
(7) Fry for1-2 min, and then take out.