(1) materials: 200g of flour, 70g of sugar, 1 pinch of salt,120g of corn oil, 25g of egg liquid (whole egg), 1/2 tablespoons of baking powder, 1/4 tablespoons of baking soda and 60g.

(2) Pour the weighed white sugar, corn oil and egg liquid (whole egg) into the basin.

Stir the materials in the basin evenly with a manual eggbeater 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 ball, flatten it slightly, and discharge it into a baking tray at a certain distance, and brush the surface with egg liquid.

(4) Put the two baking pans in 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 pans for 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 to cool; 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 them in electric egg beater at medium and low speed for one minute, pour them into a measuring cup and refrigerate for two hours.

(3) Preheat the mold and pour in the egg paste.

(4) Don't pour the egg paste too full to prevent it from swelling and overflowing.

(5) Immediately after pouring, turn it over and put it on the fire for about one minute. Burn both sides and both sides should be golden.

3, oyster omelet:

(1) Ingredients: 6-8 oysters, 2 Chinese cabbages from Taiwan Province Province, eggs/kloc-0 each, 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, put cooking oil on the pot and heat it with low fire.

(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 put the cut Chinese cabbage evenly.

(6) Then gently stir up the surrounding batter with a shovel. If cured, it can be the whole reverse.

(7) Fry again 1-2 minutes.