Cooking Steps

1. 

   Step1:Soften the salt free butter at room temperature to the extent that you can poke it into a pit with your hand. Add salt, brown sugar and white sugar and beat until the butter becomes larger and plum

2. 

   Step2:Add egg liquid and stir well, then sift in all kinds of powder (medium gluten powder, high gluten powder, baking powder, baking soda). Cut and mix. Stop when there is no dry powder. But stir more

3. 

   Step3:Add milk chocolate and mix well. I use the drop shaped chocolate for baking. If not, I can cut it into small pieces and put them in it. I can also make the drop shaped chocolate by myself. After the chocolate melts in water, it will be squeezed on the baking plate. Let it cool and solidify

4. 

   Step4:After mixing chocolate and dough, they are refrigerated for half a day or 24 hours, and the flavor of various materials will blend with each other. The taste is better

5. 

   Step5:Roasted walnuts for standby (10 minutes at 120 ℃

6. 

   Step6:The roasted walnuts are broken into small pieces. They are added to the dough that has been refrigerated to mix well. The reason why walnuts are not added at the beginning is to avoid the moisture absorption and softening of the dough when they are refrigerated for a long time. It will affect the taste

7. 

   Step7:Divide the dough into 10 parts. I bake it twice. Five at a time. Because it will spread out and become very big after baking, you need to leave enough space to put a dough ball directly on the baking plate (as shown in the picture). It is not necessary to specially flatten it (or press it

8. 

   Step8:Put it into the middle layer of the preheated oven at 175 ℃ and bake for 1618 minutes