The practice of walnut crisp

Materials: low-gluten flour, corn oil, eggs, walnuts, soft white sugar, baking powder, baking soda, etc.

1. Pan-fried walnuts

2. Chop the fried walnuts with a knife

3. Weigh 50 grams of soft white sugar and 50 grams of corn oil into a glass bowl

4. Mix well with a hand mixer

5. Add 50 grams of egg wash

6. Using a manual electric mixer, whip quickly in one direction for 1 minute, until thick and textured

7. Sift in 150g low-gluten flour, 2g baking powder, and 1g baking soda, add 20g chopped walnuts

8. Mix well with chopsticks

9. Then knead it into a ball with your hands and let it rest for 10 minutes

10. Divide the dough into 25 portions, about 14 grams per portion, roll into balls, flatten them with the palm of your hand, and place them in the baking pan

11. Brush the remaining 10 grams of egg wash on the surface of the walnut blanks

12. Into the oven, the middle layer, 180 ℃, up and down fire, and bake for 12 minutes

13. The surface of the roasted walnut crisp turns golden brown and cracks slightly

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