I remember when my grandmother died, I wanted to eat a bite of walnut crisp, my father ran a few streets and did not buy it, and there were very few snack shops at that time. Grandma left with regrets, and this matter also became a heart disease for Dad's life.
Walnut crispy and fragrant, a pinch to crush the taste, not only the older generation love to eat, even today's children are very fond of. Despite the wide variety of dim sums available today, walnut crisp is still a very popular Chinese dim sum.
Today's walnut crisp is no longer the walnut crisp of childhood, most bakeries make walnut crisp not only does not have a little walnut, but also adds a lot of additives, such as stink powder, crispy agent and so on. What about me? It wasn't me when I was a kid.
Today, I have already obtained the baker qualification certificate and learned a variety of Western and Chinese dim sum methods in baking. How nice it would be if Grandma was still here, and how many granddaughters would she want to eat. Grandma will never go away with regrets again, and Dad will never feel guilty about it for the rest of his life.
In fact, we make a home version of walnut crisp is very simple, without adding odorous powder, crispy agent and other additives, stirring a stir and mixing is successful, even baking novices will do. The finished product is crispy and delicious, and it will be crushed with a light pinch, so try it with me!
——【Old-fashioned walnut crisp】——
▌【Ingredients】: 170 grams of low gluten flour, 50 grams of fine cornmeal, 75 grams of sugar, 1 egg, 85 grams of corn oil, 2 grams of baking soda, 100 grams of cooked walnuts, a small amount of egg liquid (brush surface), black sesame seeds to taste (garnish)
▌【Production Steps】:
Step 1: Prepare the ingredients you need and start making them. The oil in the ingredients I use is colorless and odorless corn oil, you can also use lard, the taste is more crisp, but I can't smell the taste of lard, so I still use corn oil, the finished product is also very crispy.
Step 2: Finely chop the cooked walnuts and retain a little grain to taste better. The walnut puff pastry sold in the bakery is free of walnuts, or it is made in real materials.
Step 3: Place the corn oil, eggs and sugar in a clean basin, mix and stir well. The natural emulsifier of the egg yolk can bind the water milk, so it is very thick after emulsification.
Step 4: Mix the low gluten flour, fine jade noodles and baking soda and sift them into a mixture of sugar oil and eggs. The powder must be sieved to prevent flour from clumping and removing impurities from the flour.
Step 5: Stir well and add the cooked walnut kernels. If your walnut kernels are raw and need to be baked in advance, the oven does not need to be preheated, and bake at 160 degrees on and off the heat for 12 minutes.
Step 6: Mix the walnut kernels and dough evenly, without dry flour, do not stir excessively, so as not to affect the taste of the crispy flavor. Divide into about 30 grams of the agent and roll into balls and press into a cake.
Step 7: Baking paper is laid on the baking plate, one is to protect the baking sheet, and the other is to facilitate cleaning. The walnut crisp blanks are then placed on a baking sheet with a certain spacing in between.
Step 8: Brush the surface with an appropriate amount of egg mixture, bake it more beautifully, sprinkle a little black sesame seeds to make a decoration more beautiful, and let it sit for 10 minutes. Take advantage of this time to preheat the oven and preheat it for 10 minutes at 180 degrees on or off the heat.
Step 9: After the oven is preheated, put the baking sheet into the oven and bake at 170 degrees on high and low heat for 30 minutes.
The freshly baked walnut crisp is not too crispy, and it will be very crispy after it is cooled, and when you can't finish eating, you must remember to seal and keep it to prevent moisture from becoming soft.
The old-fashioned walnut puff pastry is so simple, no additives are crushed in one pinch, and one stir and one mix is successful. What the? You said you hadn't baked, no problem, it would be as successful as ever. This walnut puff pastry does not need to be whisked, nor does it have to look at the state, stir and stir into the oven to bake on the line, how simple! Hurry up and do it!
Every foodie is happy. I'm one of them. Thanks for reading, more home-cooked recipes please pay attention to: Squirrel Chef. It is my original intention to make healthy and delicious dishes with simple ingredients. If you like the squirrel chef's article, please like, comment, share it with more friends! Thank you for your support and encouragement!