The main reason why walnut crisps are popular and enduring is their crispy texture and sweet taste. I used to go to the supermarket and often buy a few pieces to go home, but the color I bought at the supermarket was very yellow, which made me feel uneasy. In fact, making your own walnut crisp is very simple, as long as the raw materials are complete, from the beginning to eat into the mouth, it is also an hour of time, travel with it is also very convenient, it is recommended that you try. When it is first baked, the peach crisp is still relatively soft, and it will become crispy after it is cooled.
Walnut crisp
Ingredients: 200 g of low gluten flour, 140 g of sugar, 75 g of lard, 25 g of butter, 40 g of walnut kernels, 1 egg, 4 g of baking powder, 1/4 tsp baking soda, 1/4 tsp of stink powder, 1/4 tsp of salt
Tools: flour sieve, oven
Start production:
1 flour, baking powder, baking soda, stink powder, salt first sifted.
2 Open the nest of powder on the board to form a powder wall.
3 Add lard, sugar and softened butter in the middle.
4 Rub repeatedly with your hands until the sugar oil is completely fused.
5 Add another 20g whole egg mixture and rub well by hand.
6 Add 20 g of water.
7 Keep rubbing with the palm of your hand until the sugar is not grainy.
8 Pour the flour into the sugar oil and mix the sugar oil by stacking.
9 Finally knead into dough.
10 Cover and wake up for 20 minutes.
11 Divide the waking dough evenly into 9 dough cubes and roll into rounds.
12 Place the ingredients slightly flattened into a raw blank and placed in a baking dish brushed with oil.
13 Press a small pit in the middle of the raw blank with your fingers, brush a layer of whole egg liquid, then press a piece of walnut kernels separately, cover and wake up for 10 minutes.
14 Bake tray in a preheated oven, heat up and down at 150°C for 20 to 25 minutes until the surface is colored, remove and place on the grill to cool.
Tips:1. If you want to eat authentic walnut crisp, you must use stinky powder, do not try to save trouble to change to baking powder and so on. 2. The egg mixture and water should be added in batches to make it easy to mix evenly. 3. The sugar must be rubbed so that it is baked so that there will be no black spots. 4. The baking temperature should not be too high, so as not to be too dark on the surface and not crunchy inside.
Selected from Butterfly's "Baking Honey" book, all rights reserved.