In order to make walnut crisp taste more fluffy, you can choose the following three methods:
1, use softened butter to get a fluffy and crisp taste, which is similar to ordinary butter biscuits, mainly by using the characteristics of butter itself.
2. Using baking soda powder, it reacts with the acidic materials in the formula to produce carbon dioxide, thus obtaining a fluffy taste.
3, using baking powder (itself is composed of baking soda and acidic materials), when it comes to liquid materials, it will react with acid and alkali to produce carbon dioxide, making cookies or fluffy taste. To use aluminum-free baking powder, long-term use of aluminum can easily lead to health hazards such as Alzheimer's disease.
Both baking soda and baking powder belong to fast bulking agents, which have a fast reaction speed. It is suggested that the materials should be mixed and baked in the oven, otherwise the bulking effect will be affected. Both are harmless, but pay attention to the dosage, otherwise it will affect the taste.
Generally speaking, most of our traditional walnut cakes use vegetable oil, so baking soda powder or baking powder is the most common practice. I would like to share one of my favorite walnut cakes, and the difficulty coefficient is an entry-level biscuit. My favorite partners may wish to try it!
Walnut shortbread
Ingredients: egg 1 piece; Low gluten flour: 200g, vegetable oil: 80g,
White sugar: 50g, baking powder: 2g, walnut kernel and black sesame seed: appropriate amount;
Production steps:
1, the walnut kernel is baked in the oven 150 degrees 10 minutes, and the aroma is roasted and cut into small pieces.
2. Break the eggs, add vegetable oil and soft sugar and mix well.
3. Sieve and add low-gluten flour and baking powder, and knead into dough by hand.
4. Add walnuts and knead them evenly into the dough by hand.
5. Divide the dough evenly into several agents, knead it round, flatten it, and sprinkle black sesame seeds on the surface for decoration.
6. Bake in an oven preheated in advance at 160 degrees for about 20 minutes. Leave it to cool and you can taste it.
Further reading: I don't know how to choose yeast, baking soda and baking powder. Look here!
Mainly depends on the products made, such as bread, steamed buns, steamed buns, etc., which need to be fermented for a long time to make them soft, and generally use yeast (dry and fresh yeast, old noodles can be used); If it is a short time to get fluffy, crispy products, such as muffin cakes, some biscuits, Si Kang, etc., baking powder or baking soda is generally used; If there are many acidic materials in the formula, baking soda can be used to neutralize the sour taste; If there is no or little acidic material, use baking powder more.
As for the acidic materials, such as lemon juice and cocoa powder, you are welcome to add them!
I hope the above sharing is helpful to friends, and I look forward to walking with friends on the baking road, and making progress together!
Partners, what are your experiences in making "walnut crisp"?