Peel the shell of hazelnut and crush the nut with the back of a knife. Mix flour with low-gluten flour, baking powder, baking soda, vegetable oil, eggs and sugar. The baking powder and baking soda only need trace amounts. For example, flour is 100g, and baking powder only needs 1g, and baking soda is added in a ratio of one to two.
Besides baking soda and baking powder, the proportion of other ingredients should also be strictly adjusted. Similarly, based on 100g flour, vegetable oil needs 50g, egg liquid 10g, sugar 30g and hazelnut kernel about 30g.
After all these ingredients are mixed together, stir them a little, then put the pressed hazelnuts in, and then continue to mix the noodles. After stirring evenly, take out some small dough, knead it into a ball, and then gently press it with your thumb in the middle to make the ball crack gently.
Spread oiled paper on the baking tray, put the pressed ones on it, then brush a layer of egg liquid on each one, and you can go into the oven. Preheat the oven to about 175 degrees in advance, put it in and bake it with high and low fire for about 20 minutes.
There were Chinese desserts before, followed by Chinese fried rice. One week, Jun tried to cook fried rice with hazelnut crumbs, which was quite delicious. There is nothing special about hazelnut fried rice, but hazelnuts are added to the basic fried rice. However, one of Zhou Jun's operations is that after the hazelnut is crushed, it will be lightly fried in an oil pan for a few times, and the finished product will have a strong oily fragrance.
Fried hazelnut sauce is also a good dish. First, stir-fry hazelnuts with peanuts, dice lean meat, stir-fry with lard, add onion ginger and soy sauce to stir-fry after the water in the meat is stir-fried, mix soy sauce and diced meat, pour cooking wine and salt to stir-fry continuously, and finally add hazelnuts.