1, the walnut cake thoroughly cooled, put into an airtight box to save;

2, baking time should be based on the size and thickness of the blank, master their own, and later take out to check, if the bottom side of the color than the top of the fast, the baking tray to move up a grid continue to bake until both sides of the uniform color;

3. lard, you can use vegetable oil or butter instead of, or lard and vegetable oil can be mixed. A mixture of lard and vegetable oil can be used, there will be a slight difference in the crispy effect, but it will not affect the taste;

4. Try not to expose large chunks of cooked walnuts on the top surface, or they will be burnt, unless raw walnuts are used, then just dot them directly on the surface.?

Low gluten flour 100g

Baking powder 1/4 tbsp

Baking soda 1/4 tbsp

Sugar 50g

Egg wash 17g

Walnuts 50g

Butter or lard 50g

Walnut shortbread

Preparation:

1. The walnuts were first Bake in the oven at 150 degrees for 10 minutes, remove and cool, break up, standby;

2, flour, baking powder and baking soda mixed together, sifted, standby;

3, butter fully softened.

Practice:

1, the sifted powder, and then sifted into the basin, build a powder wall out (to make an empty space in the center), the center of the blank space poured into the sugar, egg, butter;

2, with chopsticks, the sugar, egg, and butter fully mixed well;

3, and then around the flour gradually and into the hands of the hands grasped and kneaded into a dough;

3, then the surrounding flour gradually and kneaded into dough;

4, pour into the baking soda, baking powder and baking soda, baking soda and baking powder;

4, the butter well softened;

4, the butter well softened.

4, pour in the toasted and broken walnuts, and then mix well;

5, divide the dough into 9 equal parts (each weighing about 30 grams), pull out a piece of kneading round and flatten it slightly, and then put it on a lined baking sheet;

6, one by one, do all the dough;

7, preheat the oven at 180 degrees Celsius, and then bake it in the middle layer for about 15 minutes, and then brush the middle with the egg wash;

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8, remove, let cool completely, and then put into an airtight box for storage.

Tips

1, the baking time should be based on the size and thickness of the billet, control yourself, later take out and check, if the bottom side of the color faster than the top, the baking tray to move up a grid continue to bake until both sides are evenly colored;

2, butter, you can use vegetable oil or lard instead of, or a mixture of lard and vegetable oil, the effect of the crispy will be a slight difference, but does not affect the taste;

2, butter, can be replaced with vegetable oil, lard and vegetable oil mix, the crispy effect will be slightly different, but does not affect the texture;

3, the baked goods are very good.

3, try not to let the cooked walnuts chunks exposed on the upper surface, otherwise it will be toasted, unless using raw walnuts, then directly dotted on the surface can be.