material

raw materials (9 quantities): 1g of low-gluten flour, 1/4 spoon of baking powder, 1/4 spoon of baking soda, 5g of sugar, 5g of butter or lard, 17g of egg liquid and 5g of walnut.

How to make it

1. Bake walnuts in an oven at 15 degrees for 1 minutes, take them out and let them cool, and break them into pieces for later use;

2. Mix flour, baking powder and baking soda, and sieve for later use;

3. The butter is fully softened.

Practice:

1. Sieve the sieved powder into a pot, build a powder wall (make room in the middle), and pour sugar, egg liquid and butter into the central blank;

2. Mix sugar, egg liquid and butter with chopsticks.

3. Then gradually mix the flour around and knead it into dough by hand;

4. Pour the roasted and broken walnuts and mix them evenly;

5. Divide the dough into 9 equal parts (each weighing about 3g), grab a piece, knead it round, pat it slightly, and put it on the paved baking tray.

6. Finish all the dough one by one;

7. Preheat the oven at 18 degrees. After baking the middle layer for about 15 minutes, brush the egg liquid once in the middle.

8. Take it out, let it cool completely, and put it in a sealed box for storage.

Tips:

The baking time should be controlled by yourself according to the size and thickness of the green body. Later, take it out and check it. If the bottom surface is colored faster than the top surface, move the baking tray up one space and continue baking until both sides are evenly colored;

Butter can be replaced by vegetable oil or lard, or mixed with lard and vegetable oil. The crisp effect will be slightly different, but it will not affect the taste.

Try not to expose large chunks of cooked walnuts on the upper surface, otherwise they will be burnt. Unless raw walnuts are used, just decorate the surface directly.

court walnut cake

material:

ordinary flour-1g

fine sugar? -5g (I use 4g)

peanut oil/vegetable oil-55g

egg liquid? -1g

roasted and chopped walnuts-3g

baking powder? -1/4 teaspoon

baking soda? -1/8 teaspoon

Surface:

Egg liquid-just the right amount (used as the egg liquid left over from the dough)

Step by step:

Break the broken egg liquid (one egg is slightly broken with a fork, take 1g) and pour the cooking oil into a large bowl.

mix flour, baking powder and baking soda evenly and sieve.

pour chopped walnuts into flour and mix well.

pour the flour into the sugar-oil mixture in the first step and knead it into dough. (As long as you can form a dough, don't knead it too much)

Divide the dough into small portions. Take a small piece of dough and knead it into a small ball. (I probably made 15-2g capsules, which took me a long time to record, and I forgot)

Crush the small balls and put them into a baking tray covered with baking oil paper. Brush a layer of egg liquid on the dough surface, and bake it in a preheated oven at 18 degrees for about 15 minutes. (I use 17 degrees to 2 minutes) or bake until the surface is golden yellow.

The oven temperature and time should be adjusted according to the actual situation. The weight of dough varies from oven to oven.

Supplement:

The kneaded dough should not be too dry, and it must feel moist, so that the baked peach crisp will be crisp enough.

note: if the kneaded dough is dry, you need to add a proper amount of cooking oil;

sugar content ~ you can increase or decrease the sugar content appropriately according to your own taste. I used 32 grams for the first time, and 4 grams for the second time. Personally, 4 grams is just right.

Walnuts ~ Bake in the oven or stir-fry in a white pot (a pot without grease) with low fire. Leave the fire immediately when you see a slight golden color, otherwise it will burn easily, and the cookies will be bitter. I bake them in the oven for 12 degrees for 13 minutes. I like chewy walnuts. Don't cut them too finely. If you like the same mouth, you can crush walnuts into powder.