Walnut crisp is a famous snack, formerly known as walnut cake. It is produced in the north and south of China, and the walnut cakes produced in different places have different tastes, among which the walnut cakes produced in Beijing, Jiangxi, Guangdong, Yunnan and Taiwan Province provinces are the most famous. Because walnut and jujube are mainly used as raw materials, it has high nutritional value, delicate and soft texture, waxy, pure and sweet taste and outstanding peach kernel fragrance.

Walnut crisp is a common pastry, which tastes delicious. It is characterized by delicate texture, softness, waxy taste, pure sweetness and outstanding peach kernel fragrance. Its method is very simple, but how to make walnut crisp is the best, mainly depending on your own taste habits to adjust the details.

1. The baking time should be controlled according to the size and thickness of the green body. Later, take it out for inspection. If the bottom surface is painted faster than the top surface, move the baking tray up one grid and continue baking until both sides are painted evenly.

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

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