Dosage: 15 piece, for 5-8 people.
Storage: sealed at room temperature 15 days.
raw material
Low-gluten flour180g, corn starch 20g, lard120g, sugar powder100g, whole egg liquid 40g, baking powder 6g, salt 3g and walnut 60g.
Prepare raw materials
Step 1
If the lard is refrigerated, it should be taken out and softened. Walnuts should be roasted at 170℃ 10 minute (without preheating).
Baked walnut
Step 2
Chop the walnut kernel with a knife, and mix the low-gluten flour, corn starch and baking powder evenly with an egg beater.
Cut walnuts
Mixed powder
Step 3
Add the sifted powdered sugar and salt into the lard, first press it with a scraper to avoid powder splashing, and then send it with electric egg beater until the lard is fluffy and soft, and the powdered sugar is fully and evenly mixed.
Add powdered sugar
Scraper pressure mixing
Send lard
Step 4
Add the egg liquid twice, and stir thoroughly and evenly each time to avoid oil-water separation.
Add egg liquid
Fully stir
Step 5
Sieve and add the flour, then add the chopped walnuts, and stir evenly by cutting and mixing, without excessive stirring.
Add powder
Add walnuts
Cut and mix evenly
Step 6
Preheat the oven at 200 degrees, knead the dough into long strips, cut it into 30g pieces, and then gently round it and put it in the baking tray. The dough will melt when baking, so the interval should be larger.
Oven preheating
Rub strip
Split and round
Put it in a baking tray.
Step 7
Brush the surface of walnut crisp dough with egg liquid, dip a little egg liquid with your fingers, and then dip sesame seeds on the dough.
Brush egg liquid
Soak sesame seeds
Step 8
Put the dough into the oven, heat it at 170℃ and heat it at 160℃ for 27 minutes.
Into the oven
make public appearance
Step 9
After cooling, it is sealed and packaged, and it can be put for 7 days without softening.