Brown Sugar Walnut Crisp

Name: Brown Sugar Walnut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 35g Powdered sugar; 35g brown sugar; 75g butter; 30g Whole egg; 30g Raw walnuts; 1/4t baking soda; 1/4t Baking powder; 1/4t salt

by Norma

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I believe everyone is aware of the effects of brown sugar, which is especially suitable for girls' shoes who need warmth. Brown sugar has high sweetness, unique flavor and has the effect of increasing color. It is very suitable for making dark tea soup or cakes such as ginger soup and brown sugar cake. It can not only increase the aroma, make the color more ruddy and attractive, but also at the same time. Increase nutrition and health.
This biscuit made four big plates that day and brought it to my grandmother. I improved it and added some brown sugar to make this walnut crisp, which added a lot of color to the finished product, and also added a bit of mellow fragrance and crisp fragrance. The scumming is very suitable for the mouth of the elderly. "

Ingredients

Brown Sugar Walnut Crisp

1. 1. Material preparation;

2. 2. Preheat the oven to 180 degrees, first bake half of the low flour (65 grams) for 15 minutes, let cool and set aside;

3. 3. The brown sugar is placed in the grinding bowl to grind the large agglomerated particles;

4. 4. Low powder (including the low powder baked in Method 2), baking soda powder and baking powder, sifted together and stirred evenly;

5. 5. Add salt and knead it with both hands to form a uniform and loose shape;

6. 6. Finally, add the whole egg and continue to grab it with your hands;

7. 7. Grab and knead into dough;

8. 8. Wrap the dough in plastic wrap and let it relax at room temperature for about 30 minutes;

9. 9. Take about 25 grams of dough, knead it into a ball by hand, and place it directly on the baking tray;

10. 10. Lightly press the middle with your thumb to form a concave shape;

11. 11. Put on chopped walnuts;

12. 12. Bake the middle layer in the oven at 170 degrees for about 25 minutes. After turning off the heat, continue to simmer for about 10 minutes at the remaining temperature.

Tips:
1. Improved peach crisps, using baking soda instead of ammonia to produce a crisp effect;

2. Walnuts do not need to be baked in advance;

3. When the walnut crisp is placed on the baking tray, leave more space to avoid swelling and crowding after baking, which will affect the shape of the final product;

4. If there is walnut powder, it can be added to an appropriate amount of low powder to increase the fragrance of the finished product;