Brown Sugar Walnut Hair Flour Cake

Name: Brown Sugar Walnut Hair Flour Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 50g Cooked walnuts; 50g brown sugar; 5g Dry yeast; 10g Sugar; 5g Cooking oil

by Peach

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I want to pack the sweet brown sugar walnut filling in the bake made today. Brown sugar is fragrant and sweet. It has the effects of nourishing qi and blood, invigorating the spleen and stomach, relieving pain, promoting blood circulation and removing stasis. Walnut has a high medicinal value. It has the functions of invigorating the stomach, nourishing blood, nourishing the lungs, nourishing the mind, and prolonging life. The phospholipids in the walnut have a good health effect on the cranial nerves. Walnut oil contains unsaturated fatty acids, which have the effect of preventing and curing arteriosclerosis. It also contains calcium, phosphorus, iron, zinc, manganese, chromium and other indispensable trace elements, carotene, riboflavin and other vitamins. In addition, walnut has the function of invigorating the kidney and strengthening the essence, and has the reputation of "longevity fruit" and "healthy treasure". The combination of brown sugar and walnuts is really great! It is very nourishing, and it is most suitable for the elderly and children to eat.

Ingredients

Brown Sugar Walnut Hair Flour Cake

1. Add dry yeast and sugar to the flour to form a smooth dough;

Brown Sugar Walnut Hair Flour Cake recipe

2. At room temperature, there are many holes after the dough is fermented, indicating that the fermentation is good;

3. Pour the finished dough on the panel, sprinkle some dry flour on the panel in advance, knead the dough smoothly and relax for 20 minutes;

4. Fry the walnuts in advance, put them in a fresh-keeping bag and crush them with a rolling pin; (do not crush them too much, some peach kernels have good taste);

5. Mix the crushed peach kernels with the same amount of brown sugar to form a brown sugar walnut filling;

6. Divide the large dough into small dough pieces, knead and relax for 15 minutes (the size of the dough pieces, according to your preference, I made 70 grams each);

7. Take a small dough and roll it into a round slice, and put on the prepared brown sugar walnut filling;

8. After reconciliation, squeeze it slightly with your hands;

9. With the seal facing down, put a damp cloth on the cover to prevent it from drying out, and let it be proofed again for 40 minutes;

10. Pour edible oil into a non-stick pan, put in the proofed biscuits, bake them on a low heat until they are colored on one side, then turn them over;