1. Remove the butter from the refrigerator, scrape it into thin slices, and soften at room temperature.
2. Add powdered sugar to the butter and beat it with a whisk until the color becomes lighter, the volume is enlarged, and it is soft and feathery.
3. Add the beaten whole egg liquid in three times, and continue to beat until fully integrated.
4. Mix the low-gluten flour with the flour materials in the auxiliary materials, sieve into the whipped butter, and mix well with a spatula. Then pour in chopped walnuts and chopped peanuts and mix well.
5. Divide the dough into small balls of equal weight and press them into cakes. You can take a large piece of walnut chopped and press it in the middle, which is more beautiful. This photo is directly kneaded into the dough.
6. Put it in a preheated 180 degree oven, middle layer, and fire up and down, about 20 minutes, the color is golden.
Tips:1. The traditional walnut cake also needs to put "smelly powder" (ammonium bicarbonate), the surface will appear lines after heating, which is more beautiful. But stinky powder is not commonly used at home, baking soda and aluminum-free baking powder can also be used.
2. If it is raw walnuts and peanuts, they need to be roasted in the oven in advance, so that they will be more fragrant after being added, and the moisture will not affect the crispness of the finished product. The method is the middle layer of the oven, up and down fire, 180 degrees, about 30 minutes. According to the size of peanuts and walnuts, you can adjust the time accordingly. The peanut red coat is easy to fall off, and the color is light yellow.
3. The traditional walnut pastry is made of white oil, which is more fragrant, and it feels more crisp and fragrant than peanut oil when it is made with butter.
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