Coffee Walnut Crisp
1.
Weigh the ingredients separately and set aside, beat each egg 30 grams, and use the remaining egg liquid to brush the surface of the dough.
2.
Pour the egg liquid, corn oil, and powdered sugar into the basin.
3.
Pour 7 grams of 80°-90° hot water (outside the portion) into the coffee and stir until it melts.
4.
Pour the coffee into the basin.
5.
Stir well.
6.
Pour in the chopped walnut kernels.
7.
Stir well again.
8.
Add baking soda and baking powder to the flour and sift into a basin.
9.
Press it to form a dough, cover it with plastic wrap and let it stand for half an hour.
10.
The dough is evenly divided into 40 grams each and rounded.
11.
Use a scraper to press into a sheet with a thickness of about 7 mm, and natural cracks will appear on the periphery.
12.
Place them in a baking tray lined with a non-stick tarp, and brush the surface with the remaining egg liquid.
13.
Sprinkle sesame seeds evenly.
14.
Preheat the oven in advance: 170 degrees up and down, put in the middle layer, and bake for 20 minutes.
15.
It will be very crispy when it cools completely.
16.
Finished picture.
17.
Full of fruit and rich taste!
18.
Crispy and delicious snacks!
19.
Finished picture.
Tips:
The recipe uses Grant Burrym instant black coffee, which can be melted in a little 80°-90° hot water. The finished product has moderate sweetness and no bitterness. The sugar in the ingredients is easier to melt with powdered sugar. If there is no sugar, you can use a cooking machine to powder it. Walnut kernels can be raw or cooked, and cooked sesame seeds are sprinkled on the surface of the cake embryo, which will make the taste more fragrant. Mat: Wonuo silicone non-stick mat, Sanneng non-stick linoleum.
