Crunchy Walnut Crisp
1.
Materials ready
2.
Sift the low-gluten flour and baking powder together. Spread it flat on the countertop. Leave a space in the middle.
3.
Pour in the food powder, stinky powder, sugar, lard, butter, and eggs, stir together until the sugar melts
4.
Use a spatula to fold the flour and fillings to make the dough well. Take a small ball and knead into round strips and cut into each weighing 2.5G. Knead and flatten some (not too flat) and press a small hole in the middle with your fingers
5.
Prepare the baking tray. Brush the bottom of the baking tray with greased paper. Drain the half of the dough. Spread a layer of egg liquid on the dough. Leave 50mm wide between the dough. The dough will slowly flatten during the baking process.
6.
Time is about 15 minutes. Bake 180-200°
Tips:
Bake it and let it cool and put it in an airtight bottle
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