1. Water and oily skin: 108g of flour, 2g of cocoa powder, 25g of sugar, 35g of lard, 50g of boiling water (except for the water first); 90g of low-gluten pastry flour, 45g of lard (noodle and oil 2:1)
2. Add boiling water to the water and oil noodles and stir them to form a soft dough like earlobes.
3. Mix the oily noodles with the oil with chopsticks and knead them gently with your hands (the softness of the oily noodles is suitable).
4. The kneaded water, oily and pastry crusts will relax for a while (do not knead excessively to avoid gaining strength).
5. Relax the puff pastry, and put the peanut filling that was processed by yourself into small balls.
6. Squash the water and oily skin extractant.
7. Put the pastry dough on the water and oil surface one by one, with the mouth facing down.
8. Lightly press the dough and roll it into an oval and roll it up from one side until the dough is finished.
9. (Slacken the surface first) Repeat the above procedure for the second time and finish in sequence.
10. (After relaxation) roll the dough into an oval shape and fold it left and right, then the filling can be wrapped and the mouth will gradually close at the bottom.
11. Walnut blank filled with fillings (there is a walnut clip on the right in the picture).
12. Clamp the dough pieces into a walnut shape one by one with a walnut clip (relax it a bit more).
13. Bake in the oven (preheat at 180 degrees up and down) for 10 minutes.
14. Prepare 1.5 egg yolks (beaten).
15. Take out the walnuts and prepare to brush the egg yolk liquid.
16. Bake for another 10 minutes and let it cool.
17. The baked finished puff pastry walnuts are beautiful in color and crisp and pleasant.
Tips:Relax every step before proceeding. It feels more distinct without brushing the egg yolk.
