Palace Walnut Crisp

Name: Palace Walnut Crisp
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 90g Caster sugar; 110g Vegetable oil; 30g Egg liquid; 80g walnut; 2g Aluminum-free baking powder; 2g baking soda

by Reg Reggie Gastronomy Academy

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Palace peach pastry is a delicious and delicious Han nationality snack, which belongs to Jiangxi snacks. The preparation is simple, the taste is crisp and very delicious.

Ingredients

Palace Walnut Crisp

1. Put the raw walnuts in the electric steamer and bake them with hot air at 145 degrees for about 12 minutes. The aroma will develop and let cool for a while. Peel, then roll into pieces, set aside!

2. Mix the flour, baking powder and baking soda evenly, sieve and pour the rolled walnuts into the flour, mix evenly and leave it for about 15 minutes, until the flour can absorb the aroma of the walnuts

3. Mix corn oil, beaten egg liquid, and caster sugar in a large bowl.

4. Pour the flour into the corn oil mixture from step 3 and knead it into a dough.

5. Take a small piece of dough (about 20 grams) and knead it into a small ball.

6. Arrange the small balls in a baking tray with a high-temperature cloth, and squash them. Brush a layer of egg liquid on the surface.

7. Put it into the electric steamer to grill with hot air at 150 degrees and bake it in the middle of the preheated oven for 22 minutes (turn the pan 180 degrees when it is 11 minutes and then put it back in the oven for 11 minutes.) Bake until the surface is golden brown.

Tips:
1. The kneaded dough should not be too dry, it must be relatively moist, and the baked peach crisp will be crisp enough. If the kneaded dough is dry, you need to add some vegetable oil.
2. If it is raw walnuts, it needs to be roasted in the oven to get the fragrance and then cut into pieces. It will be more fragrant when it is made into peach crisps. Of course, this peach crisp can also be without walnuts.
3. Traditional peach crisps need to use smelly powder, which can release a large amount of gas in a short time as a leavening agent, so that the surface of peach crisps has intricate and iconic cracks. But stinky powder is difficult to store, and it is not convenient to buy and use in general households, so the stinky powder is omitted in this formula.
4. The baking time and temperature need to be adjusted according to the actual situation of the oven. In addition, if the peach pastry you make is larger, you need to bake it for a while.