Personalized Walnut Shortbread

Name: Personalized Walnut Shortbread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 16 pieces walnut; 1 piece Whole egg; Some Chopped walnuts; 50g Salad oil; 40g brown sugar; A small amount Caramel syrup

by Tiramisu

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Speaking of walnuts, everyone knows that its nutritional value is very high, and regular consumption of supplements that are beneficial to brain nutrition, so it is said that it has the effect of strengthening the brain and improving the intelligence.
Although walnuts contain very high oil content, the main component of fat in walnuts is linoleic acid glyceride. After eating, it will not increase cholesterol, but can also reduce the absorption of cholesterol in the intestine. Therefore, it can be used as high blood pressure, A tonic for patients with arteriosclerosis.
Fresh walnuts have the least loss of nutritional value and have the best taste. The inner skin of dried walnuts cannot be peeled off, so there will be a slight bitterness after eating.
If you give it a slight change, it will not only change its shape, but also the immediately perfect taste...

Today I bring you a very unique walnut shortbread. The recipe comes from Junzhi. I have made some changes, which is more suitable for our family's low sugar and low oil requirements.

This walnut shortcake uses brown sugar that has many functions such as nourishing qi and blood, invigorating the spleen and warming the stomach. The perfect combination of brown sugar and walnuts gives this shortcake an unparalleled and wonderful taste. The caramel syrup applied to the walnut kernels gives the walnuts the meaning of amber peach kernels again. Picking up a piece and taking a bite, the aroma of brown sugar and walnut spread on the tip of the tongue at the same time. What kind of taste experience is that!

When the shortbread cookies were baked for about 8 minutes, the aroma of brown sugar and walnuts was already floating in the room. The temptation made the baby swallowed and swallowed his saliva. He kept running to the side of the oven to take a look, and shouted, "Um... ...Baby smells of walnuts!"

The shortbread cookies are baked until warm, the edges are crispy, and when the center is soft and waxy, I can't help but "taste" two of them. Taste it after it has cooled down completely, and it has a different taste, very crispy and mellow. Take a bite, full of scent! !

How fragrant is it? I really have to try it myself!

Don’t know if you don’t eat, you won’t forget it. It is the description. "

Ingredients

100g Low Powder
16 pieces Walnut
1 piece Whole Egg
Some Chopped Walnuts
50g Salad Oil
40g Brown Sugar
A small amount Caramel Syrup

Personalized Walnut Shortbread

1. Pour the salad oil into a large bowl, add brown sugar and stir well.

2. Knock in the eggs and beat until small fish bubbles appear.

3. Add the low powder and stir gently up and down. At this time the dough is sticky, put it in the refrigerator for about 20 minutes, until the dough is dry and not sticky.

4. Take an appropriate amount of walnuts and chop them, as much as possible.

5. Take out the non-stick noodles, arrange them into a cylindrical shape, roll the dough to dip the chopped walnuts on the surface of the dough, and gently compact it with your hands. Put it in the refrigerator for about an hour to freeze the dough hard.

6. Take out the frozen dough and cut it into round slices about 0.5 cm thick, and put half a whole walnut kernel in the center of each round slice, and compact it by hand.

7. Preheat the oven, 180 degrees, middle level, upper and lower fire, bake for 10 minutes, take out and brush a proper amount of caramel syrup on the surface of the walnut kernels, put in the oven again, bake for about 5 minutes, until the shortbread is light brown and ready to be out.

Tips:
1. Because the walnut shortbread itself is relatively dark in color, you must pay attention to it when baking it, and don't bake it.

2. If you like butter, you can change the salad oil to the same or a little more amount of butter, and it can be softened at room temperature.

3. If using butter, the second step needs to be beaten until the butter is puffy and light.