Tartary Buckwheat Walnut Crisp

Name: Tartary Buckwheat Walnut Crisp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Corn oil; 1 piece egg; 65g Powdered sugar; 65g walnut; 220g Tartary buckwheat cake mix; 1g salt; 2g baking soda

by Pineapple Nana

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

Pineapple Nana Walnut Crisp, many people are familiar with. A classic snack when I was young. Same as Saqima, Jujube Pastry and Honey Cake. Occupy the good time of childhood. Do it yourself this time, it was unexpectedly delicious. The house smells fragrant when roasting. . . It's crispier than the ones bought outside. Added tartary buckwheat cake flour. healthier! The operation is simple and the taste is mellow.

Ingredients

Tartary Buckwheat Walnut Crisp

1. Add corn oil, powdered sugar and salt to the container, and stir evenly for the egg cream.

2. Add egg liquid. Stir well.

3. Mix the tartary buckwheat cake flour with baking soda.

4. Sift the mixed tartary buckwheat cake flour into the previously mixed egg mixture.

5. Add the crushed walnuts. The walnut particles should not be too large.

6. Stir to form a dough

7. Divide the dough into small balls of 35 grams each.

8. Flatten the small balls, coat with egg wash, and sprinkle with sesame seeds. The big round is 35 grams and the small round is 20 grams. The size is arbitrary.

9. The oven is 180 degrees for 20 to 25 minutes, and the specific temperature is adjusted according to your own oven. If the oven cavity is relatively short, observe the coloring situation carefully and adjust the length of time as appropriate.

10. Just take it out and let it cool.

Tips:
1. Don't reduce the amount of sugar any more. The amount of sugar in the formula is not sweet.

2. The amount of walnut kernels can be increased or decreased according to your preference

3. Observe the coloring during the baking time.