Walnut Crisp

Name: Walnut Crisp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g lard; 75g Powdered sugar; 150g Low-gluten flour; 100g walnut; Some Black sesame; Some Egg liquid; 3g baking soda

by Chen Long

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Walnut, also known as walnut or Qiang peach, is a plant in the Juglans family. Together with almonds, cashews, and hazelnuts, they are known as the world-famous "Four Dried Fruits". Walnut kernels are rich in nutrients. Each 100g contains 15-20 grams of protein, more fat, 10 grams of carbohydrates, and contains calcium, phosphorus, iron and other trace elements and minerals necessary for the human body, as well as carotene and nuclear Flavin and other vitamins. Good for the human body. It is one of the nut foods that are deeply loved by the people. It is a common pastry to use walnuts to make walnut crisps, which are delicious and delicious. It is characterized by fine texture, softness, glutinous taste, pure sweetness, and outstanding peach kernel fragrance. The method is simple, but how to make walnut crisp is the most delicious, mainly according to your own taste habits to adjust the details. "

Ingredients

Walnut Crisp

1. Peel the walnuts and bake them.

2. Mix lard with powdered sugar and stir well.

3. Mix low powder and baking soda through a sieve, add the lard and stir well.

4. Add walnuts and stir well.

5. An average of 25 grams per serving is a round, press in the middle with your thumb, brush the surface with egg wash and sprinkle with black sesame seeds.

6. Put it in the preheated oven at 170 degrees for 25 minutes.

7. It's ready to be packaged when it's baked and let cool.

Tips:
It’s best to round the dough and press it in the middle point, so that the walnut crisp will crack beautifully. Walnuts will be 150 degrees for 15 minutes or so, because the latter will be baked after being added to the dough. If you bake it for too long It will burn after baking. The peel of the walnut can be removed or not. I am used to peeling but it is very troublesome. I usually pick it with a toothpick. The walnuts may be crumbled and put in. The temperature of the first oven is different, so the temperature and time I gave can only be used as a reference. You can adjust it according to the temperature and time of your own oven.