How to make the traditional dim sum walnut crisp? What is the recommended way to make walnut crisp?

Ingredients. 70 grams of lard, 200 grams of medium flour, 2 egg yolks, 50 grams of walnuts.

Accessories. 80g sugar, 1 8 teaspoons baking soda, 1 4 teaspoons baking powder.

Beat the lard and sugar until smooth;

Add the egg yolk and continue to stir well;

Finally, add low powder, baking soda and chopped walnuts, stir well, and knead into a ball;

Finally, add low powder, baking soda and chopped walnuts, stir well, and knead into a ball;

Flatten the dough and sprinkle a little black sesame seeds in the middle of the preheated oven, heat at 180 degrees for 20 minutes, and the color is ready to bake.

How to make peach crisp].

Ingredients]: 460 grams of low-gluten flour, 200 grams of corn oil (or other oil without obvious odor), 170 grams of sugar, 90 grams of whole egg liquid, 4 grams of aluminum-free baking powder, 2 grams of salt, a little whole egg liquid (for brushing), and an appropriate amount of cooked black sesame seeds.

How to do it]:

1. Add sugar and salt to the corn oil. Corn oil is mostly used to make peach crisp and other Western-style snacks, because it does not have any peculiar smell, and the finished product tastes like it itself.

2. Beat corn oil, sugar and salt with a manual whisk and stir well. If you don't use a manual whisk, use a few pairs of chopsticks to stir.

3. Then add the egg mixture. The egg wash here is the whole egg liquid, which is a mixture of egg yolk and egg white after the egg is beaten, which is different from egg yolk and egg white.

4. Continue to use a manual whisk to stir the mixture of egg mixture with corn oil, sugar, and salt.

5. Then mix the aluminum-free baking powder with the low powder evenly and sieve it again.

6. Then use a spatula for baking to mix the flour into a dough, it doesn't matter if you don't have a spatula, let's do it! Gently knead the flour into a dough without dry noodles, just knead the dough without dry noodles, do not overknead the dough to prevent the dough from being gluten and causing the peach to be crispy.

7. Prepare a non-stick baking sheet, divide the dough into about 20 grams each, knead it gently, put it on the baking sheet, press it flat with your fingers, then brush with egg wash and sprinkle with an appropriate amount of black sesame seeds.

8. Put it in the preheated oven at 175 degrees for about 15 minutes. You can adjust the temperature and duration of the oven according to your temperament. I use an air stove and can bake multiple plates at once.

Ordinary ovens can only bake one plate at a time, so you still have to adjust according to the situation of the oven.

9. After the peach crisp is baked, take it out, let it cool, seal and store it, and eat it within 1 week.

1. Mix the oil, eggs and sugar first, stir well, and put them in a bowl; 2. Mix the flour, baking powder, and baking soda and sift them into a bowl as well; 3. Knead into a dough, then pour in the chopped walnuts, and then knead the walnuts into the dough. If the walnuts are raw, they need to be baked in the oven at 160 degrees in advance for 10 minutes, and then broken; 4. Divide the dough into small portions, about 40 grams, press it into a dough cake by hand, put it on a baking tray lined with baking paper, and brush the surface with a layer of egg wash. Preheat the oven to 175 degrees in advance and bake until lightly charred.

5. Put it on the rack and let it cool before eating.

Walnut Cake is a very traditional Chinese dim sum that is said to have originated in the Tang Dynasty. In ancient times, it was also regarded as a tribute, and its beautiful name was "court peach cake". In today's view, this kind of Chinese dim sum is very popular, and it does not use expensive ingredients, so it can become a popular dessert for all ages.

First of all, to correct a misunderstanding, many recipes in the walnut crisp dough are flattened by hand, in fact, the authentic walnut crisp shaping technique is not flattened by hand, but the use of the dough baking when the degree of expansion, the dough will automatically become flat and round during the high-temperature baking process, which is higher than the appearance of flattening by hand. Of course, if you want to say that it looks good to squash it by hand, and it is convenient, then when I didn't say it, radish and cabbage have their own love.

Traditional dim sum walnut crisp vegetable bakery 1 sheet** "We all love traditional food, but do you feel really sweet and greasy with a little oil when you make walnut crisp outside? Today I also tried to make my own walnut crisp, yo Not to mention, it is crispy and sweet, and it is not greasy! Guys, don't let the oven sit idle, let's do it quickly...

Material. 100g salad oil, 80g powdered sugar, 2g salt, 1 egg, 200g cake flour, 2g baking soda, 65g walnut kernels, a pinch of black sesame seeds.

Method. 1. Remove the shell of the walnuts, bake them in the oven at 160 degrees for about 15 minutes, let them cool and break them with a food processor.

2. Pour the salad oil and powdered sugar into a basin and stir well with a manual whisk.

3. Add the egg mixture and salt and stir well.

4. Add cake flour and baking soda and stir well.

5. Add the ground walnut kernels and mix well.

6. Knead the mixed dough into 20g balls and place them on a baking sheet lined with tin foil, and press them flat with your hands.

7. Brush the surface with a layer of egg wash and sprinkle a little black sesame seeds in the middle.

8. Preheat the oven to 180 degrees in advance, put the baking tray in the middle of the oven and bake for about 25 minutes.

1. 100 grams of flour, 40 grams of sugar, 1 gram of baking powder, 1 gram of baking soda, 60ml of salad oil, stir into a flocculent.

2. Take 30 grams of dough and flatten it, and sprinkle an appropriate amount of black sesame seeds.

3. Put it in the oven for 15 minutes, preheat the oven to 180 degrees Celsius.

Ingredients: 250 grams of low flour, 80 grams of walnut kernels, 90 grams of vegetable oil.

Excipients: 70 grams of powdered sugar, 1 2 teaspoons of baking soda, 1 egg, appropriate amount of cooked sesame seeds.

Preparation of walnut crisp.

1. Put the walnuts in the oven at 140 degrees to 150 degrees, bake them in the middle layer and on top and bottom heat for about 10 minutes, take them out and let them cool, and then rub off the skin.

2. Put the walnut kernels into a fresh-keeping bag and press them into chopped walnuts with a rolling pin for later use.

3. Add corn oil and eggs to the basin and stir well with egg pump.

4. Add powdered sugar and beat again until the powdered sugar is completely dissolved.

5. Mix the flour and baking soda evenly, then sieve into the egg mixture.

6. Mix well with a spatula.

7. Add chopped walnuts, stir evenly, and grab them into a ball with your hands (do not rub excessively).

8. Roll out into thicker slices.

9. Use a mold to press out the small cakes (this step can divide the dough into 20 grams of small dough, knead it round and put it on the baking sheet).

10. Then gently flatten the middle to let the dough crack naturally around it. Finally, coat the surface of the dough with a whole egg wash and stick the sesame seeds.

11. Preheat the oven to 180 degrees in advance, middle layer, and bake for 15 minutes. The baked peach crisp should be completely cooled before it is crispy and delicious.

12. Pose at the end. Walnut crisp must be eaten after cooling, and it will be crispy after it is cold!

Cooking skills: 1. You can replace walnuts with other dried fruits, such as peanuts, almonds, or nothing at all.

2. The baked biscuits must be sealed well to prevent moisture from becoming soft.

3. Do not overknead the dough to avoid gluten.

Material. 150 g of low flour, 50 g of powdered sugar, 75 g of butter, 2 eggs, 20 g walnuts, 1 4 tsp baking soda, 1 4 tsp baking powder, 1 4 tsp salt.

Method. 1.Raw material collection preparation: butter softened at room temperature, low powder sifted.

2.Butter pour flour, baking soda, baking powder, salt and knead into loose flour.

3.Pour in 1 beaten egg mixture, mix well with flour and knead into a dough.

4.Divide the dough into small pieces of about 15 grams, form a round ball, flatten it (it will crack naturally around), then put the walnuts on top, and finally sweep the egg mixture.

5.After preheating the oven, bake at 170 degrees for 25 minutes on the medium level, turn off the heat and remove it again after 10 minutes.

Tips. Tips: The raw materials use butter and lard with different flavors, lard is a traditional recipe, which may be more suitable for the taste of Chinese; Regarding the mixing and mixing of raw materials, different recipes on the Internet have different practices.

Some add powdered sugar to the softened butter first, then add the egg mixture in batches, and then add the powder after it is even.

Raw material formula: 5 kg of Fuqiang powder, 2 kg of white sugar, 1 kg of white sugar powder, 100 grams of syrup, walnut kernels, various walnut crisps ** (20 photos) (declothed and chopped) 400 grams, kilograms of lard, 750 grams of fresh eggs, 250 grams of sweeping eggs, 50 grams of odorous powder, 500 grams of olive kernels, 20 grams of edible powder.

Production method: first sieve the flour, put it on the board to form a circle, put the food, stinky powder, white sugar, syrup, fresh eggs in the circle and rub it evenly to dissolve, and then put in the oil, walnut kernels and evenly, and then put the flour into a mixture, divide it into 200 small agents, rub it into a circle by hand, put it into the cake plate, press a small hole with your fingers in each cake blank, sweep the egg slurry, stick the olive kernel, sweep the egg pulp again, bake it in the oven with 140 150 until golden brown, and the cake surface has cracks.

Operation Essentials:1Add a small amount of syrup to make the cake oily and easy to color, making it beautiful in color.

2.Do not knead when mixing in the flour to prevent oil leakage from raw tendons.

3.Odorous powder and powder are dissolved in egg pulp before use, with the aim of preventing yellow spots in the finished product.

Homemade walnut crisp is very simple, stir the cake flour and walnuts, put it in the oven and bake, and it's done.

Teach you how to make walnuts crispy and delicious.

Cantonese walnut crisp.

Cantonese walnut crisp Method: 1Rub sodium bicarbonate, ammonium bicarbonate, sugar, syrup, and fresh eggs to dissolve. Add oil and walnuts to mix, then add flour and mix well. Do not rub to avoid oil leakage. Sesame paste with almond tea.

2.Divide into 200 pieces, roll into a flat circle and place in a pie pan. 3.

Press out a small round concave in each cake blank**, brush with egg pulp, glue with olive kernels, and then brush with egg pulp. 4.Control the oven temperature to about 150 degrees and bake until golden brown and cracked on the surface of the cake.