Cracker walnuts
By VicentaLakin
Curra, which is actually a by-product of milk from yak milk, I prefer to hide a voice translation, full of exotic styles, so I call it curra. It's absolutely cold for me. I've never seen it before. Curra was delivered by a neighbor. She was tanned in her friends' circle, and pictures show us in the Hainan Tibetan Autonomous Region, and we were surprised that Hainan, Tibetan, didn't seem to be on the side, but later it became clear that it was actually a Qinghai state, and that bears could only lament, and culture was terrible:). Porridge was boiled with curra once, only with curra and rice, and it tasted like milk, which was not used. I finally decided to make this walnut cake, and it felt better。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Cracker walnuts
1
Wash with water, then dry in the pot, dry and cool, and then put it in the mixer。
2
Smuggling。
3
Smash it to powder。
4
Curra powder。
5
Peanuts and walnuts are baked in ovens, cut into particles, do not need powder, and have a slightly better taste of particles。
6
Butter soften, put in sugar powder。
7
Smash to puff。
8
Put it in yolk and mix it evenly。
9
Put in curry and low powder。
10
Blend。
11
Put in peanuts and walnuts, rub。
12
Split the dough into a little ball of about 30 grams, flatten it。
13
Brush the egg fluid, then sesame and bake in the oven。
14
Curraform。Cracker walnuts Make Tips
Ingredients: Butter 100g, Powdered sugar 70g, 1 Egg yolk, Chura powder 50g, Low-gluten flour 150g, Walnuts 100g, Peanuts 60g
Decoration: Egg wash, Sesame seeds, Peanuts, Walnuts
Baking: Middle rack of the oven, 160°C for 15 minutes (Adjust according to your own oven)
Cookie Baking: Middle rack of the oven, 160°C for 20 minutes (Adjust according to your own oven)
1. Chura feels quite hard. It is said that locals just soak it in boiling water and eat it directly, which is really impressive. Try to crush the Chura as finely as possible so that the texture is less gritty.