Walnut shortcake

Speaking of walnuts, everyone knows that its nutritional value is very high. Supplements that are good for brain nutrition are often eaten, so it has the effect of strengthening brain and educating people.
Although walnuts have a very high oil content, the main component of the fat contained in walnuts is glycerol linoleate. After eating, it will not only not increase cholesterol, but also reduce the absorption of cholesterol in the intestine. Therefore, it can be used as a tonic for patients with hypertension and arteriosclerosis.
Fresh walnuts have the least loss of nutritional value and the best taste. There is no way to peel off the inner skin of dried walnuts, so it will feel slightly bitter after eating.
If you transform it a little, it will not only change its appearance, but also its instantly perfect taste.

What I bring to you today is a very personalized walnut shortcake. The recipe comes from you. No exception is that I 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 effects such as replenishing qi and replenishing blood, strengthening spleen and warming the stomach. The perfect combination of brown sugar and walnuts gives this shortcake an unparalleled and wonderful taste. The scorched syrup that was finally applied to the walnut kernels gave the walnut the meaning of amber peach kernels again. Pick up a piece and take a bite. The aroma of brown sugar and walnut spread on the tip of your tongue at the same time. What a taste experience that was!

When the shortbread was baked for about 8 minutes, the aroma of brown sugar and walnuts was already floating all over the room. The temptation made the baby swallow his saliva again and again, kept running to the edge of the oven to take a look, and kept shouting: "Hmm... Baby smells the smell of walnuts!"

The shortbread was baked and dried until it was warm, with crispy edges and soft in the center, I couldn't help but "taste" two of them. After thoroughly cooling down, I taste it, and it has a different taste. It is very crispy and mellow. Take a bite and you will feel fragrant!!

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

You don't know if you don't eat, and you won't forget if you eat. That's what I describe.

Recipe Recommendations

low powder 100 grams
walnut kernel 16 blocks
whole egg one
salad oil 50 grams
brown sugar 40 grams

sweetening
baking
several hours
ordinary

Steps for Walnut shortcake

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

Then knock in the egg and beat until small fish bubbles appear.

Add the low flour and gently stir well. At this time, the dough is relatively sticky to your hands. Put it in the refrigerator and freeze for about 20 minutes until the dough is dry and not sticky to your hands.

Take appropriate amount of walnut kernels and chop them up, try to make them as finely as possible.

Remove the non-sticky dough, arrange it into a cylindrical shape, roll the dough to dip the chopped walnut kernels on the surface of the dough, and gently compact it with your hands. Refrigerate and freeze for about an hour to harden the dough.

Remove the frozen dough and cut it into round slices about 0.5 cm thick, place half a complete walnut kernel in the center of each round, and tighten it by hand.

Preheat the oven to 180 degrees, on the middle layer, heat it up and down, bake for 10 minutes, remove and brush the walnut surface with appropriate amount of burnt syrup, put it into the oven again, bake for about 5 minutes, until the shortcake is light brown, and then baked.