On holidays and holidays, it is a thing of the past for old Beijingers to visit relatives and friends with snack boxes. In the past, snack boxes were excellent objects when we were poor, but now they still contain the memories of many old Beijingers!
"Peach crisp" used to be invented by royal chefs in the court, but it's hard to tell who it was. It is said that during the Jiajing period of the Ming Dynasty, Jiangxi produced two chief aides, Xia Yan and Yan Song. One of them was loyal and the other was wiped out. After Xia Yan was promoted, Yan Song was jealous, so he designed to frame Xia Yan, causing Xia Yan to move away, and Xia Yan's family members were killed and dispersed. Some of his descendants escaped by luck and started the peach cakes business incognito. It was they who passed down the court's peach cakes technology.
walnut crisp
By EliHerzog
Recipe Recommendations
- standard powder 300 grams
- peanut oil 80 grams
- lard 60 grams
- eggs 50 grams
- walnut kernel 100 grams
- white sugar 150 grams
- soda 3 grams
- baking powder 2 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for walnut crisp
1
All ingredients.
2
Add flour to all ingredients and mix.
3
Grasp evenly with your hands and blend into dough.
4
Wrap the dough in plastic wrap and relax for 30 minutes.
5
Squeeze the relaxed dough into 15 dough balls with your hands, then put a neat walnut kernel in the middle of the dough, press it into a cake and place it on a baking sheet.
6
Adjust the temperature of the preheated oven to 175 degrees, place it on a baking sheet and place it on a medium rack for 15 to 20 minutes.
7
Baked walnut crisp.walnut crisp Make Tips
1. Since the dough tends to crumble easily, you need to squeeze it into a ball with your hands during preparation, and then press it flat on a cutting board. Allow the cracks around the edges to occur naturally; do not deliberately shape them, or they will easily break. Then, use a thin spatula or another wide, small shovel to lift the patties onto the baking sheet and arrange them neatly. You can also press them into shape directly on the baking sheet. I do it on the cutting board so that if a patty breaks while being pressed, I can remake it, saving the trouble of cleaning up a mess from the baking sheet, hehe!
2. The freshly baked walnut cakes (Taosu) are quite soft and should not be handled directly with your hands. After removing the baking sheet from the oven, let it cool slightly, then use a spatula or small shovel to remove them. They will set naturally once cooled and become very crispy. If they are hard immediately after baking, it indicates failure; they will become even harder after cooling. This is due to an issue with the ingredient ratios, likely because water or extra eggs were added when the dough was difficult to shape. Big Spoon is making traditional Beijing treats, hehe! Hope you all like it!