walnut crisp

1

Prepare all ingredients

2

Put the walnut kernels in the microwave on high heat for one minute, take out and place them in a crisper bag and crush them with a rolling pin.

3

Beat butter and white sugar, add eggs and corn oil, beat until emulsion

4

Sieve in all the flour and mix well

5

Add chopped walnuts and mix well. Refrigerate in the refrigerator for 30 minutes.

6

Haha, this is my oven.

7

Put a low-legged steaming rack in the baking pan.

8

Put a grate on the steaming rack, which must be a circle smaller than the pan, so that the temperature below can flow up.

9

Wrap tin foil on the grate and flush it with the matte surface.

10

Brush with a thin layer of oil.

11

Remove the dough from the refrigerator, put on disposable gloves, roll a small meatball, place it on tin foil, press it flat, and keep it full, leaving a certain gap. Mine is a little crowded.

12

Turn the stove down. It must be like mine, otherwise it will burn.

13

The color of the walnut cakes that have just come out of the pot looks quite similar to those sold in a bakery.

I don't have low flour. I made it myself in a ratio of 4:1, which is 4 parts of ordinary flour and 1 part of corn starch. 100 grams of low flour =80 grams of ordinary flour and 20 grams of corn starch. Nowadays, we pay attention to less sugar and less oil. If we don't have enough walnut crisp oil, we can't make it, so I halved the amount of sugar. The original recipe required 40 grams. Walnut kernels originally used 40 grams. When I made too much, I had to have 75 grams. Later, I could taste the bitter taste of walnuts when I ate them. I don't know whether it was because there was less sugar or because I put too much walnut kernels.