walnut crisp
Every time I go to Sam, I buy delicious peach cakes. I was excited to see the recipe for this delicious peach cakes in Teacher Meng's book that day, so I started practicing myself. I practiced it several times, and it worked well again and got unanimous praise from everyone. I slightly modified Teacher Meng's formula and changed the white oil into white oil + butter. After my experiments, the peach crisp made in this way has a richer taste and a better shape ~
Recipe Recommendations
- low-gluten flour 200g
- powdered sugar 105g
- baking powder 2g
- whole egg 45g
- walnut appropriate amount
- butter 55g
- whole egg liquid appropriate amount
- salt 2g
- white oil 55g
- salty and sweet
- baking
- an hour
- ordinary
Steps for walnut crisp
1
After preheating the oven, bake half of the low-gluten flour at 180 degrees for about 15 minutes, change color slightly, and let cool for later use.
2
Sift together powdered sugar, low-gluten flour (including roasted low-gluten flour), baking soda and baking powder.
3
Add salt, white oil and butter separately, and knead with your hands until it is evenly and loose.
4
Finally, add the whole egg and continue to grasp with your hands to form a uniform dough.
5
Wrap the dough in plastic wrap and leave to relax at room temperature for about 30 minutes.
6
Take about 25 grams of dough, knead it by hand into a round ball, and place it directly on a baking sheet.
7
Gently press the dough surface with your hand to form a concave shape.
8
Brush evenly with the whole egg liquid, and add a small piece of walnut.
9
Preheat the oven to 180 degrees C and bake over high heat for about 25 minutes.
10
The fragrant peach crisp is out of the oven ~~ Try it quickly, it works every time.