Walnut shortbread(he tao su )

Walnut shortbread

Introduction:

"This is a low sugar and low oil walnut crisp with crisp taste and rich nutrition. Walnut can be called the "King" of antioxidant, and its nutritional value is very high. Modern medical research believes that the phospholipid in walnut has a good health care effect on the brain and nerves. Walnut oil contains unsaturated fatty acids, has the effect of prevention and treatment of atherosclerosis. Walnut kernel contains zinc, manganese, chromium and other indispensable trace elements for human body. In the process of aging, the content of zinc and manganese is decreasing. Chromium has the function of promoting glucose utilization, cholesterol metabolism and protecting cardiovascular system. In winter, it has excellent effect on chronic tracheitis and asthma. It can be seen that regular consumption of walnuts can not only keep fit, but also resist aging. Some people often take tonics. In fact, it's very helpful to eat a few walnuts every morning and evening. It's often better than taking tonics. "

Production steps:

Step 1: roast the walnuts in a pan without oil,

Step 2: chop the roasted walnuts with a knife,

Step 3: weigh 50 grams of soft sugar and 50 grams of salad corn oil, pour them into a glass bowl, and stir evenly with a manual egg beater,

Step 4: add 50 grams of egg liquid, use a manual beater, and quickly beat in one direction for 1 minute until it is thick and has lines,

Step 5: sift in 180g low gluten flour, 2G baking powder and 1g baking soda, and pour in 20g chopped walnuts,

Step 6: stir well with chopsticks, then knead it into a ball with hands, wake up for 10 minutes,

Step 7: divide the dough into 25 portions, about 14g / portion, rub into balls, press flat with palm of hand, put into baking pan, and brush the whole egg liquid on the surface of walnut,

Step 8: put into the oven, middle layer, 180 ℃, heat up and down, bake for 12 minutes,

Step 9: the surface of the roasted walnut cake turns golden yellow with some cracks.

Materials required:

Low gluten flour: 180g

Egg: 50g

Walnut: 20g

Baking soda: 1g

Whole egg: a little

Corn oil: 50g

Soft sugar: 50g

Baking powder: 2G

Salt: 1g

Note: 1. Because the walnut crisp is small, the baking time should be shorter; 2. You can directly choose to use medium gluten flour, but if you use low flour, the taste will be more crisp; 3. Please adjust the baking temperature and time according to the situation of your oven, and observe frequently in the last few minutes, turn off the fire when you want the color, do not bake too much!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : He Tao Su