Walnut shortbread(he tao su )

Walnut shortbread

Introduction:

"This walnut cake was originally made with a new cookie gun. Because there was too much flour, the cookies couldn't stick on the baking tray smoothly, so I kneaded the flour again to make the dough harder, and then added the previously baked walnut kernel, so a new walnut crisp was born. This is a blessing in disguise work, the results after the oven, taste super good, but also due to the increase of walnut, so that the nutritional value of biscuits higher! (I'm sorry to kiss you. I just asked the gourmet expert how to upload more finished pictures. There was a computer failure, which led to the same picture appearing several times. I'm really sorry! "

Production steps:

Step 1: soften the butter and whisk it a little

Step 2: add sugar powder and stir well

Step 3: make such a smooth paste

Step 4: add the egg liquid in several times and stir evenly

Step 5: sift in the low gluten powder and stir evenly

Step 6: stir into a dough

Step 7: add chopped walnuts and knead again to form a dough

Step 8: pull a small piece of flour, knead it into a ball, the same size as egg yolk, and put it in the baking pan

Step 9: press with your thumb into a pie

Step 10: knead the remaining dough into a small circle and flatten it

Step 11: put into a preheated 180 degree oven, heat up and down, middle layer, 20-25 minutes, with golden edge

Step 12: get out of the oven, cool it on the air rack, and then seal it up in cans

Step 13: take a picture of the finished product

Materials required:

Low gluten powder: 200g

Butter: 60g

Powdered sugar: 30g

Whole egg liquid: 50g

Walnut: 40g

Note: 1. This pastry is not very sweet, you can increase or decrease the amount of sugar according to your taste; 2. Put the raw walnuts in the baking plate, put them in the 170 degree oven, middle layer, bake for 10 minutes, take them out to cool, roll them into pieces, keep them in the bag or can, and take them with you; 3. If you like the golden color on the surface, brush a layer of whole egg liquid.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : He Tao Su