Brown sugar walnut crisp(hong tang he tao su )

Brown sugar walnut crisp

Introduction:

"I believe everyone knows the efficacy of brown sugar. It is especially suitable for girls who need warm shoes. Brown sugar has high sweetness, unique flavor and the function of increasing color. It is very suitable for making dark tea soup or cakes such as ginger soup and brown sugar cake. It can not only increase the aroma, make the food more ruddy and attractive, but also add nutrition and health at the same time. This biscuit made four big plates that day and brought it to my grandmother for improvement. She added some brown sugar to make this walnut crisp, which not only adds color to the finished product, but also adds a bit of mellow fragrance. The crisp fragrance is very suitable for the teeth of the elderly. "

Production steps:

Step 1: 1. Material preparation;

Step 2: 2. Preheat the oven 180 degrees, bake half of the low flour (65g) for 15 minutes, and let it cool;

Step 3: 3. Put brown sugar into the grinding bowl to crush the agglomerated large particles;

Step 4: 4. Sift low flour (including baking low flour in method 2), baking soda powder and baking soda powder together and stir evenly;

Step 5: 5. Add salt and knead with both hands to form a uniform loose shape;

Step 6: 6. Finally, add the whole egg and continue to grasp it by hand;

Step 7: 7. Knead the dough;

Step 8: 8. Wrap the dough in the plastic film and let it relax at room temperature for about 30 minutes;

Step 9: 9. Take about 25 grams of dough, knead it into a ball shape by hand, and put it directly on the baking pan;

Step 10: 10. Gently press the middle with your thumb to form a concave shape;

Step 11: 11;

Step 12: 12. Bake at 170 ℃ for about 25 minutes, then simmer for about 10 minutes.

Materials required:

Low gluten flour: 130g

Powdered sugar: 35g

Brown sugar: 35g

Butter: 75g

Whole egg: 30g

Raw walnut: 30g

Baking soda: 1 / 4T

Baking powder: 1 / 4T

Salt: 1 / 4T

Note: 1. The improved peach crisp, using sodium bicarbonate instead of ammonia, produces crisp effect; 2. Walnut does not need to be baked in advance; 3. When the walnut crisp is placed on the baking plate, more space should be left to avoid swelling and crowding after baking, which will affect the final product modeling; 4. If there is kernel peach powder, it can be added into an appropriate amount of low powder, which can make the finished product fragrant;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang He Tao Su