Using local materials to make chrysanthemum shaped Walnut Cake(jiu di qu cai zuo xing si ju hua de he tao xiao su bing )

Using local materials to make chrysanthemum shaped Walnut Cake

Introduction:

"I seldom make biscuits and so on. First, it's because of the large amount of oil and the low gluten flour. Today, I made a zero difficulty" Taosu ". I don't know why it's called Taosu. When I was a child, I asked my mother. My mother said it's called" Taosu "because there are walnuts. But I never thought there were walnuts. I guess it was sold outside. Considering the cost. But today, I don't grudge putting a lot of walnuts. If I don't have low gluten flour at home, I use medium gluten flour to "make do". If I don't have powdered sugar, I use ordinary white granulated sugar to "make do". But the peach crisp is still very crisp. The peach crisp outside is too big to take, so I make a small cake. Is there a chrysanthemum like biscuit? Let's make it whole. It's really simple and delicious

Production steps:

Step 1: prepare raw materials

Step 2: stir fry the flour until it's done, and set aside part of it

Step 3: crush the walnuts

Step 4: Lard about 50g, peanut oil about 100g, add half an egg, sugar 4 tablespoons (according to personal taste)

Step 5: stir evenly

Step 6: according to the raw flour, cooked flour, starch 2:2:1 sieve into the liquid

Step 7: after adding a little, mix up and down with rubber scraper until it can be kneaded into a ball

Step 8: add chopped walnuts

Step 9: knead the ball with your hands

Step 10: after pressing, decorate black sesame seeds. After 10 minutes in the middle layer of oven, 5-8 minutes in the upper layer

Materials required:

Flour: right amount

Starch: right amount

Sugar: right amount

Black Sesame: right amount

Walnut: right amount

Peanut oil: right amount

Lard: right amount

Eggs: right amount

Salt: right amount

Note: Tips: 1, the amount is my own kneading, the final dough can be kneaded into a ball, 2, oven every time baking biscuits in the middle, the result of the bottom of the old paste, so the first middle after the upper do not know is my oven reason or common phenomenon, 3, because of the use of coarse sugar, so the finished product has sugar, but does not affect the taste, but I think it is very good-looking

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Jiu Di Qu Cai Zuo Xing Si Ju Hua De He Tao Xiao Su Bing