Walnut puff biscuit(he tao nai su bing gan )

Walnut puff biscuit

Introduction:

Production steps:

Step 1: soften the salt free butter, add sugar and vanilla extract, and beat well with an egg beater.

Step 2: add egg yolk and continue to mix well.

Step 3: bake the walnut and beat it into walnut powder with blender.

Step 4: sift in low gluten flour.

Step 5: add the walnut powder directly.

Step 6: mix well with a rubber scraper to make a batter.

Step 7: put the paste into the mounting belt.

Step 8: use the sharp tooth flower mouth to extrude the rotary molding with a diameter of about 3-4cm.

Step 9: preheat the oven and bake at 185 ℃ for about 25 minutes until the surface is golden.

Materials required:

Salt free butter: 100g

Egg yolk: 35g

Low gluten flour: 100g

Walnut: 40g

Fine granulated sugar: 70g

Vanilla extract: 1 / 2 teaspoon

Note: if there is no blender, you can put the walnut into the fresh-keeping bag and press it into fine powder with rolling pin. When shaping, you can also use a spoon to scoop up the right amount of batter and spread it directly on the baking plate to bake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : He Tao Nai Su Bing Gan