Walnut crisp ball(he tao su qiu )

Walnut crisp ball

Introduction:

"The traditional Chinese pastries in Beijing can be divided into two categories, one is made of big oil, the other is made of plain oil. Lard is lard, which tastes delicious. Peanut oil and sesame oil are commonly used in vegetable oil, and this kind of pastry generally belongs to halal food and Buddhist food. And halal food can also use butter or butter, but Buddhist food must use vegetable oil. The reason why "dim sum" is called dim sum is that it can not be used as food for dinner. It is usually used as a snack for tea or between meals. It can be used to temporarily supplement the energy consumed by the body. Most "cakes" do not belong to health food, because they are made with high sugar and high fat as the main raw materials. When making cakes, you can't do without oil, sugar, eggs and flour. Basically, there is little or even a lot of ingredients without water, especially pastry. For example, Western cookies and all kinds of butter dots, as well as Chinese peach crisp and zilaihong and other kinds of cookies. These are all made with oil as water and noodles. What they actually eat is flour, sugar and oil. They seem to be very sweet and fragrant. In fact, they are extremely harmful to health! I would like to warn my friends that it's better to eat less pastry food. It can only be used as a snack, but never as a dinner. If you don't avoid eating, it will be very harmful to the cardiovascular and cerebrovascular diseases in the long run. The mild will suffer from obesity too early, and the severe will develop into cardiovascular and cerebrovascular diseases. However, pastry is not absolutely inedible. At ordinary times, as long as you pay attention to the intake, a small amount of food can still protect your health, because the human body is also inseparable from fat, fat and carbohydrates. The key is that any food should not be excessive in intake, which is a healthy and correct way of eating. Today's small dot is called "walnut crisp ball", which is also a simple one. Its main production is as follows

Production steps:

Step 1: cut the walnuts into pieces and put them into the cooking basin, then sift the flour and walnut powder into the basin.

Step 2: sift the sugar into the bowl and mix well.

Step 3: then put an egg in the basin and mix well.

Step 4: finish with peanut oil and noodles.

Step 5: pour in the oil and mix slightly, then sprinkle a little baking powder and mix well (baking powder can be put first when the flour is sifted, I forgot to put it, so I put it later, ha ha!).

Step 6: knead the dough into small balls one by one and put them into the baking tray.

Step 7: place the pan on the middle shelf of the preheated oven.

Step 8: set the temperature at 190 ℃ and bake for about 18-20 minutes.

Step 9: take it out and cool it.

Materials required:

Low gluten flour: 250g

Instant walnut powder: 50g

Egg: 50g

Walnut: 80g

Fine granulated sugar: 80g

Peanut oil: 100g

Baking powder: 3 G

Note: Walnut crisp ball characteristics; cracked skin, crisp taste, moderate sweetness, simple method, this point can be used as tea to eat. Warm tips: 1. This kind of pastry does not contain water. If you feel that the dough is too dry to knead, you can add another egg yolk, but never add water, otherwise it will not be pastry. In principle, the more dry the ball, the better. It's best to squeeze it into a ball. Only in this way can the walnut crisp ball be crisp and fragrant. 2. When baking, the temperature should be set according to the actual use of the oven. I use a 34L volume oven for reference. In theory, the larger the internal space of the oven, the higher the temperature, and the smaller the oven, the lower the temperature, because the heating tube is very close to the food and easy to burn. This kind of private delicious vegetable oil of big stir fry spoon, a little bit of "walnut crisp ball" is ready, for your reference!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : He Tao Su Qiu