Personalized Walnut Cake(ge xing de he tao su bing )

Personalized Walnut Cake

Introduction:

"Speaking of walnuts, we all know that their nutritional value is very high. We often eat walnuts which are beneficial to brain nutrition. Therefore, they have the effect of strengthening brain and improving intelligence. Although the oil content of walnut is very high, the main component of fat in walnut is linoleic acid and glycerin. After eating, it will not increase cholesterol, but also reduce the absorption of cholesterol in the intestine. Therefore, it can be used as a tonic for patients with hypertension and arteriosclerosis. Fresh walnut has the least loss of nutritional value and the best taste. However, there is no way to peel off the inner layer of dried walnut, so it will be slightly bitter after eating. If you change it a little, it will not only change its shape, but also surprise people with its instant perfect taste Today, I bring you a very personalized walnut shortcake. The recipe comes from Jun Zhi. Without exception, I have made some changes, which is more suitable for our family's requirements of low sugar and low oil. This walnut Shortcake is made of brown sugar, which has many functions such as tonifying qi and blood, strengthening spleen and warming stomach. The perfect combination of brown sugar and walnut makes this Shortcake have incomparable wonderful taste. Finally, the caramel pulp on the walnut makes the walnut have the meaning of amber peach. Pick up a piece and take a bite. The fragrance of brown sugar and walnut spreads at the same time. What a taste experience that is! By the time the pastry was baked for about 8 minutes, the aroma of brown sugar and walnuts had gone all over the room. The temptation made the baby swallow his saliva again and again. He kept running to the edge of the oven to have a look, and kept calling: "Hmm Baby, I smell walnuts! " I couldn't help "tasting" two of them when they came out of the oven and dried until they were warm, crispy on the edge and soft and waxy in the center. After thoroughly cooling, it tastes different, crispy and mellow. Bite, full of fragrance!! How fragrant is it? I really have to try it myself! I don't know if I don't eat. I can't forget if I eat. That's what it is. "

Production steps:

Step 1: pour salad oil into a large bowl, add brown sugar and stir well.

Step 2: knock in the eggs again and beat until there are small fish bubbles.

Step 3: add the low powder and stir it gently. At this time, the dough is sticky. Refrigerate for about 20 minutes until the dough is dry.

Step 4: take appropriate amount of walnut and cut it very finely.

Step 5: take out the non stick surface, arrange it into a cylindrical shape, roll the dough, stick the chopped walnut kernel on the surface of the dough, and press it gently by hand. Freeze in the refrigerator for about an hour to harden the dough.

Step 6: take out the frozen dough and cut it into slices about 0.5cm thick. Put half a complete walnut kernel in the center of each slice and compact it by hand.

Step 7: preheat the oven, 180 degrees, middle layer, heat up and down, bake for 10 minutes, take it out, brush appropriate amount of coke syrup on the surface of walnut kernel, put it in the oven again, bake for about 5 minutes, until the pastry is light brown, then come out.

Materials required:

Low powder: 100g

Walnut: 16 yuan

Whole egg: 1

Chopped walnuts: right amount

Salad oil: 50g

Brown sugar: 40g

Caramel syrup: small amount

Note: 1, because the color of walnut pastry itself is relatively dark, you must pay attention to observe when baking, don't bake too much. 2. If you like butter, you can change the salad oil into the same or a little more butter, and soften it at room temperature. 3. With butter, the second step is to beat until the butter is puffy and light.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ge Xing De He Tao Su Bing