Brief introduction of walnut crisp
Walnut cake is a famous Chinese snack, formerly known as walnut cake. It is produced in the north and the south, and the taste of walnut crisp produced in different places is different, among which Beijing, Tianjin, Guangdong, Yunnan and Taiwan are the most famous.
As walnut and jujube are mainly used as raw materials, their nutritional value is very high. They are characterized by fine texture, softness, waxy taste, pure sweetness and outstanding peach fragrance.
The method of walnut crisp
preparation:
1. Bake walnuts for 10 minutes at 150 ℃ in the oven, take them out and cool them, break them up, and set aside.
2. Mix flour, baking powder and baking soda, sift and set aside.
3. Butter softens well.
Practice:
1. Sift the sifted powder into the basin, build a powder wall and come out (make an empty space in the middle). Pour sugar, egg liquid and butter into the center blank.
2. Use chopsticks to mix sugar, egg liquid and butter well.
3. Then gradually mix the surrounding flour and knead it into dough with your hands.
4. Pour in the roasted and broken walnuts, and mix well.
5. Divide the dough into 9 equal parts (each about 30g), pull a piece of dough and knead it round, pat it flat, and put it on the lined baking tray.
6. Finish all the dough one by one.
7. Preheat the oven 180 degrees, bake the middle layer for about 15 minutes, and brush the egg liquid once in the middle.
8. Take it out, cool it thoroughly, and put it into a sealed box for storage.
Nutritional value of walnut crisp
According to the test, each 100g walnut contains 50-64g of fat, 71% of which is linoleic acid, 12% is linolenic acid, and 15-20g of protein. The protein is also high-quality protein. The fat and protein in walnut are the best nutrients for brain.
The sugar is 10g, and contains calcium, phosphorus, iron, carotene, riboflavin (vitamin B2), vitamin B6, vitamin E, walnut leaf quinone, phospholipid, tannin and other nutrients.