Do you have that kind of memory from your childhood? Traditional Chinese Walnut Puff Pastry

I firmly believe that in the childhood memories of many post-60s and post-70s, there is a Chinese traditional style beauty that can never be tired of eating – walnut crisp, which still exists and is held, loved and missed by everyone until today.

Walnut pancakes are produced in both northern and southern China, and the taste of walnut pancakes varies from country of origin to country of origin. Jiangxi. Guangdong. Yunnan. The walnut cakes from Beijing, Jiangxi, Guangdong Walnut Crisp（合桃酥）, Yunnan and Taiwan are more famous. It is made from walnuts and jujubes, which are the key raw materials for its high nutritional content. It is a delicate, soft, glutinous, pure sweet and has a distinct aroma of almonds.

Walnut puff pastry is relatively simple to make, only in which there is an additive that is not often used in our homes, is the alias baking powder, alias ammonia bicarbonate. It can be purchased on Taobao. A mention of additives, most people are disgusted with the state of mind, feeling unhealthy, in fact, additives, as long as the amount used effectively, not exceeding the standard, are safe and reliable, can be taken without fear.

Food: a raw egg (moderate size) 120 grams of granulated sugar. Baking soda 3g. Ammonia bicarbonate 6g. Conversion syrup 10 grams. Butter 150g. Low gluten powder 340g. 1.5 grams of flour. Walnut meat appropriate

  1. Butter is softened at room temperature earlier. Prepare food ahead of time. Weighing.

  2. raw eggs. Sugar. Ammonia bicarbonate. Soda and transforming sugar paddle into a bowl.

  3. Mix well.

  4. Add the softened butter; 5. Add the butter and mix again until it is white in color.

  5. Mix the low gluten flour and hair filial powder well and sift them into the butter bowl.

  6. Synthesize the batter; no need to knead the batter to make it shiny and clean.

  7. Divide into small batters of 29 grams each, and knead them into rounds and put them into cake molds.

  8. Add the walnuts and press lightly.

  9. Bake in a home oven heated to 180 degrees for 15-18 min. remove from heat and let cool in the home oven for another 10 min.

FAQ.

Put the walnut crisp off the heat after baking and put it in the home oven again for 8-10min, it will make the product more crispy.

Related article reading:

Croustillant de pêche avec un peu de fruits secs pour améliorer les nutriments, que d’acheter le croustillant de santé physique et mentale, les enfants mangent plus de cerveau intelligent apprentissage bon

Walnut crisp with walnuts in it? It's only after years of eatin

The crispy and refreshing old-fashioned dim sum, walnut crisp, accompanies you to recall the sweet and fond memories of childhood