First, correct a misunderstanding. In many recipes, the dough of walnut crisp is squashed by hand. In fact, the authentic forming method of walnut crisp is not hand extrusion, but the expansion degree of dough during baking. When baking at high temperature, the dough will automatically flatten and become round, which is more valuable than hand extrusion. Of course, if you want to say that it is beautiful and convenient to crush by hand, forget it. Radish and cabbage have their own tastes, hmm ~
So when it comes to the spread of dough, what are the factors that affect it?
There are six main factors affecting dough spreading, namely flour gluten, oil dispersion, sugar type, liquid content, baking temperature and leavening agent content. I have written a cookbook called Genting Biscuits before. The pattern is clear, and it also talks about the spreading degree of dough. Walnut crisp is just the opposite of Genting biscuit. In order to keep the pattern three-dimensional, it is necessary to reduce the spreading degree, and in order to turn walnut crisp into a beautiful circle, it is necessary to increase the spreading degree.
1. The lower the gluten of flour, the higher the ductility of dough.
2. The higher the oil content, the higher the extensibility of dough.
3. The thicker the sugar, the higher the ductility of the dough.
4. The more liquid content, the higher the ductility of dough.
5. The lower the baking temperature, the higher the dough ductility.
6. The more baking powder is added, the higher the ductility of dough.
In addition to the above six points, don't over-compact the dough during the dough mixing process, keep the dough fluffy, and also make the walnut crisp expand to a higher degree. The same is true when shaping and rounding. Be gentle. Think of it as a baby. Don't press hard ~ ~ ~
Although the expansion degree of walnut crisp should be increased as much as possible, everything should be measured. When the expansion degree increases in a certain way, it will inevitably bring some other effects, so the problems must be considered comprehensively when adjusting the formula.
As for the basic operation process of biscuit dessert, I also emphasized it in the article "Cranberry Cookies Learn", so I won't go into details here, lest you say that I want to play my long-winded specialty again ~ ~ ~
Finally, explain the problem of raw materials. Corn starch is added to reduce the gluten of dough, because corn starch has no gluten. If not, you can use low-gluten flour instead. The ratio of lard to flour is very suitable, and the baked walnut crisp is crisp and crisp. Because the liquid content in raw materials is less, it is easier to mix with sugar powder evenly, and it is also possible to replace it with fine sugar. Some recipes will add baking soda, which I don't think is necessary. The baking powder itself can play the role of baking soda. There is too much baking soda in the dough. If there is no corresponding acid to react with it, the final walnut cake will have an astringent taste. If you don't believe me, you can try using baking soda instead of all baking powder.
Video tutorial
Video cover 04: 12
This is the authentic walnut cake method.
Formula information
Baking: preheating temperature is 200 degrees, baking temperature is 170 degrees, and baking temperature is 160 degrees. The middle and lower floors of the oven last for 27 minutes, which should be adjusted flexibly according to the temperature difference of your oven.
Dosage: 15 tablets for 5-8 people.
Storage: sealed at room temperature 15 days.
raw material
Low-gluten flour 180g, corn starch 20g, lard 120g, sugar powder 100g, whole egg liquid 40g, baking powder 6g, salt 3g and walnut 60g.
Prepare raw materials
Step 1
Lard should be taken out and softened if it is refrigerated. Walnuts should be roasted at 170℃ for 10 minutes (without preheating).
Roasted walnut
Second step
Chop the walnut kernel with a knife, and mix the low-gluten flour, corn starch and baking powder evenly with an egg beater.
Cut walnuts
Mixed powder
Third step
Add the sieved sugar powder and salt into the lard, press it with a scraper to avoid powder splashing, and then send it with electric egg beater until the lard is fluffy and soft and the sugar powder is fully mixed.
Add powdered sugar
Scraper pressure mixing
Send lard
Fourth step
Add the egg mixture in two times, and stir well every time to avoid oil-water separation.
Add egg liquid
Fully stir
Step five
Sieve and add flour, then add chopped walnuts, and stir well by cutting and mixing, not over-stirring.
Add powder
Add walnuts
Cutting and mixing evenly.
Step 6
Preheat the oven to 200 degrees, knead the dough into long strips, cut into 30g pieces, then gently round it and put it in a baking tray. The dough will melt when baking, so the interval should be larger.
Oven preheating
rubber strip
Division and circle
Put it in the baking tray.
Step 7
Brush the surface of walnut crisp dough with egg liquid, dip a little egg liquid with your fingers, and then dip sesame seeds on the dough.
Brush egg liquid
Soak sesame seeds
Step 8
Put the dough in the oven, 170 degrees, 160 degrees for 27 minutes.
Put it in the oven
make a public appearance
Step 9
After cooling, it is sealed and packaged, and can be stored for 7 days without softening.
Break up immediately