Peanut Walnut Crisp
Watery and oily skin | flour 200 grams |
Vegetable oil 30g | Clear water 60 grams |
Pastry | flour 150g |
Vegetable oil 75 grams | Stuffing |
Peanut 20 grams | Sesame Appropriate amount |
Walnut 3 |
Step 1
Let’s make watery skin first. Put the flour into a bowl, add water and stir until it becomes fluffy.Step 2
Add vegetable oil.Step 3
Knead into dough and let rise.Step 4
Next make the puff pastry dough. Add vegetable oil to flour.Step 5
Stir evenly and knead into a ball.Step 6
Let the two doughs rise together for about 20 minutes.Step 7
Roast peanuts and walnuts/fry over low heat.Step 8
Cut it with a knife and crush it with a rolling pin.Step 9
Likewise, crush the sesame seeds.Step 10
Place nuts in a bowl and add sugar.Step 11
Stir evenly.Step 12
Knead the risen dough until smooth.Step 13
Roll out and add the pastry dough.Step 14
Tuck it shut and wrap it up.Step 15
Wrap a large dough.Step 16
Use a rolling pin to press it evenly.Step 17
Then roll it into a rectangle.Step 18
Fold the ends back.Step 19
Continue pressing and roll out into a rectangular shape.Step 20
Spread a layer of chopped nuts.Step 21
Roll up.Step 22
Pinch both ends and cut into small pieces of the same size.Step 23
Pinch both ends of the small pot and wrap it toward the middleStep 24
Try to arrange it into a round shape and press it into a cake shape.Step 25
Pour oil into the pan.Step 26
Add the pancake base, cover the pan, and fry over low heat throughout.Step 27
Flip frequently during the frying process until both sides are golden brown and the puff pastry will fall off when touched.Step 28
It’s out!Step 29
Small puff pastry with distinct layers.Step 30
Break it apart and remove the residue. Peanut walnut cake cooking tips1. The fillings can be changed to whatever you like.
2. The frying pan can also be replaced with an electric pan. The upper and lower lids can be heated together, but you also need to turn it frequently.