Sesame Walnut Crisp
Ingredients
- Black sesame (cooked) 40g
- Walnut kernel (ripe) 65g
- Fine sugar 80g
- Corn oil 125g
- Low gluten flour 330g
- Baking powder 3g
- Soda powder 2g
- Salt 1.5g
- Eggs 1
Steps
1. Put the walnut kernels into a plastic bag, crush them with a rolling pin and set aside.
2. Pour corn oil into the basin, add fine sugar, and break in an egg.
3. Use a manual whisk to beat evenly.
4. Add the mixed low-gluten flour, baking powder and baking soda.
5. Use a silicone spatula to stir into a dough.
6. Add black sesame seeds and crushed walnuts.
7. Wear disposable gloves and knead into a ball.
8. Divide into 20g portions and roll into balls.
9. Preheat the upper and lower tubes of the oven to 170 degrees.
10. Place the rolled balls into the mooncake mold and press them into patterned sesame and walnut cakes.
11. Line a baking sheet with parchment paper and place the prepared sesame and walnut cake.
12. Send in to preheatoven.
13. Bake the upper and lower tubes at 170 degrees for 20 minutes.
14. It’s out!
15. So appetizing.
17. Take a closer look.
18. Take one bite and it will fall apart.
Tips
- If you don’t have a mooncake mold, you can take a small ball and flatten it with the palm of your hand.
