Walnut crisp

Ingredients

• Low gluten flour 130g
• Walnut kernels 50g
• Sugar 50g
• Corn oil 70g
• Egg liquid 30g
• Egg yolk 1
• Salt 1g
• Baking soda 1g
• Aluminum-free baking powder 1g
• Cooked white sesame seeds 5g

Steps

1. Prepare the required ingredients

2. Put the walnut kernels in the microwave and cook on high heat for 1 minute and 20 seconds

3. After cooling, cut into small particles, but not too broken

4. Mix the cake flour, baking soda, salt and baking powder together

5. Put corn oil, egg liquid and sugar together

6. Mix evenly with a whisk

7. Sift the previously mixed flour into the egg liquid

8. Pour in chopped walnuts

9. Mix evenly and form a dough

10. Beat the egg yolks and set aside

11. Wear disposable gloves to operate, take a small piece of dough (about 20g), roll it into a ball first, and then flatten it slightly with your hands. The thickness depends on your preference

12. When done, place them in a non-stick baking pan, brush the surface with egg yolk liquid, and sprinkle some white sesame seeds

13. Preheat the oven to 175 degrees for 5 minutes, then bake the middle layer for 15 minutes

14. It will become crispy and delicious after cooling out of the oven

15. Finished product

Tips

1. 1. It is best to use aluminum-free baking powder
2. 2. The calories of peach cake are relatively high, so it is recommended not to eat too much at one time
3. 3. The uneaten walnut cake should be stored in a sealed jar, otherwise it will become soft and unpalatable after being dampened