#家有 oven #Hazelnut cake~ so crispy that it falls apart
Ingredients
- Low gluten flour 80g
- Whole wheat flour 20g
- White sugar 50 grams
- Corn oil 50g
- Egg liquid 20g
- Hazelnut kernel 45g
- Baking powder 5 grams
Steps
1. First prepare the ingredients: 80g low-gluten flour, 20g whole wheat flour, 50g sugar, 50g sugar, 20g egg liquid, 45g hazelnuts, 5g baking powder< /p>
2. Beat the egg liquid, just half an egg is enough
3. Add sugar
4. Mix evenly with a whisk
5. Use a sieve to sift in the baking powder, cake flour and baking powder
6. Knead into dough
7. Hazelnut kernels, bought and fried, chopped with a knife
8. Stir the hazelnuts into the dough
9. Knead and mix evenly. If the dough is dry, you need to add a little more corn oil. The moister the dough, the more delicious it will be when baked
10. Divide 20 grams into a small round dumpling, this recipe will make exactly 12 balls
11. Press it slightly with your palm to form a round or flat shape
12. Prepare some egg yolks
13. Brush a layer of egg wash on the hazelnut cake
14. Brush everything and put it on the baking sheet. Preheat the oven to 180℃ in advance
15. Add a few black sesame seeds
16. Place in the middle rack of the oven at 180℃ for 20 minutes
17. After baking, take it out and let it cool
18. Crispy and crunchy, especially dare to eat
19. Remember to store in sealed cans
Tips
- 1. If you don’t have low-gluten flour, you can use ordinary flour.
- 2. I did not use baking soda. If there is baking sodaBeating can put 1-2 grams.
- 3. The dough does not need to be kneaded too dry. It will taste better when baked with more moisture.
