Chinese Walnut Buiscuit

Updated at: Thu, 17 Aug 2023 01:09:06 GMT

Step 1

Corn oil, sugar, salt and egg yolk, together in a clean container.

Step 2

Stir well with a manual whisk. The sugar does not need to be stirred until it melts completely, as long as there are no lumps, the sugar will naturally dissolve in baking.

Step 3

Weigh the flour, starch, baking soda and baking powder into a waterless container and mix evenly (this step is necessary, in order to make baking soda, baking powder and flour evenly mixed, so as not to stack in one place, one is to affect the fluffiness of the peach crisp, and the other is to cause the bitter taste caused by excessive concentration) It is emphasized here that the amount of baking powder and baking soda must be placed in strict accordance with the amount of the recipe, do not pour it into it as you like, put more bitterness, put less impact crisping Also, I found that some kitchen friends confuse edible soda with baking soda, here to say: baking soda is baking soda, and edible alkali is not a thing at all! ! Focus!!! If you replace baking soda with edible alkali, then you will definitely make it bitter and not fluffy at all.

Step 4

Then sift !️ the mixed powder into the egg bowl.

Step 5

Use a spatula to stir the liquid and powder into the bottom of the pocket and mix well. The correct way to stir is to press the spatula downwards while mixing (pictured). Mix until there is no dry powder, the dough is oily Here must be reiterated: if you do this step, your dough is thin, then unfortunately tell you that you can not continue to do it, because you put whole eggs, and the recipe requires only egg yolks.

Step 6

Divide the dough into 6 evenly servings.

Step 7

Use your thumb to gently press a few times in the middle. Natural cracking around is normal, as long as it does not fall apart. If it falls apart, just pick it up again and round it and press it again. Pressing this step is a must, if you don't press a pit, the peach crisp you bake will bulge in the middle and it will be easy to clamp. Some chefs want the peach crisp to expand a little bigger, then you can first press the round dough in the palm of your hand, and then put it in the baking tray, and then use your thumb to press a few times in the middle, so that during the baking process, it is conducive to the peach crisp to extend around, the size will be larger, and the surface cracks will be more.

Step 8

Brush the surface with a thin layer of whole egg liquid. The egg liquid here must be thin, and it must not be brushed with watery, otherwise the color will be uneven when baked.

Step 9

Sprinkle with black sesame seeds (you can also sprinkle white sesame seeds, sliced almonds or crushed walnuts). Preheat the oven 8 minutes in advance, heat up and down at 180°C, middle layer, 18~20 minutes. Or to reiterate ah, the temperature of 180 ° C must be based on the oven thermometer, do not spin to 180 ° C is over, if your oven temperature is high or low, adjust it appropriately according to past experience.

Step 10

The last five minutes of baking pay attention to the coloring situation, the coloring is enough, you can turn off the heat in advance, do not burn. We will not accept any bad reviews and ratings for this recipe because the fire is high, burnt or the like!!! Because the temper of their own oven knows it, the temperature is properly adjusted and controlled. After all, your oven author does not understand.

Step 11

!️ !️ Before the peach crisp cools, the touch is soft, this is normal, only let cool will be crispy.

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