Walnut Crispy

Overview

This is a low-sugar and low-oil walnut cake with a crispy texture and rich nutrition. Walnuts are the king of antioxidants and have very high nutritional value. Modern medical research believes that the phospholipids in walnuts have a good health care effect on the brain nerves. Walnut oil contains unsaturated fatty acids, which can prevent and treat arteriosclerosis. Walnut kernels contain zinc, manganese, chromium and other indispensable trace elements for the human body. In the aging process of the human body, the zinc and manganese contents gradually decrease. Chromium has the functions of promoting glucose utilization, cholesterol metabolism and protecting cardiovascular systems. The antitussive and asthmatic effect of walnut kernels is also very obvious. In winter, it is very effective for patients with chronic bronchitis and asthma. It can be seen that regular consumption of walnuts can not only keep fit but also resist aging. Some people often take tonics. In fact, eating a few walnuts every morning and evening is of great benefit, and is often better than taking tonics.

Tags

• baking
• children
• afternoon tea
• baking powder
• corn oil
• egg
• low gluten flour
• soft white sugar
• walnut kernels
• whole egg liquid
• baking soda
• salt

Ingredients

Steps

1. 1 Roast walnut kernels in a pan without oil,

   

2. 2 Chop the fried walnuts with a knife,

   

3. 3 Weigh 50 grams of soft sugar and 50 grams of salad corn oil, pour them into a glass bowl, and mix evenly with a manual egg beater,

   

4. 4 Add 50 grams of egg liquid, use a manual electric appliance, and beat quickly in one direction for 1 minute, until it is thick and textured,

   

5. 5 Sift in 180g of low-gluten flour, 2g of baking powder and 1g of baking soda, add 20g of chopped walnuts,

   

6. 6 Stir evenly with chopsticks, then knead it into a ball with your hands, let it rest for 10 minutes,

   

7. 7 Divide the dough into 25 portions, about 14 grams each, roll into balls, flatten with the palm of your hand, place on a baking sheet, brush the surface of the walnut base with egg wash,

   

8. 8 Put in the oven, middle layer, 180℃, upper and lower heat, bake for 12 minutes,

   

9. 9 The surface of the roasted walnut cake turns golden brown and slightly cracked.