核桃酥, 做法超级简单，又脆又酥, 香而不腻，寻回小时候的味道！ https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g/join 好吃香口的核桃酥不容易找到，跟着傻大姐的食谱教你款制作简单版的核桃酥。不需要用猪油和臭粉, 依然可以实现很好的古早味口感。 分量:大约21片 (30克 核桃酥) 食材: 50克 核桃仁 150毫升 玉米油/食油 120克 细砂糖 1粒鸡蛋(大约55克) 250克 中筋面粉 25克 玉米粉 30克 蛋黄粉 1茶匙 泡打粉 1/2 茶匙 苏打粉 1/8 茶匙 盐 表面装饰: 黑芝麻 涂层: 1粒蛋黄 + 少许盐 180度,烤20分钟(烘烤饼干的时间只供参考，必要时根据个别的烤箱做出适当的调整) 温馨提示: 1.核桃仁也可用料理机打碎，口感会更细腻 2.出炉后把饼干放在冷却网架/铁架上，自然涼透后,可密封收藏烤好的饼干一定要密封好哦，防止回潮变软 3.核桃仁碎 50g，或按个人口味添加，也可不加。 ------------------------------------------------------------------------------------------------------ Delicious Walnut Cookies/ Hup Toh Soh are not easy to find. Follow the recipe of Shadajie to show you how to make a simple version of Walnut Cookies/ Hup Toh Soh. No need to use lard and Ammonia powder, you can still achieve a good old-fashioned taste. Yield: about 21 slices (30g Walnut Cookies/ Hup Toh Soh) Ingredients: 50 g walnuts 150ml Corn oil/cooking oil 120g caster sugar 1 egg (about 55g) 250g all purpose flour 25g corn flour 30g custard powder 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt Surface decoration: black sesame coating: 1 egg yolk + pinch of salt 180 degrees, bake for 20 minutes (the time for baking cookies is for reference only, if necessary, make appropriate adjustments according to individual ovens) Kind tips: 1. Walnut kernels can also be crushed with a food processor, the taste will be more delicate 2. After the biscuits are out of the oven, put them on the cooling grid/iron rack. After they have cooled down naturally, they can be sealed and stored. The baked biscuits must be sealed well to prevent them from becoming soft. 3. 50g chopped walnut kernels, or add according to personal taste, or not. #walnut cookies #核桃酥 #Hup Toh Soh Thank you 😊☺️😘😘 ► Facebook Page: https://www.facebook.com/shadajiekitchen ► YouTube Page: https://www.youtube.com/channel/UCNKAVB4pM5Q4rojBCPhA16g Shadajie Kitchen 傻大姐美食厨房 更多视频／文章……
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