传统核桃酥Traditional Walnut Cookies|漂亮裂痕，酥脆核桃香|年饼食谱|Pretty Crack,Flaky Crispy Walnut Fragrant|CNY Recipe

2023-1-21 17:00| 发布者: admin8| 查看: 10| 评论: 0|文章／视频分享来自: iwen baking

传统核桃酥Traditional Walnut Cookies|漂亮裂痕，酥脆核桃香|年饼食谱|Pretty Crack,Flaky Crispy Walnut Fragrant|CNY Recipe

♦ 白杏仁酥食谱White Almond Cookies Recipe：https://youtu.be/Pgllczp-IdM
♦ 花生酥食谱 Peanut Cookies Pastry Recipe: https://youtu.be/Juu3oDsXla0
♦ 新年食谱CNY Recipe：https://youtube.com/playlist?list=PL-z50Pxpx9Q1R-KokevCQD14Eh_34-VnC 　

♦饼干食谱 Cookies Recipe: https://youtube.com/playlist?list=PL-z50Pxpx9Q1I5hVpwnRfY5QOVNALb_ha
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: https://www.instagram.com/iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
除夕快乐，明天就是农历新年了，一起来做传统核桃酥。采用自家烤的新鲜核桃来制作，味道提升很多，且可以加一些颗粒，口感更佳。制作方式简单直接。用对的食谱，面团浓稠度到位，抹上蛋液，烤出来的表面黄金，露出招牌漂亮均匀裂痕。外皮酥脆，内馅一压边松散化开，且有核桃小颗粒口感，香咸甜的核桃味。适合当年饼。
=泡打粉(帮助给裂痕)和苏打粉(帮助扩散上色)一定要加。
=用植物油，口感较脆硬
=没按平，烤后饼厚少扩散
=牛油太多，太酥太粉碎，一压就碎
=多些牛油和泡打粉，裂痕没那么多，口感较酥松

收藏方式：烤好彻底凉透，立刻收收密封容器防止漏风。室温保存，要新鲜７天内吃。

Happy CNY Eve, tomorrow will be Chinese New Year, let's make Traditional Walnut Cookies Pastry. Made of fresh homemade roasted Walnuts, enhance the flavor a lot, mini Walnut pieces are added for better texture too. Making process is simple direct. Use right recipe, right dough consistency, after egg wash, cookies are baked till golden on the surface, reveal out pretty signature crack. The crust is flaky yet crispy, the fillings loosen into sand when you press it, yet able to bite small walnut pieces, very fragrant salty sweet walnut flavor. Suitable for CNY Cookies.
= Baking powder (help cracks) and baking soda (help spread, color) must be added.
= If use Vegetable oil, texture is crunchier and harder
= If not flatten, cookies thick and less spread after baking
= If too much butter, too flaky powdery, easily crushed when touch.
= A bit more butter and baking powder, produce less cracks, flaky loose texture

Storage method: After baking, let it cool completely, immediately store in airtight container to prevent turn soft. Store at room temperature and eat within 7 days for freshness.

♦Ingredient List 食材=10pcs Walnut Cookies 核桃酥, 25g/pc=
25g Walnuts (Roasted, Chopped into Pieces) 核桃 (烤香, 切碎)
110g Cake Flour/Low Protein Flour 低筋面粉
1g Baking Powder 泡打粉
1g Baking Soda 苏打粉
65g Unsalted Butter (Soften) 无盐牛油(软化)
50g Caster Sugar 细砂糖
1g Salt 盐
15g Whole Egg 全蛋液

=Decoration布置=
7-8g Egg Yolk 蛋黄
1g Black Sesame Seeds 黑芝麻

(Preheated Oven 180C: 20minutes) (Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱180C: 20分钟) (上下火，不开旋风，中层烤)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#年饼食谱 #核桃酥 #核桃饼 #酥脆饼干
#CNYCookies #WalnutCookies #WalnutPastry #FlakyCrispyCookies
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