Chinese Food
Jujube and walnut crispy
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Red dates nourish the face and blood. Walnuts are good for brain and intelligence. Common walnut crispy with jujube mud is nutritious and tastes richer. In this cold winter afternoon tea time have some walnut crisp. A cup of tea is enough.
Cooking ingredients
Cooking Steps
Step1:140 grams of jujube and 300 grams of water, boil for 10 minutes or so. Just cook slightly. Do not cook. Cook well and remove the core.
Step2:Take 80g of cored red dates and 70g of clear water and put them into the blender to break them. Don't break them too much. Take 105g of them.
Step3:Crush the walnuts. You can keep some granules. Before pressing, bake for 5 minutes at 150 ℃ in the oven.
Step4:Corn oil, sugar, jujube puree, stir well.
Step5:Put in the raw yolk and mix well.
Step6:Mix the low gluten flour, baking soda, baking powder and salt, sift them, add them into the jujube paste material, press and mix until there is no dry powder.
Step7:Put in chopped walnuts and mix well. Put them in a fresh-keeping bag. Refrigerate for about half an hour.
Step8:Divide into 15 grams of dough.
Step9:Let's let go and squash.
Step10:Put the grease on the baking tray and press it into the baking tray. Remember to cover the plastic film after operation.
Step11:Brush the surface with egg liquid.
Step12:Sprinkle some black sesame seeds.
Step13:Preheat the oven at a temperature of 165 degrees. Bake for 25 minutes. Cover with tin paper halfway. The roasted jujube puree and walnut crisps are dried and sealed for preservation.
Cooking tips:Baking time and temperature are for reference only. There are skills in making delicious dishes.
