Chinese Food
Hazelnut cake. It's said that it's Yan Yan's favorite ~
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Recently, I was poisoned by langyabang. Then, Jianxiong said that Jingyan liked hazelnut crispy the most. Then he wanted to taste it. He found a way to improve it a little. It's not original. Thanks to the owner of the original recipe. There's a kind of aftertaste after eating the crispy crispy crispy. It's very fragrant. When baking, it's fragrant all over the room. Then I'll eat it almost as soon as it cools down_ (-) 」∠)_ Anyway, I like it very much
Cooking ingredients
Cooking Steps
Step1:First of all, peel the cooked hazelnut. If it's not cooked, bake it. The brown coat inside can be peeled off and peeled off. If it can't be peeled off, it's OK to be ugly. (it's time-consuming to listen to music when peeling.
Step2:Crush the hazelnut for later us
Step3:Put the sugar in the olive oil. Beat evenly with the hand beater. Add 10g of whole egg liquid and beat evenly (the egg liquid oil does not separate
Step4:Sift in low gluten flour, baking powder, baking soda, add a little salt, and pour in crushed hazelnu
Step5:Use a spoon to scrape and mix until there is no dry powder. It feels like a very soft dough. Don't over mix, or it will not crisp
Step6:Turn it into a round ball of suitable size. Put it on the baking tray covered with oil paper. Brush a thin layer of egg liquid. About 175 degrees, the middle layer lasts for 20 minutes (the temperature and time are determined by your own oven. Basically bake until it cracks. Then color it up
Cooking tips:I personally can't eat sweet. So I put about 35g of sugar. My mother thinks it's light. But I think it can highlight the fragrance of hazelnut. Of course, it's a matter of personal taste. The original recipe put 60g of sugar. I think the amount of sugar should be determined according to my own taste. This measure can make about 20 coins. It will swell during baking. There are skills in making delicious dishes.
