Chinese Food
Jingwang's favorite hazelnut crispy (rich flavor, peanut butter version)
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Last week, I was busy watching the TV series Langya bang. I was deeply attracted by this rare high IQ tension drama in China. The closer it was to the end, the more tense it became. In the end, I couldn't let it go. If I could not go to work, I would like to watch it all in a day. The high-speed plot of the 54 episode finally ended soon after the pain, but it brought a bit of loneliness. More than a month's day and day thoughts ended abruptly. It's really a bit out of place. The shift of attention has led to the coldness of updating the menu. With the attachment to this good play, I will return to douguo with the emotion. Let's study the hazelnut Souffle that King Xiao Jingyan likes best. Hazelnut is the king of nuts. In the book of songs of our country, there is a record that people eat hazelnut. It is rich in nutrition. It has many functions such as astringent intestines, relieving diarrhea, softening blood vessels, strengthening bones, improving eyesight and brain. However, people with serious liver dysfunction should be careful to eat hazelnut, which is also the allergy of a few people
Cooking ingredients
Cooking Steps
Step1:Break the hazelnut with a blender. Make it into millet sized particles. Do not make it into fine powder. Put it aside for use. First of all, peanut oil version - peanut oil is hot. Smoke can turn off the fire.
Step2:Add sugar powder and salt into the egg liquid. Stir with electric beater until it is completely uniform.
Step3:Add the cooked peanut oil in several times and stir until it is completely mixed evenly. It is thick.
Step4:Mix and sift in low gluten flour and baking powder (baking powder is not required for butter version). Pour the ground hazelnut particles directly into the mixture.
Step5:Mash the dough evenly. The dough with peanut oil will look smooth and oily. The dough with butter will look dry and sticky. This is determined by the nature of the oil.
Step6:The oven is equipped with 180 ℃ for heating and 150 ℃ for preheating. Divide into 10g / dose. Knead and place on the baking tray with oilpaper or tin paper or oilcloth.
Step7:Put it into the middle layer of the preheated oven. Bake for about 15 minutes. Absorb the grease and paint the surface slightly, and then it will be out of the oven.
Step8:It's very fragrant and crisp. Here's the dense hazelnut flavor snack in Langya bang. You can enjoy it when it's completely cool.
Step9:Here are the first steps of the butter version - 1. Cut the butter into small pieces and soften them. Press lightly with your fingers to deform them.
Step10:2. First use the egg beater to beat the butter, sugar powder and salt until they are even and fluffy. Then add the egg liquid in several times. Each time, beat and stir until they are completely uniform and free of oil-water separation. Then add the next time until they are all added. Then, beat until the volume is increased and even and fluffy. The air and lightness in the biscuit will be good for the crispness of the biscuit. You don't need to add baking powder if you're good. 3. Go straight to step 4 above.
Cooking tips:There are skills in making delicious dishes.
