Easy Cantonese Style Walnut Cookie-Homemade Chinese New Year Gift 簡易核桃酥-自製賀年禮物 附中英文食譜

Описание: Cantonese Style Walnut Cookie
核桃酥

Cake flour 400g
All purpose flour 100g
Baking soda 6g
Baker’s ammonia 2g optional
Lard 250g
Egg 50g
Icing sugar 75g
Sugar 75g
Salt 1/2 tsp
Toasted walnut 50g chopped

Preheat convection oven to 375F.
Mix baking soda and ammonia with eggs.
Sieve flour.
Beat lard with sugar and salt briefly. Add eggs. Beat to incorporate. Add 1/2 of flour. Beat for a few seconds to incorporate. Add rest of flour. Beat briefly until just combined.
Add walnut pieces. Beat for a few seconds to incorporate. Do not over beat.
Pour mixture out. Use scrapper to push and press mixture into dough. Do not knead. Cover dough with parchment paper and roll dough tightly into a cylinder. Weigh and divide dough into portions of 25g. Roll each portion into a ball then use finger to press centre of each. Press edge of each slightly into a thinner disk. Brush each disk with beaten eggs.
Convection bake at 350F for about 16 minutes.
Remove from oven. Cool on rack. Serve.

低筋麵粉 400g
中筋麵粉 100g
小蘇打 6g
氨粉2g
豬油 250g
雞蛋 50g
糖粉 75g
糖 75g
鹽 1/2 茶匙
烤核桃 50g 切粒

預熱對流烤箱至 華氏375度。
小蘇打和氨粉與雞蛋混合。
麵粉過篩。
豬油加糖及鹽用電動打蛋器略打，加入雞蛋液，打勻數秒，加入1/2麵粉，打幾秒鐘拌勻，加入剩餘的麵粉，打幾秒鐘拌勻，
加入核桃片，拌勻。不要過度攪拌以免起筋。
倒出混合物，用刮刀推壓成麵團。不要搓揉，用烘焙紙蓋住麵團，把麵團緊緊地捲成圓筒。秤重並將麵團分成每份25克，將每份滾成一個球，然後用手指按每份的中心，再稍微壓下邊緣成薄圓片，掃上蛋液。
華氏350度對流烘烤約 16 分鐘。
取出核桃酥，放架子上冷卻，完成。

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