Today, this walnut shortbread, the ingredients are extremely simple, without any additives, each biscuit not only sticks with walnuts, but also is set with a complete half of walnuts, which is very rich in nutrition. Is it time for us to show our talents? Baking: the middle layer of the oven, fire up and down 180 ° C, about 18 minutes (reference component: 26)
After the butter is cut into small pieces and softened, add brown sugar and send it to the fluffy volume with an egg beater.
Add the beaten eggs and continue to beat evenly with the whisk
Send it to the fluffy and light state as shown
Low-gluten flour sifted into butter
Mix well with a squeegee and mix the flour and butter thoroughly into a batter. At this point, the batter may be very sticky, it is not convenient to shape, put the batter in the refrigerator for about half an hour, so that the batter becomes dry and not sticky.
The refrigerated batter is taken out and formed into a cylindrical shape as shown in the figure.
Place the shaped cylindrical dough on the chopped walnut kernels (the walnut kernels are cut as much as possible) and roll to wrap the walnut kernels on the surface of the dough. Put the wrapped dough in the freezer of the refrigerator and freeze for about an hour until the dough is frozen.
The frozen hard dough was taken out and cut into 0.5 cm thick sheets. Place the slices on the baking tray and place one and a half pieces of whole walnuts in the center of each piece.
Place the baking tray in the middle layer of the preheated oven at 180 °C, remove it for about 10 minutes, brush a layer of creamy caramel sauce on the surface of the walnut, and put it in the oven for about 8 minutes until the color of the dough turns brown.
The baked cookies are cooled and sealed and stored for 2 weeks.
1. If you are in trouble, cream caramel sauce can be used. But the walnuts with creamy caramel sauce have a beautiful color on the surface, and the taste is close to amber peach, which is richer and better. 2. Walnuts do not need to be cooked before use. 3, the use of brown sugar can increase the flavor of the biscuits, but also make the biscuits have a deeper color, and the walnuts are more harmonious, it is not recommended to use fine sugar or sugar powder instead. 4, because the addition of brown sugar, the dough is darker, it is not easy to see the color change when baking, so be more careful, so as not to bake. The dough is light brown and can be removed. Do not bake until the dough is black. The biscuits are very crispy when taken out and cooled. If it is still soft after cooling, it means that the fire is not enough, you can return to the oven and bake again for a few minutes.