"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 成为此频道的会员即可获享以下福利：
[ Ссылка ]

好吃香口的核桃酥不容易找到，跟着傻大姐的食谱教你款制作简单版的核桃酥。不需要用猪油和臭粉, 依然可以实现很好的古早味口感。

分量:大约21片 (30克 核桃酥)

食材:
50克 核桃仁
150毫升 玉米油/食油
120克 细砂糖
1粒鸡蛋(大约55克)
250克 中筋面粉
25克 玉米粉
30克 蛋黄粉
1茶匙 泡打粉
1/2 茶匙 苏打粉
1/8 茶匙 盐

表面装饰:
黑芝麻

涂层:
1粒蛋黄 + 少许盐

180度,烤20分钟(烘烤饼干的时间只供参考，必要时根据个别的烤箱做出适当的调整)

温馨提示:
1.核桃仁也可用料理机打碎，口感会更细腻
2.出炉后把饼干放在冷却网架/铁架上，自然涼透后,可密封收藏烤好的饼干一定要密封好哦，防止回潮变软
3.核桃仁碎 50g，或按个人口味添加，也可不加。

------------------------------------------------------------------------------------------------------
Delicious Walnut Cookies/ Hup Toh Soh are not easy to find. Follow the recipe of Shadajie to show you how to make a simple version
of Walnut Cookies/ Hup Toh Soh. No need to use lard and Ammonia powder, you can still achieve a good old-fashioned taste.


Yield: about 21 slices (30g Walnut Cookies/ Hup Toh Soh)

Ingredients:
50 g walnuts
150ml Corn oil/cooking oil
120g caster sugar
1 egg (about 55g)
250g all purpose flour
25g corn flour
30g custard powder
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt

Surface decoration:
black sesame

coating:
1 egg yolk + pinch of salt

180 degrees, bake for 20 minutes (the time for baking cookies is for reference only, if necessary, make appropriate
adjustments according to individual ovens)

Kind tips:
1. Walnut kernels can also be crushed with a food processor, the taste will be more delicate
2. After the biscuits are out of the oven, put them on the cooling grid/iron rack. After they have cooled down naturally, they can be
sealed and stored. The baked biscuits must be sealed well to prevent them from becoming soft.
3. 50g chopped walnut kernels, or add according to personal taste, or not.

#walnut cookies #核桃酥 #Hup Toh Soh


Thank you 😊☺️😘😘

► Facebook Page: [ Ссылка ]
► YouTube Page: [ Ссылка ]

свернуть