Walnut crisps, originally called “Walnut Cake,” are a popular snack in China, with varieties produced in both the northern and southern regions. The flavor varies depending on the region of origin, with the walnut crisps from Beijing, Jiangxi, Guangdong, Yunnan, and Taiwan being the most renowned. Made primarily from walnuts and dates, these treats are highly nutritious, featuring a delicate texture, soft consistency, and a rich, sweet flavor with a distinct walnut fragrance.
Name: Walnut Crisps
Category: Dessert
Flavor: Sweet
Main Ingredients: Walnuts, dates, strong flour, white sugar
1. Characteristics of Walnut Crisps
Walnut crisps are a common type of pastry, known for their delicious taste. The texture is fine and soft, with a rich, sweet, and slightly chewy consistency. The prominent fragrance of walnuts makes them a unique treat. While the recipe is simple, adjusting the details to suit personal taste is key to making the crisps taste just right.
2. Methods of Preparation
Method One:
Preparation:
- Toast walnuts at 150°C (302°F) for 10 minutes. Allow them to cool, then break them into pieces.
- Sift together flour, ammonium bicarbonate, baking powder, and baking soda. Set aside.
- Softened butter.
Instructions:
- Sift the dry ingredients into a bowl, creating a well in the center. Add sugar, egg, and butter into the well.
- Mix thoroughly with chopsticks until the sugar, egg, and butter are well combined.
- Gradually mix in the flour and knead into a dough.
- Add the crushed walnuts and mix evenly.
- Divide the dough into 9 portions (each about 30g), roll into balls, flatten slightly, and place on a lined baking tray.
- Bake at 180°C (356°F) for 15 minutes. Brush with egg wash halfway through.
- Let the crisps cool completely, then store in an airtight container.
Key Tips:
- Adding a small amount of syrup helps give the crisps a shiny, golden appearance.
- When mixing in the flour, avoid overworking the dough to prevent it from becoming tough and oily.
- Use egg wash after dissolving ammonium bicarbonate and flour to avoid yellow spots on the finished product.
Quality Standards:
Golden yellow color, uniform size, complete shape, with a slightly cracked surface. The crisps should be light and flaky when eaten.
Method Two:
Ingredients include 100g of low-gluten flour, 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, 50g of sugar, 17g of egg, 50g of walnuts, and 50g of butter or lard.
Method Three:
Main ingredients include 65g of crushed walnuts, 200g of all-purpose flour, 1 egg, 75g of vegetable oil, and 65g of sugar.
Instructions for Method Three:
- Toast walnuts at 150°C (302°F) for 8 minutes, cool, and crush.
- Combine oil, sugar, and egg in a small bowl, beating until mixed.
- Add sifted flour, baking powder, and baking soda. Mix in walnuts.
- Shape the dough into small balls, flatten, and place on a baking tray.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake at 150°C (302°F) for 25-35 minutes until golden and crispy.
Nutritional Value: Walnuts are rich in nutrients, providing 50-64g of fat per 100g, with 71% of this being linoleic acid, and 12% being linolenic acid. They contain 15-20g of protein, high-quality proteins, as well as carbohydrates (10g) and minerals such as calcium, phosphorus, iron, and vitamins like B2, B6, E, and phospholipids.
Phoenix Lee https://chinese-tradition.com/how-to-make-walnut-crisps-a-nutritious-chinese-snack-recipe.html