Walnut Cake
1. I use medium gluten flour. After all, it is a Chinese dessert. Low gluten flour is better for making cake god horse2. The oil is peanut oil, which is super fragrant when cooked. Because I am from Shandong, I am really used to eating peanut oil. I use peanut oil when I cook. Although the formula repeatedly emphasizes that peanut oil has a special aroma and is not recommended, I just love its aroma. If you don't like it, you can use other oil instead3. Try to keep the peach crisp to the same thickness as possible, because with the same firepower and time, the thick ones are not ripe, and the thin ones will be pasted. There is a certain gap between the peach crisp. Basically, there is no particularly large expansion space, but it is better to leave a gap, so that it will be evenly heated4. The freshly baked peach crisp will be soft. It doesn't matter. It will naturally be crisp after cooling. How can I check whether it is cooked? My method is to wait for it to cool down, break it apart and see if it is cooked without raw noodles... (this method is low, and there are better methods to share.) if it is not cooked, adjust it according to the surface condition of the peach crisp. If the surface is already cooked, wrap it with tin paper and bake it. At this time, the temperature should be reduced, Time should also be shortened. If the color of the surface is not as good as that of the baked one, it means that the actual temperature of your oven is lower than 180 degrees, and you need to increase the temperature to continue baking
Step 1 . Preparation materials: 200g peanut oil, 1 egg, 80g sugar, 400g flour, 2G baking powder preparation tools: a larger bowl, a silicone scraper, oven
Step 2 . First, put the eggs into the bowl, break them up (note that breaking up is not to kill, breaking up is to beat the egg white to the egg beater, and there is no obvious adhesion) and add the prepared peanut oil and sugar (in fact, I operate directly on the electronic scale). Stir them well
Step 3 . Add flour and baking powder to the mixed mixture (comrades with a powder sieve can add it after sieving. If not, just add it. Try not to have pimples. When I don't want to sift, I usually add it with shaking). Stir the flour and mixture evenly, and finally knead it into a dough (don't knead it too much, it's OK to form a dough, otherwise the gluten of the flour can't reach the peach crisp taste)
Step 4 . Wake up the dough for about half an hour. The purpose is to make the baking powder fully absorb the liquid materials and achieve the effect of loosening the tissue
Step 5 . Preheat the oven at 180 degrees, pull the awakened dough into 50g dosage, round it in the palm, and then press it flat on the baking pan to make the thickness of the peach crisp the same as possible. Brush a thin layer of egg liquid on each peach crisp with an oil brush (the experience of mid autumn moon cakes let me know that the dessert with egg liquid is simply shiny after baking. Comrades who like sesame can put some sesame on the peach crisp at this time) the oven is almost preheated, Put the peach crisp into the oven and bake it for about 20 minutes (the specific time and temperature should depend on your own situation)
Step 6 . Is the roasted peach crisp very attractive
Step 7 . I have no experience in publishing for the first time. Welcome to communicate with me
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