Protein walnut biscuit

Protein walnut biscuit

Introduction:

"At that time, there were no walnuts. I adapted the biscuit from Mr. Meng into a peanut version. It's as delicious as peanut version, but walnut has its own flavor. On that day, I didn't know what to do with the remaining protein - in fact, it was not that I didn't know, but there were too many things to choose, which was the first and which was the last, which made it difficult to choose. Suddenly, I remembered that I had walnuts at home now, so I made Mr. Meng's genuine protein crisps. Half the amount, because I don't want to bake two plates. What's more, you can make another snack with half the protein left. It's not made according to the size of Mr. Meng. For those who are used to being small, they are too big. Moreover, if they are big, the number will be less, right? "

Production steps:

Step 1: Materials

Step 2: put the walnuts in the oven, middle layer, heat up and down 150 degrees, bake for 10 minutes

Step 3: remove, chop and set aside

Step 4: pour the Tata powder into the fine granulated sugar, mix well and set aside

Step 5: beat the egg white until thick, add sugar three times

Step 6: beat to 9

Step 7: sift in the low gluten powder

Step 8: pour in chopped walnuts

Step 9: mix well

Step 10: dig about 5g / piece with a spoon and put it on the baking plate

Step 11: dip the back of the spoon with water and flatten the surface slightly

Step 12: put in the oven, middle layer, heat up and down 150 degrees, bake for 25 minutes, turn 120 degrees, bake for 15-20 minutes, and then simmer for 20 minutes

Step 13: golden yellow, out of the oven

Materials required:

Walnut: 20g

Protein: 20g

Fine granulated sugar: 13g

Low gluten powder: 10g

Tata powder: 1 / 16 TSP

Note: walnuts can be replaced by other nuts. Low temperature and slow baking can dry the water and present crisp taste. After cooling, the finished product should be sealed to prevent damp and sticky.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet