Walnut crispy strips

Walnut crispy strips

Introduction:

Simple snacks

Production steps:

Step 1: mix 3G yeast and 20ml warm water (the water temperature is about 30 ℃)

Step 2: beat an egg well, add 10g sugar, 2G salt and 20ml water, and stir until the sugar dissolves

Step 3: pour the egg liquid and yeast water into the flour and neutralize to form a dough

Step 4: move the dough to the chopping board, add 20g butter and knead until the dough is smooth

Step 5: relax the dough at room temperature for 30 minutes, wrap it in plastic wrap and refrigerate for 1-3 hours

Step 6: sprinkle some flour on the chopping board to prevent sticking. Beat the butter with a rolling pin and wrap it in 60g. Shape it into a 1cm thick rectangular sheet. The hardness of the rolled butter should be basically the same as that of the dough. If the beaten butter is too soft, put it in the refrigerator for storage

Step 7: take out the dough from the refrigerator and return to room temperature for 15 minutes. Roll the dough into a rectangle with a rolling pin (the width is the same as that wrapped in butter, and the length is three times of it)

Step 8: put the shaped butter into the middle of the dough, wrap the two sides of the dough with butter, and then pinch the upper and lower ends tightly

Step 9: roll the dough into 1.5cm thick and fold it in 4 folds. Wrap it with plastic wrap and refrigerate for 20 minutes

Step 10: take out the dough from the refrigerator, roll it into a 1cm thick rectangle, fold the dough three times, put it into the refrigerator, relax for 20 minutes, and repeat once

Step 11: filling material: walnut kernel is crushed and mixed with 60g white granulated sugar

Step 12: roll the dough into two rectangular slices (about 0.5cm thick), poke the dough with a fork, and brush with a layer of egg liquid

Step 13: spread the filling evenly on the dough

Step 14: take another piece of dough and cover it on the stuffing. Press it lightly with a rolling pin and cut it into 1.5cm wide strips

Step 15: screw the noodles into a spiral shape and freeze them in the refrigerator for 20 minutes to make them set. During the waiting period, preheat the oven for 170 degrees, and then bake the walnut crisp for about 10 minutes to make the surface golden

Materials required:

High gluten flour: 100g

Low gluten flour: 30g

Butter: 80g

Eggs: 2

Walnut: 50g

White granulated sugar: right amount

Yeast: right amount

Warm water: moderate

Salt: right amount

Note: 1. After cooling, the taste of the food is the best. If the amount is large, it can be stored in a sealed box, but it can not be put into the refrigerator, because the wet environment of the refrigerator will make the walnut crisp soft

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet