[Food] The vegan walnut cake that can’t fail |

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is not impossible to make money.

thinks that these two pieces together are enough to make Xiaobai into the baking pit. Unexpectedly, I still underestimated the difficulty of communicating this matter. No matter how clear these two articles are explained, they are no match for some people who can still bake walnut crisps...

I made two more ovens just last Sunday, and I took some photos by the way and gave the ingredients and steps from start to finish. Please remember it.

First of all, the reason for making two ovens is based entirely on the size of common German kitchen ovens and the amount of eggs in the recipe. Two furnaces made about 50 walnut crisps, which just used up a medium egg. If you use a small domestic oven, you need to halve the ingredients listed below for each oven: a total of four ovens are required to use up one egg.

IKEA's glass biscuit jars are of good value and moisture-proof, but there are about ten left.

(German kitchen oven) raw materials for each stove: ordinary flour (Mehl 405) 200 grams (or 160 grams of ordinary flour + cornmeal Maismehl 40 grams), 100 grams of fine sugar (Zuker), 100 grams of unflavored vegetable oil (such as sunflower oil), 20 grams of egg liquid, chopped walnuts (you can buy raw walnuts in bags in the supermarket baking area. You can also use almond flour instead, or even omit it altogether. But then it will be almond crisp or crisp biscuits, not walnut crisps) 60 grams, 1/2 teaspoon (1.25ml) of baking powder (Backpulver), 1/4 teaspoon (0.625ml) of baking soda (Natron)

The so-called small spoon in the baking recipe is such a coffee spoon.

Cornmeal Maismehl

The tools used: A small egg-beating bowl, a large container (soup bowl or pot can be used), electronic scale (Küchenwaage), silicone spatula (Teigschaber), baking oil paper (Backpapierzuschnitte), manual beater Egg container (Schneebesen), silicone brush (Backpinsel).

Steps:

1, roast the raw walnuts in the oven at 160 degrees Celsius (Ober/Unterhitze, not the kind with hot air) for 10 minutes, then use the back of a knife to coarsely crush them and set aside. If the one you bought is cooked, or if you use almond flour instead, this step can be omitted.

2, beat an M (medium) egg in a small bowl, and pour 20 grams of egg liquid into a large bowl. Put the remaining egg liquid aside for later use.

3, pour 100 grams of oil, 100 grams of sugar and chopped walnuts from step 1 into a large bowl, stir evenly with a manual whisk to form a viscous semi-liquid shape.

4, pour 200 grams of plain flour (Mehl 405) (or 40 grams of plain flour 160 grams of cornmeal) into the large bowl of step 3, sprinkle 1/2 teaspoon (1.25ml) of baking powder (Backpulver) on top, 1/4 teaspoon (0.625ml) of baking soda (Natron), stir evenly with a silicone spatula like cooking. (In Junzhi’s original recipe, the flour is always sifted. I personally never sift it, because as long as the flour is stored properly, I have never seen it agglomerate.) If you don’t understand what a small spoon is, please turn to the second picture in this article.

5, take out the baking pan from the oven, put oil paper on it, knead the dough from step 4 into half a ping-pong ball size dough by hand, put it on the oil paper, flatten it side by side with two fingers to get irregular The appearance of handmade biscuits (see the picture below, from top to bottom, from left to right). If the edge has a part that is broken from the whole, you can press it back into place with your fingers. After placing all the cake bases on the greased paper, use a silicone brush to dip the remaining egg liquid to brush the upper surface of each cake base. Take care to save a little, and use it in the next oven. Also pay attention to keeping space between each cake dough, because they will gain weight during the baking process.

6, adjust the oven to the upper and lower fire mode (Ober/Unterhitze, not the one with hot airKind), 175 degrees, preheating. After the preheating is complete, push the baking pan with the oil paper and the cake base into the middle of the oven and bake for 15 minutes. During the process, you can see that the cake base slowly expands in front of your eyes, and it begins to look like walnut crisp.

The oven is preheating in the upper and lower fire mode. If it is an old-fashioned oven, the upper and lower fire logo is

7 with two horizontal lines. After 15 minutes, it will basically look like the picture above. At this time, the color of the upper surface is still very light. Continue to bake, but from now on you must always watch the changes in the oven. Once the top surface turns golden yellow, you must immediately turn off the heat and take it out. This process depends on the specific oven and takes about three minutes.

8, when taken out, the walnut crisp is still soft and hot. Don't move them, put them on a surface that is not afraid of being hot (such as a stove, if you put it on the table, remember to put a heat insulation pad), and let it cool for about ten minutes, it will become very crisp. If you plan to store them in airtight jars like I did, remember to wait until they are completely cool before putting them away.

9. At the same time, you can start the second furnace, repeat steps 2 to 8 to perfectly use the remaining eggs. If

is still unsuccessful in this way, please report it to me by private message after the photo retention process, so that I can see what kind of god you are.

is the sauce, Ramen!

Unless otherwise specified, the pictures in this article are from Unsplash.