Walnut Crisp (0 Failures) (Revised Version)
Crispy and crunchy, perfectly balanced sweetness and saltiness. It’s incredibly delicious, so let’s make it right away! The second time, I used white sesame instead of black sesame since I ran out. It’s best not to randomly alter the amount of flour; adding too much will make it less crumbly, but it becomes crunchy instead, giving it another flavor. All in all, 0 failures 😋
Ingredients
Steps
Preheat the oven to 150°C and bake the walnuts for 10 minutes.
Let them cool slightly, then chop them into small pieces and set aside.
Measure the ingredients in advance (use whole eggs).
Mix the cooking oil, egg liquid, and sugar evenly (preferably use an electric mixer for 30 seconds for a crumblier texture; do not beat excessively. Manual mixing also works).
Combine low-gluten flour, baking powder, baking soda, and salt, then sift them into the mixture.
Add the chopped walnuts.
Mix into a dough, cover with plastic wrap, and let it rest for 20 minutes. It just needs to come together; avoid over-mixing.
Shape the dough into balls of your desired size, flatten them, brush with egg yolk, and sprinkle with black sesame seeds.
Preheat the oven to 170°C for 5 minutes. Bake at 170°C on the middle rack, top and bottom heat, for 15 minutes.