Walnut Cookie

 

Walnut Cookie is a famous pastry in Guangdong

US Soft White Wheat and US Soft Red Winter Wheat can make very high-quality low gluten wheat flour for Walnut Cookie with high spread ratio, crispy texture and proper oil return property. 

Ingredients Quantity (g) Formula ratio
Low gluten wheat flour 250 100%
Baking powder 2.5 1%
Sugar 150 60%
Baking soda 2.5 1%
Ammonium bicarbonate 1.5 0.6%
Lard oil 50 20%
Butter 75 30%
Egg 120 48%
Walnut 50 20%

Process:

  1. Mix and sift the low gluten wheat flour and baking powder, and set aside; 
  2. Mix lard oil, butter, ammonium bicarbonate and baking soda until fluffy, then slowly add in eggs and mix well; 
  3. Add sugar until 70% dissolved, then mix with flour and fold for three to four times (without forming gluten) 
  4. Gently knead the dough into long strip and divide to 25g each, knead it round, then flatten it, put it into a greased baking pan, put 12 pieces in each baking pan;
  5. Brush a thin layer of egg wash on the surface and repeat twice once each layer dries.  Press a small piece of walnut in the middle of surface. Put into oven and bake at 165 bottom heat and 175 upper heat for 15 minutes until golden. 

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Recipe and Photo Courtesy of Sino-American Baking School of Guangzhou