Walnut Crispy Bars

Overview

Simple snacks to make at your fingertips

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• egg
• high gluten flour
• low gluten flour
• walnut kernels
• warm water
• white sugar
• yeast
• salt

Ingredients

Steps

1. 1 Mix 3g yeast and 20ml warm water (the water temperature is about 30 degrees)

   

2. 2 Beat 1 egg, add 10g sugar, 2g salt and 20ml water and stir until the sugar dissolves

   

3. 3 Pour the egg liquid and yeast water into the flour and mix into a dough

   

4. 4 Move the dough to the cutting board and add 20g of butter and knead until the dough is smooth

   

5. 5 Let the dough rest at room temperature for 30 minutes, wrap it in plastic wrap and refrigerate it for 1-3 hours

   

6. 6 Sprinkle some flour on the chopping board to prevent sticking, use a rolling pin to pound and wrap 60g of butter into a rectangular sheet with a thickness of 1cm. The softness and hardness of the butter after rolling out should be basically the same as the hardness of the dough. If the butter after beating is too soft, you can put it in the refrigerator for later use

   

7. 7 Take the dough out of the refrigerator and return it to room temperature for 15 minutes. Use a rolling pin to roll the dough into a rectangular shape (the width is the same as the butter wrapped in it and the length is 3 times its length)

   

8. 8 Put the shaped butter into the middle of the dough sheet, wrap the dough on both sides with the butter, and then pinch the top and bottom ends tightly

   

9. 9 Roll out the dough to a thickness of 1.5cm, fold it into quarters, wrap it in plastic wrap and place it in the refrigerator to rest for 20 minutes

   

10. 10 Take the dough out from the refrigerator and roll it into a 1cm thick rectangle. Fold the dough in 30% and place it in the refrigerator to rest for 20 minutes. Repeat once more

    

11. 11 Filling: Crush walnut kernels and mix with 60g white sugar and set aside

    

12. 12 Roll the dough into rectangular sheets (2 pieces) about 0.5cm thick, poke the dough with a fork and then brush with a layer of egg wash

    

13. 13 Spread the filling evenly on the dough

    

14. 14 Take another piece of dough and cover it with the filling, press it lightly with a rolling pin and cut it into 1.5cm wide strips

    

15. 15 Twist the noodles into a spiral shape and place them in the refrigerator for 20 minutes to set. While waiting, preheat the oven to 170 degrees, then add the walnut pastry and bake for about 10 minutes until the surface is golden