Walnut Cookies | Recipe from 30 years ago! Crispy and tasty!
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- Опубликовано: 30 мар 2023
- • Ingredients: walnut cookies
All-purpose flour 320 grams 0:38,
Powdered sugar 200 grams 0:55,
Egg one(about 60 grams) 1:09,
Oil 200 grams (corn oil or soybean oil) 1:12,
Baking soda 3 grams 1:18,
Ammonium bicarbonate 3 grams 1:21,
Black sesame, proper amount, 5:44,
• Baking temperature(80-liter oven): preheat the oven at 200 degrees for top heat and 180 degrees for bottom heat. Keep it on the middle rack of oven and bake it for about 15 mins. A smaller oven usually provide more heat, so we suggest reducing the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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• The numbers behind the ingredients are the time about when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time.
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#Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood 
Хобби
老爸太棒了，绝对是大师级的🎉🎉🎉!!!
Вкусное печенье, то что люблю! Спасибо Вам!👍我喜欢的美味饼干！谢谢你！
臭粉用泡打粉替代效果也不错， 非常感谢老爸的分享，绝对靠谱。
老爷的家人太有口福啦😊
这是非常美味，非常好的工作
Wow…look good and delicious ❤thank for sharing recipes 😊is perfect 👍
原来桃酥是这样做的，多谢分享👍👍
终于找到桃酥正宗的做法了！一定照做， 谢谢老爸！
这个是我爸的最爱😂
感謝分享！
感谢👍👍👍
您好老爸 可以教紅油炒手 謝謝
臭粉？碳酸氫胺？泡打粉剛好家裏有。
請問：一樣放3g嗎？
俺准备用玉米面做！谢谢老爸！辛苦啦！
可以试试，嘿嘿。
小時候在台灣物資缺乏我們也吃這種餅乾我們也是叫桃酥！現在我五十歲了真的好懷念這種沒有“核桃‘的桃酥！！
八零后大陆，桃酥也是最常见的糕点了，现在又想吃了
Thanks for the trick to make cookies crispy.
棒棒棒棒👍🍵💐
老桃酥不應該是用豬油嗎？
Ammonium bicarbonate （碳酸氢铵）没有找到到，但是Ammonium Carbonate （碳酸铵）很容易买到，能替代吗？
请问可以用融化的猪油代替吗？
讚！😊
没有臭粉，可以用什么代替
请问买不到臭粉，可以用什么替代？
不加臭粉可以嗎？
请问去哪里买臭粉呢？谢谢
可以用小苏打或泡打粉替代臭粉吗？
何处能买到臭粉。
我没有绵白糖，怎样用白沙糖代替？谢谢。
请问臭粉有没有替代品，或者说不放的话差别很大吗
泡打粉可以代替，不放会有很大差别，放泡打粉能达到50%效果吧。
没有核桃仁吗
Can I know the ingredients and measurement for this biscuit recipe? I don’t understand mandarin well.
Thank you for the video 👍
all purpose (medium gluten) Flour 320 grams
sugar 200 grams
egg One approximately 60 grams
Neutral oil 200 grams
Baking soda 3 grams
Ammonia Bicarbonate 3 grams
(ingridents up to 1:40)
bake for 15 minutes in middle rack at preheated oven Top temp is 200C and bottom temp is 180C
I assume this means the top and bottom rack temperature, so basically bake at 190C (375F).
@@fxDELTAx
Tq for your quick and kind response 😄👍
请问臭粉的英文名是什么
臭粉是什么
我想能替代“臭粉”的材料可能是泡打粉吧？喜欢你的视频。谢谢您和老爸的分享！期待文字食谱❤
臭粉就是阿摩尼亞！
@@amandachiang3341臭粉不是氨，卻是由氨跟碳酸組成的鹽類，這就好比氯化鈉不是氯（劇毒氣體）
请问揉面的部分可以用和面机嘛？还是必须手揉？谢谢！
可以，但是不要用，先手作好了之后，在用机器，不然把控不好就做坏了。
桃酥没有合桃仁？？？😢
臭粉超市有卖的吗？这是个新发现，一定很好吃！
超市没有，只能网购吧。
我以为桃酥是要放核桃呢😂
你沒有錯 不加桃酥 不能叫桃酥
請問碳酸氫胺換成小蘇打粉可不可以？謝謝您
可以换成泡打粉，但是最出来不理想，碳酸氢铵是做这一类最理想的材料。
@@LBDSG1966 請問碳酸氫胺要去哪裡買？謝謝~
tried to make this today, i swear i followed every step, even did 3 batches but mine did not spread and get all wrinkly like that, it was crispy but really pale 😭🥹 im using an electric oven btw
Same, I bought all the ingredients. The color texture, the taste, it's not good. It's a waste of food.
omg so mind were pale too! but there are wrinkage, not as much as his. Stil got another 5mins in the oven... dont want to look at it yet.. hahahah
okay update, just got them out of the oven, maybe because still piping hot, it had a soft break on the center but crispy edges, taste is not bad, like a simple asian cookie taste. Hope when it cools down it will be more crispy. But defs did not brown or wrinkle as much as the video showed
late update, it turned out delicious!!! Had to bake a little longer than suggested! after cooling down, it was so crispy and yummy!
用低筋面粉不是更好吗？
可以的，不过放的油多，区别不会太大
如果買不到臭粉可用哪種代替
泡打粉
請問老師不放臭粉可否?
English Translation for the ingridents, baking temperatures and duration if anyone is looking.
all purpose (medium gluten) Flour 320 grams
sugar 200 grams
egg One approximately 60 grams
Neutral oil 200 grams
Baking soda 3 grams
Ammonia Bicarbonate 3 grams
(ingridents up to 1:40)
bake for 15 minutes in middle rack at preheated oven Top temp is 200C and bottom temp is 180C
I assume this means the top and bottom rack temperature, so basically bake at 190C (375F).
没有臭粉怎么办
我也没有臭粉一直没做，海外买不到
有一大的感觉😊
❤❤❤❤❤🌹🌹🌹🌹🌹
原来核桃酥没核桃啊 😆!
可以放一点。
@@LBDSG1966 请问可以放多少核桃粉？
应该是到口酥
我用泡打粉代替的臭粉，成品不怎么好，不开花，没有视频中的好看
可是味道非常棒👍🏻感谢
@@mingkong9109同。
請問：蛋60克是扣掉「蛋殼」？謝謝
蛋液60克
できたらメモを材料のメモ画面に悔しくつけてくれたら嬉しいですけどそれと、中国の北の文字単語、黄色いの？文字単価
👍👍👍
请问叔叔会做西安德懋恭水晶饼吗？能不能解锁一下做法？出来好多年没吃过了，非常想念。
抱歉，没听过啊，估计是地方特产，如有缘分到西安尝尝估计能做出来。
不要可以吗
你们有亲自实验么我做粗来的完全不一样
我懒，准备所有材料进搅拌机
可能会导致不开花。
为啥不给配方了
还没来得及整理，早晨发完视频就跑出来了，一会回家再补上，😁
原来核桃酥没核桃，好比老婆饼没老婆😂
人家是說【桃酥】不是說【核桃酥】喲！
@@candy8499 不好意思，在下理解能力不够好
上次跟别的视频做了一次。不成功。无人问津。我抱着不浪费的想法，慢慢的慢慢的一个人作战到底。这次跟着再试试。
蹲个结果，配方好用的话我也要做～
试试我这个，没问题的
我做了，用泡打粉代替臭粉。开裂效果不好但味道正宗！
你确定桃酥没有核桃吗？不要误导！
傳統的桃酥是真的沒有核桃