How to make walnut cake crispy
As a traditional Chinese snack, walnut cake is loved for its crispy texture and rich walnut aroma. However, many people often encounter the problem of not being crispy enough when making it at home. This article will combine the hot topics and hot content on the Internet in the past 10 days, from raw material selection, production steps to frequently asked questions, to provide you with a detailed analysis of how to make crispy and delicious walnut cakes.
1. Analysis of hot topics and hot content
According to recent search data on the entire Internet, the following are popular discussion points about the making of walnut cake:
| hot topics | Discussion popularity | key questions |
|---|---|---|
| The crispy secret of walnut cake | high | How to prevent walnut crisps from becoming hard |
| Home Baking Tips | Middle to high | Flour selection and proportioning |
| healthy baking | in | Low sugar and low oil version of walnut cake |
| Traditional dim sum replica | in | Recipe for old-fashioned walnut cake |
2. Key factors for crispy walnuts
1.Raw material selection
The raw materials for making walnut cake directly affect the crispness of the finished product. The following are suggestions for selecting key ingredients:
| raw materials | Select points |
|---|---|
| Flour | It is recommended to use low-gluten flour, which is easier to crisp because of its low gluten content. |
| Grease | Lard works best, but butter or vegetable oil can also be used |
| walnut | Fresh walnut kernels, roasted in advance for better flavor |
| sugar | Fine sugar or powdered sugar, easy to dissolve and does not affect the taste |
2.Production process
The correct production process is the key to ensuring that walnuts are crispy:
| steps | Main points |
|---|---|
| Kneading noodles | Do not over-knead the dough to avoid gluten formation |
| Grease temperature | Soften at room temperature, do not melt |
| Baking temperature | 170-180℃ is the best, if the temperature is too high, it will harden |
| Baking time | 15-20 minutes, depending on size |
3. Common problems and solutions
According to recent feedback from netizens, the following are common problems and solutions when making walnut cakes:
| question | Reason | Solution |
|---|---|---|
| Not crispy enough | Flour gluten is too high or the dough is kneaded too much | Use low-gluten flour instead to reduce kneading time |
| easily broken | Insufficient fat ratio | Increase the amount of oil appropriately |
| Color is too dark | Oven temperature too high | Lower the temperature and cover with tin foil |
| Smells like raw flour | Not enough baking time | Extend baking time by 5 minutes |
4. Advanced skills
1.Grease alternatives
For health-conscious baking enthusiasts, try these fat alternatives:
| alternative oils | Proportion | Effect |
|---|---|---|
| coconut oil | 1:1 | With coconut flavor, slightly less crispy |
| avocado | 3/4 quantity | Healthier and softer in taste |
| olive oil | 2/3 quantity | Need to be used with other greases |
2.Innovative flavors
Based on the traditional walnut cake, you can try the following innovations:
- Add matcha powder to make matcha walnut cake
- Use brown sugar instead of white sugar to increase the flavor
- Add a small amount of cinnamon powder to enhance the aroma
5. Summary
Making crispy walnut cake requires attention to three key points: raw material selection, production technology and baking skills. Cake flour, the right amount of fat, the right kneading method and the right baking temperature and time are the keys to success. With constant practice and adjustments, I believe every baking enthusiast can make the ideal walnut crisp.
The recent trend of healthy baking that is hotly discussed on the Internet also reminds us that while pursuing taste, we can try healthier ingredient alternatives to give traditional snacks new vitality.
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