經典核桃酥 Classic Walnut Crisp

【材料】

低筋麵粉：200g

玉米油：90-100g

細砂糖：70-80g

雞蛋：1個

核桃仁：40-50g

泡打粉：2g

小蘇打：1-1.5g

鹽：1g

黑芝麻：少許

【Ingredients】

Low-gluten Flour: 200g

Corn Oil: 90-100g

Caster Sugar: 70-80g

Egg: 1

Walnut Kernels: 40-50g

Baking Powder: 2g

Baking Soda: 1-1.5g

Salt: 1g

Black Sesame: A little

【製作步驟 / Steps】

1️⃣ 核桃仁放烤箱 150°C 烤 5-8 分鐘，取出放涼後壓碎，保留一些顆粒感。

Bake walnuts at 150°C for 5-8 mins, cool and crush while keeping some texture.

2️⃣ 玉米油與細砂糖攪拌均勻，打入雞蛋攪勻，攪到糖基本融化即可，無需打發。

Mix corn oil and sugar, add egg and stir until sugar dissolves. Do not whip.

3️⃣ 篩入低筋麵粉、泡打粉和小蘇打，再加核桃碎，用刮刀翻拌到無乾粉就停手，切勿過度揉搓。

Sift in flour, baking powder, baking soda, add walnuts. Mix until combined. Do not over-knead.

4️⃣ 麵團分成 25-30g 的小劑子，搓圓後稍微按扁，中間用手指按個小坑，刷薄薄的蛋黃液並撒上黑芝麻。

Divide into 25-30g pieces, roll into balls, flatten, press a dent in center, brush egg yolk and sprinkle sesame.

5️⃣ 烤箱提前預熱 170-180°C，中層烘烤 18-20 分鐘，表面金黃即可出爐。

Bake in a preheated oven at 170-180°C for 18-20 mins until golden brown.

【小貼士 / Tips】

揉好的麵團應該是濕潤的狀態，寧濕勿乾，烤出來才酥。

The dough should be moist; a wet dough ensures a crispy and flaky texture.

剛出爐時非常酥脆易碎，千萬不要急著碰，在烤盤上完全冷卻後再移動並密封保存。

Very fragile when hot; let cool completely on tray before moving and sealing.