Diet popularization

Walnut crisps

Instructions:
1.Roast the walnut pieces in the oven at 180°C for 8-10 minutes until lightly golden and fragrant. Once cooled, chop them into small pieces and set aside.
2.Sift the cake flour, baking powder, baking soda, and salt into a large bowl. Set aside.
3.In a separate bowl, mix the lard (or butter) and powdered sugar together. Beat until smooth and slightly lighter in color.
4.Add the egg yolk to the sugar and fat mixture, and mix until well combined.
5.Gradually add the sifted dry ingredients to the egg mixture, stirring until it starts to come together. Fold in the chopped walnuts, then gently knead the mixture into a dough. Avoid overworking the dough to maintain a tender texture.
6.Divide the dough into small balls, then flatten them slightly into round discs. Place them on a baking tray lined with parchment paper. Brush the tops with a thin layer of egg white to give the cookies a golden, glossy finish.
7.Preheat the oven to 190°C. Bake the cookies for 15-18 minutes, or until they turn a light golden color.
8.Allow the walnut crisps to cool slightly on the tray, then transfer to a wire rack to cool completely. They will become crispier as they cool.

Tips:

Traditional walnut crisps use lard for a rich flavor and crispiness, but butter works as a substitute for a slightly different taste.
Roasting enhances the walnut flavor and gives a more fragrant result.
Once completely cooled, store the walnut crisps in an airtight container to keep them crunchy.

These walnut crisps are easy to make and have a wonderfully crunchy texture with a subtle sweetness and rich walnut aroma. Enjoy this delightful snack!

Chiffon Cake

Ingredients:
85g cake flour
5 eggs (separate yolks and whites)
60g granulated sugar (for egg whites)
30g granulated sugar (for egg yolks)
60ml milk
40ml vegetable oil
1/2 teaspoon baking powder (optional)
A few drops of vanilla extract (optional)
1/4 teaspoon cream of tartar (optional, to help stabilize the egg whites)

Instructions:
1.In a large bowl, whisk the egg yolks with 30g of sugar until the sugar dissolves. Add the milk and vegetable oil, mixing until smooth. Sift the cake flour (and baking powder, if using) into the egg yolk mixture. Gently fold until there are no lumps and the batter is smooth.
2.In a clean, dry bowl, add the egg whites and cream of tartar (optional). Beat with an electric mixer until frothy. Gradually add the 60g of sugar in three parts, continuing to beat until soft peaks form (the tips should curl down when you lift the whisk).
3.Take one-third of the beaten egg whites and gently fold it into the egg yolk mixture to lighten it. Carefully fold the rest of the egg whites into the batter in two more batches, using a gentle cutting and folding motion to avoid deflating the air bubbles.
4.Pour the batter into an 8-inch ungreased chiffon cake pan. Lightly tap the pan to remove large air bubbles. Preheat the oven to 170°C (340°F). Bake for 40-45 minutes, or until the top turns golden brown and a toothpick inserted comes out clean.
5.After removing the cake from the oven, immediately invert the pan onto a cooling rack to prevent the cake from collapsing. Allow it to cool completely before carefully unmolding.

Chiffon cake is wonderfully light and airy, perfect to pair with tea or fresh fruit. I hope you enjoy this recipe!

Coconut Bread

Ingredients:
Dough:
300g bread flour (high-gluten flour)
175ml milk
45g sugar
45g butter
2 egg
10g dry yeast
5g salt
Coconut Filling:
100g shredded coconut
30g sugar
30ml milk
20g butter (melted)

Instructions:
1.In warm milk, add the dry yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy on the surface. In a large bowl, combine the bread flour, sugar, and salt. Make a well in the center, then add the activated yeast mixture, egg, and melted butter. Mix all the ingredients together to form a dough, then knead for 10-15 minutes until the dough is smooth and elastic.
2.Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3.In a bowl, combine the shredded coconut, sugar, melted butter, and milk. Mix until all ingredients are well combined. You can add a few drops of vanilla extract for extra flavor if desired.
4.Once the dough has risen, gently punch it down to release the air, then divide it into equal pieces (about 30g-50g each). Take a piece of dough, roll it out into a circle, place a portion of the coconut filling in the center, and fold the dough over to enclose the filling. Pinch the edges to seal and gently roll it into a ball shape.
5.Place the filled dough balls on a baking tray, keeping enough space between them. Cover with a damp cloth and let them rise for another 30 minutes.
6.After the second rise, preheat the oven to 200°C. Bake the risen dough in the preheated oven for 15-20 minutes, or until the tops are golden brown.
7.Allow the bread to cool slightly after removing it from the oven, then let it cool to room temperature for the best texture.

This coconut bread is deliciously sweet and fragrant, making it a delightful treat at any time. Enjoy your baking!