The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
My classmate’s son has always been an enthusiastic little fan of mine, loving the cakes, cookies, and desserts I make. Especially this walnut shortbread with butter, it’s his favorite. This walnut shortbread has a rich butter flavor, a crisp texture, and it’s not greasy even when eaten in excess, indeed a taste that stands out.
Ingredients:
- 100g Cake Flour (Low-gluten flour)
- 50g Granulated Sugar
- 50g Butter, at room temperature
- 40g Chopped Walnuts
- 3g Baking Powder
- 2g Baking Soda
- 10g Whole Egg Liquid
- A small amount of Whole Egg Liquid (for brushing on the pastry surface)
step1
Melt the butter over simmering water until it becomes a liquid. Set aside for later use.
step2
Crush the walnut kernels and set aside.
step3
Pour the butter, sugar, and 10g of whole egg liquid into a bowl and mix well until evenly combined.
step4
Add the crushed walnut kernels, sifted cake flour, baking powder, and baking soda to the bowl, and stir until well mixed.
step5
Divide the dough into small portions of 20g each (which will make exactly 13 pieces). Roll each portion into a round ball, then flatten slightly and press a small indentation in the center.
step6
Brush the surface of each piece with egg liquid.
step7
Preheat the oven to 160 degrees Celsius (note that ovens may vary, so adjust the temperature accordingly), bake for 12 minutes, and then let cool.
step8
Finished product image.
