Walnut crisp is a well-known snack in China, and many people like to eat it. Crispy, crisp and fragrant, almost everywhere. In order to make the finished product more crisp, the traditional walnut cake uses a chemical loosening agent-ammonia powder, also known as smelly powder, which will only expand when heated, and its effect is different from that of soda powder and baking powder, because they begin to act immediately after being dissolved in water and react at room temperature. But this kind of thing is not easy to buy because it is not used much at ordinary times. The walnut cake made today is made without ammonia powder. It may not be as crisp as the walnut cake with ammonia powder, but it tastes good. I use corn oil instead of lard to make this walnut cake, so I can also make it with lard.

This kind of snacks is high in oil and sugar, so it is not advisable to eat more. However, the advantage of cooking at home is that both oil and sugar are guaranteed by brands, unlike selling any oil outside, so if you are really greedy, you can rest assured that it is a good performance for you to indulge occasionally.

Now when it comes to additives, many people think that as long as additives are added, they must be bad things. Actually, I think this is a misunderstanding. It is necessary to use some additives when making some snacks. Some additives are natural. For example, yeast powder is a beneficial microorganism, which can multiply in large quantities under certain conditions. We use it when making steamed bread or bread. When yeast powder is kneaded into wet dough, it begins to grow and reproduce. Yeast can secrete various substances, which can decompose starch into dextrin and further into maltose and glucose. Finally, a large amount of carbon dioxide gas is produced. Carbon dioxide gas is distributed in the gluten of dough, making gluten spongy and porous. After kneading and baking, the carbon dioxide in the dough expands when heated, which makes the bread loose and porous.

Although some additives are synthetic, as long as they are produced by regular manufacturers and used properly, there is no problem for the human body. For example, baking powder, its main components are: ammonium alum, sodium bicarbonate, calcium carbonate, saccharin sodium, vanillin and starch. Firstly, these components are analyzed: saccharin sodium and vanillin are edible food additives, in which saccharin sodium is a sweetener and vanillin is an edible essence. However, the addition amount of these two food additives in food is strictly regulated. Excessive intake is harmful to human body, which mainly affects the development of nervous system. Ammonium alum, sodium bicarbonate and calcium carbonate are basically pH buffering (stabilizing) agents, mainly to prevent food from turning sour. As long as it's not a large intake, there should be no big problem. Of course, the intake should not be excessive. Is there a problem if you eat too much salt? )。 Of course, some people say that aluminum in ammonium alum is harmful to human body. It is said that it may cause Alzheimer's disease, but the specific harm is not clear, so as long as it is not eaten in large quantities, there will be no problem. Now a new aluminum-free baking powder has been produced, not to mention the problem of Alzheimer's disease. Starch is nutrition, and its harm to human body is mainly: eating too much will make you fat.

Like the snacks we usually eat, most of them are snacks, and we seldom eat a lot for dinner, so I don't think it's necessary to worry too much. As long as it is a regular food additive, you can use it with confidence. What we are worried about now is that some non-edible additives, such as melamine and Sudan red, are added to food casually, which is the biggest hidden danger of food safety.

Materials:

Corn oil150g, powdered sugar 50g, fine sugar 75g, salt 1/4 tablespoons.

B.30 grams of eggs (half)

C. Low flour 250g, baking soda powder 1/2 tablespoons, aluminum-free baking powder 1/2 tablespoons.

D.30 grams of chopped walnuts

E. a little egg liquid

Exercise:

1. Mix the material A evenly, add the material B and stir evenly, then add the material C to press and mix into balls;

2. Put the cut walnuts in the middle layer of the oven, bake at 150 degrees for about 5 minutes, and then take them out and cool them for later use;

3. Add walnut kernel and mix well to form a ball, divide it into 20g each, rub it round and flatten it by hand, press a depression in the middle with your thumb (or not), and brush the egg liquid twice on the surface;

4. Preheat the oven and bake at 180 degrees for about 20 minutes until the surface is chapped.