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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 42g lard and 42g sugar into a large glass bowl, whisk them together until thoroughly combined and creamy.
Watch out
The sugar and lard must be thoroughly mixed
otherwise, unmelted sugar granules will cause uneven surfaces during baking, otherwise
Pour in 25g egg wash and whisk quickly until the egg and fat-sugar mixture are completely emulsified.
Watch out
Add the egg wash gradually while whisking continuously
otherwise, the mixture will separate
Add 0.6g baking soda and 1g ammonia, whisking them thoroughly until completely incorporated into the mixture.
Watch out
The leavening agents must be evenly mixed
otherwise, uneven fermentation will cause a bitter taste or inconsistent sizes
Sift in 82g cake flour and gently fold with a silicone spatula until a soft dough with no dry flour remains.
Watch out
Do not over-knead the dough, otherwise the flour will develop gluten and make the cookies hard instead of crispy.
Cover the bowl tightly with plastic wrap and let the dough rest for 15 minutes to relax.
Watch out
Do not skip the resting time, otherwise the moisture in the dough will be uneven and it will easily crack during shaping.
Dust the workbench with a little 2g cake flour, roll the dough into a long cylinder, measure with a ruler, and use a scraper to divide it evenly into 8 portions.
Watch out
Cut into equal sizes
otherwise, uneven baking times will cause some to burn or remain undercooked
Roll each dough portion into a smooth ball, place them on a parchment-lined baking sheet, gently flatten them, and press a small indentation in the center with your finger.
Watch out
Press the center gently without poking through the bottom, otherwise it will collapse when placing the walnut decoration.
Lightly brush a thin layer of 5g egg wash over the surface of the shaped cookies, and place a walnut piece into the indentation of each.
Watch out
Do not brush too much egg wash or let it pool in the indentation, otherwise it will bubble and ruin the appearance during baking.
Must wear oven mitts when placing or removing items from the oven to prevent severe burns from hot interior walls.
Place the baking sheet into the preheated oven and bake at 170 degrees for 20 minutes until the cookies turn golden brown with natural cracks and emit a rich aroma.
local_fire_department170 degrees for 20 minutesWatch out
Ensure accurate oven temperature
otherwise, too high will burn the outside while leaving the inside raw, and too low will fail to achieve a crispy texture
Must use oven mitts when moving hot baking sheets; metal trays conduct heat rapidly and will cause burns.
Put on oven mitts to remove the baked cookies from the oven, place them on a cooling rack to cool and set before serving.
Watch out
Freshly baked cookies are very fragile and cannot be moved by hand immediately
they must cool and set on a rack first
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