Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 50g of toasted walnuts on a chopping board and chop them into small chunks using a cleaver.
Watch out
Do not chop the walnuts too fine, otherwise you will lose the crunchy texture.
Put 200g of cake flour into a large bowl, add 1/4 tsp of baking powder, and mix well with chopsticks.
Watch out
Baking powder must be thoroughly mixed with the flour, otherwise the cookies will rise unevenly.
Put 3/4 tsp of baking soda in a small bowl, add 1 tsp of water, and stir until completely dissolved.
Watch out
Baking soda must be fully dissolved in water, otherwise bitter spots will appear on the cookies.
Put 1/2 tsp of Baker's ammonia powder in another small bowl, add 3/4 tsp of water, and stir until dissolved.
Watch out
Baker's ammonia has a strong smell
ensure it is fully dissolved in water before mixing
Put 100g of room temperature lard into a large bowl, add 100g of white sugar, and beat together with an electric mixer.
Watch out
The lard must be at room temperature, otherwise it will be very difficult to beat.
Add 1 egg yolk and 1g of salt, and continue beating with the electric mixer until fluffy and smooth.
Watch out
The egg yolk and salt must be fully incorporated into the lard mixture.
Continue beating with the electric mixer for about 3 to 4 minutes until the sugar is completely dissolved with no gritty sound.
Watch out
The sugar must be completely dissolved, otherwise the cookies will have a coarse texture when baked.
After whisking for about 5 to 6 minutes, sift the cake flour and baking powder mixture into the bowl.
Watch out
The flour must be sifted to remove lumps.
Gently stir the mixture together with hands or chopsticks to keep it fluffy, otherwise it will develop gluten.
Watch out
Mix gently, otherwise gluten will form and the cookies will lose their crumbly texture.
Add the prepared baking soda water and ammonia water, stir gently, and press into a cohesive dough.
Watch out
Mix gently after adding the liquids to ensure no dry flour remains.
Sprinkle flour on the worktop, place the dough on it, add the chopped walnuts, press and fold repeatedly until walnuts are well distributed.
Watch out
Ensure walnuts are evenly distributed and press gently.
Cover the dough with a wet cloth or cling film, and rest for 5 minutes.
Watch out
Cover the dough tightly to prevent the surface from drying out.
Beat an egg (with half the egg white removed) in a bowl until fully combined.
Watch out
The egg wash must be thoroughly beaten for an even application.
Divide the dough into 10 pieces, 50 grams each.
Watch out
Keep each dough portion consistent in weight for even baking.
Roll each piece into a ball then press down with your palm, and indent the centre with your finger.
Watch out
Do not press the center indentation too deep, otherwise it will easily break.
Place the cookies onto a baking tray lined with baking paper, and rest for 5 minutes.
Watch out
Leave enough space between cookies as they will expand during baking.
Preheat the oven to 180 degrees Celsius for 10 minutes.
local_fire_department180°CWatch out
Ensure the oven is preheated long enough for a stable temperature.
Brush the egg wash on top of each cookie evenly.
Watch out
Apply the egg wash evenly, especially in the center indentation, for a nice golden color.
Wear oven mitts when moving the hot baking tray to avoid burns.
Place the tray in the centre of the oven, bake at 180°C for 15-20 minutes until they turn golden in colour.
local_fire_department180°C, 15-20 minutesWatch out
Oven temperatures vary, check around the 15-minute mark to prevent burning.
Turn the heat off after 15 minutes, keep the cookies in for another 5 minutes using residual heat.
local_fire_departmentResidual heat, 5 minutesWatch out
Leave them in the oven with residual heat, otherwise they won't be fully crisp.
Rest the cookies for a few minutes until cooled; they will become more crunchy once cooled.
Watch out
Cookies are soft right out of the oven and must cool down to become crunchy.
Crispy Homemade Black and White Sesame Candy
Traditional Melt-in-the-Mouth Peanut Cookies
Traditional Handcrafted Grass Jelly Dessert
Coconut Peanut Sesame Mochi
Crispy Golden Sweet Potato Crackers
Flowing Black Sesame Tang Yuan