New favorite of home baking: Walnut triangle roll crispy to the point of falling residue

When the complex aroma of walnuts and butter wafts out of the oven, and the filling inside flows like a waterfall when the crispy outer layer is torn open, this walnut triangle roll is likely to be an underestimated hidden king on the home baking list. It does not require complex techniques or professional equipment. As long as you follow the process, even beginners can make finished products that are crispy to the point of falling off or filling to the point of overflowing. Baking once can make the whole family like it, even the elders who don't like sweet can't resist eating two more pieces.

In countless home baking attempts, this walnut triangle roll stands out with three major advantages. Its aroma is very direct, with the burnt aroma of walnuts, the creamy aroma of butter, and the sweet aroma of red dates colliding in the oven. After baking for about ten minutes, the room will be filled with warm and sweet fragrance. Its ingredients are also practical enough, with every bite filled with walnut and red date filling. The outer layer is crispy to the point where it falls off at a light touch, while the inner filling is soft and smooth without being too sweet. The outer layer is crispy and the inner layer is soft, forming a sharp contrast with the full filling. Its method is equally simple, without the need to knead the film or ferment for a long time. It takes about an hour from preparation to baking, and even novice bakers can succeed in one go.

The ingredients are the soul of this Dim sum. The dough requires 300 grams of medium gluten flour, 30 grams of sugar, 0.5 grams of salt, 5 grams of baking powder, 1 egg, and 135 grams of sugar free thick yogurt. Middle gluten flour can be made from household ordinary flour, and this dough does not require kneading to form a film, making it very beginner friendly. Sugar can neutralize the greasiness of butter, adding a soft sweetness to the outer skin. If you don't like sweetness, you can reduce it to 25 grams. Although salt is only 0.5 grams, it can balance sweetness and make the taste more layered. It is not recommended to omit it. Soaking powder makes the outer skin more fluffy and crispy, which is the key to creating a flaky texture. Eggs increase the extensibility of the dough, making rolling and rolling smoother. Sugar free thick yogurt replaces some of the moisture, making the dough softer and bringing a subtle sour taste that balances sweetness and greasiness.

The filling requires 160 grams of walnut kernels, 40 grams of red dates, 35 grams of sugar, and 1 egg white. Choosing ripe walnuts with a hint of amber color is more convenient for walnut kernels. If using raw walnuts, the subsequent steps of removing bitterness cannot be omitted. It is advisable to choose varieties with thick flesh and small pits, such as gray dates, for red dates that can make the filling sweeter and more viscous. Sugar is used as a filling to enhance sweetness. If you prefer a light taste, you can reduce it to 30 grams because red dates themselves also have sweetness. Egg white plays a bonding role, allowing walnuts and red dates to stick together firmly and not easily spread apart when baked. Surface decoration requires egg yolk liquid and an appropriate amount of crushed walnuts. Brushing egg yolk liquid on the surface can give the finished product a tempting golden color and add a layer of crispness; Sprinkle crushed walnuts on the surface, and after baking, the aroma becomes more intense and visually richer.

After preparing the ingredients, you can start making. Process the dough first. Pour flour, sugar, salt, and baking powder into a large bowl and stir evenly with an egg beater to ensure that there are no dead corners in the powder mixture. Add softened butter, rub butter and flour together by hand until they become coarse corn flour. This step can make butter evenly distributed and lay the foundation for crisp taste. Next, add eggs, pour in thick yogurt, and gently knead into a dough with your hands. The dough doesn't need to be kneaded until smooth, just stop as long as it can form a ball. Overkneading the dough will make it tough and affect its crispness. Then cover the dough with plastic wrap and let it relax at room temperature for thirty minutes. During this time, the filling can be processed.

Walnuts need to be cleared of bitterness first in order to have a cleaner aroma. Boil water in a pot, pour in walnut kernels after the water boils, and cook for three to five minutes. Boil raw walnuts for a slightly longer time, and cook cooked walnuts for two minutes. This step is to remove the bitter taste of walnuts and make the subsequent taste more friendly. After removing the walnut kernels, use kitchen paper to absorb the surface moisture. Too much moisture can make the filling wet and affect its formation. Put the walnut kernels into a preheated oven and bake at 150 degrees Celsius for ten minutes until the walnut aroma is strong and the surface is slightly charred. After baking, take it out and let it cool for later use.

When making walnut and red date fillings, put the roasted walnut kernels and pitted red dates together into a meat grinder or chop them with a knife until they are roughly crushed. Don't beat it too finely, keep some graininess, and it tastes more chewy. Pour the crushed walnuts and red dates into a large bowl, add sugar and egg white, and stir evenly with chopsticks until the filling can be kneaded into a ball without scattering. If it's too dry, you can add a little milk to adjust it; If it's too wet, add a little flour. Novices can try it out a few more times.

Next, roll out the dough and lay the filling. Place the relaxed dough on a kneading pad and use a rolling pin to roll it into rectangular thin dough pieces approximately 40cm by 25cm, with a thickness of about 0.3cm. The thinner the dough, the crisper it will be when baked. If the dough is too sticky, you can sprinkle some thin powder on the kneading pad, but don't sprinkle too much to avoid affecting the taste. Spread the mixed walnut and red date filling evenly on the dough, scrape it flat with a scraper, leaving about 1 centimeter of blank space at the edge to prevent the filling from overflowing during rolling. Starting from the short side of the dough, slowly roll it upwards into a cylindrical shape, and try to roll it tightly as much as possible, so that the filling on the cut surface will be fuller. After rolling it up, gently press it flat to facilitate subsequent cutting.

Cutting and decoration determine the appearance of the finished product. Use a sharp knife or serrated knife to cut the rolled dough into triangles, with each piece approximately 5 centimeters wide. If the filling is a bit loose when cutting, don't worry, it will solidify when baking. Place the cut triangular rolls into a baking tray lined with oil paper, leaving a gap of 2 to 3 centimeters between each one to prevent them from expanding and sticking together during baking. Brush a layer of egg yolk liquid on the surface of each triangular roll, then sprinkle an appropriate amount of crushed walnuts, and the appearance and aroma will immediately upgrade.

Baking is the final chapter that fills the house with fragrance. Preheat the oven in advance and heat it up and down to 165 degrees. Place the baking tray in the middle of the oven and bake for thirty minutes. Bake for about twenty minutes. If the surface has turned golden yellow, you can cover it with a layer of tin foil to prevent the surface from being burnt while the inside is not fully cooked. Then continue baking for the remaining time. After baking, take it out and place it on a drying net to cool down. When it's just out of the oven, it's a bit soft, but when it cools down, it becomes even more crispy.

This walnut triangle roll is not only available for direct consumption. Paired with a cup of American coffee or Earl Grey tea, it balances sweetness and saltiness, suitable for afternoon tea, and can also relieve work and study fatigue. Cut into small pieces and make a baking bowl with yogurt and fruit, which can be upgraded for breakfast, allowing carbohydrates, protein, and vitamins to be in place all at once. After cooling, put it in a sealed jar or gift box, which is also suitable for giving to relatives and friends. The recipient is likely to praise your dexterity.

When you put the baked walnut triangle roll on the table, look at the expectation in the eyes of your family, and listen to the crisp sound when they bite it off, you will find that the meaning of home baking is far more than making delicious Dim sum. It is the smoke and fire in the kitchen, the laughter of family members sitting around, and the small happiness of turning ordinary days into poetry. You can go to the kitchen now to prepare the ingredients. This walnut triangle roll is likely to become a regular guest at your home, and every time it's baked, it's instantly lit up. Once you start making it, you will fall in love with the happy taste of being crispy to the point of falling and filling to the point of overflowing.