Hetao su is a classic Chinese bakery walnut cookie made by rolling out rich dough in layers, filling it with walnuts, and baking. The layered pastry technique takes practice, but produces a crisp, delicate texture.
For the water dough, knead the flour with the oil and warm water. In a separate bowl, mix the flour and oil for the oil dough into a smooth paste. Let both rest for 20 minutes.
Roll the water dough thin and spread the oil dough over it. Roll it up and cut it into spiral-shaped pieces. Flatten each piece and roll it up again to create layers.
Mix the walnuts with the sugar and cinnamon. Flatten each piece, add some filling to the center, and seal it. Press gently to shape into a disk.
Arrange the disks on a baking sheet and bake in an oven preheated to 175°C / 345°F for 30 minutes, until golden and visibly layered.
Dust the dough with flour as you roll it to prevent sticking; otherwise, the layers may merge and lose their crispness. Allergens: Contains wheat (gluten), dairy, and tree nuts (walnuts).
Elimde ceviz azdı, 1 bardak yerine yarım bardak ceviz kullanıp kalanını kavrulmuş badem ile tamamladım. Katmerli yapı hiç bozulmadı ve tat gerçekten güzel bir uyum yakaladı.
Badem gerçekten iyi bir tamamlayıcı, ceviz kadar yağlı olmadığı için harç biraz daha az yapışkan kalır. Oranı yarı yarıya tutmanız iyi bir denge sağlamış.
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