walnut pie
By VicentaLakin
The first half is a walnut with a pineapple on its skin, and it's baking and it's going to be very soft. The second half is walnuts immersed in egg sugar, baked and condensed. A pile of walnuts piled up on pie skins and biting down half a crumb and half a good taste, it's hard to resist
Recipe Recommendations
- low-gluten flour 150 grams
- butter 60 grams
- fine sugar 15 grams
- water 45 grams
- walnut kernel 200 grams
- brown sugar 80 grams
- eggs 30 grams
- sweetening
- baking
- half an hour
- simple
Steps for walnut pie
1
Low-banded flour mixed with fine sugar
2
Butter cut into small pieces and sifted flour mixed. Make butter and flour fully even
3
Mixed with butter flour, showing the state of corn flour
4
Pour water into a smooth patch. Freeze the fridge for an hour
5
On the board, a thin layer of powder is glued, the face is turned open, it is laid in a pied disc, and a fork is placed on the base of the skin. Under the oven, which is preheated and fires 180°C, is baked for 20 minutes. (An oil sheet may also be placed on the skin and some heavy items such as beans or small stones placed on the paper. It'll prevent the drumming when the skin is roasted
6
Scramble the raw walnuts a little bit, lay them in the oven, put them in a preheated oven 180°C, and bake them for eight minutes
7
Red sugar, fine sugar, water and small slices of butter are placed together in the bowls for one minute. When you're out, you mix it with the egg till the sugar melts
8
When the sugar cools to the point where the hand isn't hot, it pours into scattered egg fluids and mixs evenly
9
Put the roasted walnuts in the omelet mix, and they're walnuts。
10
Put the walnut in the roasted pie, flatten it, put it in the preheated oven, burn 170°C, lower floor. Thirty-five minutes out of the oven. Just stay cool and strip