Walnut shortcake

1

Soften the butter first. The method I use now is to soak the butter in water or heat it into a liquid state in the microwave.

2

Then put the butter in the refrigerator and freeze it for a while. I froze today's amount for about 6 minutes. At this time, the butter was not frozen hard, but it was already solidified. This is a more suitable time to stir.

3

Add brown sugar to butter and beat until fluffy.

4

Add the egg mixture and continue to beat.

5

Like you're done.

6

Sift the low flour into the butter dough.

7

Mix well with a rubber spatula. The dough is very soft at this time. Place it in the refrigerator and chill for about 30 minutes.

8

Use this time to chop walnuts.

9

After 30 minutes, remove the dough from the refrigerator and shape it into a cylinder.

10

Roll the cylinder of dough on top of the walnut chips until the entire dough is evenly covered with a layer of walnut chips. Put it in the refrigerator and freeze for about 1 hour. I froze for about 50 minutes

11

Use this time to make sugar paste, pour the white sugar into the pan, and then pour in clear water.

12

Heat slowly over low heat, and the sugar will slowly melt and small bubbles will appear without stirring.

13

During the heating process, more and more bubbles will appear and yellow. Gently shake the pan to make it even.

14

Keep heating until the color becomes darker, turn off the heat, and add the freshly boiled whipped cream. (I don't think it was heated properly this step, so the color of caramel did not appear)

15

Stir with a wooden spoon, place the pan in cold water, and continue to stir evenly despite the water. At this time, it will become a thick sugar paste, set aside.

16

After the dough is frozen hard, remove it, cut it into small pieces, then place a walnut on top and bake in the oven.

17

Put it into the middle layer of the preheated oven at 180 ° C, bake for about 10 minutes, and remove it. Brush the surface of the walnuts with a layer of butterscotch sauce. Continue to bake for about 8 minutes, remove and serve (you can also brush a layer of honey on it), and cool. Crispy.

1. Ingredients: 80 grams of butter, 120 grams of low-gluten flour, 60 grams of brown sugar, 20 grams of whole egg liquid, 40 grams of walnuts (chopped), 26 pieces of half walnuts Baking: middle layer in the oven, heat to 180℃, about 18 minutes Cream sugar sauce: 125 grams of white sugar, 25 grams of water, and 125 grams of light cream (this step can also be omitted, and it would be good to brush some honey at the end) 2. I used Junzhi's formula. The original formula was to use cream caramel sauce to brush the surface, but because my caramel sauce was not well charred and the color was very light, I called it cream sugar sauce, and the taste was still good, like the taste of condensed milk. 3. The cakes will be more crispy after cooling. After cooling, they can be sealed and stored.