Aroma Walnut Pie
1.
Because the walnut filling needs time to cool down, make this first. The accessories are all raw materials for walnut filling.
Mix the granulated sugar and honey, heat it on a low heat, stirring constantly, until the sugar is all dissolved and boil, then heat for a while until the syrup starts to turn brown, turn off the heat
2.
Immediately pour milk slowly into the syrup. It is best to use the milk that has just been boiled so that it will not splash out when poured into the syrup. Stir it evenly while pouring it. Then add the butter and stir. This way you can get maroon syrup
3.
Pour the chopped walnuts into the caramel syrup, stir well, and serve as walnut filling after cooling. Let's put it aside and let it cool
4.
Next, start the production of the walnut tower.
Mix the softened butter, caster sugar and salt together, stir and stir
5.
Add the egg liquid three times and stir until the egg liquid and butter are completely integrated
6.
Pour the high-gluten flour into the stirred butter. Mix until there is no dry powder
7.
Knead the dough through the fresh-keeping bag and let stand for 20 minutes
8.
The dough is a bit sticky, so you need to sprinkle a thin layer of flour on the chopping board and roll it into a 3 mm thick crust.
9.
Spread the rolled dough on an 8-inch pie pan, flatten the bottom, and trim the edges of the dough. You can use a rolling pin to press out the excess dough
10.
Use a fork to poke holes in the dough to prevent the dough from bulging during the baking process. Then let the dough rest for 20 minutes to prevent the high temperature from shrinking
11.
After 20 minutes, pour the cooled walnut filling into the pie pan and bake in the preheated oven.
180 degrees, middle level, about 25 minutes
Tips:
Well, the finished product is out, and the aroma of roasted walnuts is everywhere in the kitchen, which is very attractive at first glance.
But you can't eat it at this time, wait a minute, wait until it cools down before demoulding.
The 8-inch pie plate is best to use a live bottom, so that the whole pie can be completely peeled off.
Otherwise, it is easy to be broken into pieces.
