Brown Sugar Walnut Pie

Name: Brown Sugar Walnut Pie
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 90g butter; 15g Caster sugar; 50g Plain Water; 70g brown sugar; 30g egg; 130g walnut

by Chick_hebycE

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

I have made many kinds of walnut pie before; there are cocoa almond walnut pie made with cocoa powder for pie crust, almond and walnut pie for filling, cream caramel walnut pie and honey raisin walnut pie, but I still think this is the most basic The flavor of the pie is very authentic. The yellowish pie base is matched with brown sugar syrup, and the fragrant walnut kernels are wrapped. Its appearance is more coordinated and the method is simple. Even if you are a novice, you only need to master the few mentioned in the little post. Click, and you won’t have to spend time selling walnut pie with unknown seasons. "

Ingredients

Brown Sugar Walnut Pie

1. Finished picture

2. Finished picture

3. 150 grams of low-gluten flour, 15 grams of caster sugar and 90 grams of softened butter are mixed together;

4. Knead it into sand with your hands, and put the butter first to further blend the flour and fat, so that the fat wraps the flour and plays a decisive role in the crisping of the pie crust;

5. Add 50 grams of water to form a dough, wrap it in plastic wrap and put it in the refrigerator for more than one hour;

6. Put 130 grams of walnuts in an air fryer or oven at 170 degrees and bake for 6 minutes. After cooling, break them into small pieces by hand;

7. Take out the dough and roll it into a large round dough piece;

8. Put it on the baking tray, roll it along the top edge with a rolling pin, and remove the extra side;

9. Gently press firmly with your hand, and evenly fork the small space with a fork;

10. Put it in the middle of the oven and fire it up and down for 180 degrees for 25 minutes and take it out;

11. Make syrup while baking the pie crust; beat 30 grams of eggs and set aside, 70 grams of brown sugar, 20 grams of butter and 10 grams of water are all poured into the milk pan;

12. Turn on a small fire and keep stirring and simmer until there are many thick small bubbles. Turn off the fire;

13. When it is at the same temperature as the palm of your hand, pour the egg mixture and stir evenly;

14. Pour in the cold chopped walnuts and stir evenly;

15. Pour it on the pie and spread it evenly with a spatula;

16. Put it back in the middle of the oven at 175°C and bake it for two minutes and take it out;

17. Finished picture

18. Finished picture

Tips:
1) The walnuts are roasted slightly in advance to remove the original bitterness of the walnuts, but they must not be roasted, so as not to re-roast the walnuts after the finished product is coated with syrup. 2) When boiling the syrup, be sure to cook it slowly over a low heat, and never boil it to avoid the bitter taste of the sugar sauce. 3) The temperature of the oven is not absolute, it should be decided according to the temperature of the oven at home. 4) Eight-inch pie plate: 1