1. The preparation of walnut filling: Mix the granulated sugar and honey, heat it on a low fire, and keep stirring until the sugar is all dissolved and boiling, continue to heat it on a low fire until the syrup starts to turn brown, turn off the heat
2. Immediately pour boiling milk into the syrup slowly, and stir evenly while pouring. Then add butter and stir until dissolved. This will give you a scorched red syrup (Picture 2)
3. Pour the chopped walnuts into the caramel syrup (Picture 3), stir well, cool and serve as walnut filling (Picture 4); mix the softened butter, fine sugar, and salt together, stir gently with chopsticks, and do not beat. (Picture 5); Add the egg liquid in three times, and stir with chopsticks until the egg liquid and the butter are completely fused. Be careful not to beat it. Pour the high-gluten flour into the butter (Picture 6)
4. Knead into dough and let stand for 20 minutes (Picture 7). Sprinkle flour on the table and roll the dough into a thin slice about 0.3CM thick
5. Cover the rolled sheet on the tower mold, roll it with a rolling pin, cut off the excess dough, and remove the excess dough
6. Fork some small holes in the bottom of the tower mold to prevent the bottom from bulging during baking (Figure 11). Fill in the walnut filling (Picture 12), let stand again for 20 minutes, put it in the preheated oven and bake.
Tips:1. The most important thing to note about this tower is the boiled syrup. Be sure to use a low heat, and turn off the heat when the syrup is lighter in color. The remaining temperature will continue to caramelize the syrup. Turn off the heat if the color is very dark, the syrup is easily burnt by the residual temperature;
2. Pay attention when pouring milk into hot syrup. The milk needs to be boiled and poured slowly, otherwise it will splash out;
3. The walnut tower needs to be allowed to stand for 20 minutes before roasting, which can prevent the tower skin from shrinking during roasting;
4. Please adjust the baking time according to the actual situation, and bake it until the tart is slightly golden. Walnut filling after roasting, because the water in the milk volatilizes, the syrup will solidify, which will be very sweet and fragrant;
5. You can also use the same method to make larger towers. Please adjust the amount of specific ingredients according to the actual size of the tower. In addition, the baking time should be appropriately extended.
