1. Soak the soybeans, put them in the alcohol pulp machine, add appropriate amount of water
2. Set the wet bean button to make the soy milk ready
3. Mix the softened butter, sugar, and salt together and mix well (without whisking)
4. Add the egg liquid three times and stir until the egg liquid and butter are completely integrated
5. Pour the high flour into the stirred butter
6. Knead into dough and let stand for 20 minutes
7. While the dough is standing still, make the walnut filling: mix the sugar and honey, heat it over a low heat, and keep stirring until the sugar is all dissolved and boiling, continue to heat it over a low heat until the syrup starts to turn red, turn off fire
8. Slowly pour the soy milk into the syrup, stirring as you go
9. Heat the butter and stir until it dissolves, so you can get a scorched red syrup
10. Pour the toasted walnuts into the caramel sauce, stir well, and serve as walnut filling after cooling
11. Put the proofed coy on a chopping board sprinkled with dry powder, and roll the dough into a 0.3cm thick piece
12. Put the dough on the tart mold and roll it with a rolling pin to cut off the excess dough
13. Use a fork to insert some small holes in the bottom to prevent bulging, and let stand for 20 minutes
14. Put the walnut filling into it and put it in the preheated oven
15. Bake at 180°C for 30 minutes, let it cool and then slice it for serving
Tips:1. Be sure to use a low heat when boiling the syrup, and turn off the heat when the syrup is lighter in color. The residual temperature will continue to caramelize the syrup. If the color is dark, turn off the fire. The syrup is easily burnt by the residual temperature.
2. Soy milk should be poured in slowly, otherwise it will splash out.
3. Let it stand for 20 minutes before roasting to avoid shrinking during roasting.
