1. Prepare the required ingredients, and the butter melts in the natural environment.
2. Chop the butter and add brown sugar with an electric mixer (I use manual), then add 20 grams of egg liquid and continue to mix evenly.
3. Stir as in the picture.
4. Sift in the low-gluten flour and use a rubber spatula to roll up and down to continue mixing. At this time, the dough is very soft and cannot be formed.
5. Knead it into a cylindrical shape, wrap it in plastic wrap and freeze it in the refrigerator for 20 minutes to complete the first step.
6. After 20 minutes, take out the dough from the refrigerator and arrange it again to make the cylindrical shape better. Spread a thin layer of walnut kernels, and slowly roll the dough to evenly coat the walnut kernels.
7. After rolling, wrap it in plastic wrap again and freeze it in the refrigerator for 1 hour.
8. Take out one hour later, cut into 0.5 cm slices, put a whole walnut on top of each slice, put it in the upper middle of the oven and bake at 180 degrees for 10 minutes.
9. As shown in the figure.
10. Take out the honey caramel and bake for 10 minutes. Then it is naturally cold and you can enjoy it beautifully.
11. When the walnut cake is put into the oven for the first time, we can make honey caramel at the same time. Pour 50 grams of water and sugar into a pot and cook on a low heat (500 watts for my induction cooker). Don't turn it over while cooking, but just look foolishly ^_^.
12. Cook until amber and turn off the heat. Pour the honey and stir evenly with a spoon, then pour it on each walnut cake.
Tips:My caramel is not beautiful, it should be better in shape! ^_^!
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