1. First make the puff pastry: soften 30 grams of butter, add 30 grams of powdered sugar and 30 grams of high powder, knead into a dough, put it in the refrigerator and freeze
2. Wash the walnuts, remove the pits, and chop slightly
3. The butter is softened at room temperature, add powdered sugar and salt, and beat with an electric whisk until the color becomes white and the volume becomes larger
4. Add the room temperature egg liquid in batches, adding a small amount each time to beat evenly, and then add the next time, so that it is not easy to separate oil and water
5. Mix low flour and baking powder through a sieve, add to the butter, mix until there is no dry powder
6. Put the batter into a piping bag
7. Squeeze into the mold until it is quarter full (cherry and puff pastry will be added later, the batter will expand during the baking process)
8. Spread a layer of crushed cherries
9. Use chopsticks to mix slightly, or use chopsticks to poke the cherries down into the batter
10. Take out the frozen and hardened puff pastry dough and shred it with a planer
11. The puff pastry is sprinkled on the batter, it’s more delicious
12. Preheat the oven to 180 degrees, place the baking pan on the upper layer of the oven, wait for the surface of the cake to be colored, and move to the bottom of the oven. The temperature is changed to 150 degrees, and it will take about 25 minutes for one use. (Try not to bring out the batter)
13. Out of the oven to cool
Tips:1. The surface is crispy just out of the oven. It is recommended to eat as soon as possible. It has a great taste experience. After cooling, the puff pastry is easy to be damp and soft
2. This amount can be made into a medium-sized heat-resistant cup about 6 cups (8 minutes full), and cherry pulp can be added according to personal preference
3. Try to choose larger eggs
