Sweet Walnut Pie
1.
First prepare the ingredients needed for the pie crust, cut the butter in the pie crust into small pieces and put it in the basin (no need to soften)
2.
After sifting in the low flour, grasp it evenly with your hands, and the state after grasping will be quite different from that of coarse corn flour.
3.
Put in caster sugar and mix well, slowly pour in water, and knead it into a smooth dough
4.
Wrap it in plastic wrap, roll it into a square and put it in the refrigerator for more than 1 hour
5.
Roll out the refrigerated pie crust into a dough cake of about 0.8cm, and buckle upside down on the tray
6.
After flattening, use a rolling pin to roll on the tray, and the excess pie crust is cut off
7.
Use a fork to make some holes in the pie crust to prevent unevenness during baking
8.
Put the walnuts in a pan, heat for about 8 minutes, bake them and let cool for later use
9.
Put the soft white sugar, honey whipped cream and butter in the pie filling into the milk pan
10.
Heat to a boil, turn to low heat, pour the walnuts in the oven and stir
11.
Pour the syrup walnuts into the pie crust and flatten
12.
Put it in the preheated oven, heat 180 degrees and lower the heat to 160 degrees, bake for 35 minutes, then cool down and release the mold.
Tips:
The pie crust of this walnut pie is Junzhi's recipe, and the pie filling is the walnut pie recipe in "Pie & Tower". This walnut pie is sweeter and is best served as afternoon tea. It is great with black tea or black coffee. I think the color difference between the pie crust and the pie filling is a bit big. Next time when making it, use 5g of cocoa powder instead of low powder. The color will be much better, and the color will be more similar. The following formula can make a deep circle with a diameter of 17cm. Walnut Pie on Tray
