Chinese Food
Walnut pie
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The biggest characteristic of this pie is that it has enough material. When the full walnuts are piled on the pie skin, half of them are crisp and half of them are mellow. I really don't need to say more. Even in the hot summer, I can't stop my crazy love for this walnut pie. (reference component - one 8-inch tray)
Cooking ingredients
Cooking Steps
Step1:First make the pie. Sift low gluten flour and cocoa powder. Mix well with sugar in a large bowl.
Step2:Cut the butter into small pieces (without softening). Mix with the sifted flour. Grasp and rub with hands. Mix the butter and flour well.
Step3:Thoroughly mix the butter flour evenly. Present the state of cornmeal.
Step4:Pour water in.
Step5:Make a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Step6:Spread a thin layer of flour on the chopping board to prevent sticking. Put the refrigerated pasta dough on the chopping board. Roll it out to a large enough size.
Step7:Spread the rolled dough in the pie plate. Press gently with your hand to make the pie plate fit.
Step8:Roll the rolling pin over the pie plate. Cut off the extra pie. Remove the extra pie.
Step9:Make some small holes in the bottom of the pie with a fork. Spread a piece of oil paper or tin paper. Put some heavy things like beans or small stones on the oil paper and tin paper. Then place the pie plate on the grill or baking tray. Put the second to last layer of the preheated oven with the temperature of 180 ℃ (the purpose of laying heavy tin paper is to prevent the pie from bulging when baking).
Step10:Take out the pie tray after baking for 15 minutes. Remove the tin paper together with the weight in the tin paper. Place the pie tray in the oven again. Bake for 5 minutes and leave.
Step11:Let's see how to make walnut stuffing. Break the raw walnuts into small pieces. Spread them in the baking pan. Put them into the preheated oven at 180 ℃. Bake for 8 minutes. Cool them in the oven.
Step12:Brown sugar, granulated sugar, water and butter cut into small pieces are put into a glass bowl. Put them in the microwave oven and heat for 1 minute. Take it out and stir it with a hand beater until the sugar is completely dissolved (if you don't use the microwave oven, you can pour the mixture into a small milk pot. Heat it over a small heat and stir it continuously until the sugar is completely dissolved).
Step13:When the sugar liquid cools to the extent that it is not hot, pour in the broken egg liquid and mix evenly.
Step14:Put the roasted walnuts into the egg sugar mixture. Mix well to make walnuts filling.
Step15:Pour the walnut stuffing into the roasted pie. Spread evenly.
Step16:Put the pie tray on the grill or baking tray. Put it into the oven with the temperature of 170 ℃ before heating up and down. The last two layers. Bake for 35 minutes. Die cutting to be coole
Cooking tips:1. A little cocoa powder is added to the pie. It's just to make the color of the pie darker. It's more harmonious with the color of the walnut stuffing. You can change cocoa powder into the same amount of flour and make a yellow pie. 2. The pastry needs to be roasted first, then the walnut stuffing is added for the second baking. In order to avoid puffing up, lay oil paper or tin paper on the skin and fill it with beans or clean pebbles. You can choose heavy objects according to your own conditions. As long as the size is suitable and baking resistant. 3. The taste of brown sugar is very strong. Therefore, brown sugar is not used in all recipes. Instead, brown sugar is used with some fine sugar. If you like the rich flavor of brown sugar, you can change the fine sugar into the same amount of brown sugar. 4. Walnut stuffing must be full. The custard will settle at the bottom of the pie. So the pie is actually divided into two parts. The bottom part is the core soaked in the custard
