Health benefits
Walnuts: brain-boosting, eye-protecting, anti-cancer
Ingredients
Walnut ( 150g ) | Soft white sugar (pie filling) ( 10g ) |
Honey (Pie filling) ( 20g ) | Pure milk (Pie filling) ( 60g ) |
Butter (pie filling) ( 10g ) | Low-gluten flour (pie crust) ( 120g ) |
Butter (pie crust) ( 30g ) | |
Water ( appropriate amount ) |
1.After the butter is softened, add sugar and flour, mix well with your hands, add appropriate amount of water and mix into a dough, put it in the refrigerator for 20 minutes
2.Put the sugar, honey, pure milk and butter into a pot and bring to a boil.Pour in the walnuts and cook until the soup is almost dry.Turn off the heat and let cool for later useclass="index">2. p>
3. Take out the dough and roll it into the shape of the mold, put it into the mold, and press the pie crust with your fingers.Fit the mold and remove the excess parts
4.Use a fork to poke holes in the bottom of the pie
5. Divide the cooled pie filling into four small pie plates and flatten them gently
6. Preheat the oven to 170 degrees, put it in, and bake for 25 minutes.Take it out and let it cool for a while.Mold (to prevent hot hands)
Tips
Don’t use too much heat when cooking the walnut stuffing.I personally think it tastes better when it’s cooled.The skin is crispy and the walnuts are crispy
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