Honey walnut Tarts(feng mi he tao ta )

Honey walnut Tarts

Introduction:

"In fact, I have made this honey walnut tarts three times in a row, each time there will be different improvements, until the third time out, I feel more satisfied. Whether it's tartskin or tartfilling, it tastes good. The tarts are crisp and the stuffing is fragrant and soft. "

Production steps:

Step 1: soften the salt free butter at room temperature, add sugar and stir well.

Step 2: add the whole egg in batches and stir until the cream is even.

Step 3: Sprinkle the low gluten powder and salt together, mix slightly with scraper, and then finish into dough.

Step 4: wrap the dough in plastic wrap and refrigerate for 60 minutes.

Step 5: take out the dough, put it on the chopping board sprinkled with a little hand powder, and roll it with a rolling pin.

Step 6: roll it to about 3mm thick, one circle larger than the mold, and move the skin to the mold.

Step 7: keep the skin close to the mold, do not leave any gap, roll it on the mold with a rolling pin; tear off the extra skin on the edge of the mold, and prick many small holes on the bottom of the skin with a toothpick, so as to avoid swelling during baking.

Step 8: put the skin and mold into the fresh-keeping bag and refrigerate in the refrigerator for 30 minutes; take out the skin, spread the baking paper, place the ballast, and bake in the 180 ° C oven for 5 minutes.

Step 9: remove the stone and bake the skin for another 10 minutes..

Step 10: filling method: while baking the tarts, we can make the filling; put the sugar and honey in the pot, and boil it over low heat until it bubbles.

Step 11: add milk, stir well with a wooden spoon, bring to a boil, continue to simmer over low heat for 5-6 minutes, add salt free butter and stir well; add walnut kernels that have been baked in microwave oven for 6 minutes in advance and mix well.

Step 12: add in the whole egg and stir well. Continue to cook over low heat until the soup dries slightly.

Step 13: pour the cooked stuffing into the baked tarts, spread it out with a wooden spoon and press it down slightly.

Step 14: bake in the preheated oven at 160 ° C for 10 minutes.

Step 15: after cooling, cut into blocks of appropriate size.

Materials required:

Walnut: 160g

Honey: 50g

Fine granulated sugar: 45g

Milk: 60g

Salt free butter: 60g

Whole egg: 25g

Low gluten powder: 100g

Salt: 1 / 4 spoon

Note: please share more.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Feng Mi He Tao Ta