Eat a nutritious and delicious pastry --- walnut pastry(chi yi kuai you ying yang you mei wei de su bing he tao su bing )

Eat a nutritious and delicious pastry --- walnut pastry

Introduction:

"There are two very nutritious ingredients, brown sugar and walnut, in the recipe of this pastry. Brown sugar has not been highly refined, they retain almost all the components of cane juice. In addition to the function of sugar, they also contain vitamins and trace elements, such as iron, zinc, manganese, chromium and so on. The nutritional components are much higher than white granulated sugar. Walnut, not to mention, has the reputation of "long live son", "longevity fruit" and "the treasure of raising people". Its outstanding brain strengthening effect and rich nutritional value are worthy of our taste. "

Production steps:

Step 1: soften the butter first. The way I use now is to separate the butter from water or heat it to liquid in the microwave oven.

Step 2: then put the butter into the refrigerator and freeze it for a short time. Today, I have frozen it for about 6 minutes. At this time, the butter is not frozen hard, but it has solidified. It is more appropriate to send it at this time.

Step 3: add brown sugar to butter and whisk until fluffy.

Step 4: add in the egg and continue to beat.

Step 5: look good.

Step 6: sift the low flour into the butter ball.

Step 7: mix well with a rubber scraper. The dough is very soft at this time. Refrigerate it for about 30 minutes.

Step 8: use this time to chop the walnuts.

Step 9: after 30 minutes, take the dough out of the refrigerator and shape it into a cylinder.

Step 10: roll the dough on top of chopped walnuts until the whole dough is evenly covered with chopped walnuts. Freeze in the refrigerator for about 1 hour. I've frozen for about 50 minutes

Step 11: use this time to make sugar sauce, pour the sugar into the pot, and then pour in water.

Step 12: heat slowly over low heat, sugar will melt slowly, and small bubbles will appear, no need to stir.

Step 13: more and more bubbles will appear in the heating process, and yellow will appear. Gently shake the pot to make it uniform.

Step 14: keep heating until the color gets darker, turn off the heat and add the fresh cream. (I guess I didn't heat it in place in this step, so the color of caramel didn't appear.)

Step 15: stir with a wooden spoon, put the pot in cold water, and continue to stir evenly with water. At this time, it will become a thick sugar sauce. Set aside.

Step 16: after the dough is frozen, take it out, cut it into small pieces, then put a walnut on it and bake in the oven.

Step 17: put it in the middle layer of oven preheated at 180 ℃, bake it for about 10 minutes, brush a layer of cream sugar sauce on the surface of walnut, bake it for about 8 minutes, then take it out and eat it (or brush a layer of honey on it), it will be more crisp after cooling.

Materials required:

Butter: 80g

Low gluten flour: 120g

Brown sugar: 60g

Whole egg liquid: 20g

Walnut (chopped): 40g

Half walnut: 26

White granulated sugar: 125g

Water: 25g

Cream: 125g

Note: 1. Ingredients: 80 grams of butter, 120 grams of low gluten flour, 60 grams of brown sugar, 20 grams of whole egg liquid, 40 grams of walnuts (chopped), 26 pieces of half walnuts. Baking: the middle layer of the oven, 180 ℃ for 18 minutes. Cream sugar sauce: 125 grams of white sugar, 25 grams of water, 125 grams of light cream (this step can also be omitted, the last brush honey is also good). 2, Originally, the original formula used cream caramel sauce to brush the surface, but because my caramel sauce was not well coked and the color was very light, so I called it cream caramel sauce. It tasted good, like condensed milk. 3. The cake will be more crisp after cooling, and it can be sealed after cooling.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Chi Yi Kuai You Ying Yang You Mei Wei De Su Bing He Tao Su Bing