Walnut raisin pie

Walnut raisin pie

Introduction:

Production steps:

Step 1: bake the walnuts in a 170 degree oven for 10 minutes.

Step 2: after dry cleaning, soften the grapes with warm water, drain the water, add rum and mix well.

Step 3: put the butter softened at room temperature into the container to disperse, add sugar powder in several times, and stir until milky white.

Step 4: add egg liquid and stir well.

Step 5: sift in low gluten flour, almond powder and salt, mix well and form a dough.

Step 6: after the mixed dough is wrapped with fresh-keeping film, put it into the refrigerator to relax for more than 30 minutes.

Step 7: put the fine granulated sugar into the pot, heat and dissolve until golden syrup.

Step 8: add honey and stir well.

Step 9: add milk, mix well and remove from heat.

Step 10: add the butter while it is hot and stir until the butter melts.

Step 11: add raisins soaked in rum.

Step 12: add the roasted walnuts, mix well and let cool to make the filling.

Step 13: spread a layer of fresh-keeping film on the chopping board, put in the loose pie skin, and then spread a layer of fresh-keeping film on the pie skin.

Step 14: flatten the pie skin with your hands.

Step 15: roll with a rolling pin into a round dough with a thickness of about 0.4cm and a diameter larger than the pie plate.

Step 16: spread the rolled round dough into the pie plate, press the edge with your hand, and then roll the flat pie plate with a rolling pin.

Step 17: pour the walnut and raisin stuffing into the pie plate covered with pie skin.

Step 18: the filling of walnut and raisin should be put a little higher in the middle to form a small cone.

Step 19: apply proper amount of egg on the edge of the pie skin.

Step 20: rub the rest of the pie leather into a round bar, code it into a grid, and press the edge with your hand.

Step 21: put the walnut and raisin pie in the refrigerator for 30 minutes.

Step 22: put into a 180 degree oven and bake for 35 minutes.

Materials required:

Low gluten flour: 250g

Powdered sugar: 100g

Almond powder: 50g

Egg: 50g

Salt: 3 G

Butter: 20g

Filling:

Walnut: 200g

Raisins: 30g

Fine granulated sugar: 90g

Milk: 100g

Honey: 40g

Rum: 10 g

Whole egg liquid: right amount

Note: Ingredients: pie crust: 250g low gluten flour, 100g sugar powder, 50g almond powder, 50g egg, 3G salt, 120g butter. Filling: 200g walnut, 30g raisin, 90g sugar, 100g milk, 40g honey, 20g butter, 10g rum

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet