Walnut pagoda

Walnut pagoda

Introduction:

"Walnuts are brain tonic and beauty nourishing. They are also good for hair. It's good to eat them often."

Production steps:

Step 1: prepare the TAPI material.

Step 2: heat butter over low heat until melted.

Step 3: add sugar in batches.

Step 4: add salt.

Step 5: add the egg.

Step 6: mix well and add the sifted low powder.

Step 7: knead into a smooth dough.

Step 8: divide into three equal parts.

Step 9: Sprinkle thin flour on the chopping board and knead two portions of dough into a ball.

Step 10: roll it into a big round skin.

Step 11: place in the pie plate.

Step 12: cut off the extra edge with a knife.

Step 13: prepare the filling material.

Step 14: break the walnuts with a cooking machine.

Step 15: smash the broken walnut.

Step 16: put the milk into the bowl and add brown sugar.

Step 17: simmer until brown sugar melts, then add milk powder.

Step 18: stir well and add chopped walnuts.

Step 19: boil until the water is dry and turn off the heat.

Step 20: pour the stuffing into the pie and smooth it with a scraper.

Step 21: roll the remaining small portion of dough into a wafer.

Step 22: then spread it over the filling.

Step 23: cut off the extra edge and press it firmly with your hand.

Step 24: preheat the oven 175 degrees, heat up and down, bake in the middle, about 20 minutes.

Materials required:

Low gluten flour: 300g

Butter: 30g

Sugar: 20g

Egg: 1

Salt: 3 G

Walnut: 300g

Milk powder: 10g

Brown sugar: 20g

Milk: 250ml

Note: the top slice must be well combined with the bottom, otherwise it will separate up and down after baking.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor