Fragrant cranberry and walnut pie
Go out of the room, cross the aisle, go down the stairs, open the door, cross the road, and you will appear sweetly in the beautifully decorated dessert room. At 2 o'clock every afternoon, you will be quietly placed in the exquisite dessert plate, and the winter sun will shine into the glass of the small shop and rub you. The thick and light sweetness gradually diffuses in the air. For a moment, I just want to have a good taste of you. Mr. Jun said it was a kind of "half crisp and half mellow taste". Yes, when the full walnuts make a crisp sound between the lips and teeth, the sweetness also fills your tongue. The full walnuts are full of joy. Only when you fall in love with them, can you feel it. When you are infatuated with them, can you try to do it yourself. (the recipe is the recipe for 8-inch walnut pie prepared by Mr. Jun's teacher. He added cranberries himself, so he reduced some sugar and butter. If there are 6-inch pieces at home, it can be halved.)I tried to bake this walnut pie with raw nuts, but found that the taste was less astringent than that of cooked walnuts, and it was better to eat2. Walnut and cranberry must be filled with the whole pie skin, or the added egg sugar will sink to the bottom3. The bottom of the pie skin is pierced with small holes to prevent uplift. The top must be separated with paper and added with beans or pebbles to shape the pie skin
Step 1 . Pie making: sift low gluten flour and cocoa powder and mix them with fine granulated sugar in a bowl
Step 2 . Cut butter into small pieces and mix with sifted flour. Grasp and rub with your hands to make the oil and powder mix evenly. Present the state of cornmeal
Step 3 . Pour water into it, knead it into smooth dough, then wrap it with plastic wrap, put it in the refrigerator for 1 hour, and don't refrigerate in winter.
Step 4 . Sprinkle a thin layer of flour on the mat to prevent it from sticking. Put the frozen pie dough on the chopping board and roll it round.
Step 5 . Lay the rolled dough on the pie plate, gently press the bottom of the ring with your hand to make the pie plate fit, and roll the rolling pin on the pie plate, so that the excess pie can be removed.
Step 6 . Pierce some small holes with toothpicks or forks at the bottom of the pie to prevent the pie from bulging.
Step 7 . Spread a piece of oil paper or tin foil on the pie skin, put some heavy objects such as beans or small stones on the oil paper and tin foil, and then put them into the preheated oven for the penultimate layer, bake them at 180 ℃ for 15 minutes, take them out and let them cool.
Step 8 . How to make cranberry and walnut stuffing: put brown sugar, fine granulated sugar, water and butter cut into small pieces into a glass bowl, heat it in the microwave oven over high heat for 1 minute, take it out and stir it to dissolve the sugar oil. Or put it in the pot to separate water until it melts.
Step 9 . When the sugar liquid is cooled until it is not hot, pour in the beaten egg liquid, stir well, and then pour the peach kernel and cranberries into the liquid, and mix well to form a walnut filling.
Step 10 . Pour the walnut stuffing into the baked pie and lay it evenly.
Step 11 . The oven is preheated and the upper and lower fires are 170 ℃, the penultimate layer. Bake for 30-35 minutes, and the baking time depends on the oven. The temperature of each oven is different.
Step 12 . After coming out of the oven, you can brush honey or a little butter to brighten it.
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