So many nuts... It's not good to make up too smart, it's rare to be confused.
Difficulty: Side dish (intermediate)
Duration: more than 1 hour
Tarts:
Low powder 100g
Butter 25g
40g of powdered sugar
Salt 1 g
Egg liquid 30ml
Pudding liquid:
Light cream 80g
10g white sugar
Milk 25g
A drop of vanilla extract
1 tsp of rum
nut:
Pine nuts 50g
Walnuts 50g
Almonds 50g
Pistachios 20g
Water 100ml
60g white sugar
20g of water
1. Tart: Mix low flour + powdered sugar + salt evenly, add the frozen butter and rub it with the palm of your hand.
2. Finally pour in the egg mixture and knead into a dough.
3. Roll out the dough, one circle larger than the mold.
4. Cover the dough over the mold.
5. Remove excess dough with a rolling pin.
6. Insert the air hole with a fork.
7. Bake at 170 degrees Celsius in a preheated oven for about 20 minutes. Set aside for later.
8. Mix all the raw materials of the pudding solution evenly and sift it once.
9. Pour the pudding solution into the tart.
10. Bake at 180 degrees Celsius in a preheated oven for about 15 minutes.
11. Put all nuts in a pot, pour in hot water, sugar, and water and mix well.
12. Bring the water to a boil, then turn off the heat, cover the pot and let it sit for about an hour.
13. Strain out the sugar water and spread the nut sizes apart on a baking sheet.
14. In the preheated oven at 180 degrees for about 10 minutes, the pine nuts and pistachios can be removed, and in another five minutes you can take out the walnuts and large almonds.
15. Spread the pine nuts in the tart first. Put the pistachios on the table.
16. Then place the large nuts.
17. Finished product.
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