STEP 1/13
I preprocessed the walnuts. (Blanching in boiling water.). Then you'll be really fluffy.)
STEP 2/13
Leave the flour to the stomach. Cut the cold butter into 1cm squares and chop into flour with a scraper.
STEP 3/13
When butter is in a soboro state, scoop out the grooves and knead with a little bit of cold water, salt, and yolk.
STEP 4/13
If the liquid does not flow, knead it with a scraper.
STEP 5/13
When lumped together, place in a bag and let it rest (30 to 1 hour) in the refrigerator.
STEP 6/13
Melt the butter in medium hot water, add brown sugar and cinnamon powder and mix well.
STEP 7/13
Add starch syrup, stir well, take it out of the bowl, and cool it down.
STEP 8/13
Stir the beaten eggs little by little to cool them down
STEP 9/13
Sift through the sieve so that there is no egg lump left.
STEP 10/13
Roll the rest of the dough well and spread it on the tart pan. (I'm not a separate pan, so I put oil and flour on it.)
STEP 11/13
Poke it with a fork..Please put the parchment paper on the floor.
STEP 12/13
Then, add rice and bake at 180 degrees for 8 minutes.
STEP 13/13
After baking it once, put the rice aside, put the filling in, and bake it at 180 degrees for 12-15 minutes.I'm not a big fan. I'm a tart fan