It's savory and crunchy. Walnut pecan pie
It's not a walnut pie with small walnuts in it, but a pie with a lot of walnuts and pecans. The toppings are rolled in syrup once, so it's very crispy and savory.
4 serving
Within 60 minutes
지율이
Ingredients
  • the birthplace of a pie
    20ea
  • egg
    2ea
  • Sugar
    27g
  • Salt
    1little
  • Butter
    15g
  • Oligosaccharide
    80g
  • Vanilla Extrack
    1t
  • rum
    1T
  • Walnut
    17g
  • pecan
    17g
  • Walnut
    165g
  • Butter
    40g
  • Honey
    30g
  • Sugar
    45g
Cooking Steps
STEP 1/9
Add melted turbans, eggs, and oligosaccharides and mix well.
STEP 2/9
Add sugar, salt, walnuts and vanilla extract, add walnuts and pecan bonsai, and mix well enough to dissolve the sugar.
STEP 3/9
The filling is complete. If you're going to make pies, you can cook them on top of them. I bought a pie that I made in advance, so I put it up and baked it right away.
STEP 4/9
Put about 2 tablespoons of peeling in a commercial pie. Bake for 12-15 minutes in a 180 degree preheated oven. Cook until the filling is golden brown.
STEP 5/9
Now I'm going to make toppings while the pie is being baked. Add butter and sugar and bring to a boil until bubbling.
STEP 6/9
Now add walnuts and pecan bonsai and coat while mixing.
STEP 7/9
The toppings are done, too.
STEP 8/9
Transfer the walnut pie with well-baked filling to a cooling net and let it cool properly. And put a lot of toppings on top of the filling. And bake it in a 280 degree oven for 8 to 10 minutes. Grill just a little bit so that the syrup melts and blends well.
STEP 9/9
Walnut pecan pie is done.
You can use the walnut and pecan for peeling and the walnut and pecan for topping.
Cooking review
3.00
score
  • 257*****
    score
    It was a bit burnt, but I copied it so easily.
    2015-07-29 10:57
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