Classic Apple Pie

Leather Material:

Sweet Shortcrust Pastry

Sweet Shortcrust Pastry also included in the group enriched Air Shortcrust pastry, because besides added fat and eggs, the sugar content is also quite high, therefore this Pastry is only suitable for sweet taste. Sweet Shortcrust Pastry contains high enough fat and sugar, it also requires eggs. Therefore, in the manufacture of Sweet Shortcrust Pastry is recommended using the method of baking blind. Those included in Sweet Shortcrust Pastry are:

Pate Sucree

Crispy and sweet-flavored textured. Pate Sucree dough softening and soft, therefore before it is formed usually inserted into the refrigerator first. High sugar levels will break the gluten chain so that the dough does not become elastic. The dough is soft due to high levels of fat and sugar. Because it can withstand the contents well, the pate Sucree is widely used to make sweet pastries that contain fruits.

·         Materials:

250 g wheat flour proteins are being
1/2 tsp salt
125 g butter (butter) or margarine, chill, small diced
100 g refined sugar, strain
4 egg yolks

·         How to make:

1.    To make it advisable by manual (stirring by hand)
2.    Strain the wheat flour and salt, put it in a container, make a hole in the middle. Put butter, sugar, and egg yolks. Stir with a fingertip to a bulleted dough.
3.    Unite the dough and move the dough on a flat surface (marble or stainless steel), knead the dough to the fused. If the dough is sticky, sprinkle flour sufficiently on the surface.
4.    How to knead the dough: Push the dough using the palms several times. Do not take too long to knead, enough for approximately 1-2 minutes.
5.    Round the dough, wrap the meeting with plastic, store it in the refrigerator until it is used.

Another Recipe

Quiche Salmon Smoked

·         Content:
500 g unfortunate apples of sour taste, peel, diced (if there is no use Apple Granny Smith)
100 g granulated sugar
1 tbsp lemon juice
50 g raisins
1 tsp cinnamon powder
1 tbsp cornstarch
30 g butter, chill, diced

·         Topping:

1 egg yolks
30 g granulated sugar

·         Serving:

Vanilla Ice cream to taste

·         How to make:

1.    Prepare batter Pate Sucree, store in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes.
2.    Preheat oven to 180oC, prepare a baking pan of 23cm diameter, apply with butter, set aside. Flatten the batter pate sucree up to a thickness of 0.5 cm, pour it into a baking pan, trim. The rest of the dough to garnish at the top. Put in the refrigerator for 30 minutes.
3.    Puncture the dough using a fork and lid with the bread paper then spread the baking beans topped and baked in the oven with a temperature of 180oC for 20 minutes. Raise bread paper and baking beans. Bake for 15 minutes then remove from oven and let stand until cold.
4.    Contents: Preheat the oven at a temperature of 180oC. Mix all content ingredients except butter, stir until blended. Pour dough contents into pate skin sucree, flatten, sprinkle butter at some point. For the top cover, the rest of the dough is flattened and ornamental according to taste, press the edges to cling. Apply egg yolks and sprinkle sugar.
5.    Bake in the oven for 30 minutes or until golden yellow serve warm or cold with vanilla ice cream.

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