Mini Jam Galette
Monday, February 24, 2020
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Enriched Air Shortcrust Pastry
Pate Foncer
Also known as French Flan pastry, it has a
crispy texture than pate brisee. Pate Foncer is always made using butter
(butter) so it cites fancier. In the process of making dough, pate foncer
requires little butter, known by the term presage (French). Before use, the
pate foncer dough needs to be stored in the refrigerator for a while. This
Pastry is suitable for all the taste both salty, savory, and sweet. After
baking without fill, the foncer can be stored a few hours to then be filled and
baked.
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Materials:
250 g moderate protein flour
140 g butter, chill, small diced
1 tbsp refined sugar
1 tsp salt
2 egg yolks
30 ml of cold water or liquid full cream milk
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How to make:
Manual Way (stirring by hand):
Strain the flour and salt, put it in the basin,
make a hole in the middle of the flour, put butter, salt, and fine sugar. Stir
using a pastry knife or with a fingertip to a coarse-grained dough.
Pour the water and the egg yolks, stirring
using the fingertips until the dough is fused and can be formed. Move the dough
onto a surface/working table (e.g. marble or stainless steel). Knead by pushing
the dough several times until blended. Do not knead the dough until overmixing.
Round the dough, cover it with plastic, store
it in the refrigerator until it is used.
·
Using a food processor:
Put all ingredients except cold water and egg
yolks, process the dough for 3-4 seconds until the dough is blended well.
Pour cold water and eggs, the process for 3 or
4 seconds until the dough can be formed. Move the dough onto a surface/working
table (e.g. marble or stainless steel). Knead by pushing the dough several
times until blended. Do not knead the dough until overmixing.
Round the dough, wrap it with plastic, store
it in the refrigerator until it is used.
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Content:
500 g canned peaches, 4 parts
60 g granulated sugar
20 g cornstarch
1 tsp vanilla essence
30 g unsalted butter
·
How to make:
1. Prepare the dough Foncer pate, store in the refrigerator until the
moment will be used. Before rinsing at room temperature for 30 minutes. Prepare
round pie pan (better made of ceramic or Pyrex) with diameter 22 cm, apply
surface with butter, set aside.
2. Flatten the dough until it reaches a thickness of 0.5 cm. Slowly into
the baking pan, trim the edges. Leave the dough for the top. Put the dough
already in a baking pan into the refrigerator for 30 minutes.
3. Puncture using a fork, cover the dough with a bread paper, then spread
the baking beans topped and roast in the oven with a temperature of 180oC
for 15 minutes. Remove baking beans and apply egg whites on the skin surface
evenly. Bake back for 15 minutes or until golden yellow. Remove from oven and
chill.
4. Meanwhile prepare content: Preheat the oven with a temperature of 180oC.
Mix all ingredients for the contents except the unsalted butter. Pour into the
skin of pie that has been cold, flatten. Give it a bargaining butter at some
point. Residual dough skin is flattened to garnish the top. Glue the edges with
egg yolks while pressed to cling.
5. Apply the pie surface with the egg yolks and sprinkle the granulated
sugar. Bake for 30 minutes in the oven or until golden yellow. Pick up and
chill.
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Content:
Assorted jam to taste
Topping:
50 g granulated sugar
·
How to make:
Prepare the dough Foncer pate, store in the
refrigerator until the moment will be used. Before it is flattened at room
temperature for 30 minutes.
Prepare the slightly pan (baking pan), apply
with thin butter, set aside. Preheat the oven at 170oC. Flatten the
dough to a thickness of 0.5 cm, cut into circles with a diameter of 10 cm using
a cookie cutter.
Each gives 1 tbsp of jam stuffing according to
taste. Bend towards inside the edges as borders so that the stuffing does not
flow out when baked. Oles surface pastry crust with egg yolks then sprinkle
sugar.
Bake in the oven for 30 minutes or until
golden yellow. Lift and serve after a cold.