Mocha Nougat Cake Pie

1/2 recipes Dough Base Pate Sablee

Sweet Shortcrust Pastry
Pate Sablee
Often called biscuit pastry because it has a texture similar to biscuits or sweet pastries. The texture of pate Sablee is more fragile than pate Sucree because the use of eggs is only yellow. As well as the Surcee pate dough, the dough pate Sablee also tends to be soft and mushy, therefore it is necessary to put in the refrigerator first before it is formed. Pate sablee is used as a sweet-flavored tartlet or tart, especially those baked first then given the contents of the VLA or fruit.

·         Materials:

250 g wheat flour protein
1/2 tsp salt
100 g butter (butter), chill, small diced
100 g margarine
100 g refined sugar, sifted
2 egg yolks

·         How to make:

Manual Way (stirring by hand):
1.    Sift the wheat flour and salt, put in the basin, make a hole in the middle. Put butter, sugar, and egg yolks. Stir using the fingertips until the dough is grainy.
2.    Combine the dough and move the dough on a flat surface (a good marble or stainless steel), kneading the dough until fused. If the dough is sticky, sprinkle flour sufficiently on the surface.
3.    How to knead the dough: Push the dough using the palm of the hand several times. Do not take too long to knead, enough for approximately 1-2 minutes.
4.    Round the dough, wrap the meeting with plastic, store in the refrigerator until the moment will be used.

·         Mocha Cake:

5 egg yolks
2 egg whites
80 g granulated sugar
5 g emulsifier Cake
50 g (3 tbsp) low protein wheat flour
50 g butter, melt
1 tsp pasta mocha

·         Butter Cream:

100 g butter
50 g sweetened condensed milk
50 g refined sugar, strain
1 tsp of essences or coffee paste Mocha

·         Topping:

100 g nuts ready to buy, coarse mashed

·         How to make:

1.    Prepare the dough pate Sablee, the dough is spread to 0.5 cm and cut in size pan 20 x 20 cm. Prepare a pan size 20 x 20 cm, apply with butter, set aside. Preheat the oven at a temperature of 180oC. Put the dough pate sablee in a baking dish, puncture with a fork.
2.    Put a piece of bread paper, sprinkle baking beans, bake for 30 minutes until yellowish, remove and lift also bread paper and baking beans, set aside.
3.    Prepare the dough mocha cake: Preheat the oven at a temperature of 180oC. Shake the egg yolks, egg whites, emulsifier, and sugar until thick. Add flour while filtered, stirring slowly until blended.
4.    Take 3 tbsp of dough, mix with melted butter and pasta mocha, stir well then re-enter this mixture into the egg batter while stirring slowly until blended, this technique aims to make butter, and pasta easier to mix well.
5.    Pour the dough into a baking pan containing the batter Pate Sablee, bake for 25 minutes, lift and let stand until cold. Meanwhile, make buttercream  Shake the butter and fine sugar until soft, enter the sweetened condensed milk and paste, shake back until soft.
6.    Resolution: Remove the hybrid pastry from the pan slowly, spray buttercream mocha in the top higher, sprinkle beans and decorate according to taste.

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