Pie of milk cheese


 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

Fruit Tart

·         Content:

150 g ml full cream liquid milk
100 ml sweetened condensed milk
100 g cream cheese
4 egg yolks
50 g granulated sugar
20 g cornstarch
1 tsp vanilla essence


·         Topping:

100 g grated cheddar cheese

·         How to make:

1.    Prepare batter Pate Sucree, store in the refrigerator until the time of use. Before it was let sit at room temperature for 30 minutes.
2.    Preheat the oven to 180oC, prepare 15 small pieces of the mini pie pan, with thin butter, set aside. Align the dough to the pate sucree as thick as 0.3 cm, put it in a baking pan, clean. Put in the refrigerator for 30 minutes.
3.    Puncture the dough surface using a fork and bake in an oven with a temperature of 180oC for 20 minutes. Remove from oven, let stand to cool.
4.    Contents: Preheat the oven at a temperature of 180oC. Milk curls, sweetened condensed milk, and cream cheese while stirring over a small fire until hot (before boiling), while whipped eggs, cornstarch, vanilla, and sugar until well blended and sugar soluble.
5.    Pour the hot milk mixture into the egg mixture gently while stirring using a whisk until blended. The reheat was back on a small fire while stirring until thickened. Remove and strain if necessary. Let stand until warm.
6.    Pour the contents into each mold, sprinkle the grated cheese on top. Bake for 20 minutes, lift and serve warm or cold.

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