Quiche Lorraine
Monday, February 24, 2020
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Leather Material:
Enriched Air Shortcrust Pastry
Is the dough Shortcrust Pastry enriched with
more fat content and added eggs and sugar in a certain amount. Dough Enriched
Air Shortcrust Pastry a little harder to stir therefore if the food processor
will be very helpful, but make it by the way the manual can produce a good
Pastry as long as the dough does not overmixing (stirring excessively) and not
too long to be exposed to hands. The included enriched Air Shortcrust Pastry
are:
Pate Brisee
The dough pate Bisee contains more fat than
the basic Shortcrust Pastry, and the binder used is the egg. The crunch of this
pastry lasts longer therefore once cooked can be stored in an airtight
container. This Pastry is suitable for all tastes, both salty, savory, and
sweet.
·
Materials:
225 g wheat flour proteins are being
150 g butter or margarine, chill, diced small
1/2 tsp salt
1 egg yolks
2 tbsp cold liquid milk (can be replaced cold
water)
Butter or margarine to taste the baking pan
·
How to make:
1. Manual Way (stirring by hand):
2. Put wheat flour into containers, make holes amid flour, butter inputs,
and salt.
3. Stir using a pastry knife or with a fingertip to become a dough that
blends and can be formed.
4. 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 liquid milk
and egg yolks, dough process for 3-4 seconds until the dough is blended well.
Pour cold liquid milk and eggs, process back
for 3 or 4 seconds until the dough can be formed.
Round the dough, cover it with plastic, store
it in the refrigerator until it is used.
·
Content:
30 g butter or margarine
50 g chopped onion
6 pieces of bacon, thinly sliced
3 eggs beaten loose
2 green onion strands, thinly sliced
150 ml Full cream liquid milk
150 ml thick cream (cooking cream, not sweet)
100 g cheddar cheese, grated, for content
1 tsp granulated sugar
Salt, pepper, black pepper to taste
100 g cheddar cheese, grated, for sprinkling
·
How to make:
1. Prepare the round loading pie pan diameter 22 cm thick 4 cm, the surface
apply with butter or margarine, set aside. Prepare dough Pate Brisee. Align up
to the thickness of 0.5 cm, put the heart into a baking pan, the bottom of the
plate. Put in the refrigerator for 30 minutes.
2. Puncture the dough with a fork and cover with bread paper, then spread
the baking beans topped with roasted DNA in a temperature oven of 180oC
for 30 minutes. Lift the baking beans and bake it back for 20 minutes or until
it is yellowish. Remove from oven and chill.
3. Meanwhile, make the contents: Heat the butter, stir-fry the onion until
fragrant, put the bacon, stir briefly, put the scallion, stir well, lift from
the flame, set aside.
4. In another container mix and stir well: melted milk, condensed cream,
beaten egg, grated cheddar cheese, salt, black pepper.
5. Pour the contents into the pastry, flatten, then pour the milk mixture
gently. Sprinkle grated cheese on top. Bake in the oven with a temperature of
180oC for 40 minutes. Lift and let stand for 15 minutes in a baking
sheet after which the new release gently from the baking pan. Serve warm