Quiche Lorraine



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.


Another Recipe

Strawberry Cheesecake Pie

·         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

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