Quiche Salmon Smoked

Enriched Shortcrust Pastry

It is a shortcrust pastry dough 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 it has a food processor will be very helpful, but make by way of manual can also produce a good pastry provided the dough does not overmixing (stirring excessively) and Do not take too long hands. That includes enriched air shortcrust pastry is:

Pate Brisee

The batter pate Brisee contains much more fat than the basic shortcrust pastry, and the binder used is the egg. The crunch of this pastry lasts longer therefore after maturity can be stored in airtight Adah. This Pastry is suitable for all tastes, both salty, savory, and sweet.

  • Materials:

225 g wheat flour protein (eg Segitiga Biru)
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:

Ø Manual Way (stirring by hand):
1.    Put the flour into the basin, make a hole in the middle of the flour, stir in butter, and salt.
2.    Stir using a pastry knife or with a fingertip to a coarse-grained dough.
3.    Pour the liquid milk and egg yolks, stir using the tip of the fingers until the dough is fused and can be formed.
4.    Round the dough, cover with plastic, store in the refrigerator until the moment will be used.
Ø Using a food processor:
1.    Put all ingredients except cold liquid milk and egg yolks, the dough process for 3-4 seconds until the dough is blended well.
2.    Pour cold liquid milk and eggs, process back for 3 or 4 seconds until the dough can be formed.
3.    Round the dough, cover with plastic, store in the refrigerator until the moment will be used.

  • Content:

2 eggs
100 ml Full cream liquid milk
100 g cream cheese, shake until gently
1 tbsp grated lemon peel
1 tsp granulated sugar
Black pepper and salt to taste
2 green onion strands, thinly sliced
250 g smoked salmon, thinly sliced

Another Recipe

Mini Jam Galette

  • How to make:

1.      Prepare an unloading baking pan-Plug the oval length 20 cm thick 3 cm, apply its surface with butter or thin margarine, set aside. Prepare dough Pate Brisee. Flatten the dough until it reaches a thickness of 0.3 cm, put it carefully into a baking dish, trim the edges. Put in the refrigerator for 30 minutes.
2.      Puncture-Skewer the dough using a fork and cover with bread paper, then spread the baking beans on it and bake in an oven with a temperature of 180oC for 20 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: Stir well all the ingredients except smoked salmon, set aside. Put smoked salmon into each skin evenly. Pour the milk-egg mixture carefully.
4.      Bake in the oven with a temperature of 180oC for 30 minutes. Lift, let stand in a baking pan for 15 minutes then just released from the baking pan. Serve warmly.

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