Strawberry Cheesecake Pie

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)
1 egg whites

·         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.

Another Recipe

Almond Raisin Tart

·         Content:

300 g fresh strawberry, cut part of Leaf, split 2
100 g refined sugar
250 g cream cheese
250 g viscous cream or whipping liquid cream
2 tsp grated lemon peel
2 tbsp refined sugar for sprinkles

·         How to make:

1.   Prepare 2 pieces of heart-shaped snap pie 20cm size, the surface with butter or thin margarine, set aside. Prepare dough Pate Brisee. Flatten the dough until it reaches a thickness of 0.5 cm, gently pour into the pan. The edges. Put in the refrigerator for 30 minutes.
2.   Puncture the dough using a fork and lid with the bread paper then spread the baking beans topped and baked in the oven with a temperature of 180oC for 20 minutes. Remove baking beans and apply egg whites on the skin surface evenly. Bake again for 20 minutes or until golden yellow. Remove from oven and chill.
3.   Meanwhile create the contents: mix and stir until the strawberry is flat, and 1 tbsp of refined sugar, cover with plastic, store in the refrigerator while occasionally stirring. In another container shake cream cheese, creamy cream, remaining sugar until soft, input lemon peel, shake briefly until blended. Cover with plastic, store in the refrigerator for 30 minutes.

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