There is a simple strawberry pie on the menu this weekend.
It\'s not hard to make, it just takes some time, but the taste is really good.
I prefer to make strawberry and pastry cream one day in advance.
Dough: Ingredients: 250g salt teaspoon sugar g salt free butter cold water tool: beans/rice or special ceramic marbles for blind baking.
ScaleFood processor (
But can also be done by hand)
Teaspoonbowlcubbafebaking paperBaking moldcricothe is filled with fresh cream from a layer of cream strawberry yogurt strawberry finished product.
Filling preparation: pastry cream ingredients: 700 ml milk 6 egg yolk (
Save protein for other things, such as the Dutch dessert \"haagse bluf\" for those who want to try: there is a recipe at the end of this manual. )
30 grams of sugar 120 grams
Sweet potato sugar or monthly bag vanilla flour35 sugar35 g custardTools: PanBowlsScalewhiskSieveFlat disthereof foilSpatula strawberry flavor marinade: ingredients: 450g strawberries1/month Cup sugar Lemon peel moon wine glass Italian bitter apricot (option)
Tools: tightly store the cupspoonsievyogurt layer of the dining paper cutting board: 1 strawberry yogurt cup (113 gr)
Marinade of spoon of Strawberries2 piece gelatin tool spoonwiskbowl sauce for toppings: fresh cream or spray cream options: roasted almond shavings, dried strawberries and
Put them in a storage box
with the inside facing up to form a layer.
Add half a cup of sugar and a tablespoon of lemon peel. (
Stir 1 lemon with a little sugar and some lemon juice)and stir well.
Sprinkle strawberries with this mixture.
Repeat it until all the strawberries are gone.
Option: Finally sprinkle a cup of amareto on the Strawberry, preferably leave the strawberry in the refrigerator for the night, or at least 2 hours, mix the egg yolk and sugar and stir until smooth.
Add flour and cream with a sieve.
Heat the milk to a boiling point at the same time, but don\'t let it boil.
Turn off the heating as soon as the milk reaches its boiling point.
Now add a small amount of milk to the egg mixture, stir until the milk is absorbed, add a little more milk, and then stir again.
Repeat this until all the milk is used.
Put the mixture in the pan and heat it to the boiling point.
Stir evenly and continue to stir until the mixture starts to thicken.
Stir evenly at the bottom to avoid burning.
To reduce the risk of burning, I use a flame dispenser with a gas stove.
Once the mixture has the thickness of the cream freeze, turn off the heat source and remove the pot from the heat source.
Keep stirring for a minute or two until it turns into a smooth cream freeze.
Pastry cream is ready, just need to cool.
Place the cream on a flat plate and cover it with plastic, making sure the package touches the entire surface it prevents the formation of the skin.
After the cream cools, put it in the refrigerator.
Cream is good to put in the fridge for a day or two, but also great for freezing.
Put flour, teaspoon sugar and a small amount of salt into the food processor (
Or work manually).
Cut the butter into cubes and add it to the flour.
Mix, let the machine run for a few seconds, turn into a fragile whole, or knead into a fragile whole with a cool hand.
Now add one or two tablespoons of cold water each time, mix or knead.
Repeat it until there is a smooth dough.
I need 12 tablespoons of water.
Make the dough into a ball and divide it into two.
Put half of the dough into a ball and flatten it on a piece of plastic foil.
Close the foil and put it in the refrigerator for at least an hour.
Do the same for the second part of the dough.
One is good for the pie.
The other half can be frozen or used directly for the second pie.
Take the dough out of the fridge and roll it out on baking paper.
Apply the baking pan with Crisco or some butter and place it on the paved dough.
Now hold a hand on the baking can.
Put the other hand under the baking paper for circular motion.
Now press the dough well into the mold and cut off the excess dough.
Another way is to roll the dough on the rolling pin and spread over the baking pan.
Cool the oven with dough in the fridge.
Turn the rest of the dough into a number and put it on the pie.
I held out a starfish with a small sand mold.
Heat the oven to 200 degrees Celsius.
Take the dough out of the refrigerator after half an hour, put a piece of baking paper on the dough, and fill the baking paper with filler. I use beans.
Now put the dough into the oven and bake for about 12 to 15 minutes until the edges start to fade in color.
Now remove the dough from the oven and remove the baking paper with the filling.
Put the dough back in the oven and bake until the dough is golden brown.
This takes about the same amount of time as baking with fillings.
Once the dough is golden, remove it from the oven and let it cool completely.
Drain the strawberries into the sieve, put the strain strawberries back into the storidge box, and put them back into the refrigerator and put them in two pieces of gelatin in the cold water.
Boil the marinade in a pan and let it cook for a few minutes.
Then remove from the heat.
Squeeze the bright film, dissolve it in the mixture, and cool it.
After cooling the mixture to room temperature, place it in a cup of strawberry yogurt.
Stir until even mass.
Take out all the ingredients from the refrigerator.
Fill the bottom with a layer of pastry cream, about 3 out of two to three.
Place the drained strawberries on the pastry cream and carefully fill the yogurt mixture with a spoon into the space between the strawberries.
Leave the pie in the fridge for about an hour so the gelatin will thicken.
Take the pie out of the fridge at least an hour later.
Cut the pie, decorate with a little fresh whipped cream, or in case of an emergency with a spray cream and sprinkle some shaved roasted almonds on it.
Unfortunately I had to use the spray whipped cream as there was no fresh cream but the taste was not bad either.
What can you do with leftover pastry cream: If you have leftover pastry cream, but you find it too little to freeze, make a \"pudding bread\", a pudding bread,
Cut a roll into two, but not completely cut to the bottom, and fill the bakery with cream.
Dust with sugar powder, it\'s so simple, you\'re done. Lets eat.
How about protein: protein makes Haagse Bluf * a Dutch dessert.
You need: 6 eggs whites75 gr caster 2 dl sugar free Berry juicer put all the cold ingredients in fat
Free, preferably stainless steel, bowl and mix until the protein tip, the protein has to stay in the bowl if you turn the bowl up and down.
You can freeze the rest of the Haagse Bluf.
Stir every half hour until frozen.
Once frozen in a blender with frozen strawberries or raspberries, you will have delicious ice cream with sorbet.
* This dessert is not very suitable for children, pregnant women and the elderly as it is made from raw eggs.
There is little chance that raw eggs contain salmonella.
You can wash your eggs with an organic soap solution before using them to make this opportunity smaller.
Once cleaned, you should use the eggs right away because the natural protective layer is missing, so you can no longer store the eggs in the refrigerator.
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