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Rich Cakes with Feijoa
Rate the recipe
2,9

It is my favourite dessert. Maybe that’s due to the rich cakes I have determined in my professional activities. I have childhood memories, how grandma baked in a wood oven delicate cakes with natural jam made from apples or plums for the holidays. It is interesting that modifying the recipe to a perfect consistency has cost me many years of experience. The stuffing can be any of your choice as usual. Don’t be afraid to experiment and don’t forget to enjoy the process.

the recipe of dough:

  • 125 ml of milk
  • 50 grams of sugar
  • 5 grams of dry yeast

the recipe of basis for pastry:

  • 1 chicken egg
  • 1 chicken egg yolk (+1 for smearing)
  • 25 grams of butter
  • 15 grams of vegetable oil
  • 250 grams of flour
  • a bag of vanillin (2 gr)

the recipe for the filling

It is any thick jam, or berries/fruits rubbed with sugar through a meat grinder, if the mixture is watery it will take a little “kremika” (it is a powder, like dry custard) depending on the volume of the pie, the mass of the toppings changes, so see for yourself…

to do:

I prefer round cakes, but the shape can be anything. According to this recipe I will get two pies, the first is bigger and the second is smaller. With rubbed feijoa we don’t imitate certainly, but I like with raspberries. The technology is simple, the pastry is cooked according to all rules. Then divide it into upper and lower parts of the pie.If the bottom should be solid in any case, with the upper part you can play. Cut strips, stick flowers or to penetrate the mesh with a special rolling pin and all.

Put the sourdough in a warm (not hot) milk, add sugar and dry yeast. Stir with beaters and put it in the not-ventilated place, covered with a towel. For 10-15 minutes, until the yeast alive.

Knead the dough in the following sequence… Mix egg with the yolk with the oils (butter in liquid taste) and pour with the ready sourdough. Mix until homogeneous mass, then enter the sifted flour with vanilla. This should be done slowly with the help of a wooden spoon or simple with a hand. Put the finished dough in a warm place for an 1 hour (60 minutes).

Prepare the filling, any jam or frozen berries with powdered sugar, grated fruit or something interesting rubbed with sugar. It is important that the filling doesn’t flow and stay fit.

As the dough lifts, knead it thoroughly and divide into two equal parts. It will be the top and bottom of the future pie. Roll the balls on the table, leave in a warm place and under a towel. They must lift again and it will take for an 1 hour (60 minutes), second time can be less than 40-45 minutes, for example.

The lifted balls of dough roll out into flat circles. On the bottom spread the filling and close with the top. I cut out the mesh or any other pattern. The edges of the top and bottom layers fasten by pressing, cut off the excesses on the sides and fold one under the other in a circle. Grease the form with vegetable oil, and surround the raw pie with it on the baking sheet.

Or the second variant, use the form with the bottom, then you can form a pie on it. The dough need to lift in the ready state for the third time. Cover with a towel again and keep in a warm place. For example, next to the switched cooker in a closed room. It is also for an hour (60 minutes), but it is OK if you start to bake through an hour.

Bake at 175 degrees until brown tint. For beauty mix 1 egg yolk with a couple drops of milk. And when the cake is almost ready, smear it with this mixture. Bake and colour will be perfect. I have enough dough for two pies, though you can make a big one. Everything just seems difficult, actually it is much easier…

bon appetite…

Preparation
11
times

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