King's pie
By VicentaLakin
the king's sect is a representative french classic, from pithivies in central france. the most commendable thing is that making kings doesn't need baking models or pies! the unique pattern of radiation curves from the centre is a characteristic of the king's sect. the pie is full of almond butter, and it's a fragrance。
Recipe Recommendations
- Peppi
- almond powder 50 grams
- butter 50 grams
- eggs one
- powdered sugar appropriate amount
- low-gluten flour 10 grams
- egg liquid appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for King's pie
1
(a) Cut the skin pasta into 2 equals for one copy
2
(b) The skins used are then cut into two equals and placed on panels with dry powder, with a cane in the shape of about 20 centimetres
3
(b) Be placed separately on the protective film and separated, placed in flats and in freezers
4
Then make almond butter (the subsequent log will describe the practice in detail); remove a skin from the fridge for bottom use, put it on the baker's paper, and crush the circular seal in the middle of the skin with a circular mould of 11 centimetres
5
Brush water on the outer edge of the 11 cm diameter mark
6
Squeeze almond butter from the interior into a spiral
7
(a) The other pyre will be folded at a 45-degree angle with the bottom pyre, with the pyre being spread, while the air between the pyre and the pyre will be squeezed out and the almond butter will be covered
8
Following the edge of the almond butter, press your fingers to hold it tight, so that the top and lower skins are closely bound together and then put in a freezer for about 15 minutes. (Remember: Refrigeration should not exceed 30 minutes, otherwise roasting would be difficult to expand.)
9
(b) The extraction of frozen almond butter from embryos and the crushing of petals with a circle of 4.5 cm in diameter
10
And cut the skin with a knife along the semi-round print
11
Carefully ripping the skin off
12
a layer of egg fluid on thin skins
13
(a) The tip of a knife poking a hole in the center of the pie
14
The curved path is then crushed by a circle of 8 cm in diameter
15
(a) Half the thickness of the skin with a knife cutting down the stripe
16
(a) Draws the entire pie skin down from the central hole, at a fixed distance, and draws a beautiful line
17
The petals on the edge also draw a grid-shaped trail with a knife
18
The tip of the knife will be cut in multiple places along the stripes as a vapour vent
19
The oven is 200 degrees preheated, and the oven is placed in the oven, on fire, in the middle, and then taken out in 20 minutes
20
20 minutes later
21
(a) Placing sugar powder on the surface
22
Return to the oven at 200 degrees temperature for another 30 minutes (50 minutes total)