Almond butter, prune pie
By VicentaLakin
Simey's skin is purple and black, and the meat is amber, and it looks attractive. Simeon's scent is fragrance, meat is thick and sweet. Fresh prunes are rich in minerals such as iron, phosphorus and potassium, as well as vitamin A and large quantities of cellulose, but do not contain fat and cholesterol. So Sime is a very good and healthy fruit, which is good for both old people and children. Through their catalyzing, the food is given a fresh fragrance of fruit and a sense of butter in the middle and butter, so is Sime. Today, this "Almond Cream Pie," I used a little plum plum formula, with a simple almond butter made of almond powder and butter, and a fresh prune with a little sliced slice. It's not complicated, it's quite satisfying! The fragrance of the skin is soothing and sour and sour and sour and sour and soothing, but it's perfect
Recipe Recommendations
- fermented butter 140g
- low-gluten flour 210g
- egg yolk 8g
- powdered sugar 4g
- salt 2g
- qingshui 37g
- almond powder 50g
- eggs a
- butter 50g
- rum appropriate amount
- fine sugar
- Fresh prunes appropriate amount
Steps for Almond butter, prune pie
1
PREPARE ALL MATERIALS IN A
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Low-banded flour mixed early with sugar powder and salt and sifted twice
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Butter does not need to be softened and is removed from the fridge with the cedar
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To be placed in a powder mixture
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Scratch it with a razor or a cutter to the form of particles without dry powder. If there are no tools, just use your hand, but at a fast pace
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Add eggs
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Add fresh water for the summer
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Scratches are used to mix them into groups by crushing them. It's fine here. Don't overwork the noodles
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(a) The noodles are placed on the skin, on the membrane, crushed and wrapped up in a freezer for more than an hour
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Waiting for the laxity of time, we're going to make the internals: softened butter, a little smoother with an eggbeater. Add fine sugar, evenly plastered until the sugar is basically melted and the colour is slightly white
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Eggs are scattered early and then added to the butter paste in parts, each time until the last egg drop is fully mixed with butter before joining the next one
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(b) Full parity between the two until the end
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• Add sifted almond powder
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Joining rum, mixing
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(a) Loading in a bouquet or covering it with a membrane and cold storage
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Simeon washes and drys up surface moisture and goes nuclear
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Cut the prunes, not too thin
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After the noodles are loose, take them out. Put a baking paper on the table. Bigger. (c) Take appropriate amounts of pasta and place it on the oil sheet, with an additional layer of paper on the surface
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then he turned it into a thin piece of about 3 mm thick. it's better to be a little thinner in the middle, and the diameter is 5-7 cm larger than the diameter of the product. i baked 17 cm pie, took half of the dough and made about 22 cm skin
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Preheat oven 190 degrees. In the middle of the pie skin, put a fork in the hole
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Squeeze the almond butter, watch where only the middle piercing is here, and not around it
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The prune with the slice
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(b) The internal folding of the skin around it, which has a similar feeling as a wrap box
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Put it in a pre-heated oven, mid-level, up and down, 180 degrees, baked for 35 minutes, to the surface colour. (a) Once the oven has been baked and a layer of butter on the surface (or omitted)
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(b) Transfer it to a dry web with a big shovel
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And when it is completely cooled, spread some sugar, and cut it open。