Kashda cherry pie
By VicentaLakin
The soothing skin, the smooth and fine kashda sauce, with a few wild cherry butters, and the perfect afternoon tea for the ladies. The whole cherries that go to the core have a unique taste that makes ordinary pies glamorous and romantic. In the food detail below, the main ingredient is the skin, the fabric is the cathedral sauce
Recipe Recommendations
- low-gluten flour 160 grams
- powdered sugar 30 grams
- salt 1 gram
- butter 80 grams
- egg yolk 20 grams
- milk 20 grams
- fine sugar 40 grams
- light cream 50 grams
- cherry sauce appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Kashda cherry pie
1
Pumpkin materials ready: 160 g of low-banded flour, 30 g of sugar powder, 1 g of salt, 80 g of butter, 20 g of egg yolk, 20 g of milk
2
Low powder, sugar powder, salt sift, butter sliced into powder
3
Scratch the butter with the powder, then gently rubbing it with your hands until the powder is in an irregular powder form with butter, and then pour all the milk mixed into the powder
4
Scratch it and mix it into a full face
5
Noodles are wrapped in a lasagna, covered in a slightly thick face with a stick, frozen in the fridge for at least 30 minutes
6
Cushda sauce: 100 grams of butter, 40 grams of yogurt, 40 grams of sugar, 20 grams of barbed flour, 200 grams of milk, 50 grams of light cream
7
The yolk and fine sugar are in the boiler, evenly mixed and down to the noodle. Pink
8
When you mix it evenly, you pour it into milk twice, fully mixed with pasta
9
The little fire heats up, keeps it moving, keeps it from the sticky pot until it's tattooed, until it gets thicker
10
Soft butter pours into it
11
It's nice and smooth, it's covered, it's cooled in the fridge or in the cold water basin
12
Refrigerated and hardened skins are removed, covered with a skin mask, then condensed into about 4 millimeters thick
13
Put the mini pie under the pie, put the pie over the pie, squeeze the pie with your hands, make the pie with your hands, remove the extra pie from the top of the pie
14
There were four mini pies, and they put a flat air hole on the pie
15
Then put a tin paper on the skin, press it gently and tie it to the skin, and put little stones or beans on it
16
It's about 10 minutes in the middle of a preheated oven, 180 degrees up and down, 10 minutes
17
It's two minutes to get out of the oven, until the heat gets out, then the tin paper and heavy matter are removed. Move
18
It's about 170 degrees in the oven. It's about 15 minutes. Pippi's fully mature
19
When you're drying up the skin, you're gonna have to take out the cream
20
Pour Cartha sauce into light cream
21
Slash it with a razor
22
Smash the Karsida sauce in the cooling pie
23
The whole cherry jam on the surface
24
Look at that
25
Perfect afternoon tea for snacksKashda cherry pie Make Tips
I use a small, mini-type pie, which makes two seven-inch pies; heavy skins on the skin can prevent the skin from being altered by heat, such as soybeans, stones wrapped in tin paper, and small baking stones; the time and temperature of the roast will be determined by the size of the oven and the skin; and other decorated jams can be replaced。