Daily Activity (English Version) #3

Today its wednesday and now i'm with my friends practice how to make Pie Dough and Sugar Dough. 

I've always loved pie. When I was a kid my mom would bake one, wrap it up and give it to me for my breaid I sit around the dinner table and share the delicious pie with my family? Absolutely not. I would literally hide it under my bed, devouring a slice before school, another after school and usually one more before bed...then repeat. That’s how good it was! ><

 Pie is one of those all-American, all-seasons treats that is always better homemade. It is also incredibly versatile. The size, shape and design can be tailored to the baker’s own liking and creativity and the fillings can be easily change

This Pie Dough and Sugar Dough is definitely one of my favourite dough that i make

I love that the flakiness is absolutely perfect.

So here I give you my recipe for Pie Dough and Sugar Dough 

Now I am the one insisting you try this recipe. Trust me. 

  

PIE DOUGH 

Ingredients : 

500 gr Pastry Flour

350 gr Shortening 

10 gr Salt 

150 gr Water 

Method : 

Mixing 

1. Collect and scale ingredients 

2. Dissolve salt in water, set a side 

3. Place flour and shortening in mixing bowl

4. Rub or cut shortening into flour to the proper degree : 

•     For mealy dough until it resembles coarse cornmeal 
•     For flaky dough until fat particles are the size of peas or hazelnuts

5. Add salt and water. Mix  very gently, just untill water is absorbed. Do not overwork the dough. 

6. Place the dough in pans, cover with plastic film,and place in refrigerator or retarder for several hours

And yesterday i filled the pie dough with Bechamel Sauce and Cheese, and if you don't know the recipe i will give it 

BECHAMEL SAUCE 

Ingredients : 
50 gr Flour  
50 gr Butter 
500ml Milk
1 bay leaf 
2 cloves 
1 halved onion
Seasoning of salt and pepper 

How to make : 
1. Gently bring 500ml milk to the boil in a small sauce pan with 1 halved onion,studded with 1 bay leaf and 2 cloves. Turn off the heat 
2. Melt 50 gr butter in another sauce pan,then add 50 gr flour. Stir continuosly until a paste forms, this is called a roux. Continue cooking for 2 minutes. 
3. Remove the onion,bay leaf and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually,stirring as you go, untill you get a smoth sauce. Cook for 5 mins, stirring continuosly, untill the sauce has thickened. 
4. To make a cheese sauce,add grated cheese off the heat, Season well 

SUGAR DOUGH 

Sugar dough is a sweet,chewy alternative to any pie dough. Sugar dough comes together in a just a few minutes with only a handful of ingredients. This dough will take your favorite pie from good to AMAZING!

Ingredients : 

200 gr Flour 

100 gr Corn Strach 

2 tablespoon Milk Powder 

150 gr Butter 

2 Eggs 

1/4 teaspoon Salt 

2 tablespoon Icing Sugar 

Method : 

1. Mix flour,corn starch,milk powder,salt, icing sugar, and butter. Mix until well

2. After that, put the dough in bowl and keep in chillerfor 10-15 minutes

3. To make it easier to shape, roll the dough first 

4. Brushing butter and dushting flour in the tarlet mould

5. And than,shape dough into the mould

6. Keep again in chiller for 15-20 minutes

7. After that, bake for 15-20 minutes in 170'C 

#I filled the Sugar Dough with Patsry Cream and if you don't know the recipe i will give it to you :)

Pastry Cream (or Creme Patissiere) is a quintessential part of pastry making, so it’s an essential skill to learn if you love baking, pastries, and dessert. Creme patissiere is basically a delicious, rich, creamy custard thickened with starch and eggs. It’s an important component for many desserts – like custard or chocolate pudding, eclairs, profiteroles, mille feuille, creme bavarois and a great filling for fruit tarts, pastries, and cakes too

If you’ve never made creme parissiere (pastry cream) before, you should definitely try it. It’s such an easy and delicious recipe with a lot of great uses.

PASTRY CREAM 

Ingredients :

150 gr Egg Yolk 
75 gr Sugar 
Milk 500 ml 
Flour 60 gr 
Seasoning of Salt 

How to make : 

1. 1. Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
2. 2. Make the egg-sugar base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It's fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.
3. 3. Add the milk to the egg mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It's OK to switch back and forth between pouring milk and whisking if you can't manage both at the same time.
4. 4. Pour everything back in the pan: When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
5. 5. Heat the pastry cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
6. 6. Strain and cool the pastry cream: Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.

That's All, Happy cooking!!