Pie recipes.Pie Bird’s milk

Pie recipes. Pie “Bird’s milk”

INGREDIENTS
300 g of butter (100 g – in a biscuit, 150 g – in a souffle, 50 g – in glaze)
1 tbsp. of corn starch
1 tsp. baking powder
1 tbsp. of honey
250 g of sugar
6 eggs
1/2 glasses of milk
20 g of gelatin
80 ml of cold water
140 g of wheat flour
75 g of chocolate

WAY OF PREPARATION

1. To take butter at the room to temperature that became absolutely soft.
The mixer to shake up 100 grams of butter in current of 3 minutes. Then to add 50 g of sugar, still to shake up some time. To add egg (room temperature). To add the flour mixed
with a baking powder.
To lay dough in a form, to level a surface knife. To bake in the oven warmed to 425F about 20 minutes.

2. For a souffle to separate the whites from the yolks. Proteins to put in the refrigerator, they have to be well the cooled. In a bowl to pound yolks from 200 g sugar to pour in milk, to stir, add
starch to shake up to uniformity, to establish a bowl on a water bath and to cook before solidification. Then
completely to cool. The softened oil (150 gram) to shake up the mixer to splendor. Egg mix after cooling it is once again good to shake up and add
butter.

3. To fill in gelatin with cold water for 15 min., then to warm up on a water bath or the minimum fire, stirring slowly, before dissolution. To shake up whites. In whipped whites quickly to pour in gelatin of the thin stream at continuous stirring. Hot to pour in gelatin slowly, to shake up to the full coolings (mixer speed maximum). And only after weight will cool down,To fill in gelatin with cold water for 15 min., then to warm up on a water bath or the minimum fire, stirring slowly, before dissolution. To shake up whites. In whipped whites quickly to pour in gelatin of the thin stream at continuous stirring. Hot to pour in gelatin slowly, to shake up to the full coolings (mixer speed maximum). And only after weight will cool down, mixer speed has to be minimum. To add the prepared creamy and egg cream and carefully to mix.

4. To cut a cake layer lengthways in half. One half cake layer to lay in a deep form, to fill in with cream, to cover with the second cake layer and to leave to stiffen on 8 hours in the refrigerator.

6. For glaze to kindle chocolate from 50 g butter and honey on a water bath. To get the stiffened pie from a form and to pour over it from above glaze. To give to stiffen in the refrigerator 1 hour and it is possible to give.

Bon appetit! Pie recipes.
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