Making piecrust voi jättää kokin tunne kuin taikuri. Yhdistä jauhot, vesi ja voin vain vähän sokeria ja suolaa ja – presto! – tuloksena on herkullinen leipä, joka nostaa esille mitä tahansa täyttöä. Tietenkin menetelmä on menetelmässä – yksinkertainen mutta täsmällinen sarja vaiheita, jotka leipomalla tuhansia piirakoita, testi-keittiön henkilökunta on kokeillut ja erehtynyt tieteeseen.
Lähde: Martha Stewart Living, marraskuu 2012
Kokonaisaika
prep
tuotto
ainekset
ohjeet
Cookin huomautukset
Jotkut suuret möhkäleet (noin pienen mustikoon koon) pitäisi jäädä sen jälkeen, kun voin sykemistä kuivilla ainesosilla. Valmis taikina on pilkottu suurilla voileipuilla. Paras tapa siirtää valssattua taikinaa kakkulevylle on valssaamalla se tapin päälle ja purkamalla sen päälle levylle.
This text is in Finnish and talks about how making piecrust can make a cook feel like a magician. The recipe includes flour, water, butter, sugar, and salt, and the method is simple but precise. The dough can be used for a double-crust or two single-crust 9-10 inch pies. The recipe suggests freezing some of the butter and pulsing it with the flour mixture in a food processor, then adding ice water and pulsing again until the dough comes together. The dough should be chilled before rolling out. The recipe also includes some tips from the cook, such as leaving some larger butter chunks in the dough and rolling it out onto a rolling pin before transferring it to the pie dish.
27.04.2023 @ 02:06
This text is in Finnish and talks about how making piecrust can make a cook feel like a magician. The recipe includes flour, water, butter, sugar, and salt, and the method is simple but precise. The dough can be used for a double-crust or two single-crust 9-10 inch pies. The recipe suggests freezing some of the butter and pulsing it with the flour mixture in a food processor, then adding ice water and pulsing again until the dough comes together. The dough should be chilled before rolling out. The recipe also includes some tips from the cook, such as leaving some larger butter chunks in the dough and rolling it out onto a rolling pin before transferring it to the pie dish.