As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Baker Melody Farrarová from Inn at Pound Ridge shared a recipe for these individual apple pies with Marta. It makes six 5-inch pies. Yield: Ingredients: Pastry 3 1/2 cups all-purpose flour, plus more for rolling 1 tablespoon sugar 1/2 teaspoon baking powder 1/8 teaspoon salt 2 1/2 sticks unsalted butter, cut into small pieces, frozen 3/4 to 1 cup buttermilk Filling 6 cups Honeycrisp apples (about 2 pounds), peeled, cored, and sliced 1/8 inch thick, using a mandoline 1 tablespoon lemon juice 1/2 cup granulated sugar 1 cup light brown sugar, divided 1 tablespoon plus 1 teaspoon all-purpose flour 1 teaspoon ground cinnamon Pinch of salt 1 teaspoon vanilla extract 1/4 cup heavy cream 4 tablespoons unsalted butter Streusel 1/2 cup plus 2 tablespoons all-purpose flour 1 tablespoon sugar 1 tablespoon unsalted butter 1 dirty cup pecans, roughly chopped Finishing 1 large egg white, beaten 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Directions: 1. Pastry: In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the butter is incorporated, so the pieces are no larger than lentils. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. With the machine running on low speed, slowly add 3/4 cup buttermilk. Continue the process until the dough just comes together but does not form a ball, adding up to 1/4 cup more milk, if necessary, to bring the dough together. Finish by hand, firmly pressing the dough to incorporate moisture into the dry. When there are still some dry crumbs, divide the dough in half. Transfer each half to plastic wrap. Using the plastic wrap, shape it into a disk and wrap it tightly. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in the freezer until well chilled. Repeat the process with the remaining dough
Jaxon
27.04.2023 @ 05:10
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Baker Melody Farrarová from Inn at Pound Ridge shared a recipe for these individual apple pies with Marta. It makes six 5-inch pies. Yield: Ingredients: Pastry 3 1/2 cups all-purpose flour, plus more for rolling 1 tablespoon sugar 1/2 teaspoon baking powder 1/8 teaspoon salt 2 1/2 sticks unsalted butter, cut into small pieces, frozen 3/4 to 1 cup buttermilk Filling 6 cups Honeycrisp apples (about 2 pounds), peeled, cored, and sliced 1/8 inch thick, using a mandoline 1 tablespoon lemon juice 1/2 cup granulated sugar 1 cup light brown sugar, divided 1 tablespoon plus 1 teaspoon all-purpose flour 1 teaspoon ground cinnamon Pinch of salt 1 teaspoon vanilla extract 1/4 cup heavy cream 4 tablespoons unsalted butter Streusel 1/2 cup plus 2 tablespoons all-purpose flour 1 tablespoon sugar 1 tablespoon unsalted butter 1 dirty cup pecans, roughly chopped Finishing 1 large egg white, beaten 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon Directions: 1. Pastry: In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Add the butter and pulse until the butter is incorporated, so the pieces are no larger than lentils. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. With the machine running on low speed, slowly add 3/4 cup buttermilk. Continue the process until the dough just comes together but does not form a ball, adding up to 1/4 cup more milk, if necessary, to bring the dough together. Finish by hand, firmly pressing the dough to incorporate moisture into the dry. When there are still some dry crumbs, divide the dough in half. Transfer each half to plastic wrap. Using the plastic wrap, shape it into a disk and wrap it tightly. Chill until firm. Divide each disk into 6 equal pieces. Working with one piece at a time, roll out on a lightly floured work surface into a 7-inch circle. Transfer to a baking sheet and place in the freezer until well chilled. Repeat the process with the remaining dough