Almond meringue drowned in an apple tart Middle (z) for food
Now is the time to use the last of the basement packed autumn apples! atelier culinaire This French apple pie is a balanced combination of sweetness and acidity, softness and crispness. atelier culinaire North esipaistaminen worth, comes from the bottom of aromatic and crispy. Filling is so rich that the base offense may otherwise haljun faded, if the size of the pie is shining at the same time.
Mix the flour, sugar and butter atelier culinaire grained mixture, stir-cutting movements among the yolks so that you get the dough ball is formed. Do not knead the dough, that it does not unnecessarily toughen and shrink paistuessaan. Wrap the dough in the baking paper and let it rest in the refrigerator for the filling of preparation time.
0.5 cups of water
Toast the almonds in a dry pan, so that you feel the frying almond scent, careful not to burn their bitter almonds. Beat the egg whites at room temperature are lightweight foam. Heat the water and sugar to 121 degrees C by the syrup in a small saucepan, penslaa boiler edges of the sugar crystals remain out of the water soaked pullasudilla that the sugar does not begin to re-crystallize. Pour the hot sugar syrup valkuaisvaahdon the ranks of a thin string, whisking constantly. Vatkaamista continue until the foam is solid. Stir in the almonds gently pour the ranks.
Place the oven temperature to 200 degrees. Roll out the rested dough to fit the pie pan so that the batter reaches the edges. Spread the dough onto the baking paper and place a weight of dry beans or peas takinan atelier culinaire to prevent run-off from the edges during baking. Bake in the oven at the lowest landing for 15 minutes. Remove the greaseproof paper and beans. atelier culinaire Lower the oven temperature to 180 degrees.
Spread pre-baked on the bottom of the first mantelitäyte and place the apple slices on top of it. Bake in oven at the lowest level for 20 minutes. Then spread on the surface of tortune meringue and bake for another 20-25 minutes, until the meringue has got a bit of color. Enjoy the tart cools.
Spam Blocking, complete the calculation: * six + = nine
Thoughts on food culture, food source, the power output options, first of all the senses catching our daily food. Find a Local (ö) food? Latest Articles Renewed Runeberg cakes Mademuhennosta, braised leek and tuppipottuja Russian salmon pie wear for enriched borscht almond meringue drowned in an apple tart Recent Comments pentti Stranius: Russian salmon pie Piia Rantala-Korhonen: Russian salmon pie, Pentti: Russian salmon pie Piia Rantala-Korhonen: Halloumi stuffed falafel Anneli Kanto halloumi stuffed Falafel Archives February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 Categories atelier culinaire American Kitchen Catering The whole Chicken, Spanish cuisine atelier culinaire Jam Indian food Italian food Japanese food Minced meat dessert ice cream cake Seafood Sauce Vegetarian Kitchen Garden atelier culinaire Cooking Cookbooks atelier culinaire Light kitchen Chocolates Home Cheese Bake Bread meat production, Meat Salmon Middle Eastern cuisine Local food macaronit sweets marmalade Omelette Eggs Beef Pasta Casserole Pie Pizza Reindeer porridge French Cuisine Culinary salad with mushrooms, chocolate sponge cake Baked Food Russian cuisine Whoopie Wok general
People's atelier culinaire News Ltd | Email: ku@kansanuutiset.fi | Phone (09) 759 601 | Fax: (09) 7596 0319
Now is the time to use the last of the basement packed autumn apples! atelier culinaire This French apple pie is a balanced combination of sweetness and acidity, softness and crispness. atelier culinaire North esipaistaminen worth, comes from the bottom of aromatic and crispy. Filling is so rich that the base offense may otherwise haljun faded, if the size of the pie is shining at the same time.
Mix the flour, sugar and butter atelier culinaire grained mixture, stir-cutting movements among the yolks so that you get the dough ball is formed. Do not knead the dough, that it does not unnecessarily toughen and shrink paistuessaan. Wrap the dough in the baking paper and let it rest in the refrigerator for the filling of preparation time.
0.5 cups of water
Toast the almonds in a dry pan, so that you feel the frying almond scent, careful not to burn their bitter almonds. Beat the egg whites at room temperature are lightweight foam. Heat the water and sugar to 121 degrees C by the syrup in a small saucepan, penslaa boiler edges of the sugar crystals remain out of the water soaked pullasudilla that the sugar does not begin to re-crystallize. Pour the hot sugar syrup valkuaisvaahdon the ranks of a thin string, whisking constantly. Vatkaamista continue until the foam is solid. Stir in the almonds gently pour the ranks.
Place the oven temperature to 200 degrees. Roll out the rested dough to fit the pie pan so that the batter reaches the edges. Spread the dough onto the baking paper and place a weight of dry beans or peas takinan atelier culinaire to prevent run-off from the edges during baking. Bake in the oven at the lowest landing for 15 minutes. Remove the greaseproof paper and beans. atelier culinaire Lower the oven temperature to 180 degrees.
Spread pre-baked on the bottom of the first mantelitäyte and place the apple slices on top of it. Bake in oven at the lowest level for 20 minutes. Then spread on the surface of tortune meringue and bake for another 20-25 minutes, until the meringue has got a bit of color. Enjoy the tart cools.
Spam Blocking, complete the calculation: * six + = nine
Thoughts on food culture, food source, the power output options, first of all the senses catching our daily food. Find a Local (ö) food? Latest Articles Renewed Runeberg cakes Mademuhennosta, braised leek and tuppipottuja Russian salmon pie wear for enriched borscht almond meringue drowned in an apple tart Recent Comments pentti Stranius: Russian salmon pie Piia Rantala-Korhonen: Russian salmon pie, Pentti: Russian salmon pie Piia Rantala-Korhonen: Halloumi stuffed falafel Anneli Kanto halloumi stuffed Falafel Archives February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 Categories atelier culinaire American Kitchen Catering The whole Chicken, Spanish cuisine atelier culinaire Jam Indian food Italian food Japanese food Minced meat dessert ice cream cake Seafood Sauce Vegetarian Kitchen Garden atelier culinaire Cooking Cookbooks atelier culinaire Light kitchen Chocolates Home Cheese Bake Bread meat production, Meat Salmon Middle Eastern cuisine Local food macaronit sweets marmalade Omelette Eggs Beef Pasta Casserole Pie Pizza Reindeer porridge French Cuisine Culinary salad with mushrooms, chocolate sponge cake Baked Food Russian cuisine Whoopie Wok general
People's atelier culinaire News Ltd | Email: ku@kansanuutiset.fi | Phone (09) 759 601 | Fax: (09) 7596 0319
No comments:
Post a Comment