If you are baking cakes and pies, don’t wash laundry, a good machine, simultaneously. Once you head to hang the clothes on the lines outside, be confident, a neighborhood lonesome will scent you down. Usually, she is an elderly lady with a rampant who has to share her health background. By enough time, she wraps it up by blurting, “my death is inevitable,” the laundry will be dry. Your baking, however, will be nudged out of schedule. It just happened to me when coming up with a pie on my husband’s birthday.
Avoid the above, mainly if you certainly are a food blogger with an obsession with photographing everything that comes out of your kitchen. Whether you are in age having tropical waves or not, I guarantee, you will drown in sweat. You can make mistakes. You will generate an irreversible mess. As well as your ears will be ringing by repeatedly more impatient inquiries by the entranceway: “when are you considering ready,” “how long does it still take”… Oh, men could be such kids. For those who have kids on top of this, all the best! May the force be with you.
My mistake was that I used the wrong flour. I buy organic, freshly milled flour that’s packed in white paper bags. All of the bags look identical. Because I had virtually no time to read the written text, I grabbed cake flour rather than all-purpose. It worked ok, but it was challenging to take care of as a result of low viscosity and starch. I would recommend regular white flour. It will make a pliable dough that’s simple to roll.
Because I hate using refined flour (it is becoming this insurmountable representative of the devil in my mind that I’m wondering whether I need therapy), I slice the amount in two by substituting it with rolled oats and full-grain spelled. It had been an excellent choice for a rustic crust with a more robust taste and character. If you wish your pie to be delicate and sophisticated, only use bleached flour and eat it without regret.
Although there are very few steps, the pie is simple to make. Chocolates and cheese-caramel filling incorporate perfectly, the first being sharp and the latter soft and sweet. Observe that the filling will turn solid when located in the cold. It creates the pie less moist. It’s best served at room temperature. Merely to make sure it isn’t too dry!
Fresh blueberries are lovely. If you can’t get hang on them, you need to use jam. Modify the volume of sugar accordingly.
Two dl plain flour
10 ml rolled oats
10 ml wholegrain spelled
1 ½ tsp salt
350 g butter
10 ml water (about)
I made two pies from the dough. One was shallow and the other deep. I filled the shallow one with caramel, blueberries, and whipped cream. It had been super-sweet!
Blend the flour and butter in a mixer until well crumbled
Quickly knead water in yourself
You may need less or even more water, according to the flour used
Form a company ball, wrap it in plastic and place in refrigerator at least for one hour
Roll it from a floured surface
Cover underneath and sides of a deep baking dish with it
Prick with a fork occasionally
You may want to prick it once more when it’s baking if it expands in the oven
No need for filling the proper execution with beans or any other witch-craft
It won’t collapse, I promise
Bake in 175 C on underneath degree of the oven until it includes a beautiful golden color (it requires about 40 minutes to prepare yourself)
DARK CHOCOLATE “INSULATION”
500 g dark chocolate
Melt the chocolate in a bowl located at the top of a pot with boiling water
Paint the within of crust with a pastry brush
Let it cool off and set before filling the pie
3 liters milk
1 litre cultured buttermilk
Bring milk to boil
Collect cheese curd to a sieve or cotton cloth
Press underweight for ten minutes (not longer!)
Instead of cultured buttermilk, you need to use yogurt or lemon to split up curd from the whey.
50 ml heavy cream
250 g muscovado sugar or brown sugar
Bring the cream and sugar into boil
Cook on a medium-low temperature regularly stirring with a spatula, protecting against burning
Caramel is ready when the spatula leaves a trail behind when discovered the pan
Add 3 tbsp of butter
If you are uncertain when the caramel is ready, place a drop or two in ice-cold water. When it solidifies and forms a clean ball, it is ready. If it scatters or dissolves, it cooks even more.
MAKE THE FILLING
Cheese from 3 liters of milk
30 ml caramel
50 g butter
A pinch of vanilla
Place the cheese in a mixer and process until smooth and silky without the graininess
Scrape it out and place in a bowl
Mix with caramel, butter, and vanilla
Fill the pie
Add fresh blueberries at the top
When all is performed and said, wash laundry! Look for the lonely neighbor lurking by the backyard. Offer her a sumptuous little bit of pie, listen, console and present her jolly company! Allow sugar talk!