Renyah & Creamy! MINI FRUIT PIE
- 2 cubit garam
Mini Fruit Pies with Vanilla Custard
Bahan
Cream vla:
Tambahan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama garam, vanilla, dan gula halus sampai creamy dan setengah mengembang.
- Masukkan dua kuning telur lalu aduk sampai rata.
- Ayak tepung protein sedang dalam dua tahap dan aduk dengan spatula sampai tidak ada tepung tersisa.
- Timbang adonan 30 gram per potong.
- Tekan dan ratakan adonan ke loyang pie mini sampai ketebalannya merata.
- Tusuk dasar pie dengan garpu lalu simpan di kulkas 20 sampai 30 menit sampai keras.
- Campur kuning telur, gula pasir, maizena, garam, vanilla, dan perisa rhum bakar sampai rata.
- Tuang susu cair sedikit demi sedikit lalu aduk sampai tidak ada gumpalan.
- Masak vla di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api lalu masukkan mentega tawar dan aduk sampai licin.
- Tuang vla ke wadah datar, tutup dengan plastik wrap yang menempel ke permukaan, lalu dinginkan.
- Panaskan oven di suhu 160 sampai 170 derajat.
- Panggang kulit pie 20 sampai 25 menit sampai golden brown, lalu dinginkan sebelum dilepas dari loyang.
- Kocok vla yang sudah dingin dengan whisk sampai lembut lalu masukkan ke plastik segitiga.
- Isi tiap kulit pie dengan vla dan ratakan permukaannya.
- Cuci dan potong buah-buahan untuk topping.
- Tata potongan buah di atas pie.
- Encerkan neutral glaze dengan sedikit air panas lalu poles tipis di atas buah.
- Simpan di kulkas sekitar satu jam sebelum disajikan.
Ingredients
Vla cream:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with salt, vanilla, and powdered sugar until creamy and slightly aerated.
- Add two egg yolks and mix until combined.
- Sift in the medium protein flour in two additions and fold with a spatula until no flour remains.
- Weigh the dough into 30 gram portions.
- Press the dough into mini pie tins so the thickness is even all around.
- Prick the bases with a fork and chill for 20 to 30 minutes until firm.
- Whisk the egg yolks, sugar, cornstarch, salt, vanilla, and rum flavouring until combined.
- Pour in the milk gradually and whisk until there are no lumps.
- Cook the custard over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Pour the custard into a flat container, cover with cling film touching the surface, and let it cool.
- Preheat the oven to 160 to 170 degrees Celsius.
- Bake the pie shells for 20 to 25 minutes until golden brown, then cool before unmoulding.
- Whisk the chilled custard until smooth, then transfer it to a piping bag.
- Fill each pie shell with custard and level the surface.
- Wash and cut the fruit for the topping.
- Arrange the fruit on top of the pies.
- Thin the neutral glaze with a little hot water and brush a thin layer over the fruit.
- Chill for about an hour before serving.
Cook Mode
- 2 cubit garam
Mini Fruit Pies with Vanilla Custard
Renyah & Creamy! MINI FRUIT PIE
Renyah & Creamy! MINI FRUIT PIE
Bahan
Cream vla:
Tambahan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar bersama garam, vanilla, dan gula halus sampai creamy dan setengah mengembang.
- Masukkan dua kuning telur lalu aduk sampai rata.
- Ayak tepung protein sedang dalam dua tahap dan aduk dengan spatula sampai tidak ada tepung tersisa.
- Timbang adonan 30 gram per potong.
- Tekan dan ratakan adonan ke loyang pie mini sampai ketebalannya merata.
- Tusuk dasar pie dengan garpu lalu simpan di kulkas 20 sampai 30 menit sampai keras.
- Campur kuning telur, gula pasir, maizena, garam, vanilla, dan perisa rhum bakar sampai rata.
- Tuang susu cair sedikit demi sedikit lalu aduk sampai tidak ada gumpalan.
- Masak vla di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api lalu masukkan mentega tawar dan aduk sampai licin.
- Tuang vla ke wadah datar, tutup dengan plastik wrap yang menempel ke permukaan, lalu dinginkan.
- Panaskan oven di suhu 160 sampai 170 derajat.
- Panggang kulit pie 20 sampai 25 menit sampai golden brown, lalu dinginkan sebelum dilepas dari loyang.
- Kocok vla yang sudah dingin dengan whisk sampai lembut lalu masukkan ke plastik segitiga.
- Isi tiap kulit pie dengan vla dan ratakan permukaannya.
- Cuci dan potong buah-buahan untuk topping.
- Tata potongan buah di atas pie.
- Encerkan neutral glaze dengan sedikit air panas lalu poles tipis di atas buah.
- Simpan di kulkas sekitar satu jam sebelum disajikan.
Ingredients
Vla cream:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with salt, vanilla, and powdered sugar until creamy and slightly aerated.
- Add two egg yolks and mix until combined.
- Sift in the medium protein flour in two additions and fold with a spatula until no flour remains.
- Weigh the dough into 30 gram portions.
- Press the dough into mini pie tins so the thickness is even all around.
- Prick the bases with a fork and chill for 20 to 30 minutes until firm.
- Whisk the egg yolks, sugar, cornstarch, salt, vanilla, and rum flavouring until combined.
- Pour in the milk gradually and whisk until there are no lumps.
- Cook the custard over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Pour the custard into a flat container, cover with cling film touching the surface, and let it cool.
- Preheat the oven to 160 to 170 degrees Celsius.
- Bake the pie shells for 20 to 25 minutes until golden brown, then cool before unmoulding.
- Whisk the chilled custard until smooth, then transfer it to a piping bag.
- Fill each pie shell with custard and level the surface.
- Wash and cut the fruit for the topping.
- Arrange the fruit on top of the pies.
- Thin the neutral glaze with a little hot water and brush a thin layer over the fruit.
- Chill for about an hour before serving.
Cook Notes
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