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Print Recipe
Pie with Boiled Condensed Milk and Nuts Recipe
It's twisted. Yeast dough for pie all night resting in the refrigerator, allowing you to slow the activity of yeast. The dough can be stored in the refrigerator for two days and frozen-a very versatile dough for a variety of baking. This pie dough comes out soft, tender, fluffy. With the filling you can experiment.
Instructions
  1. Of these products, knead the soft dough (mix yeast with flour, add sugar, egg, milk, butter and salt), cover with a film and refrigerate at night. Night kneading-very convenient, because in the morning it is not necessary to Tinker with the dough. It remains to come up with a filling, roll out the dough - and after a short period of time you can eat your favorite pastries.
    Of these products, knead the soft dough (mix yeast with flour, add sugar, egg, milk, butter and salt), cover with a film and refrigerate at night. Night kneading-very convenient, because in the morning it is not necessary to Tinker with the dough. It remains to come up with a filling, roll out the dough - and after a short period of time you can eat your favorite pastries.
  2. The dough in the fridge over night, increased in size.
    The dough in the fridge over night, increased in size.
  3. Roll out the dough into a thin layer, the length of which corresponds to the length of the baking dish (form for English cake).
    Roll out the dough into a thin layer, the length of which corresponds to the length of the baking dish (form for English cake).
  4. On the dough layer spread condensed milk and sprinkle with nuts.
    On the dough layer spread condensed milk and sprinkle with nuts.
  5. Tightly roll the roll.
    Tightly roll the roll.
  6. Cut lengthwise into 2 halves.
    Cut lengthwise into 2 halves.
  7. Weave a braid (harness).
    Weave a braid (harness).
  8. Put the tourniquet in the form and leave for another 20-30 minutes for proofing. Bake in a preheated oven at 180 degrees until cooked.
    Put the tourniquet in the form and leave for another 20-30 minutes for proofing. Bake in a preheated oven at 180 degrees until cooked.

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