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Old 10.03.2011, 15:50
Aussie kev's Avatar
Join Date: Feb 2011
Location: Fribourg, country
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Kev cream pie.

I have been making this pie perfect for many years.

I use a bread machine to mix the dough. Payed around 70sf at the Lundi.
Not to bake. great for mixing.
Also needed is 30cm pitzza pan.
A Oven,fan heated to 230c
Kitchen scales, always handy,

300g Zopf flour.
20g fresh yeast.
6g salt.
40g butter.
180g milk.
Mix the yeast with a bit of the milk, till combined. Then all the milk.
Pour into the machine, then the flour, the butter and salt. mix .
Let it rise for at least 1hour. Roll it out the size of pizza pan. Place it in the tray and cover with cling rap. Leave it to rise again 45min, in a worm place.
Then push out the air, from the center to the outter rim. DO NOT touch the outter edges.
Topping. 150g double cream, 1 egg yoke, 80g castor sugger.(Feinster zucker, from the coop.600g pt.) Mix all together,stop befor its thick, pour about 3/4 into the pie shell, spred evenly around the base.(I use a silicon paint brush.) Place it at the top of the oven. Fan force 230c only 5min. Take it out, add the remaining cream mix, push it around, paint the edges,.put back in the oven . Cook for another 5min. Cool in tin. Transfer to a wire rack to cool complety. A Gueta!
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