Description
Gentle cream inside, and the top is crispy, slightly flaky pastry. Lovely Oriental sweetness! Cooks has already presented here in this pie, but I want to propose a slightly different version of the cream, with brown cane sugar, which gives the cream a different color and a slightly caramel taste. Try it, and will not remain indifferent) I Want to make this sweet gift of Eugenia - JeSeKi.
Ingredients
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Milk
1 cup
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Yeast
0.5 tsp
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Chicken egg
1 piece
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Salt
-
Flour
3.5 cup
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Butter
200 g
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Chicken egg
1 piece
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Brown sugar
200 g
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Potato starch
3 Tbsp
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Milk
2 cup
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Vanilla
Cooking
Dissolve in warm milk, the yeast, add the egg, salt
And flour. Knead a soft dough.
Divide the dough into two parts, each roll out to a thickness of 2-3 mm and brush with soft butter.
Roll the seam rolls
Which in turn turn into a snail. Both snails placed in a plastic bag and refrigerate for 2 hours.
While the dough is in the fridge cook the cream, which is the homeland of the pie called megalania. Prepare brown sugar from "Mistral".
In a saucepan combine egg, brown sugar and starch. All this
Beat well with a mixer.
Diluted with warm milk, add vanilla
And on low heat while stirring bring to boil and desired thickness. ready cream to cool.
The dough, remove from refrigerator and roll out the first snail into a round layer with a thickness of 2-3 mm.
Spread it on a baking sheet that is covered with parchment. Sprinkle evenly with the cream that thanks to brown sugar has a nice beige color and caramel flavor.
The second snail roll out the layer a little larger diameter and cover them with a layer of cream, folded the ends about 2 cm below the lower layer. Cake to pierce with a fork across the surface.
Lubricate Fyter egg yolk slightly diluted with water.
Fyter bake in the oven preheated to 180 degrees for 25-30 minutes, until a beautiful Golden colour.
When Fyter cool sprinkle it with powdered sugar.
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