Description
Offer to "jam" the autumn Blues with a delicious cake of shortbread dough covered with a brown crust due to the cane sugar. For this pie is cooked in a special sand-yeast dough that combines the properties of both types: from a yeast – softness and fluffiness, from sand – crispness and crunchiness.
Ingredients
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Yeast
1 tsp
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Water
2 Tbsp
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Flour
250 g
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Chicken egg
3 piece
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Sugar
30 g
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Butter
175 g
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Brown sugar
150 g
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Milk
100 ml
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Vanilla
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Salt
-
Powdered sugar
1 Tbsp
Cooking
Dissolve dry yeast in 2 tbsp warm water
In a bowl sprinkle the flour, add the sugar, a pinch of soapy, a pinch of vanilla, butter, sliced, egg, and yeast. Knead the dough with your fingertips and knead to get a smooth mass.
Let the dough rise for two hours at room temperature.
Make the filling, in a bowl add brown sugar, egg, 1 yolk, butter, cut into slices and milk.
Will beat into a soft mousse ingredients in a mixer to a gentle cream.
Grease the form with butter and sprinkle with flour.
Roll out the dough and place into shape.
Put the cream on the dough.
Bake in the oven at 180 degrees for 30 minutes. When serving, sprinkle with powdered sugar. Serve warm, if desired, decorating the top with candied fruit.
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