Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, dough pie from kastanies. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Dough pie from Kastanies. Δημοφιλέστερες Ειδήσεις Sintages Pareas. Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. If too much water is added, the pie dough will require more flour and thus become tough.
Dough pie from Kastanies is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Dough pie from Kastanies is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have dough pie from kastanies using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Dough pie from Kastanies:
- Get 2 cups cornmeal
- Get 4 cups grated zucchini
- Take 4 eggs (fresh)
- Get 1/2 kg feta cheese or goat cheese
- Prepare 2 cups milk
- Get 1/2 cup oil (olive oil)
Learn how to make a Buttercrust Pastry Dough recipe! I hope you enjoy this Flaky Butter Pie Crust Recipe! Свернуть Ещё. Laminated pie dough—that is, pie dough that's been rolled and folded—has layers and layers of flakiness. Don't try this with any old pie dough recipe: This one has more butter than the average, which means the crust will come out tender even after all of the rolling and folding.
Instructions to make Dough pie from Kastanies:
- Mix the flour, the zucchini, the cheese, the two eggs, half the oil, a cup of milk and a little lukewarm water until you get a batter.
- Put it in a medium baking tray which you have brushed with oil.
- Then, mix the other cup of milk, the two eggs and the rest of the oil and pour over the batter.
- Bake at 180°C for about 45 minutes until golden brown (at the lower rack in a preheated oven).
Laminated pie dough—that is, pie dough that's been rolled and folded—has layers and layers of flakiness. Don't try this with any old pie dough recipe: This one has more butter than the average, which means the crust will come out tender even after all of the rolling and folding. This is true for all of my recipes, but they make a particular difference when it comes to pie dough. This is seriously the easiest pie dough you will ever make or work with! What's a Baking Mischief recipe doing in your feed!?
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