Strawberry Pie

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (114 grams) cold unsalted butter, cut into pieces

Filling:

12 ounce bag (340 grams) frozen unsweetened raspberries

1/4 cup (60 ml) cold water

1 package (1/4 ounce) (7 grams) unflavored gelatin

3/4 cup (150 grams) granulated white sugar

2 tablespoons seedless blackberry or raspberry jam

4 cups (about 2 pounds) (900 grams) fresh strawberries

1 1/2 teaspoons fresh lemon juice

Garnish:

Softly whipped cream

Read more: http://www.joyofbaking.com

Chocolate Butter Cake

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Blueberry Pie

Ingredients

• Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1/2  cup  ice water
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 4 1/2  tablespoons  vegetable shortening
• Cooking spray
• Filling:
• 1  cup  sugar, divided
• 3 1/2  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 6  cups  fresh blueberries
• 1 1/2  tablespoons  butter or stick margarine, melted
• 3/4  teaspoon  vanilla extract

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Apple Pie Tested Recipe

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

• Measure the flour, sugar and salt togetherl.  Stir to combine.
• Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don't over mix them.
• Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
• Turn the dough onto a lightly floured surface, knead it together, then divide in half.  
• Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
• Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
• Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
• Add filling (see below)
• Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

• Heat oven to 425 degrees.
• Peel, core and slice the apples.  Try to keep the size of the slices even.
• Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
• Stir in apples.
• Pour into pastry-lined pie plate.
• Dot with margarine.
• Cover with top crust and seal the edges. Cut slits in the top. 
• OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

 

Black Forest Egg White

Cake Ingredients:  
- 300 grams egg whites
- 1 / 2 teaspoon salt
- 150 grams sugar
- 1 / 2 tbsp emulsifier (SP / TBM)
- 150 grams cake flour
- 30 grams of cocoa powder
- 1 / 2 teaspoon baking powder
- 100 grams of margarine, melted
- 1 / 2 teaspoon brown paste

Contents Ingredients:
- 150 m water
- 10 grams of dark cherry jam
- 1 / 2 tbsp flour maiena and 1 / 2 tbsp water, dissolved

Syrup Ingredients (stir until dissolved):
- 1 tablespoon granulated sugar
- 2 tablespoons hot water
- 1 / 2 tsp Essen

Toping Ingredients:
- 300 grams of butter cream
- 150 grams dark cooking chocolate, grated coarse


Directions:

1. Cake: Beat ptih eggs, salt, sand and emulsifier GLA until fluffy. Enter the flour, cocoa powder and baking powder as she sifted and mix evenly.
2. Add magarin melt and brown a little pasta, stirring gently.
3. Pour in baking pan 20 cm diameter spherical height 7 cm which dialas paper thin sown bread and wheat flour.
4. Oven 35 minutes with a fire under temperature of 180 ° C until cooked.
5. 3 Split cake. Set aside.
6. Content: boiled water, not cherry jam and cornstarch solution, stirring frequently, until thickened.
7. Take a piece of cakr. Spread syrup. Spread butter cream. Lightly spoon the contents on it. Cover with cake. Apply sorup. Apply a thin layer of butter cream. Topical content. Cover again with the cake.
8. Rub the entire surface of cake with butercream. Sprinkle shaved chocolate cooking.

For 16 pieces

Bolu Hongkong Brown Rice Flour

Ingredient:
- 4 egg yolks -
- 30 grams of refined sugar -
- 1 tsp emulsifier (SP / TBM) -
- 4 egg whites -
- 1 / 4 teaspoon salt -
- 50 grams gulapasir -
- 30 grams of low-protein flour -
- 50 grams of rice flour -
- 20 grams of cocoa powder -
- 1 / 2 teaspoon baking powder -
- 75 grams of margarine, dilelhkan -
- 1 / 2 teaspoon brown paste -

Method:

1. Beat the egg yolks, caster sugar and emulsifier until half fluffy. Set aside.
2. Beat the egg whites and salt until fluffy half. Add caster sugar a little as she whipped until fluffy.
3. Enter the beaten yolks elur while whipped at medium speed until fluffy. Add flour, rice flour, cocoa powder, and     baking powder as she sifted and stirred slowly.
4. Enter melt margarine and chocolate pasta a little bit, stirring gently.
5. Pour in tall paper cup.
6. Oven 25 minutes under temperature of 180 oC fire until cooked.

For 10 pieces