© 62206 2011080, ——___—__—_—_—\——sessse— 3. Fill the pie shells (refer to Flaky Pie Dough or Short Dough). Dot the tops with pieces of butter before covering with top crusts or before sprinkling with streusel. Bake at 400°F for about 45 minutes. Streusel 625g butter 37.5 g granulated sugar 31.25 g brown sugar 62g. salt 62 g cinnamon 125 g altpurpose flour Blend together all the ingredients using fork and knife, like in the preparation of a pie crust. Blend until a coarse, cornmeal texture is achieved. @ Cream Pie Filling Preparation Time: Cooking Time: Yield: 130g sugar 30g cornstarch V4 tsp salt 592ml milk 59 ml heavy cream 2 egg yolks 2tsp vanilla extract 30 g butter 1. Make and pre-bake the crust/tart shell (refer to the recipe in this chapter) 2. Combine sugar, cornstarch, and salt in a saucepan. 3. Whisk together milk and cream into the egg yolks. 4. Whisk the liquid mixture into the combined dry ingredients. 5. Cook the mixture over medium heat for about 12 minutes or until itis thick and brought to a boil. 6. Remove from heat and add in the butter and vanilla extract 7. Pour into the pre-baked tarpie shells.=e Price nt tart 8. Decorate with whipped cream rosettes and fresh fruits. * For Banana Cream Pie, slice bananas and lay them on pre-baked shells then top with cream filing and whipped cream. * For the other Fruit Cream Pies, follow the same procedure as in the Banana Cream Pie. * For Butterscotch Cream Pie, use brown sugar instead of granulated sugar in the recipe. @ Mango Cream Pie Filling Preparation Time: Cooking Time: Yiela. 503 ml milk 625g sugar 2 egg yolks pc egg 37.5 g cornstarch 6258 sugar 31.25 g butter 30 ml vanilla 2 pcs mango, peeled and sliced Prepare a pre-baked pie shell 2. Inallarge, heavy saucepan or kettle, dissolve the first amount of sugar in the milk and bring to a boil. 3. With a hand whisk, beat the egg yolks and the whole egg in a stainless steel bowl. Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth. a Temper the egg mixture, slowly beating in the hot milk in a thin stream, while whisking the eggs. Return the mixture to the pot. Heat the mixture and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove it from heat. Stir in the butter and the vanilla. Mix until the butter is melted and completely blended in. Pere the pre-baked shell with half the amount of the sliced mangoes. Then pour the custard on top. Afterwards, place 1/4 of the remaining amount of mangoes on top. Top or cover fully with freshly whipped cream. Decorate with sliced mangoes on top. e© Core Rew 842 —______________—ssessse=— Chiffon Pie Filling Preparation Time:______________ Cooking Time: Yield: 450 g fresh fruits, sliced or chopped 115g sugar Y/4 tsp salt 7.5 cornstarch 30 ml water 75g gelatin 67 mI water 2 tbsp lemon juice . 4 egg whites 85g sugar Make and pre-bake pie shells (refer to Crust/Tart recipes). 2. Ina bowl, combine fresh fruits and 115 g sugar. Refrigerate for at least two hours. Drain and reserve the juice. Chop the fruits coarsely. Combine the reserved fruit juice and salt in a saucepan. Bring to a boil, Dissolve the cornstarch in 30 ml water and stir into the reserved juice. Cook until thick then remove from heat. 6. Soften the gelatin in the 1/4 c water. Add it to the hot, thickened juice and stir until completely dissolved. 7. Stir in the lemon juice and the chopped fruits. Chill the mixture until thickened but not set. 9. Beat the egg whites in an electric mixer on high speed until soft peaks form. Then add in the 85 g sugar. Beat continuously until stiff peaks form. 10. Fold the above chilled mixture into the egg white mixture. 11. Pour the meringue into the baked pie shells. Chill until set. e—— sess Pres ant Tarte Nut Pie Filling Preparation Time: Baking Time: Yield: lpc egg 30g butter, melted 170 g brown sugar, packed 11/2 tsp vanilla 1/4 tsp salt 170g broken nuts 1. Prepare the pie crust (refer to the recipe in this chapter) but do not bake. Put in the chiller then roll out when ready to be filled. Place into the desired pie/tart pan. You can make minipies also. 2. Preheat the oven to 325°F. 3. Beat together all the ingredients for the filling. 4. Fill the prepared pie crust with the filling then press in the nuts. 5. Let the nuts sink to the bottom. 6. Bake for 25 minutes or until golden. 7. Cool well before removing from the pan. Lemon Tart Filling Preparation Time: Baking Times Viel? 120g suger 15g grated lemon zest 4pcs egg 177ml lemonjuice 59 ml heavy cream 1. Prepare a pre-baked tart shell. 2. Inan electric mixer, at low speed, cream the sugar and the lemon zest until well blended. 3. Add in the eggs. Mix until well combined. 4. Mix in the lemon juice and then the cream. Strain the mixture.@® 700 810» 10 8:08. $$$ sso 5. Pour the strained filing in the prebaked shell. Bake at 350°F until the filling is set, about 25 minutes. 6. Leave at room temperature for a while. Chill. Decorate with lemon slices and glaze or sprinkle powdered sugar on top. e White Chocolate Cream Tart Filling Preparation Time:_____—_ Chilling Time: Yield: 115 g white chocolate/couveture, chopped 296 ml heavy cream Place the chocolate in a medium bowl. 2. Pour 3/4 of the amount of the cream in a saucepan. Bring to a boil in medium heat. Pour the hot cream over the white chocolate. Let sit for 1 minute then whisk until smooth. 3. Strain into a bowl. Cover with plastic wrap. Puncture holes on the plastic wrap. Refrigerate for at least 4 hours or overnight. 4. Prepare and bake the short dough. Cool. Apply fruit jam (preferably strawberry) on the base of the tart shell. 6. Beat together, in an electric mixer and on high speed, the remaining cream and the chilled white chocolate mixture until the mixture forms soft peaks. ‘Spoon the mixture over the tart shell. Chill until set. Decorate the tart with bittersweet or milk chocolate figures, piped chocolate lines or chocolate dipped fruits. @Define each of the following: pie tart mealy pie dough flaky pie dough short dough prebaked shells baked pies pastry wheel fluted top crust chiffon filling checkerboard pate sucreé dock pate brisee IL Answer the following questions: What is the difference between a pie and a tart? 2. What kind of dough will you use if you are baking an apple pie and it requires a pre baked shell? Why? 3. What can you do to prevent sogginess in the crust of a juicy fruit pie? What is the difference of a baked pie shell from an unbaked one? 5. What is the most recommended fat to be used in making a pie dough? Why? iL tlustrate the following: 1. The process of placing a dough in a pie pan 2. The three ways of decorating the crust edges of a pie dough before it is baked 3. How a lattice top crust should look likeChapter Four A COOKIESo ernie Rew 10 Base Ussay, a child's first experience in the kitchen is having helped her parent bake cookies. As simple as they may seem, cookies are the most flexible baked product. Cookies can go from plain to impressive. They can be home-made and stored in cookie jars. They can even be mass-produced and be purchased in supermarkets and gourmet stores. They can also be paired with your favorite ice cream or mousse cake in your favorite fine-dining restaurant. The secret of making good cookies lies not so much in the complicated technique employed in making them, but in the quality of the ingredients and in the versatility of the small equipment used to make them. Packaging counts a lot, too. Cookies are not just for the young. They also come in handy during those days when we, as adults, are not feeling well, just like chicken soup. Dogs have their own cookie treats, too. Cookies come in all shapes and sizes, in all textures and colors. The world can never have enough of them, it would seem, Characteristics It was mentioned earlier that the quality of cookies is greatly dependent on the amount of ingredients mixed in the batter/dough and partly on the technique used to produce them. Here are the four characteristics expected from a cookie and the different tips or adjustments that needed to be done to achieve them. 1. Crispiness: This is the quality of a cookie which makes it snap or crunch when it is bit or broken apart. This is achieved by doing the following: Use less amount of liquid. Ensure high sugar and fat content. Provide longer baking time. Produce small-sized or thin-shaped cookies, 2. Softness. This quality of a cookie refers to the ability of a baked cookie dough to sink in your teeth when it is bit. thas the same consistency as a newly-baked, still warm cookie. To attain this quality, do the following: “Ensure low sugar and fat content. Add honey, molasses, or corn syrup. Underbake the product. Produce large or thick-shaped cookies.