No other culinary preparation is not so fluffy and crunchy, slightly. The secret of pie dough, which does not need any raising agent sits in a special manner in which it is prepared.
Because it has a neutral taste smooth pastry is covering, it is suitable for both sweet and savory. Small snacks can be prepared and toiletries before baking, but also bucațile of meat or fish can be served successfully wrapped in fluffy dough.
- 4 pork muschileti
- 1 tablespoon oil
- 4 thyme stem
- 1 pastry shell Pack
- 4 egg yolks
- 1 tablespoon milk
- Salt, ground pepper
- 2 tablespoons white wine
- 75 g butter
- 50 ml orange juice, and a little grated rind
- crushed peppercorns.
- Wash the sirloin and cook it in a pot with water and salt for 10-15 minutes.
- Il out of the pot and leave to cool.
- When it is cold with dry through plugging il napkin and we spice up with salt and pepper.
- One dissects the dough pie into four portions, spread a little more thin and împachetam each tenderloin tightly, pressing edges.
- Beat 1 egg yolk with milk and brush the dough with cheese.
- Așezam pieces in a cake Pan Tin that is lined with baking paper and bake in preheated oven for approx. 25-30 minutes until golden brown become.
- The case of the Dutch beat the remaining egg yolks and wine with a little salt steam bath, until they become a creamy thick.
- Melt the butter and add drop by drop in the egg yolk and cream, stirring well.
- Rafinam sauce with orange juice and grated Peel and Spice up with crushed pepper grains.
- NET il serve it with a side dish of potatoes or potatoes or vegetables, seasoned with sauce hollandaise.
- Ice after preferences.
Flavor and good taste-
© 2015 – 2016, Tina.