Sweet Pie - With VI- Options Stuffing

Sweet Pie - With VI- Options Stuffing
ingredientes:mass:500 grs . flour250 grs . margarine or lard2 whole eggs2 scoops of ice water and the necessary4-6 tablespoons ( soup) of sugar1 tablespoon ( dessert) baking powder powderedHow to Prepare the pasta :
Place in a bowl the flour , butter, sugar, egg yolks and yeast and water .
Mix the ingredients well with your fingertips .Do not knead the dough gets embatumada , discard .Save the dough in the refrigerator covered with plastic wrap or in a plastic bag for 30 ' minutes .
Open the dough with hands or rolling pin between two very thin plastic .Line a form with removable bottom .Bring the dough to bake alone step on parchment paper and then forre with beans .
After baked let it cool as well .Put cold filling.
filling:
Baba Girl:
syrup:300 grs . sugar150 grs . Cold water
Other Ingredients:1 250 ml glass coconut milk6 large egg yolks passed through sieve , then beat well .
How to Prepare the syrup :
In a medium saucepan, bring the sugar and water , mix off the heat .Lead to fire until you have a syrup to the wire , not move while in fire açucara .
When the syrup starts to bubble , lower the heat , take a little of the syrup with the aid of a spoon (soup ) and pour back into the saucepan .
If you get a wire on the tip of the spoon is the right spot .Prepare the way of Baba Girl:Pass the yolks through sieve , not shave in or out , just hit a sieve to loosen skin .
The skin of the egg that has a strong smell stays in the sieve .** If you want to save you lose your job , the candy is awful, with a strong taste of egg. **
Once passed through the sieve the yolks , beat well , then add the coconut milk, mix well .In the pan of hot syrup , pour the egg yolks with coconut milk gradually and slowly until finished.
Go stirring constantly with a long-handled spoon , until a thick cream, that is, until cooked yolks .
Put the cold filling into the dough has baked , take the refrigerator until ready to serve the pie .
II - Option :
Serve in bowls with a high foot.
III - Option :filling:
Dulce de leche mixed with melted chocolate noble .
IV - Option :Brigadier chocolate and chocolate sprinkles on top
V - Optionfilling:
250 grs . kneaded ricotta150 grs . cheese cream cheese8 tablespoons ( soup) of sugar3 tablespoons ( soup) of orange marmalade2 spoons ( soup) of powdered gelatin unflavored5 tablespoons ( soup) of cold water to hydrate and dissolvegelatin in a double boiler or in microwave .1 tbsp (tablespoons ) finely grated lemon or orange peelonly the green or yellow part , the white bitter .½ cup of sour cream100 grs . white chocolate, chopped and melted (optional )coverage:½ cup (tea ) of cold water3 tablespoons orange marmalade1 tablespoon cornstarch4 tablespoons ( soup) of sugar
Bring fire to cook the cornstarchDecoration :Above garnish with orange sections without the skin , or orange slices .
If you want you can use laranjinha kinkan , slicedthin or jam.VI _ Option :The dough is raw .filling:150 grs . fresh white cheese chopped2 whole eggs1 box of cream½ cup (tea ) of sugar1 spoon (soup ) shallow cornstarch ( cornflour )
coverage:150 grs . finely chopped guava½ cup (tea ) of cold water
How to Prepare the Filling:Blend the eggs with the cream , then add the cornstarch , sugar and white cheese , make the beat until well blended.Pour the mixture of the blender over the mass.Lead to hot oven 180 ° C for about 30 ' minutes, or until roast . Allow to cool .How to Prepare the Cover :Mix the guava paste with water lead to heat until kind of a not too hard not too soft jelly .Once cooled cover the pie with jam .Take the pie in the refrigerator for 10 ' to 15' minutes , until the topping is firm .
Replace the cover after the pie has cooled .preserved in the refrigerator until serving time .