Thursday, March 31, 2011

Happy to Cook: Rice pudding tart

For the dough 200 grams of flour, 100 ml. water, 10 grams of milk powder, 40 grams of margarine (or butter) at room temperature, 16 grams of sugar, 12 grams of instant yeast bakery (or 24 grams fresh yeast or 10 grams instant yeast bakery type Maizena ) and 3 grams of salt.

For the filling pump 155 grams rice, 900 ml. milk, 2.5 grams of salt, 115 grams of sugar. 7 grams of milk powder, 3 egg yolks and 3 egg white until stiff. To make the pastry, mix the dry ingredients (flour, sugar, salt, milk powder and yeast, if using fresh yeast, dilute first with a little warm water) and add the margarine and water.

Knead until a smooth elastic dough (with mixer: 3 minutes at low speed and 8 minutes at high speed). Form a ball and let stand covered with a damp cloth for one hour. Knead by hand to remove the air and form a circle of 30 cm. Line the mold (previously buttered) and let stand 30 minutes.

To prepare the filling, in a saucepan bring rice, milk, salt, sugar and milk powder and bring to a boil. Simmer for 12 minutes over low heat, stirring constantly. Turn off heat and allow to tune into the same bucket. Mix thoroughly with the egg yolks and when homogenous, add the beaten egg whites.

Fill the pie and bake at 180 ยบ C for 20-25 minutes. Cool the rice pudding cake in pan for 10 minutes, unmold and let cool on the rack.

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