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TaiZhou HuangYan Borg Maching Factory

Cool Before Releasing Them

Re-roll the pastry out and cut 7 cm lids to place on top of the mould and press Perform Cavities Mould them on top to seal. Spoon this mixture in a pie mould and heat. Mix till it becomes a thick jam. Pour brandy in the end. Bake pies at 180°C for 15-20 minutes until golden brown. Glaze the mould with rest of the beaten egg, sprinkle caster sugar, then make a small cut on the top. Using a knife, stir in just enough of cold water to bind the dough together. Serve. Take the pastry and divide it into two equal portions. In a separate bowl, beat eggs and dissolve instant coffee in water. MethodSift the flour. Add grain sugar and brown sugar and cook the entire mixture. Cook for 5 minutes. Add cocoa mixture. Cream together butter and cocoa powder. Slowly beat in slightly cooled chocolate. Brush the top with milk and sprinkle sugar on top. Fold in the refined flour and add lemon zest.

Press them. Recipe courtesy: chef Rahis Khan, The Metropolitan Hotel & SpaHomemade pineapple pie IngredientsMilk for brushing on topSugar 1 tspFor filling:Pineapple, pureed 2 cupLemon juice 1 tspCornflour 2tbspPineapple, finely chopped 1 cup choppedPineapple essence 1/2 tspSugar 3/4 cup or moreWater 2 tbspMethodPreheat the oven at 200°C. Remove from the oven and set aside. Line the dough in a pie mould, add 1 tbsp of mincemeat mixture into each mould. You may garnish with another cut of star on top of the pie.For apple pie Granny smith apple, diced 8Unsalted butter cupGrain sugar cup Brown sugar cupHand full of raisinsCinnamon powder 1 tspShort crust pastry MethodPreheat the oven at 220°C. Add in pineapple essence and lemon juice. Mix cream, butter and sugar. Cool before releasing them from the muffin trays and dust with icing sugar. Bake this for 30 minutes at 200°C. Serve hot. Remove the plastic wrap and spoon the filling inside the two halves.Recipe courtesy: chef Sukanta Das, Tamra by Shangri-La’s – Eros HotelApple pieIngredientsFor short crust pastryRefined flour 2 cupsCubed butter 100 gmCold water 1 cupSalt to tasteMethodPut flour and salt in a large bowl and add butter. Make some nice shapes with the leftover pastry.

Wrap the dough and chill for 10-15 minutes before using.Take a plastic bowl and pour all the dry fruits, add orange juice, apple cubes and spices and mix.Recipe courtesy: Nidhi Swaroop, home baker. Butter a pie dish and set aside.Recipe courtesy: : chef Vijayant Rawat, Mosaic HotelsCherry berry pieIngredientsSweet paste baseRefined flour 300 gmButter 200 gmEgg 1Sugar 100 gm Lemon zestCherry fillingButter 100 gmSugar 100 gmEggs 2Cherry 100 gmRum 30 mlFive spices 5 gm Almond flakes 20 gmFlour 100 gmFillingMix all the ingredients and bake in an oven 180°C for 25-30 minutes. Roll in round shapes by placing between two plastic sheets, and place in buttered pie crust. Brush the edges of each pie with a slightly beaten egg. Whip the cream until stiff peaks form and fold into the chocolate mixture. Add flour fold into the mixture, don’t over mix. Mix dissolved coffee and sugar with egg yolks until smooth. Serve when cold. Check until a skewer comes out clean. Add brown sugar and melted butter to the mixture. l In a pan, add pineapple puree, pineapple chunks and sugar. Place the dough into the chiller to set. Cook in the preheated oven for 45 to 50 minutes, till the crust gets golden. Slowly add eggs, one by one.


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