Huwebes, Oktubre 11, 2018

BUKO PIE
CRUST:

- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup butter or margarine
- 1/4 cup shortening
- 5-6 tbsp water

BUKO FILLING:
- 2 cups coconut water
- 1 cup sugar
- 1/2 cornstarch
- 1/4 cup water
- 2 cups shredded young coconut
- 1 tsp vanilla
- egg wash

PROCEDURE:
1. Pre- heat oven to 350°F prepare 8 inch pie plate.
2. Prepare crust combine flour, salt and sugar in bowl. Cut in butter or margarine and shortening in a pastry blender until mixtures resembles course meal. Add water and tablespoon at time and mix with a fork until dough leaves the sides at bowl from the dough into a ball then divide into 2 portions, one slightly larger than the other. Roll out the larger dough to fit the plate set aside.
3. Prepare the bucofilling, in a sauce pan, combine the coconut water, sugar and cornstarch mixtures bring to a boll and cook until thick. Add in shredded buco and vanilla cook for 3 minutes more cool slightly then pour into crust.
4. Roll out remaining dough large enough to cover the pie provide 9 inch extra dough to hang on edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together fluts edges decorately. Brush with eggwash slightly cut the top surface to let steam come out bake for 25 to 30 minutes or until crusts is golden brow cool.

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