Apple Biscuit — baking recipes

Apple Biscuit — baking recipes

Apple Biscuit

Apple Biscuit

 

Apple Biscuit French term denoting any round, flat cake, baked in the form, and noton the tray. The dough can be yeast or simply insipid, as in this case. Biscuit can be sweet or spicy, filled with jam, nuts, meat or cheese as well as fruit. It’s pretty rough on the kind of cakes served in France in the village Bistro and on farms for dinner. The dough is rolled out just in a circle and then piled up around the fruit filling.

And this cannot be not delicious!

Dough:

  • 165 g of flour
  • 90 g butter
  • 1/4 teaspoon salt
  • 35 tablespoons cold water

 

Toppings:

  • 900 g apples
  • 50 g sugar
  • 30 g butter
  • lemon, apricot or Peach jam

Cooking:

 

Mix the chopped butter, flour and salt. First, a knife, and then hands to grind allthe Crumb. Add 35 tablespoons cold water and mash with a fork until the dough elasticity. Knead the dough on the table. Form into a ball and send it in the fridge.

Oven Preheat to 430 f. prepare the appleswash, cleanse the skin and pith.

Cut apples into slices. Get the dough out of the fridge. Roll it around in diameter 38 cm, having powdered the table and dough with a small amount of flour.On a baking tray to put the parchment paper, sprinkle a little flour and shift the dough using a rolling pin — actually, the dough is so comfortable, that this can be done very easily. Lay slices of apples on a circle, leaving a 4 cm from the edge of the curb.

Sprinkle apples with sugar, arrange slices of oil and raise the edges of the dough, forming a border. Bake for 45 minutes until the apples until they Brown and are tender.

Finished biscuit still hot grease jam with a brush and let it soak a little. Serve warm.

If you have a large amount of apples you should prepare Baked Apple Roses

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