How to Make Limburgse Vlaai
A scrumptious pie with a yummy light crust, Limburgse vlaai is typically filled of fruits like apricots or cherries. This kind of pie is initially from the Limburg location in the south of the Netherlands. Variations have actually garnishes like crumbled butter and sugar mix, or a fulling of cooked rice and custard. Vlaai varies from other pie dishes in a couple of methods. The batter is lighter than standard pie crust, a bit more like a cake than a pie dough.
The pie itself is flatter and thinner than numerous American designs of pie.
• 15 gram butter
• 2 tablespoons olive Oil
• 1 deciliter Milk
• 200 gram bread four
• 1 Pinch of Salt
• 2 tablespoons light brown sugar
• 1 each egg yoke
• 500 grams fruit; for the filling
2. Put the salt in the blending bowl.
3. Sift the flour on top of the salt.
4. Make a dent in the flour and include the Butter, Sugar, Oil and Egg yoke.
5. Gather the yeast/milk mix and knead (mixer with dough hooks) into a supple dough.
6. Put and cover the dough in a warm location to increase for 30 minutes.
7. Roll out the dough out to a 13 inch circle and cover the pan, removing excess dough.
8. Spread out the filling (fruit like strawberries, cherries, plums, peaches, apples, apricots, gooseberries or pears will certainly work well) about 500 grams of fruit ought to suffice.
9. Cover the pie with the top or lattice.
10. Bake for 30 minutes at 350F up until golden brown
11. Take the vlaai from the pan and let cool on a rack.
12. Serve at space temperature level with whip cream.
A scrumptious pie with a yummy light crust, Limburgse vlaai is typically filled of fruits like apricots or cherries. This kind of pie is initially from the Limburg location in the south of the Netherlands. Variations have actually garnishes like crumbled butter and sugar mix, or a fulling of cooked rice and custard. Vlaai varies from other pie dishes in a couple of methods. The batter is lighter than standard pie crust, a bit more like a cake than a pie dough.
Ingredients:
• 20 gram yeast (2 teaspoons) • 15 gram butter
• 2 tablespoons olive Oil
• 1 deciliter Milk
• 200 gram bread four
• 1 Pinch of Salt
• 2 tablespoons light brown sugar
• 1 each egg yoke
• 500 grams fruit; for the filling
Directions:
1. Warm up the milk, include the yeast, and stir to liquefy.2. Put the salt in the blending bowl.
3. Sift the flour on top of the salt.
4. Make a dent in the flour and include the Butter, Sugar, Oil and Egg yoke.
5. Gather the yeast/milk mix and knead (mixer with dough hooks) into a supple dough.
6. Put and cover the dough in a warm location to increase for 30 minutes.
7. Roll out the dough out to a 13 inch circle and cover the pan, removing excess dough.
8. Spread out the filling (fruit like strawberries, cherries, plums, peaches, apples, apricots, gooseberries or pears will certainly work well) about 500 grams of fruit ought to suffice.
9. Cover the pie with the top or lattice.
10. Bake for 30 minutes at 350F up until golden brown
11. Take the vlaai from the pan and let cool on a rack.
12. Serve at space temperature level with whip cream.
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