For the bark it is necessary: 2 cups of flour... a packet of butter, a spoonful of brown sugar, 1/4 cup of water, a spoon of salt.
Preparation of bark
In a large bowl, mix flour, and sugar. Cut into butter and mix it with flour. Put your fingers slowly apart into smaller pieces, squeeze them into dry ingredients until the mixture begins to look like a large milled flour.
In the middle of the mixture, make a hole and slide 4 tablespoons of water. If it is too dry, add extra water per spoon. Form a dough into the ball. dip the hatch into the disc of the dough, wrap it in a plastic foil and leave in the fridge for half an hour.
Then take out the dough from the fridge, sprinkle it with plenty of flour and pour out the dough on a thickness of about 6mm. Cut the dough so that it can fit into a pie cake about 23 cm in diameter, and count 1 cm to create a decorative edge. Dip the dough thinly and place it in a carpet. Scroll the dough to get the decorative recipe edge. Leave this dough in the fridge for at least another hour (and if you do not make the pie right now, it can stand for up to two days).
When you remove the dough, refine it thinly with oil, cover the baking dish with paper and fill it with grains of rice or beans to press the dough and prevent it from rising until it is baked. Insert the oven in the oven in the middle grille and set the oven to 175 degrees. Bake for half an hour, and carefully remove the baked paper with rice or beans and leave the dough to bake for another 5-10 minutes until it gets golden brown. Remove from the oven and allow it to completely cool down.
It takes: 6 strawberries, cut into half, spoon and powdered gelatin, 3 tablespoons of corn starch, a cup of brown sugar, a vanilla bar.
While the baking pine is still baking, start making strawberry creams. Mix 2 cups of strawberries into the blender until you get a liquid mass. Add gelatin, corn starch and so blend for another minute.
Pour the brown sugar into the middle sherry and add about half a cup of water, as much as the sugar is moistened. Cut the vanilla bar half-length, scrape the inside content, and insert both the contents and the vanilla floss into the sherry. Cook without mixing on a strong fire until the mixture has spilled, reduce the fire to medium and cook until you get a mass that resembles dense syrup. Add strawberry cream and cook for another 5 minutes on a medium heat constantly stirring; you will get a thick mass. Spill it in the bowl and allow it to cool to room temperature.
Mix the rest of the strawberries with chilled strawberry fillets until they are equally coated. Sprinkle the resulting mass in the baked root, so that in the middle you get a protrusion, gently pressing your hands to avoid sticking the strawberries. Leave in the fridge to cool down a bit, decorate it with whipped cream, and serve it.
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