Rhubarb cake made from homemade leaf dough
16. July 2012
As my homemade leaf dough was excited, I continued to test ... I'm glad I can recommend replacing the classic smooth wheat flour type 1050 (this is a smooth flour), not that it is much more wholemeal but spelled like a variety wheat wheat, contains more vitamins and mainly less gluten. Last month, I replaced regular plain flour with this spelled, and my tests and hopes were positive. It works!)
At Paul's Bakery, I have one weakness I can not just forgive, and it's just their rhubarb pie. Absolute passion! This is my attempt at Paul's ...
Postup
1. Pour 150 g butter on the cubes, return the rest to the refrigerator.
In a large bowl, mix butter cubes with flour, salt and fingers to lightly treat the crumb. Add lemon juice, really ice water, and make a smooth dough (go to the wall manually ..). Dough wrap in foil and allow to cool for 1 hour.
2. On a lightly rolled roll, roll the dough over a thin 5 mm rectangle (approximately as a table).
Between the two layers of baking paper, use a roller, flatten the remaining portion of the butter into a large rectangle as half of the loose dough.
Put the butter on the outer half of the dough, leave the sides on the sides and fold the other half, gently combing the dough edges around the perimeter. Pack the rectangle back into the foil and let it cool for 15 minutes.
3. Fold the cooled dough back onto the 5 mm thick roller and fold it to the center as shown. Let it cool again in the foil for 15 minutes.
Repeat the process again 2 times, rotating the dough each time by 90 °. You will see how thin layers of butter and dough are formed.
4.Close for at least 1 hour before finishing. You can also keep the dough for 3 days in a refrigerator or 1 month in a freezer packed in a foil.
5. Preheat the oven to 200 ° C.
6. Mix the sugar, maize, vanilla and must in the bowl. Rinse the rhubarb and cut into centimeter pieces. If you are young, you do not have to peel the skin.
Erase the form for the pie. I used it with a removable bottom, but it could be ceramic.
7. Draw a quarter of the chilled dough into a large circle to cover the bottom and sides of the mold. Fill the form with a dough, gently crush your fingers.
8.Let the liquid fill, sprinkle with rhubarb and bake at 170 ° C for about 30 minutes, into golden brown.
9. When the cake is baked, you can serve it straightforwardly, but if you suspect that it will last for a few hours or the next day, I recommend it to smear with a thin film that will give the forest and ensure that the surface is not dries. Simply play and dissolve 2 tablespoons of marmalade (for example apricot) and a feather or other kitchen brush, scrub the surface.
