Trucle is a great way to turn bread crust into a treatment. I made me with the crust of both the Danish rye and spelling the fermented dough, and it was incredibly rich and enjoyable.
Treacle Tort
Put the simple flour 200 grams and the salted butter, 100 grams, salted in a large bowl, then rub the tips of your fingers until they look like bread crumbs. The sugar fuss is 50 grams (used as soft brown), then mix it in an anxious egg and lightly knead until the pastries meet (add a splash of cold water to help, if necessary). Put the dough in a bathtub, cover and cold for half an hour.
Heat the oven to 210 ° C (fan 190 ° C)/gas 6½, and enter a 20 cm tart box. Put the pastries on a ground surface lightly and use them to line up in the case, and press them in the corners; Pruning any surplus, but leave the sides to sit proud of a cake state. Take a tart base everywhere with a fork, font with baking paper and fill with baking pills if you have. Bake for 15 minutes, then remove the beans and paper (if you use) and bake for another five minutes, until golden brown.
Meanwhile, take a peel of 130 grams of bread that is meaningless and pulse the pulse to the rough bread crumbs. Gently warm 400 grams of golden syrup in a saucepan to a runny, then stir in bread crumbs, a defeat egg, enthusiasm and juice for a quarter-box. Pour in the case of pastries. Arrange pastry triangles, if used, on top, then bake for 25 minutes, until the filling and golden brown are set. Remove, leave it to cool for 15 minutes, then serve with milk, cream, ice cream or cream.
Treacle Tort
Trucle is traditionally manufactured from white flour and breakfast, but I encourage you to try whole grain flour such as written wheat or wheat for pastries and use whole bread or fermented dough in the filling.
Treace is at the upper end of sweetness levels, but I enjoy a sliced slice in the cream or with an interruption of cream gem to confront sweetness. The enthusiasm of lemon and juice is optional, but it is recommended, because it will also help cutting sweetness.
Whenever you create a round tart, you end up with unlimited operations. I often use it to make biscuits, but on this occasion, I used it to decorate the top of the Tart with an engineering pattern.
To ensure that you get a nice short pastry, do not overlook the kneading; The moment when it comes in a paste, it is ready for rest and cold. And do not worry if it is harsh when it is released – this is a good sign, and it means that the pastries will have a gentle and crushed texture as soon as it cooks. You only need to correct any holes in a tart box with some disposal processes.
I have a group of dried chickpeas that I keep in a jar for blind bread, which has been used and re -used again. If you do not have any dried pills or blind baking beads, they are not necessary. As long as you prick the base of the pastries completely along the way, you should not blow much.
Serving 8
For pastry
200 g is normal flour – I used Kolemeal’s spelling, but white or any other pill will work here
100g salted butterCubes and cooler
50 grams of sugar – I used soft brown
1 eggto hit
To make tart
400g pastries short (It was purchased from the store or homemade-looked above and the method)
130 grams of bread crumbs – I used the fermented dough
400 g golden drink
1 eggto hit
Facultant juice and enthusiasm accuratelyFrom lemon (My choice)
Yogurt, ice cream, cream, or creamFor service
To make pastries, put the flour and the cooled butter in a large bowl and rub it with your fingertips until the baking crumbs are similar. Stir sugar in the sugar, then mix the eggs and knead the dough lightly until it comes together; If necessary, add a bush of cold water to help it along.
(To make pastries with a food processor, pulse and butter, even resemble bread crumbs, then mix in sugar. The pulse of mixed eggs in the mixture until it starts together, then finish kneading gently a mixture in the bowl.)
Put the dough in a bathtub, cover and cold for half an hour.
Heat the oven to 210 ° C (fan 190 ° C)/410 F/GAS 6½, and enter a 20 cm cake box. Sprinkle the pastries on a ground surface lightly, then use it to tie a Tart tray, and press them directly in the corners. Pruning and removing any surplus, but leave the sides to sit proud of a tart. If you have excess pastries, refute it, cut it into small triangles and put it on one side.
Take a tart base everywhere with a fork, and if you have, tie it with baking paper and fill the bread. Bake for 15 minutes, then remove the beans and paper (if you use) and bake for another five minutes, until golden brown.
Meanwhile, make the filling. Pulse-mixing a peel of 130 grams of bread that does not make sense to rough bread crumbs. Gently heat the golden drink in a saucepan until the gonorrhea (do not let it boil), then stir in the bread crumbs, fogy eggs, lemon enthusiasm and optional juice. Pour the drink mixture into the pastry box, then arrange the seized pastry triangles on top and bake for 25 minutes, until the filling and golden brown are set.
Remove and leave it to cool for 15 minutes, then serve with milk, cream, ice cream or cream.
