To assemble: Spread the purple frosting over the warm Pop-Tart.Use food coloring to make the large bowl of frosting purple and the small bowl blue. Separate out 2 tablespoons of the frosting into a smaller bowl. To make frosting: Combine the powdered sugar, milk, and corn syrup into a bowl, stirring until achieving a thick frosting-like consistency.Bake at 400☏ for about 45 minutes, until the top is lightly golden brown.Cut off any excess dough hanging over the sides of the pan and cut some small vent holes across the top crust layer. Using a fork, crimp around all of the edges of the pan. Roll out the second piece of dough the same as the first. Fill the pan with your filling, smoothing it out. Gently place the dough onto the pan, pressing it firmly into the corners. When the pie dough is ready, roll out the first piece on a floured surface until it is about a couple inches wider and longer than your sheet pan on either side.Pour into a bowl and place in the fridge to cool. To make the filling: Combine the mixed berry jam and agar-agar in a saucepan and heat on high until it begins to boil.Wrap each in plastic wrap and place in the fridge for at least an hour. Divide the dough into 2 balls and flatten each into a flat rectangle shape.Test by squeezing a small amount of dough together if it is still too crumbly, then add a bit more water, one tablespoon at a time. With the processor running, slowly pour in about half the water in a slow steady stream: stop when the dough holds together without turning wet or sticky. Add the butter and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. To make pie crust: Add the flour, sugar, and salt to the bowl of a food processor.
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