Yeast Dough Veg HT
CD CBF Belgian 25mins plus proving
Name: Gistdeeg Op Z'N Vlaams
1 x 30cm/12-inch
pie crust Hot Cold Pastry
Pastries Tart Vegetarian Baked Fayre Dessert Pudding
package Active Dry Yeast
pinch of Salt
large Egg, lightly beaten
tbsp Butter, melted
Place the milk in a small bowl, sprinkle the yeast over the top and leave for
about 5 minutes until foamy. Stir well.
In a large mixing bowl, mix together the dry ingredients with a whisk then
make a well in the centre and pour in the egg, yeast mixture, and butter. Gradually
work the flour into the liquid ingredients until you have a smooth, soft
If necessary, add
a little more flour to make a dough that does not stick to your fingers and can
be rolled out easily. Do not knead or over work or it will become tough.
Form the dough into a ball, place in a large lightly oiled bowl, cover
with clingfilm and leave in a warm place for about 1 hour until doubled in size.
Butter the flan tin and coat with flour, shaking off any excess. Set aside.
down the dough and transfer to a lightly floured surface and using a floured
rolling pin, roll the dough into a round, about 6mm/1/4-inch thick.
Line the prepared flan tin with the pastry,
trim the edges and prick holes on the base with a fork.
with a clean kitchen towel and leave the dough to rest and rise again for 20
minutes before filling and baking.
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