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FERNA BUKO PIE
FILLING
| Ingredients |
Quantity |
| Buko juice |
2 cups 400 grams |
| Whole egg, well beaten
|
1 pc 50 grams |
| White sugar |
1 ¼ cups 300
grams |
| FERNA VANILLA POWDER |
½ tsp |
| FERNA IODIZED SALT |
½ tsp 2.5 grams |
| Skim milk |
100 gms |
| Cornstarch or All Purpose
Flour |
100 gms 100 |
| Kalamansi |
2 pcs 5 grams |
| Buko, meat |
1 pc 300 grams |
PROCEDURE
1. Dissolve cornstarch into 100 grams of buko
juice. Set aside.
2. Combine the remaining ingredients and stir
evenly. Simmer for a few minutes. Set aside.
CRUST
| Ingredients |
Quantity |
| All Purpose Flour |
2 cups |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/3 cup |
| White Sugar |
¼ cup |
| FERNA IODIZED SALT |
½ tsp |
| Water |
1/3 cup |
PROCEDURE
1. Mix all dry ingredients, mix the FERNA BUTTINA
BUTTER SUBSTITUTE then gradually add the water
while mixing.
2. After combining all the ingredients knead
the dough and form into ball shape.
3. Dust the working table with flour and place
the dough at the center. Flatten the dough (by
using rolling pin) until reaching the desired
thickness and diameter to fit the pie mould.
4. Place the flatten dough into the greased
and flour pie mould and remove the air in between.
5. Place the prepared filling into the prepared
crust. Cover with the flatten dough. Make a
design at the edge of the crust. Brush with
beaten egg yolk.
6. Bake at 350°F for 30-45 minutes.
7. Let it cool before removing into the pan.
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