|
FERNA BUKO PINA PIE
CRUST
| Ingredients |
Quantity |
| All purpose flour |
350 grams |
| FERNA IODIZED SALT
|
½ tsp. |
| Butter |
160 grams |
| FERNA VANILLA POWDER |
½ tsp. |
| Cold water |
2-3 tbsps. |
| FERNA EGG YELLOW POWDER COLOR |
1/16 tsp. |
| Cornstarch or All Purpose
Flour |
100 gms 100 |
| Kalamansi |
2 pcs 5 grams |
| Buko, meat |
1 pc 300 grams |
PROCEDURE
1. Sift the flour, FERNA IODIZED SALT and FERNA
VANILLA POWDER. Cut in the butter until the
mixture forms pea size crumbs. Dissolve FERNA
EGG YELLOW POWDER COLOR in cold water completely,
add to flour mixture and mix until a dough is
formed.
2. Divide dough into two. Roll out each dough
into1/8-inch thickness. Place one part into
a pie pan. Pinch sides, prick with a fork and
bake blind at 350?F for 15 minutes.
3. Cut the other dough into 1/2–inch strips.
Set aside.
FILLING
| Ingredients |
Quantity |
| Condensed milk |
1 can |
| Hot water |
1/4 |
| Eggs |
4 pcs. |
| Egg white |
1 pc. |
| White sugar |
1/2 cup |
| Buko meat |
3/4 cup |
| FERNA PRIMERA BUKO PINA FLAVOCOL |
1 to 2 tbsps. |
| FERNA IODIZED SALT |
1/2 tsp. |
| Cornstarch |
1/4 cup |
| Pineapple crushed |
1/2 cup |
PROCEDURE
1. Mix all ingredients in a medium saucepan.
Cook over low heat until thick.
2. Pour cooked Buko Pina Filling into par-baked
crust.
3. Arrange dough strips into a “woven
design” on top of the filling. Brush with
egg wash and bake at 350?F until golden brown.
Eggwash:
| Ingredients |
Quantity |
| Evaporated milk |
1 tbsp. |
| Egg white |
1 pc. |
| FERNA EGG YELLOW POWDER COLOR |
pinch |
Combine all ingredients in a small bowl. Blend
well.
Yield:
8-12 wedges/slices
|
