The secret pie! From products that are always at home! Any hostess can handle it!
Hello, dear readers of the "Cooking with Natalia Kalinina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for Jellied Pie with Jam, in which the filling does not sink to the bottom, but everything remains in the middle. The pie itself is soft, porous and very tasty. The secret is quite simple, see for yourself.
***************************
Recipe:
Flour -200gr.
Baking powder -1 tsp.
Milk -100ml.
Sugar -120gr.
Egg -2pcs.
Vegetable oil -80ml.
Salt -1 / 4 tsp.
Jam -300gr.
COOKING METHOD
First, let's prepare the dough. Sift 200 grams of flour into a bowl, add 1 tsp. baking powder and mix. Break 2 eggs into a bowl, add 120 grams of sugar, a pinch of salt and beat with a whisk, you can manually. Now pour in 100 ml of milk and add 80 ml of vegetable oil.
Mix and add flour and baking powder. This dough turns out. Let's divide it into 2 equal parts. We take a baking sheet from my mold size 27 cm by 15 cm, cover it with baking paper, grease it with oil. Pour half of the dough and level.
We put in a preheated oven and bake at 200 degrees for 10 minutes. Now we take out the form and put the filling. This makes the dough denser and holds the filling. As a result, the filling will remain so in the middle. As a filling, we take jam, jam or jam, what is at home.
I have a thick plum jam, I fry it in a pan.
See the recipe for Fried Plum Jam here: "Fried plum jam"
Fill with the second half of the dough, and put in the oven, bake at 180 degrees until the pie is ready, another 40 minutes, or navigate in your oven.
Let the cake cool and cut into portions. The section shows that the filling remained exactly in the middle. I cut the pie while still hot, so the jam leaks a little. Soft, fluffy and delicious.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: