CHAPTERS
00:00 : Intro
00:33 : Inti Ayam Cendawan | Mushroom Chicken Filling
02:29 : Kulit Pai | Pie Crust
04:43 : Mencanai & Melipat Kulit Pai | Rolling & Folding Pie Crust
07:38 : Membentuk Pai | Shaping The Pie
Pai ayam cendawan dengan kulit pai yang berkeping dan rangup bahagian atasnya dan inti ayam cendawan yang lemak berkrim walaupun tanpa menggunakan krim masakan. Pai ini menggunakan homemade pastri puff yang menggunakan pastri marjerin untuk membuat lapisannya. Pastri marjerin lebih mudah digunakan dan tidak mudah cair berbanding mentega biasa. Pai ini sesuai dijadikan sajian minum petang atau sebagai snek untuk jamuan.
Selamat mencuba!
Jumlah Hidangan : 11 keping
❤️INTI AYAM CENDAWAN :
30 gram mentega/marjerin | 2 sudu besar
75 gram bawang Holland (cincang) | 1/2 biji
15 gram bawang putih (cincang) | 2 ~ 3 ulas
25 gram tepung gandum | 3 sudu besar
180 ml air | 3/4 cawan
1 ketul kiub pati ayam
1.5 sudu teh oregano
1.5 sudu teh serbuk lada hitam kasar
400 gram isi ayam (potong kecil)
175 gram cendawan butang (hiris nipis) | 7 biji
180 ml susu sejat | 3/4 cawan
Garam secukupnya
*INTI CUKUP UNTUK 1.5 ADUNAN KULIT PAI
❤️KULIT PAI :
400 gram tepung gandum | 3 cawan & 3 sudu besar
3/4 sudu teh garam
25 gram gula pasir | 2 sudu besar
45 gram mentega bergaram (lembut)/ marjerin | 3 sudu besar
210 ml ~ 225 ml air sejuk dari peti sejuk | 3/4 cawan & 2 atau 3 sudu besar
210 gram pastri marjerin (suhu bilik) | 3/4 cawan & 3 sudu besar
❤️HIASAN :
Sapuan telur : 1 telur + 1 sudu besar susu
Parsley kering
SUHU MEMBAKAR : 200℃ | 395℉ selama 40 ~ 45 minit pada rak paling bawah, api atas bawah. Ketuhar dipanaskan selama 15 minit.
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[ENGLISH]
Delicious mushroom chicken pie made with homemade puff pastry. The crust is flaky with crispy top, while the filling is rich and creamy, even without cooking cream. I used pastry margarine to make the crust as it is easier to handle and not easily melted at room temperature, unlike butter. You can serve these pies during tea time or as party snack.
Happy baking!
Yield : 11 pieces
❤️MUSHROOM CHICKEN PIE :
30 grams salted butter/margarine | 2 tbsp
75 grams Holland onion (diced) | 1/2
15 grams garlic (minced) | 2 ~ 3 cloves
25 grams all purpose flour | 3 tbsp
180 ml water | 3/4 cup
1 chicken stock cube
1.5 tsp oregano
1.5 tsp coarse black pepper powder
400 grams chicken meat (cut into small pieces)
175 grams button mushrooms (sliced) | 7 pieces
180 ml evaporated milk | 3/4 cup
Salt to taste
*THIS FILLING IS ENOUGH FOR 1.5 PIE CRUST RECIPE
❤️PIE CRUST :
400 grams all purpose flour | 3 cups & 3 tbsp
3/4 tsp salt
25 grams granulated sugar | 2 tbsp
45 grams softened salted butter/ margarine | 3 tbsp
210 ml ~ 225 ml chilled water | 3/4 cup & 2 or 3 tbsp
210 grams pastry margarine (room temperature) | 3/4 cup & 3 tbsp
❤️DECORATION :
Egg wash : 1 egg + 1 tbsp milk
Dried parsley
BAKING TEMPERATURE : 200℃ | 395℉ for 40~45 minutes at bottom rack, top & bottom heat mode. Oven is preheated for 15 minutes.
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My Channel link 👇👇
/ @thebutterybites
My Cooking Channel👇👇
/ @lynshomelicious11
Visit my websites 👇👇
thelynalina.blogspot.com/
thebutterybites.blogspot.com/
Instagram 👇👇
Baking IG : / thebutterybites
Cooking IG : / lyns_homelicious
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