I spent yesterday's early afternoon testing my recipe. This is how the end product looks like:
This was my first time make pies by myself. I was afraid to try it out before because I may end up over-kneading the dough and wasting it.
I got Johann and Javi to play with the dough. They rubbed the butter against the flour. That lessened the time of me manually kneading them. When they got tired, they went back to the TV and left me molding the dough in peace. I used a dusted Ziploc bag and a wine bottle for rolling out small portions of the dough. I experimented with different pies pans, pan sizes, crust trimmings and fillings.
Since I am making these for Christmas, I decided to employ the help of my houseboy. I already taught him how to mold the dough, bake the crust and the filling.
I've forgotten how back breaking baking is. It really is a test of patience and perseverance.
Here are some of my notes:
1. Don't roll out the dough too thinly. It creates a very thin crust that easily breaks.
2. Consider giving out disposable pie pans instead of unmolding the pies from my breakable bakeware. It will be less messy and it will help the presentation of the product.
3. Walnut pies are more visually appealing than cashew pies.
4. I should try making the dough with the food processor. It will be more convenient for mass production.
5. Look for ways to improve the stability of the crust. It is much too flaky and brittle for a 9-inch pie.
All in all, the product tastes great. It is not too sweet nor too dry or soggy. It has just the right amount of crunch. I am really very pleased with this recipe.
Watch out for the next test product... Mango Torte.
I got Johann and Javi to play with the dough. They rubbed the butter against the flour. That lessened the time of me manually kneading them. When they got tired, they went back to the TV and left me molding the dough in peace. I used a dusted Ziploc bag and a wine bottle for rolling out small portions of the dough. I experimented with different pies pans, pan sizes, crust trimmings and fillings.
Since I am making these for Christmas, I decided to employ the help of my houseboy. I already taught him how to mold the dough, bake the crust and the filling.
I've forgotten how back breaking baking is. It really is a test of patience and perseverance.
Here are some of my notes:
1. Don't roll out the dough too thinly. It creates a very thin crust that easily breaks.
2. Consider giving out disposable pie pans instead of unmolding the pies from my breakable bakeware. It will be less messy and it will help the presentation of the product.
3. Walnut pies are more visually appealing than cashew pies.
4. I should try making the dough with the food processor. It will be more convenient for mass production.
5. Look for ways to improve the stability of the crust. It is much too flaky and brittle for a 9-inch pie.
All in all, the product tastes great. It is not too sweet nor too dry or soggy. It has just the right amount of crunch. I am really very pleased with this recipe.
Watch out for the next test product... Mango Torte.
Comments
How about investing in silicon bakeware? Easier to pop your goodies out of them, and helps cuts down on wasteful disposable packaging. I took a baking workshop at a patisserie, and all their bakeware was silicon.
I have several silicone molds but for bigger cakes and cupcakes.
My worry is, it may be too flexible to hold the dough. It may not form the shape I am after. I am selling these for Christmas so for aesthetic purposes (less messy na din) I may still go back to the foil pans.