Buttermilk uses
Ingredients
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A clue
One crust cake (9 inches): Mix 1-1 / 4 cup of all-purpose flour and 1/4 tsp. salt; Cut it into half a cup of cold oil until it becomes brittle. Add 3-5 tablespoons gradually. Ice water, roll with a fork while holding the dough together when pressed. Wrap in plastic wrap and put in the refrigerator for 1 hour.
Ingredients
- Disposable pie dough (9 inches)
- 1/2 cup of butter, soft
- 1-3 / 4 cups of sugar
- 3 large eggs
- 3 tablespoons of flour for all purposes
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons of vanilla extract
- 1 cup of chopped pecans
- Sweet whipped cream, optional
Read Also
A clue
- Preheat the oven to 425 °. Roll out the dough on a slightly tangled surface to about 1/8 thick circle; Transfer to 9-in. Pie plate. Cut the cake 1/2 inch outside the edge of the plate; Flute edge. Linear biscuits, not processed in double thickness. Fill the weights with cakes, dried beans or unsafe rice.
- Place it on a baking sheet; Bake until the edges are golden brown, 15 minutes. Remove the tinfoil and the scales. Bake until the bottom is golden brown, 5 minutes longer. Chill on a wire rack. Lower oven settings up to 325 °.
- Beat butter and sugar in a large bowl. Add eggs one at a time and shake after each addition. Stir in flour and salt. Stir buttermilk and vanilla slowly.
- Sprinkle pecans into crust. Add fields. Bake until the middle is set, 50-60 minutes. Cover the top with foil loosely for the last 15 minutes to avoid overfilling if necessary.
- Allow to cool completely on a wire rack. If desired, serve with whipped cream. Serve or chill for 2 hours.
One crust cake (9 inches): Mix 1-1 / 4 cup of all-purpose flour and 1/4 tsp. salt; Cut it into half a cup of cold oil until it becomes brittle. Add 3-5 tablespoons gradually. Ice water, roll with a fork while holding the dough together when pressed. Wrap in plastic wrap and put in the refrigerator for 1 hour.
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