Pastry base dough for pastries from Limburg, the Netherlands
The flan is a typical Limburg delicacy. This flan is suitable for any occasion and you can fill it with the fruit of the season and whatever you like.
Apparatuur
- 1 baking tin, 28cm
- beans for blind baking
Ingrediënten
Pastry base dough
- 200 g of flour
- 20 g of fresh yeast
- 15 g of butter
- 2 tablespoons of olive oil
- 100 ml of (plantbased) milk
- 2 tablespoons of sugar
- 1 egg yolk
- 1 pinch of salt
- breadcrumbs
Instructies
- Heat the milk to lukewarm and dissolve the yeast in it. Leave to stand until a head of foam forms on top (the milk should not be hot).
- In a bowl, put the salt, flour, butter, sugar, oil and egg yolk and mix together.
- Pour in the yeast/milk mixture and knead into a smooth dough. Either by hand or with a food processor with dough hook.
- Als het deeg te nat is, voeg nog wat bloem toe. Is het te droog, voeg wat melk toe.
- Doe het deeg in een iets ingevette kom en laat het een half uur rijzen met een theedoek erover.
- Grease the mould and preheat the oven to 180 degrees.
- Knead the dough one more time, roll out into a patch slightly larger than the shape.
- Line the mould with the piece of dough and press the edges well. Roll over the edge with a rolling pin to remove excess dough.
- *If you are going to bake the filling, dust the bottom with some breadcrumbs and place the filling on the bottom and bake in the oven for about 25 minutes.
- *If you put the filling on the flan after baking, line the dough with baking paper and put the blind baking filling on top. Bake for 20 minutes, then remove the blind baking filling and baking paper and bake for another 5 minutes.
- When the edge is nicely browned, and the bottom firm, the cake can be removed from the oven. Leave to cool on a wire rack.
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