भिडियो हेर्न तलको बक्स भित्र क्लिक गर्नुहोस
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I have to say that I wasn’t too sure about this
Apple Kuchen when I started putting it together. I did not doubt that it would be tasty…I
mean, apples and custard inside a sweet crust….yeah, that’s good, obvi. This sounded like it would be the high-rise
cousin to the low-rise Alsatian Apple Tart.
It’s just that I did not get off to a very good start making it.
The crust was easy enough to make and roll out,
but let me tell you that getting a soft, delicate crust pressed neatly into a
tall springform pan is a pain in the you-know-what. It was frustrating enough that the dough
cracked into like a 1,000 pieces, but while I was pressing them back together
into something crudely resembling a crust, the clasp on said springform decided
to pop and now will not stay closed (actually, now it’s in the recycle
bin). Ugh. I needed to go with it at that point, so I
put a tight rubber band around the pan to hold it closed, dusted cookie crumbs
on the bottom, piled it full of apples and chucked it in the oven to par
bake. Not my most brilliant idea, as
within a few minutes, the rubber band popped in the heat and the buckle opened
up again, cracking the crust. I
scrambled around and found a small pie pan that was big enough to hold the
springform but tight enough to keep the buckle in the closed position. The dough was still soft at that point and
seemed to come back together when the pan was re-closed, but with all those
apples in there, I really couldn’t tell what condition it was in.
भिडियो हेर्न तलको बक्स भित्र क्लिक गर्नुहोस
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