Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.050
10
Salt
0.005
1
BAKELS MARGARINE SPECIAL
0.235
47
Cold water
0.085
17
Total Weight: 0.875
Group 2
Ingredient
KG
Weight (%)
Whole Eggs
0.100
-
Refined Sugar
0.250
-
Condensed Milk
0.225
-
Evaporated Milk
0.225
-
Total Weight: 0.800
Group 3
Ingredient
KG
Weight (%)
Egg white
0.500
-
Refined Sugar
0.250
-
Total Weight: 0.750
Group 4
Ingredient
KG
Weight (%)
Brown Sugar
0.125
-
Water
0.125
-
Total Weight: 0.250

Method

How to do it:

Crust:
1. Mix flour, sugar and salt.
2. Cut-in Bakels Margarine Special until particles are pea-sized.
3. Add cold water gradually to moisten all the flour.
4. Form into a ball, then roll dough into ¼ inch thick circle.
5. Fit pastry in an 8” pie plate.
6. Pour custard filling, then bake at 122°C for 45-60 minutes.
7. Pipe or spread meringue on top of pie then bake for 2 more minutes.
8. Pour caramel syrup over the baked pie.

Custard Filling:
1. Combine all custard ingredients. Set aside.

Meringue:
1. Whip egg white and sugar until fluffy.

Caramel Syrup:
1. Heat sugar and water until solution thickens.

Yield

1 pie

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.500
100
Sugar
0.050
10
Salt
0.005
1
BAKELS MARGARINE SPECIAL
0.235
47
Cold water
0.085
17
Total Weight: 0.875
Group 2
Ingredient
KG
Weight (%)
Whole Eggs
0.100
-
Refined Sugar
0.250
-
Condensed Milk
0.225
-
Evaporated Milk
0.225
-
Total Weight: 0.800
Group 3
Ingredient
KG
Weight (%)
Egg white
0.500
-
Refined Sugar
0.250
-
Total Weight: 0.750
Group 4
Ingredient
KG
Weight (%)
Brown Sugar
0.125
-
Water
0.125
-
Total Weight: 0.250

Method

How to do it:

Crust:
1. Mix flour, sugar and salt.
2. Cut-in Bakels Margarine Special until particles are pea-sized.
3. Add cold water gradually to moisten all the flour.
4. Form into a ball, then roll dough into ¼ inch thick circle.
5. Fit pastry in an 8” pie plate.
6. Pour custard filling, then bake at 122°C for 45-60 minutes.
7. Pipe or spread meringue on top of pie then bake for 2 more minutes.
8. Pour caramel syrup over the baked pie.

Custard Filling:
1. Combine all custard ingredients. Set aside.

Meringue:
1. Whip egg white and sugar until fluffy.

Caramel Syrup:
1. Heat sugar and water until solution thickens.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries, Pies

Finished Product

Finished Product

Pie

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