2. Preparation
Mix the flour with salt, then with the butter and then gradually add
the water. When you got a uniform mass of dough, form a bubble,
wrap it in foil and put it in the refrigerator for an hour.
Mix cocoa and flour over hot water and whisk in about half of the 1
cup of water, just enough to make a smooth paste. Blend in the sugar
and the beaten egg yolks and add remaining water and milk. Cook
over low until the mixture is thick; add butter and vanilla.
After you take the dough out of the refrigerator, turn it into a round
flat sheet slightly larger that the diameter of the baking pan.Take one
round tart pan greased well with butter or margarine and place the
sheet insde (it should be big enough to cover the margins).The pie is
to be baked for 15 minutes at 210 degrees C, then for 40-45 minutes
at 180 degrees C.
Pour the filling into the baked pie crust. Chill thoroughly.
3.
For the dough:
3,85 cups of flour*250=962.5g
2,2 pinches of salt
1,65 cup butter into small pieces*250=412,5g
9,9 tabel spoons of cold water*20=198g
For the filling
6,6 tablespoons of unsweetened cacao*20=132
2,2 cups sugar*250=550g
2,2 cups of water*250=550g
4,4 tablespoons of butter*20=88g
0,726 cup of flour*250=181,5g
6,6 egg yolk
1,452 cup of milk*250=363g
2,2 teaspoon vanilla
4.
For the dough
Ratio= 2,34 grams of flour on 1 gram of butter
For the filling
Ratio=2.06grams of flour on 1 gram of butter
5.
For the dough
3,85 cups of flour*250=962.5g
2,2 pinches of salt
1,65 cup butter into small pieces*250=412,5g
9,9 tabel spoons of cold water*20=198g
For the filling
6,6 tabelspoons of unsweetened cacao*20=132
2,2 cups suger*250=550g
2,2 cups of water*250=550g
4,4 tablespoons of butter*20=88g
0,726 cup of flour*250=181,5g
6,6 egg yolk
1,452 cup of milk*250=363g
2,2 teaspoon vanilla
6. 2 packs of flour(0,94*2=1,88)
1 pack of salt(0.35)
2 packs of butter(1,24*2=2,48)
1 bottle of water 0,57 cents(water isn’t used in
pies no offense)
1 pack of unsweetened cacao 1,89
2 packs of 4 eggs(0,89*2=1,78)
1 pack of milk 0,69
Vanilla 0,67
