Скачать или смотреть Pai Ayam tanpa MENTEGA, MARJERIN & SHORTENING? | Chicken Pot Pie (OIL BASED CRUST)

Hai semua! Hari ni saya kongsikan resipi pai ayam. Untuk pengetahuan semua, resepi crust ni ada banyak jenis (oil-based crust, butter-based crust, shortening-based crust dll). Dalam banyak-banyak resepi ni, saya rasa nak mencuba resepi oil-based crust sebab semua bahan dah ada di rumah. Not bad! Sedap jugak. Lagi sedap makan waktu panas-panas. Ada masa nanti saya nak cuba resepi crust yang lain pula.

Resepi asal (crust): https://www.littlesweetbaker.com/flak...

💡TIPS PENTING:💡
🌸Sukatan/sayuran untuk inti tu boleh disesuaikan ikut selera masing-masing.
🌸Pastikan inti tidak terlalu cair. Klau terlalu cair, nanti crust tu tak rangup, jadi lembik kecuali korang makan terus selepas bakar.
🌸Gelek doh pai sedikit nipis (tapi bukanlah nipis sangat).
🌸Resepi ni mudah pecah sikit. Pastikan handle with care gitu ya. Kalau macam pecah/patah sewaktu nak masukkan dalam acuan, jangan risau. Boleh picit2 semula doh tu. Sebab bila dah bakar, dia akan jadi elok je.
🌸Saya simpan lebihan pai ni selama 3 hari dalam peti ais (bukan freezer) dan masih elok. Esoknya saya panaskan semula.

Tips-tips yang lain boleh rujuk pemilik asal resepi tersebut ya. :)

Selamat mencuba!

Original recipe (crust): https://www.littlesweetbaker.com/flak...

💡IMPORTANT TIPS:💡
🌸The quantity/choices of vegetables for the filling can be adjust according to your preference.
🌸Make sure the filling not too runny or else you'll get a soggy crust unless you eat it directly from the oven.
🌸Make sure the pie dough is thin enough.
🌸This recipe is not elastic as the other recipes. You need to handle it carefully. If the dough cracks at any time when you are trying to fit it into your pie mold, just pinch and seal to patch it up.
🌸I do keep the remaining pies in the fridge (not freezer) up to 3 days and they're still good. I reheat them again the next day.

You may refer the other tips in the link that I provided above.

Happy trying!

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