芬蘭夏天之美好，是可以品嚐甜香可口的莓莓莓，不同的莓。今回做的是草莓大黃派，下面打了食譜。圖是焗前拍的，因為……完成後它已消失得無影無蹤了。大家對大黃應感到有點陌生吧，英文它叫 rhubarb ，去 google 查看吧。不知香港有沒有賣。在芬蘭，有人會在花園種植大黃。它是草莓的好朋友，它味道清，平衡了草莓的甜膩，兩者放在一起，絕配﹗
材料：
派
150克 奶油
100克 糖
1隻 雞蛋
350克 白麵粉
100克 麥片
1茶匙 發粉
餡
300克 草莓
一枝 小大黃
1）將焗爐設罝200度預熱，用溶了的奶油塗勻模具。
2）先將牛油略略溶至軟身，倒下糖然後用手發打。
3）加入蛋。
4）混好後，除了麥片，可加入其他做派的材料再混合。
5) 揉勻後，將粉糰倒進模子裡，再用手指壓平。
6）把麥片隨意地灑上粉糰上。
7）把大黃切細與草莓同時倒下，再平圴擺放。
8）放入焗爐約30分鐘，當麵粉變成金啡色，草莓稍變成液體。
PS1 麥片可吸收草莓汁，加快派變熟的過程。
PS2 我曾試過先加麵粉後加糖和奶油，做出來的麵糰發不到多大，要另製粉糰。
PS3 要甜點的話，步驟8）後再加入白糖，份量隨意。
Now I am lazy to translate...
This is the finnish one
Taikina
150g voita
1dl sokeri
1 muna
3.5dl vehnäjauhoa
1 or 2 dl kaurahiutaletta
1tpl levinhauhe
Täyte
300g mansikkaa
1 varsi raparperi
200c/30min
The fantastic element of FInnish summer is - berry! Or better say berries! Juicy and sweet at their prime time, it is nice to eat berries alone or transform them into something else, delicious. The photo above was taken before baking. The answer is simple, it does not last for long. Rhubarb and strawberry together form the best combo! It brings out the flavour of strawberry and adds an essence of freshness.
Ingredients:
Crust
150g butter
1dl sugar
1 egg
3.5dl plain flour
1/2dl oatmeals
1tps baking powder
Fillings
300g strawberries
1 stalk of rhubarb
1) Preheat oven to 200 degrees. Oil the pie plate.
2) Make the crust. Melt the butter to semi-soft, then pour in sugar and whisk.
3) Add the egg.
4) Pour in all the other crust ingredients except oatmeals.
5) When the dough is well-mixed, pour it on the pie plate and press the dough evenly to the bottom and the side.
6) Sprinkle the oatmeal flakes randomly.
7) Cut the rhubarb into pieces and pour in with strawberries.
8) Bake for 30 min until the crust turns golden brown and strawberries get liquid.
PS1 Oatmeals help absorbing the strawberry juice, which quicken the baking process.
PS2 I have tried once adding the flour first then butter and sugar, but the dough was not big enough and I had to make extra dough.
PS3 If you are a sweet-tooth, you can add as much sugar as you like after 8).
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