蛋白檸檬塔
描述
蛋白檸檬塔是一道經典的甜點，在預先烤好的塔皮中, 填入酸酸的檸檬蛋黃醬搭配上甜甜的蛋白霜,那酸酸甜甜的組合真的是絕配,烤過之後的蛋白霜呈現特有的層次感來做裝飾，真的是一道好吃又好看的甜點。
份量
5
人份
熱量
食材
步驟
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準備食材
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塔皮中筋麵粉過篩
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塔皮中筋麵粉放入盆中, 加入鹽
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塔皮將切成小丁的軟化奶油加入
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塔皮用手搓揉
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塔皮成為鬆散的粉狀
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塔皮加入冰水
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塔皮加入蛋黃
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塔皮用手搓揉
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塔皮捏成一塊無粉粒的麵糰
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塔皮將麵糰放入塑膠袋中,放入冰箱冷藏30分鐘
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檸檬蛋黃醬加入蛋黃
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檸檬蛋黃醬利用打蛋器攪打混合均勻
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檸檬蛋黃醬再放回瓦斯爐上利用小火隔水加熱
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檸檬蛋黃醬利用湯匙不停地攪拌
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檸檬蛋黃醬煮成團狀後離火,加入奶油攪拌均勻
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檸檬蛋黃醬蓋上蓋子放涼備用
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蛋白霜 蛋白加入打蛋盆中
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蛋白霜用電動打蛋器打出一些泡沫
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蛋白霜加入檸檬汁
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蛋白霜分兩次加入細砂糖
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蛋白霜打成到乾性發泡
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蛋白霜亦即尾端挺直
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蛋白霜放入擠花袋中備用
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塔皮切成6等份
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塔皮模具上抹油
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塔皮將塔皮放入模具中,用叉子在塔皮上平均戳出小洞
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塔皮鋪上一張烘焙紙
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塔皮放上派石
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塔皮放入預熱至180度的烤箱中, 烘烤10分鐘
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塔皮取出烘焙紙及派石, 再放回烤箱中烘烤5分鐘至表面金黃色即可放涼備用
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[組合]將檸檬蛋黃醬放入塔皮中
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[組合]將蛋白霜擠到塔皮中
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[組合]擠出自己想要的花樣
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[組合]放入預熱至180度的烤箱中, 烘烤10~12分鐘
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[組合]放涼後,冷藏約4小食後即可享用
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小撇步
塔皮模具6個
「2014台北國際烘焙暨設備展 3/13-16南港甜蜜開展！用春日糕點補充滿滿元氣，上傳食譜拿全套烘焙組：https://blog.icook.tw/?p=23701」
