草莓派
描述
手作一個幸福滋味酸甜草莓派,外觀就像大地盛開一朵泛紅的草莓花, 酥脆的派底搭配上鮮美可口的草莓,草莓如花火般綻放在甜美的卡士達醬中, 期待春天的氣息早日到來。
份量
時間
食材
步驟
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準備食材
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[甜派皮]奶油切丁用攪拌器打至乳霜狀
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[甜派皮]加入過篩後的糖粉攪拌均勻
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[甜派皮]加入鹽, 攪拌均勻
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[甜派皮]加入蛋黃, 攪拌均勻
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[甜派皮]將過篩的粉類
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[甜派皮]加入牛奶,使用括刀或用手混合成麵糰
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[甜派皮]或用手混合成麵糰
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[甜派皮]將麵糰放入塑膠袋中,用擀麵棍壓平,放入冰箱冷藏
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[香草卡士達醬]將a材料中的1/4根香草莢橫剖切開
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[香草卡士達醬]將a材料中用小刀將其中的黑色香草仔刮下來放入鮮奶中混合均勻成香草牛奶
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[香草卡士達醬]將a材料用小火煮沸
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[香草卡士達醬]將煮沸後的香草夾取出
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[香草卡士達醬]將b材料中蛋黃及細砂糖混合均勻
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[香草卡士達醬]將C材料中的低筋麵粉及玉米粉過篩
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[香草卡士達醬]將C材料中的牛奶加入過篩的低筋麵粉+玉米粉中攪拌均勻
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[香草卡士達醬]將b材料加入c材料中混合均勻
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[香草卡士達醬] 將a材料煮沸的鮮奶慢慢加入b和c材料中,一邊加一邊攪拌
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[香草卡士達醬]放上瓦斯爐小火加熱,一邊煮一邊攪拌到變濃稠就離火
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[香草卡士達醬]加入無鹽奶油
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[香草卡士達醬]加入蘭姆酒, 表面趁熱封上保鮮膜避免乾燥,完全涼透放冰箱冷藏備用
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[甜派皮]塔模中塗抹一層沙拉油
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甜派皮]將冰硬的外皮麵團取出,將塑膠袋剪開
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[甜派皮]按壓將麵皮充滿整個塔模, 再用叉子在派皮上平均戳出一些小孔
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[甜派皮]鋪上一張烘焙烤紙
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[甜派皮]放入派石,如此烘烤過程派皮才會平整
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[甜派皮]放入預熱至170℃之烤箱烘烤10分鐘, 將派石及烘培烤紙取出
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再放入烤箱使用160℃烘烤10分鐘至表面呈現金黃色即完成
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[甜派皮]放涼備用
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[裝飾]草莓洗乾淨擦乾去頭
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[裝飾]開始組裝
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在塔皮上塗滿卡士達醬
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![[甜派皮]奶油切丁用攪拌器打至乳霜狀](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289445/6c01582667d2f92d.jpg)
![[甜派皮]加入過篩後的糖粉攪拌均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289443/307f0c2bd71504d7.jpg)
![[甜派皮]加入鹽, 攪拌均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289444/584cd45f19da1ce7.jpg)
![[甜派皮]加入蛋黃, 攪拌均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289446/78dd69ba8aec1aca.jpg)
![[甜派皮]將過篩的粉類](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289452/53a2a950da25c611.jpg)
![[甜派皮]加入牛奶,使用括刀或用手混合成麵糰](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289447/a573054191dcafd6.jpg)
![[甜派皮]或用手混合成麵糰](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289450/86230dea911ac226.jpg)
![[甜派皮]將麵糰放入塑膠袋中,用擀麵棍壓平,放入冰箱冷藏](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289451/dd31355a12d089f9.jpg)
![[香草卡士達醬]將a材料中的1/4根香草莢橫剖切開](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289465/281d4b0ed92fef0e.jpg)
![[香草卡士達醬]將a材料中用小刀將其中的黑色香草仔刮下來放入鮮奶中混合均勻成香草牛奶](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289466/89bcd4a65238a967.jpg)
![[香草卡士達醬]將a材料用小火煮沸](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289467/f9a5a27939b6ec82.jpg)
![[香草卡士達醬]將煮沸後的香草夾取出](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289468/14176772b338355b.jpg)
![[香草卡士達醬]將b材料中蛋黃及細砂糖混合均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289457/a21db3b7c7cf8bb5.jpg)
![[香草卡士達醬]將C材料中的低筋麵粉及玉米粉過篩](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289459/d38dac7b6a030f89.jpg)
![[香草卡士達醬]將C材料中的牛奶加入過篩的低筋麵粉+玉米粉中攪拌均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289453/f05196d82de84738.jpg)
![[香草卡士達醬]將b材料加入c材料中混合均勻](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289463/1fe30f5bb055de07.jpg)
![[香草卡士達醬] 將a材料煮沸的鮮奶慢慢加入b和c材料中,一邊加一邊攪拌](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289469/9608ade7c48eed48.jpg)
![[香草卡士達醬]放上瓦斯爐小火加熱,一邊煮一邊攪拌到變濃稠就離火](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289470/7ca44e38c84d7960.jpg)
![[香草卡士達醬]加入無鹽奶油](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289472/5c7730ac7634f555.jpg)
![[香草卡士達醬]加入蘭姆酒, 表面趁熱封上保鮮膜避免乾燥,完全涼透放冰箱冷藏備用](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289473/b51981cb86f25c03.jpg)
![[甜派皮]塔模中塗抹一層沙拉油](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289476/da93d063fc2ecb10.jpg)
![甜派皮]將冰硬的外皮麵團取出,將塑膠袋剪開](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289478/72e28e8c2c47b698.jpg)
![[甜派皮]按壓將麵皮充滿整個塔模, 再用叉子在派皮上平均戳出一些小孔](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289479/4942cf8995bc4282.jpg)
![[甜派皮]鋪上一張烘焙烤紙](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289480/5c90181f9d008fac.jpg)
![[甜派皮]放入派石,如此烘烤過程派皮才會平整](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289481/d0f43c63e001cef4.jpg)
![[甜派皮]放入預熱至170℃之烤箱烘烤10分鐘, 將派石及烘培烤紙取出](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289483/d449e6cbe5248f76.jpg)
![[甜派皮]放涼備用](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289485/bf30f3e6cf8162ef.jpg)
![[裝飾]草莓洗乾淨擦乾去頭](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289488/686c80a9f2f6e584.jpg)
![[裝飾]開始組裝](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/289486/91564b257ff987c1.jpg)
小撇步
準備8吋分離式派皮模具
「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」
