柳橙金秸奶皇脆皮派

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柳橙金秸奶皇脆皮派
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Fresh creamy custard with orange and tangerine juice with flaky and crispy pastry is one of my favorite party desserts. Easy to make and a great dessert in summer time

食材

中筋麵粉 260
奶油 169
鹽 5
糖 8
冰水 78
牛奶或水 570
sugar 180
salt 3
yolk 95
Corn flour 78
柳橙和金秸果汁 90
Butter 33
  • Sift the flour and add in butter, to cut and fold technique, until this stage that you can still see small bits of butter
    1 Sift the flour and add in butter, to cut and fold technique, until this stage that you can still see small bits of butter
  • Make a well, pour in the water with salt and sugar, and use cut and fold technique, dont work this stage too long!!
    2 Make a well, pour in the water with salt and sugar, and use cut and fold technique, dont work this stage too long!!
  • The dough done as the picture that you still see bits of butter showing. Put dough in fridge for at least 30 mins
    3 The dough done as the picture that you still see bits of butter showing. Put dough in fridge for at least 30 mins
  • 30分鐘拿出, 切成2份將每一份桿成橢圓形並放在派盤上進烤箱390F~400F大約25~35分鐘直到金黃色澤
    4 30分鐘拿出, 切成2份將每一份桿成橢圓形並放在派盤上進烤箱390F~400F大約25~35分鐘直到金黃色澤
  • 將牛奶, 糖, 鹽和牛油一起煮溶, 將蛋黃漢玉米粉攪均勻, 倒入牛奶叫半加熱至濃稠, 趁熱導入脆皮裡整形即成待冷冷藏吼使用
    5 將牛奶, 糖, 鹽和牛油一起煮溶, 將蛋黃漢玉米粉攪均勻, 倒入牛奶叫半加熱至濃稠, 趁熱導入脆皮裡整形即成待冷冷藏吼使用
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小撇步

*This recipe makes 2 * 7" pies
*make sure dough working stage is short time as possible to prevent too much tough dough becoming, you want flaky and crispy.
*when you shape the dough use bread flour

2015/01/05 發表 1,173 瀏覽

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