柳橙金秸奶皇脆皮派


Mark Chiu
4 食譜 5 粉絲
限12字

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

  • Sift the flour and add in butter, to cut and fold technique, until this stage that you can still see small bits of butter

    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!!

    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

    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

    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

    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

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

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限12字
Mark Chiu
4 食譜 5 粉絲

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