柳橙金秸奶皇脆皮派
柳橙金秸奶皇脆皮派
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一起跟著做！
鼓勵作者
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
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1Sift the flour and add in butter, to cut and fold technique, until this stage that you can still see small bits of butter -
2Make a well, pour in the water with salt and sugar, and use cut and fold technique, dont work this stage too long!!
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3The dough done as the picture that you still see bits of butter showing. Put dough in fridge for at least 30 mins
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430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
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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
贊助
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