Chinese Food
Lemon pie
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If you think you are tired of sweet and greasy food, lemon pie is a good choice. Lemon pie made of fresh lemon. It tastes sweet and sour. The acidity of lemon neutralizes the sweetness of sugar. What's more, today's paipi is different from the paipi introduced in the previous blog. It's more crisp, fuller, more special and needs us to make it seriously.
Cooking ingredients
Cooking Steps
Step1:First make the pie. After butter is softened, add sugar powder and whisk until volume is fluffy and color is lighter.
Step2:Pour in half the yolk. Continue until the yolk and butter are well blended.
Step3:Sift the low gluten flour. Pour in the butter with the almond powder.
Step4:Knead and mix evenly with hands to make a smooth dough. Refrigerate the dough for half an hour.
Step5:Refrigerated dough. Take it out and put it on a plastic wrap. Cover with another plastic wrap. Then roll it with a rolling pin to form a round patch.
Step6:Roll it out to the right size. Tear off the plastic wrap on the surface.
Step7:Lay the side of the pie skin without the plastic wrap down in the pie plate. Then tear off the remaining plastic wrap.
Step8:Remove the redundant pie. Make the pie completely fit the pie plate.
Step9:Put some holes in the bottom of the pie with a fork to prevent it from bulging when baking. Put the pie plate into the oven. Middle layer. Heat 180 degrees up and down. Bake for 2025 minutes until the skin is golden.
Step10:You can make pies when you bake them. Cream, broken eggs, yolk, sugar powder, lemon juice, lemon peel into a large bowl.
Step11:Use the eggbeater to mix well (just use the manual eggbeater). If you want the texture of pie to be more delicate, you can sift the pie 12 times.
Step12:Bake the pie skin as golden as shown in the picture and it will be ready for use.
Step13:Pour the pie into the pie until it's full. Put it in the oven again. Middle layer. Heat up and down for about 160 ℃. 25 minutes. Until the pie is completely solidified. Shake the pie plate gently. When there is no flow in the center of the pie, you can come out of the oven.
Step14:Lemon pie out of the oven. It can be demoulded when it's cooled to not hot. Cut and serve hot. Best taste. It can be eaten after refrigeration.
Cooking tips:1. This lemon pie. In addition to the sweet and sour lemon flavor, the most distinctive is its pie skin. This kind of pie is very crisp. The taste is very special. But when it is operated, it is more fragile and less plastic. Therefore, when rolling, it is necessary to cover both sides with plastic wrap. Otherwise, it is not easy to roll it out, and it can not be directly held by hand. 2. The pastry needs to be roasted to golden color first, and then the pastry is poured in to bake. The taste will be crisp. Generally, if we bake the pie first, we will put some weight on it to prevent the pie from bulging. But this kind of pie can be baked directly. 3. The lemon juice in the formula refers to the juice squeezed out with fresh lemon. When squeezing the lemon juice, first cut the lemon and heat it in the microwave for half a minute. It will be easier to squeeze the juice when the lemon is hot. When you peel the lemon peel, you should pay attention. Only take the yellow part of the lemon peel and discard the white part. Because the white part tastes bitter.
