Lemon cream pie
By VicentaLakin
♪ Turn out a lemon in the fridge ♪
Recipe Recommendations
- low-gluten flour appropriate amount
- light cream appropriate amount
- lemon juice appropriate amount
- sweet and sour
- roast
- several hours
- senior
Steps for Lemon cream pie
1
foods: pumpkin: low-banded flour 90g, butter 60g, almond flour 18g, white sugar 20g, egg yolk half. pumps: light cream 150 ml, eggs two, egg yolk half, white sugar 60g, fresh lemon juice 40 ml and lemon crumbs a small spoon。
2
Pumpkin first, butter softened and white sugar added, and butter was pumped with an electric omelet until the volume swelled。
3
Add half a yolk and continue to mix evenly。
4
Sift in flour and almond flour。
5
Scrambled into smooth noodles and put it in the fridge for half an hour。
6
Use two protective film sheets to bind frozen and well-regulated noodles into thin skin。
7
Tore off a skin film and put it in a pie model (27 did not have a model, so it replaced it with a six-inch cake mold, then tore off the rest of the skin, adjust the skin, put a small hole in the bottom of the skin with a fork, so that it doesn't swell when it's roasted, put it in a pre-heated oven, the middle, fire up and down, 180 degrees C, 20 minutes, and roast to yellow。
8
Start making pies, pouring all egg fluids, light cream, white sugar, lemonade, lemon chips into the bowl, evenly mixing them, and sifting them two or three times if you want to be more delicate。
9
Take out the good pie, pour it in, full of nines。
10
Put it in the oven, 165°C, mid-level, top-fire, about 15 minutes, knowing that there is no liquid flow in the middle。
11
Pie needs to eat while it's hot
12
I'll see you next time