Souffle lemon pie
By VicentaLakin
This lemon pie, for a lemon-flavored me, is quite a meal. It's very cosmopolitan, and it can be used to make other pies, because the square is good, so it's much better。
Recipe Recommendations
- low-gluten flour 90 grams
- butter 60 grams
- almond powder 18 grams
- powdered sugar 80 grams
- egg yolk half a
- light cream 150ml
- eggs of 2
- fresh lemon juice 40 grams
- lemon zest 5 grams
Steps for Souffle lemon pie
1
Pumpkin first, butter room softened, sugar powder added。
2
An egg-beater spreads loose, and the color becomes light。
3
Add half a yolk。
4
Continue to mix evenly。
5
Add almond powder, sift in low powder and roll it with a razor into a smooth face。
6
It's half an hour to put in a cold bag。
7
It's used to make pie pies and prepare small quantities of raw materials for the time of cold storage。
8
Light cream is in the egg bowl。
9
Add the raw materials in step 7。
10
It's evenly mixed with a manual omelet, so that the pie is more nuanced and sifted once or twice。
11
The frozen skin is divided into three pieces, and a piece is taken in the middle of the two coverings, slightly larger than the mould, and then it is torn from the top。
12
Puts a hand to the bottom to cover the film, places the skin in the asyllabi and removes the extra face on the edge。
13
Tearing off the skin membranes and the extra dough on the edge。
14
Three copies in turn (I only took two for the beauty of the picture) and a fork on the bottom of the skin。
15
It's about 13 minutes from the top to the surface of the fire。
16
Pumps in the pie, full。
17
Reinserted in oven, mid-level, up and down, 160 degrees, 25 minutes or so。
18
Until the pie is fully condensed, the pied discs are softly moved, and the pied centre has no sense of mobility, it can come out。Souffle lemon pie Make Tips
One, apart from the sour and sweet lemon, the most distinctive is its skin, which is soothing and special, but which is also more fragile than the usual. So, when you're doing this, you're going to have to have two sides covered with a membranes, otherwise it's not easy to open up and you can't pick it up with your hand. The skin needs to be baked to yellow before it's roasted in pie. Usually, when we bake the skin first, we crush it on something heavy, so we don't put the skin on the drums, but it's fine, it doesn't. 3. Lemon juice in the formula means juice from fresh lemon. 4: Be careful when cutting lemon peels, only the yellow part of the lemon peel is removed from the white part because the white part is bitter。