Fresh lemon pie
By VicentaLakin
Fresh, fresh lemon pie, bright colors even in summer. Take a bite of lemon pie, brilliance of the skin, fresh sweets of the internal corset, especially when it's cooled and cooled to the inside. So, holding the oven for a while, the entrance will be warm and clean。
Recipe Recommendations
- milk 15 grams
- low-gluten flour 120 grams
- powdered sugar 25 grams
- salt 1/8 tsp
- unsalted butter 65 grams
- egg yolk 15 grams
- whole egg 155 grams
- fine sugar 145 grams
- lemon juice 150 grams
- lemon peel of 1.5
- sweet and sour
- baking
- several hours
- ordinary
Steps for Fresh lemon pie
1
Sweet leather material: 120 g low-banded flour, 25 g sugar powder, 1/8 small spoons of salt, 65 g salt-free butter, 15 g egg yolk and 15 g milk; this can make a 7-9.5 inch pie
2
Low-banded flour, sugar powder, salt sifted into the basin, butter sliced into the powder basin
3
Scratches mix butter and powder into small grains, and then scatter yolk into powder
4
Scratch the egg yolk and the powder
5
Put the noodles on the pretense, press it to a thin sheet of about 7 or 8 mm thick, and then freeze it in the fridge for at least 30 minutes
6
Colded and harded noodles are taken out, a little flour is cast on the lasagna, a little flour is cast on the lasagna, a little flour is formed into about three millimeters thick, and the thickness is adjusted to the size of the palette
7
Rolling up the skin with a scepter, moving it onto the pallet, putting the skin down on the plate with a light palm, patching the excess skin to thin or small places, and running out all the material; and eating fork. Zoom the hole on it to prevent the baking from taking place; the oven starts to preheat 180 degrees
8
Put the skin on it with tin paper, bake the stones on it, and use green beans
9
AT THE END OF THE PREHEAT, THE ACA VOICE OVEN REMINDS US THAT FOOD CAN BE SENT TO THE OVEN, WHERE THE SKIN IS SENT TO THE MIDDLE OF THE PREHEATED ACA VOICE OVEN, PRESS THE "START" BUTTON, AND THE OVEN STARTS TO BARBECUE
10
Ten minutes after the roast, suspend the oven, pull out the pallet, two minutes after it's still, remove the tin paper and the baking stone, and brush an egg on the skin. Clear
11
Then put it back in the oven, press Start until the baking is complete
12
It's a baked pie
13
Before the lemon cream is made, let's prepare a few lemons
14
Cut off a half of the lemon yellow skin with a lemon cutter
15
Then you squeeze 150 grams of lemon juice with a lemon squeezer
16
Lemon cream material ready: full egg 155 grams, sugar 145 grams, lemonade 150 grams, lemon peel 1.5, salt-free butter 150 grams
17
Eggs spread with thin sugar, water warms the sugar completely
18
Put lemonade in the egg fluid and keep mixing
19
The fire can be scalded, the water boils, so the egg fluid can grow and become thick
20
Eggs and liquid boilers out of hot water, lemon chips and butter into them, melted quickly
21
Put cold lemon cream in the skin, spread the surface and put a high plate in the fridge for about two hours
22
A frozen lemon cream pie, bright and fresh
23
Let's try one
24
It's sour and sweet. It tastes like lemonFresh lemon pie Make Tips
This formula can make a 7-9.5-inch pie, which adjusts the thickness of the skin according to the size of the pie; the skin is fully baked, and the time and temperature of the roast are adjusted by the actual situation in the oven; the lemon cream pie is sour and the lemon is sour that the amount of sugar is not reduced too much; and the good pie can also make some butter bouquets on the surface and make it more fresh and beautiful。