French lemon protein pie

1

Prepare the ingredients

2

First, the skin is made (forgot to take a photo) (1) the butter is softened early, cut into small blocks and mixed with sugar powder and eggs with an egg-beater. (2) Add low-banded and almond powder and rub it in the face. In the freezer, half an hour (3) removes the noodles from the freezer, stows them to the size of the pied discs, lays them on the pied discs, strips out the excess of the edges with a stubble, and places small holes in the bottom of the skin with a fork to prevent the skins from deforming during the bake。

3

A sheet of oil is placed on the skin, some beans are placed on the sheet, 175 degrees in the oven and 20 minutes of drying is taken out。

4

Here's to make lemonate: extract three lemons and pour lemonade into the pan

5

Here's to make lemonate: extract three lemons and pour lemonade into the pan

6

2 eggs in a container with 110 g white sugar, 5 g corn powder, 2-3 drops of vanilla, mixed with an eggbeater

7

The mixing is even, the volume expands, and the lifting of the egg batter can leave a print on the surface of the liquid。

8

The mixing is even, the volume expands, and the lifting of the egg batter can leave a print on the surface of the liquid。

9

I'll pour the good egg paste into the pan with lemonade

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I'll pour the good egg paste into the pan with lemonade

11

Heat the pot with a little fire and keep mixing

12

Heat the pot with a little fire and keep mixing

13

Smuggles to the bottom of the pot begin to appear, and the liquid turns into a thick slurry, turn off the fire and cool it。

14

Smuggles to the bottom of the pot begin to appear, and the liquid turns into a thick slurry, turn off the fire and cool it。

15

Find a deeper container and put softened butter in small pieces

16

Find a deeper container and put softened butter in small pieces

17

Put the lemon egg paste just made into the container and mix it with an eggbeater

18

Put the lemon egg paste just made into the container and mix it with an eggbeater

19

When the liquid was completely evenly mixed and smoothed without the particles, the lemons were finished。

20

When the liquid was completely evenly mixed and smoothed without the particles, the lemons were finished。

21

It pours well-made lemons into just-boiled pies, shakes a few times on the table, blows bubbles, and then freezes them。

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It pours well-made lemons into just-boiled pies, shakes a few times on the table, blows bubbles, and then freezes them。

23

make protein cream down there. the four eggs were separated from each other and contained in a water-free and oil-free container, dripping one to two drops of white vinegar and starting with the lowest stage of the egg-cutting instrument. add around 30 g of white sugar to fish eye bubbles and continue with the 2nd slot。

24

make protein cream down there. the four eggs were separated from each other and contained in a water-free and oil-free container, dripping one to two drops of white vinegar and starting with the lowest stage of the egg-cutting instrument. add around 30 g of white sugar to fish eye bubbles and continue with the 2nd slot。

25

when a very delicate foam appears, it pours into 30 g of white sugar and increases the speed of a shift。

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when a very delicate foam appears, it pours into 30 g of white sugar and increases the speed of a shift。

27

when you hit the surface of the protein with a tattoo, the eggbeater suggests that the protein will form a small corner of the bend, which is at a soft-hairing stage, adding about 30 g of sugar. the egg-beater goes to the top。

28

when you hit the surface of the protein with a tattoo, the eggbeater suggests that the protein will form a small corner of the bend, which is at a soft-hairing stage, adding about 30 g of sugar. the egg-beater goes to the top。

29

Up to the rigid blister phase, where the protein surface loses light, the egg-beater lifts a pointy angle and does not bend. I've got some protein

30

Up to the rigid blister phase, where the protein surface loses light, the egg-beater lifts a pointy angle and does not bend. I've got some protein

31

take a bottom pan and pour some 100 g of the remaining protein cream into the pot, heating it with a small fire。

32

Heated and mixed until the sugar melted, the sugar turned brown and began to burst out of the fire。

33

Fast-fried caramel slows down into the protein paste that was just done, and turns on the egg beater and mixes. Until caramel and protein paste are fully integrated。

34

Pumpkin will be removed from the fridge and half of the protein paste will be emptied into the pie skin。

35

Put the remaining half of the protein in the bag and start decorating the lemon pie

36

Decorate the entire skin surface。

37

Spray the protein cream with a squirt gun. Just a little color. If you don't put the whole pie in the oven for a few minutes, just take it out

1. Since Europeans are far less sensitive to sugar than Asians, they often need a large amount of sugar added to taste any sweetness at all. This is also why local European desserts often tend to be overwhelmingly sweet for Asians. Therefore, I have slightly reduced the amount of sugar in the original recipe, and the sweetness of the finished product is just right. 2. When making the pie crust dough, simply knead the flour until it forms a ball. Be sure not to over-knead to prevent the flour from developing gluten. 3. Adding vanilla extract when making the lemon filling helps to eliminate the eggy smell. If you don't have any, it can be omitted. 4. When cooking the lemon curd, be sure to use very low heat. Remove from the heat as soon as a film forms on the bottom of the pot. 5. The container for the egg whites must be free of water and oil. The whisk must also be re-washed, wiped dry, and ensured to be free of water and oil; otherwise, the egg whites will not whip up. 6. Use very low heat when making caramel as well. If part of the sugar has started to change color but some has not yet melted, remove the pot from the heat. Wait until all the sugar has completely melted, then return it to the stove to caramelize. 7. When pouring the caramel into the egg white mixture, be sure to stir continuously, as the caramel will harden into lumps immediately if the temperature drops slightly. 8. The whisk used to stir the meringue may be covered with a lot of caramel, which can be difficult to clean. Don't worry; just soak it in hot water for a while and the caramel will dissolve.