士多啤梨香柠挞
材料
"柠檬蛋酱材料","2只蛋","100克糖","3汤匙新鲜柠檬汁","55克无盐牛油","1茶匙柠檬皮","挞皮材料","225克中筋面粉","3汤匙糖","¼茶匙盐","110克冻牛油 (切粒)","2汤匙冻忌廉","1只蛋黄","150克新鲜士多啤梨(除去果蒂,并切片)","100克果酱","柠檬蛋酱材料","2只蛋","100克糖","3汤匙新鲜柠檬汁","55克无盐牛油","1茶匙柠檬皮","挞皮材料","225克中筋面粉","3汤匙糖","¼茶匙盐","110克冻牛油 (切粒)","2汤匙冻忌廉","1只蛋黄","150克新鲜士多啤梨(除去果蒂,并切片)","100克果酱 "
做法
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1:制作柠檬蛋酱。在锅中,混合蛋、糖及柠檬汁。加入牛油及柠檬皮
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2:以中火搅拌柠檬蛋酱至浓稠,约8分钟
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3:倒入碗内,盖上保鲜纸,冷藏至少2小时
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4:制作挞皮。在揽拌机内,混合面粉、糖、盐。加入牛油、忌廉及蛋黄
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5:搅拌混合物及面团至平滑
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6:把面团搓成球形,平放于碟上,用保鲜纸包实。放入雪柜冷却1小时
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7:把少许面粉撒于平面上,再碌平挞皮约1”阔,比挞模阔
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8:把挞皮放入模内,将多余的挞皮除去
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9:再用叉或刀稍微戳穿
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10:预热焗炉200度,把挞皮焗约20分钟至金黄,如有气泡,可用叉背按压。放于架上,待凉备用
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11:把果酱倒入锅中,稍微加热及煮溶
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12:将挞底脱模,加入柠檬蛋酱
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13:再放上士多啤梨
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14:并搽上果酱。让挞冷却至果酱凝固。即成