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原料
*油酥甜派皮: , -低筋麵粉: 160克, -糖粉: 30克, -鹽: 1/4tsp, -無鹽奶油: 80克, -蛋黃: 20克, -牛奶: 20克, 餡料: , 南瓜塊: 400克, 細砂糖: 70克, 鹽: 1/8tsp, 全蛋: 110克, 動物性鮮奶油: 30克, 牛奶: 55克, 肉桂粉: 1/4tsp, 低筋麵粉: 1大匙(約7克)
步驟
1*油酥甜派皮做法: 低筋麵粉,糖粉及鹽篩過,無鹽奶油稍微切小塊倒在篩過的粉類上
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2用小刮板先將奶油塊與粉料混合切割,接著再用手輕輕地搓揉,成為粉粒。
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3蛋黃與牛奶混合,倒入(2)的粉粒內
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4用刮板從底部往上翻攪,均勻的混合
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5用手抓成均勻的麵糰
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6再將麵糰放在保鮮膜上並包妥,冷藏鬆弛約30分鐘以上
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7把冷藏好的派皮擀成厚約0.3-0.4cm的麵皮,
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8將擀好多麵皮卷在擀麵棍上,
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9派皮卷好後,把派盤準備好放旁邊
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10將卷有派皮的擀麵棍,放在盤上,慢慢的攤開,使派皮覆蓋在派盤上。
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11把多餘的派皮割掉 。
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12派皮完成後,用叉子在派皮上插上均勻的氣動 ,鬆弛10分鐘
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13為防止派皮經高溫受熱而膨脹,在派皮鋪上一張錫紙,過後倒入重石或米或豆類,鋪滿 送入預熱的烤箱,以上火180-190度,下火190-200度烤約10分鐘左右
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14把(13)的拿出,靜置約2-3分鐘,讓派皮熱氣稍微降,再將重石提出來,
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15過後再刷上蛋液,再以上火160-170度,下火190-200度繼續烘烤約1-2分鐘,
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16只要將派皮上的蛋液烘乾即可。備用
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17內餡材料:
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18南瓜切成小塊後蒸熟
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19將蒸碗內的水分瀝出,用橡皮刮刀在粗網上壓出南瓜泥,注意底部的南瓜泥也要刮乾淨。
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20將細砂糖,鹽倒入南瓜泥
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21再將110克的全蛋倒入南瓜泥中,用攪拌器攪均
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22過後將動物性奶油和55克牛奶倒入做法(21),拌均
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23把肉桂粉加入(22)
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24再把1大匙低筋麵粉倒入 (23),攪均
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25將(24)南瓜糊倒入(16)的派皮上
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26預熱烤箱後,以上火 170-180『c, 下火210'c烤約20-25分鐘,用手觸摸南瓜派的中心處,如果呈現固態狀即可
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27待南瓜派冷卻後,就打發鮮奶油
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28把(27)放入擠花袋,擠出小花,再用南瓜仔放在小花上即可
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小技巧
冷餐後或常溫品嘗 溫室或冷藏密封保存約1-2天