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原料
黃油: 70g, 糖粉: 40g, 蛋黃: 2個, 香草精: 5ml, 低筋麵粉: 120g, 栗子餡: 200g, 奶油: 40g, 雞蛋: 1個, 榛果粉: 80g, 熟栗仁: 20g, 蛋白: 2個, 糖粉: 80g, 細榛果粉: 80g, 糖粉: 20g, 榛果碎: 15g
步驟
1先準備派皮~將黃油軟化,加入糖粉;
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2攪打均勻;
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3分兩次加入兩個蛋黃,並加入香草精拌勻;
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4篩入低筋麵粉,拌成麵糰(不要過分攪拌);
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5將混好的麵糊裝入保鮮袋,冷藏鬆弛至少一個小時;
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6將鬆弛好的麵糰,擀成三毫米厚的面片;(一定要撒些麵粉防粘)
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7將面片慢慢鋪進派盤;
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8除去邊緣的麵糰,用手指將底部邊緣的派皮緊貼在模具上;
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9用叉子在底部扎一些孔,以防烘焙時地步鼓起;
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10將栗子餡和奶油混合均勻;
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11加入一個雞蛋,攪拌至雞蛋於栗子奶油融合;
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12加入榛果粉,拌成柔軟的榛果奶油霜;
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13將奶油霜全部倒入裱花袋;
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14如圖,擠在派盤中;
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15放入栗子仁;
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16在空隙處補一些奶油霜;
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17將蛋白分兩次加30g糖粉打至乾性發泡;
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18加入剩餘的糖粉和細膩的榛果粉;
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19攪拌均勻即為榛果蛋白霜;
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20將蛋白霜移至裱花袋中,選擇大一點的圓型裱花嘴;
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21將蛋白霜擠在奶油霜上面,並在表面撒少許糖粉;
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22烤箱預熱180度,在蛋白霜表面撒一些榛果碎,送入烤箱烤40分鐘;
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23烤好後出爐趁熱脫模即可。
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小技巧
這個方子的量可以做兩個六寸的派~