6-inch/8-inch Sweet Pie Base 甜批底


  • Yield : Three 6" or  Two 8" sweet pie base
                3個6"    2個8"甜批底

Ingredients | 材料 :

240g  Plain flour, sieved | 麵粉
  50g  Icing sugar | 糖霜
135g  Unsalted butter | 無鹽牛油
  10g  water | 水
  25g  Beaten egg | 全蛋
  1/8  teaspoon salt | 鹽 1/8 茶匙


Steps | 做法 :




sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜
sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜
sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜
sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜
sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜
sweet pie base DIY recipe 甜批底自家烘焙食譜 sweet pie base DIY recipe 甜批底自家烘焙食譜

  1. 材料搓勻用保鮮紙包裹,約20分鐘後取出分3份,用擀麵棍輾至4mm厚,放入批盤,用叉刺上小孔,批皮上鋪上錫紙,將適量烘焙重石或豆等重物放錫紙上。

  2. 焗爐以150°C預熱。批底以200°C入爐,放底層,焗至撻邊上色後,取走錫紙及烘焙重石,轉用150°C及只用底火,全程焗約25分鐘,取出放涼備用。

  1. Mix ingredients well and cling-wrapped, take the dough out after 20 minutes, cut into 3 portions, roll flat and round evenly to 4mm thick. Turn it onto pie dish, poke some small holes with a fork. Put some baking stones (or beans or rice) on an aluminium foil and put on top of pie base.

  2. Pre-heat oven at 150°C. Put pie base at the bottom section, adjust to 200°C. Bake until tart edges change color, take out the aluminium foil and baking stones, adjust to 150°C and use bottom heating only. Entire baking procedures takes about 25 minutes. Take out and let cool.


Related posts | 相關食譜 :

Pecan Pie DIY recipe 碧根核桃批自家食譜 
Pecan Pie
碧根核桃批








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