Savory Pie Base | 鹹批底

Procedure | 製作過程 : 

weight ingredients > mix butter with flour to form a dough > 1st fermentation > knead and place on mold > 2nd fermentation > blind baking > demold > storage of pie base

磅好材料 > 拌勻 > 第1次發酵 > 擀開麵糰及鋪進焗模 > 
第2次發酵 > 盲烤> 脫模 > 批底保存


Basic Savory Pie Base Ingredients | 基本鹹批底材料 :

  • Yield : Two 8"  or  One 9" & One 6" Pie Base
                2個8"    1個9"及1個6"批皮
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)


Steps | 做法 :


Savory Pie Crust home baking recipe 鹹批底烘焙食譜
1a
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
1b
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
1c
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
2a
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
2b
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
2c
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
3
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
4
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
6a
Savory Pie Crust home baking recipe 鹹批底烘焙食譜
6b

  1. 牛油切1cm小方塊,放攪拌盆中和粉混合,直至牛油塊成為黃豆般大小均勻沾粉,動作要快避免牛油溶化。

  2. 攪拌盆中央開小洞,放入蛋液和3/4冰水,鹽,用手混合成麵糰,若麵糰太乾不能搓成糰,加入餘下冰水調節。

  3. 用烘焙紙包裹麵糰放雪櫃冷藏1~2小時,可預先1晚做定。

  4. 取出已鬆弛麵糰,平均擀麵糰成圓形比批模稍大些,正中放好貼合批模底部和周圍。用叉子戮些小孔,避免烘焙時隆起。批皮連模具放雪櫃冷藏約30分鐘進行第二次鬆弛,這可以避免批皮在烘焙時破裂收縮。

  5. 烘焙前20分鐘前,先將焗爐預熱至200°C。

  6. 批皮上鋪上錫紙,將適量烘焙重石或豆等重物放錫紙上。放進已預熱焗爐並調至180°C,烤約15分鐘取出,搽上蛋液再放回烤約10分鐘或至金黃,取出放涼架。

  7. 放涼批皮後可放入餡料來製作不同鹹批。



  1. Cut butter into small cubes and fold in a large mixing bowl with flour, gently rub with both hands until mixture resembles coarse crumbs. This action has to be quick or butter melts.

  2. Make a hole in the centre of the mixing bowl, put in beaten egg and 3/4 portion of ice water, salt, use finger to stir a bit and pull the crumbs from the side of the bowl to make a dough. If the dough is dry, adjust with remaining 1/4 portion ice water.

  3. Wrap the dough with a baking parchment and refrigerate it for at least 1 hour or 2.  Or prepare the dough the night before.

  4. Take out the fermented dough, roll it flat and round, slightly bigger than the baking mold. Place the dough inside the mold and stick to the sides, poke some holes with a fork and put in the refrigerator for another 30 minutes (2nd fermentation).

  5. Preheat oven at 200°C at least 20 minutes before baking.

  6. Put some baking stones (or beans or rice) on an aluminium foil and put on top of pie crust. Put in preheated oven and adjust it to 180°C, bake for 15 minutes. Take out and do a thin egg glazing and put it back to bake for another 10 minutes or until golden. Take out and let cool on rack.

  7. When the pie base has cooled down, put in filling to make savory pies at your own choice.


*Tips | 心得 :

  • 兩個8"批底可以改成1個9"(多人時食用) 及1個6"批底。

  • 批底可預先焗好,方便隨時焗製鹹批。

  • 烤好的批底待冷卻後,可於乾爽室溫保存2-3天,放雪櫃冰格冷凍可保持2~3個月。

  • 批底材料做些變化,做出更多不同風味(見下)。


  • Instead of two 8" pie base, can change it to one 9" bigger pie base for larger consumption and one 6" pie base.

  • Prepare pie base in advance, ready to bake quiche any time.

  • Unused cooled down pie base can be kept for 2~3 days in dry room temperature, 2~3 months in freezer.

  • Slightly adjust ingredients give different flavors (see below).


Basic savory pie base | 基本鹹批底 :
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

Wheat flour pie base | 全麥鹹批底 :
100g  Bread flour | 高根麵粉
  50g  Cake flour | 低根麵粉
  50g  Wheat flour | 全麥麵粉
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

5 grains pie base | 五縠鹹批底 :
100g  Bread flour | 高根麵粉
  50g  Cake flour | 低根麵粉
  50g  Five Grains, pre-cooked | 五縠(先煮熟)
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)


Veggie & Fruit pie base | 蔬果汁批底

Red Carrot pie base | 紅蘿蔔汁鹹批底 :
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  90g  Unsalted butter | 無鹽牛油
75~80g Frech red carrot juice | 鮮紅蘿蔔汁 (adapt with beaten egg and ice water to make up the dough)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

Tomato pie base | 番茄汁鹹批底 :
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  90g  Unsalted butter | 無鹽牛油
75~80g Fresh tomato juice | 鮮番茄汁 (adapt with beaten egg and ice water to make up the dough)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

Spinach pie base | 菠菜汁鹹批底 :
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  90g  Unsalted butter | 無鹽牛油
75~80g Fresh spinach juice | 鮮菠菜汁 (adapt with beaten egg and ice water to make up the dough)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)



Spices pie base | 香料鹹批底 (Steps|做法)
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
1 tablespoon Red chili powder | 紅辣椒粉 (1大匙)
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

Pumpkin Seeds pie base | 南瓜子鹹批底
 (Steps|做法) :
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  50g  Pumpkin seeds | 南瓜子
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)

Sesame pie base | 芝麻鹹批底 (Steps|做法): 
100g  Bread flour | 高根麵粉
100g  Cake flour | 低根麵粉
  25g  Dark sesame | 黑芝麻
  90g  Unsalted butter | 無鹽牛油
  30g  Ice water | 冰水2大匙(約30g)
  60g  Beaten egg | 全蛋1只(約60g)
1/4 teaspoon salt | 鹽小許 (約 1/4 茶匙)
*Note: This pie base is comparatively crispier than the basic savory pie base. Like this one!


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