Key lime pie關鍵石灰餡餅

 

美國是驚人的甜蜜糖果,包括這個全美國,關鍵石灰餅的發源地。

 

Super Food Ideas

Super Food Ideas - July 2012 , Page 80
Recipe by Cathie Lonnie

Photography by Andrew Young

  • Ingredients
  • Nutrition
  • Specials
  • 250g packet Granita biscuits
  • 125g butter, melted
  • 4 egg yolks
  • 395g can sweetened condensed milk
  • 1 tablespoon finely grated lime rind (see note)
  • 1/2 cup lime juice
  • 2 egg whites
  • Lime, thinly sliced and whipped cream, to serve
  •  
 
 
  • 250克包格蘭尼塔餅乾
  • 125克黃油,融化
  • 4個蛋黃
  • 395克可以加糖煉乳
  • 1湯匙精細磨碎的酸橙皮(見注)
  • 1/2杯檸檬汁
  • 2蛋清
  • 石灰,切成薄片和奶油,服務
 

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  • Method
  • Notes
 
  1. 1.     Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process until combined. Press mixture over base and side of prepared tin. Place tin on a baking tray. Bake for 8 to 10 minutes or until golden. Cool.

  1. 2.     Step 2

Reduce oven to 160°C/140°C fan-forced. Using an electric mixer, beat egg yolks until pale and thick. Gradually beat in condensed milk, lime rind and lime juice. Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form.

  1. 3.     Step 3

Gently fold egg whites, in two batches, into yolk mixture. Pour mixture into pie crust. Bake for 15 to 18 minutes or until filling has just set (filling will be slightly wobbly in the centre). Cool. Refrigerate for 2 hours. Top pie with sliced lime and serve with whipped cream.

  1. 1.     1

烤箱預熱至180°C/160°C風扇強制。油脂3厘米深,24厘米輪(基地)有凹槽,鬆散型坯錫。餅乾的過程,直到混合物類似於精麵包屑。加入融化的黃油。過程,直到結合。按混合物中的基礎和準備錫的一面。將錫在烤盤上。烤810分鐘至金黃色。涼爽。

  1. 2.     2

降低烤箱至160°C/140°C風扇強制。使用電動攪拌機,打蛋黃,直到蒼白和厚。漸漸地擊敗煉乳,果皮石灰和石灰汁。使用電動攪拌機,打蛋清在乾淨,乾燥的碗,直到軟的峰頂形式。

  1. 3.     3

輕輕一折蛋清,分兩批,到蛋黃混合物。將混合物倒入餅皮。烤1518分鐘或直到填充剛剛設置(填充會略有顫抖的在中心)。涼爽。冷凍2小時。熱門餡餅切片石灰,配上奶油。

 

  

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