Pecan Pie | 碧根核桃批

My mother's favorite. She said it's the best she's ever tasted!

Ingredients | 材料 :
Quantity based on three 6-inch pie crust. So one 6-in pie crust will need be divided by 3. Same for the pie filling.

(A) Ingredients for pie crust | 批底材料: (Steps | 做法)
135/3 g Unsalted butter or soft butter | 無鹽牛油 (室溫回溫)或軟牛油
  50/3 g Icing sugar | 糖霜
240/3 g Plain flour | 麵粉
  10/3 g Water, room temperature | 室溫水
  25/3 g Beaten egg | 打勻雞蛋

(B) Pie filling | 批餡料 :
Part 1
  80/3 g Honey | 蜜糖
  60/3 g Soft brown sugar | 金黃幼砂糖
100/3 g Whipping cream | 淡忌廉
  30/3 g Bread flour | 高根麵粉
100/3 g Water, room temperature | 室溫水
    3/3    Whole egg | 3/3 只蛋
Mix above well.

Part 2
  40/3 g Assorted nuts | 什果仁
  20/3 g Dried cranberry | 紅苺乾
120/3 g Quick oats | 快熟麥片
add to Part 1 before filling the pie.

(C) Orange peels, optional | 蜜餞橙皮 (隨意,加了更好味) (Steps | 做法)

(D) Pie Top | 批面
Pecans, last to line up on top before baking | 碧根核桃最後放批面

Steps | 做法 :

  • 半預焗批底稍涼 (做法),倒入(B)餡料,批面放上碧根核桃,放入已預熱至200°C焗爐焗約20分鐘。取出置架放涼。

  • Semi-prepared sweet pie base prepared in advance (Steps). Fill with (B) filling, line the top with pecans. Put into preheated oven at 200°C and bake for around 20 minutes. Remove pie, cool on rack before slicing.

Tips / 心得 :
  1. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven.
  2. If the pie is too wet and sticky, add it back in for another 5 minutes, watch it out and adapt (for some reason, baking times can be very different with pecan pies).
  3. Add some orange peels adds flavor to the pie!

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