Protein lemon pie(dan bai ning meng pai )

Protein lemon pie

Introduction:

"As early as the 14th century, the word" pie "appeared in the Oxford dictionary. In the early days, pie was used as a container, which contained food fillings, but the skin was not eaten. Up to now, there are a variety of fillings, and the fillings in different countries are different. For example, in the United Kingdom, Australia, New Zealand and other countries, minced meat, mushrooms and cheese are popular; in the United States, meat and various vegetables such as potatoes, carrots, peas are also popular as fillings; in North America, fruit pie is also popular, many of which are blended with cream and sour cream, such as apple pie, blueberry pie, strawberry pie and pumpkin pie And so on. After that, it spread ice cream, jelly, cheese and other fashion. Lemon, as a cosmetic fruit, contains citric acid, which can not only prevent and eliminate the pigmentation in the skin, but also soften the cuticle of the skin, making the skin white and shiny. For you who are eager for good skin, you can easily get the double surprise of pure white and glossy skin in the leisure time of afternoon tea! I like this kind of vague feeling, which makes people have the impulse to take a big bite, and then feel the fresh fragrance around the taste buds in detail... "

Production steps:

Step 1: cut butter into small pieces, soften at room temperature, add low flour, and knead into coarse corn powder by hand.

Step 2: add white granulated sugar and whole egg liquid and knead them into a ball.

Step 3: wrap the dough with plastic wrap and refrigerate for more than 1 hour.

Step 4: take out the dough, roll it into 0.2cm thin sheet, put it into the mold, shape and remove the extra dough.

Step 5: prick some small holes on the surface with a fork and refrigerate for 30 minutes.

Step 6: preheat the oven 180 degrees, press some heavy objects on the surface of the crust to prevent bulging; bake in the oven for about 15 minutes, take it out and let it cool.

Step 7: soak lemon in warm water for 5 minutes, wash it, take yellow dander on the surface, cut it and squeeze out juice.

Step 8: dissolve corn starch in water, add sugar and mix well.

Step 9: put the starch solution and egg yolk on the pot and stir in circles with a spoon. Cook over low heat until the sugar melts.

Step 10: add lemon juice and lemon crumbs and keep stirring until thick.

Step 11: turn off the heat, add the cream and mix well.

Step 12: cool slightly, pour into the pie skin and refrigerate.

Step 13: corn starch water is added to stir evenly without particles.

Step 14: stir in circles with a spoon, cook over low heat until thick, cool.

Step 15: add 2-3 drops of lemon juice to the protein and beat at low speed until it is thick.

Step 16: add 50g fine sugar in batches, whisk to dry foaming at medium speed, about 9 times; turn to low speed and add salt and starch paste.

Step 17: turn quickly and beat well again.

Step 18: pour the egg white on the lemon pie. Don't smooth it. It looks like a natural pattern.

Step 19: bake in a 180 degree oven for 20 minutes until the protein is colored. Cool and refrigerate for more than 2 hours. Cut into pieces and enjoy.

Materials required:

Low gluten flour: 160g

Salt free butter: 100g

Egg: 1

White granulated sugar: 50g

Corn starch: 40g

Water: 145 ml

Egg yolk: 2

Lemon juice: 2 to 3 drops

Fresh cream: 1 teaspoon

Lemon dander: a little

Protein: 2

Salt: 1g

Tip: Tips: 1. The most important thing for this pie is the gelatinous stuffing. Mixing is very important. After refrigerating, it is delicious. 2. Due to the use of lemon juice and lemon peel, it is best to use fresh lemon, now planed now. 3. The taste of the protein layer is poor overnight, so it tastes good on the day. 4. Protein cream will shrink after baking, so you can apply more. 5. As for the demoulding of pie, generally speaking, the crust of pie contains butter, so demoulding is easy. Only considering the problem of some fillings, it can't be turned over, so the open bottom pie plate is the best choice. 6. When making a pie, you often master the method of a sweet pie skin, which can be applied to a variety of pies.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Dan Bai Ning Meng Pai