French lemon protein pie(fa shi ning meng dan bai pai )

French lemon protein pie

Introduction:

"Tarteaucitron meringu é e, her unique sour and sweet taste is just like secret love. She can only pay close attention to it in secret, but can't tell her heart. Sour, bitter and sweet will be tasted one by one, but it can be regarded as a bright color in memory. This lemon protein pie is a famous French dessert. The sweetness and lightness of the upper layer of protein cream, the sour taste of the middle layer of lemon stuffing, and the crispness of the upper and lower layers of pie skin make people close their eyes and have a good taste. "

Production steps:

Step 1: get the ingredients ready

Step 2: first, make the pie skin (forget to take the picture) (1) soften the butter in advance, cut it into small pieces, add the powdered sugar and eggs, and stir well with an egg beater. (2) Add low gluten powder and almond powder, knead into dough. Put it in the refrigerator for half an hour (3) take out the dough, roll it into the size of a pie plate with a rolling pin, spread it flat on the pie plate, roll out the extra part on the edge with a rolling pin, and insert some small holes in the bottom of the pie skin with a fork to prevent the deformation of the pie skin during baking.

Step 3: lay a piece of oil paper on the top of the pie skin, put some beans on the oil paper, press the pie skin, put them in the oven at 175 degrees, bake them for 20 minutes, and take them out to cool.

Step 4: make lemon stuffing: squeeze the juice out of three lemons and pour the juice into a pan

Step 5: make lemon stuffing: squeeze the juice out of three lemons and pour the juice into a pan

Step 6: pour 2 eggs, 110g white granulated sugar and 5g corn flour into the container, then add 2-3 drops of vanilla essence, and stir with an egg beater

Step 7: stir until uniform, bulky, and lift the egg beater to leave lines on the surface of the liquid.

Step 8: stir until uniform, bulky, and lift the egg beater to leave lines on the surface of the liquid.

Step 9: pour the batter into the saucepan with lemon juice

Step 10: pour the batter into the saucepan with lemon juice

Step 11: heat the pan over low heat and stir constantly

Step 12: heat the pan over low heat and keep stirring

Step 13: stir until a thin film begins to appear at the bottom of the pot and the liquid turns into a thick paste. Turn off the fire and let it cool.

Step 14: stir until a thin film begins to appear at the bottom of the pot and the liquid turns into a thick paste. Turn off the fire and let it cool.

Step 15: find a deep container, break the softened butter into small pieces and put it in the container

Step 16: find a deep container, break the softened butter into small pieces and put it in the container

Step 17: pour the lemon egg paste into the container and stir with the egg beater

Step 18: pour the lemon egg paste into the container and stir with the egg beater

Step 19: beat until the liquid is completely mixed, smooth and free of particles, and the lemon filling is finished.

Step 20: beat until the liquid is completely mixed, smooth and free of particles, and the lemon filling is finished.

Step 21: pour the lemon stuffing into the baked pie skin, shake it on the table to make bubbles, and then refrigerate it.

Step 22: pour the lemon stuffing into the baked pie skin, shake it on the table to make bubbles, and then refrigerate it.

Step 23: make protein cream below. Separate 4 egg whites, put them in a container without water and oil, add 1-2 drops of white vinegar, and start beating with the lowest gear of the beater. Add about 30g white sugar when the fish eye foam appears, and continue to use the second gear.

Step 24: make protein cream below. Separate 4 egg whites, put them in a container without water and oil, add 1-2 drops of white vinegar, and start beating with the lowest gear of the beater. Add about 30g white sugar when the fish eye foam appears, and continue to use the second gear.

The twenty-fifth step: until the emergence of a very fine bubble, pour 30g sugar, raise the first gear speed continue to fight.

The twenty-sixth step: until the emergence of a very fine bubble, pour 30g sugar, raise the first gear speed continue to fight.

Step 27: beat until there are lines on the surface of the protein. When the beater lifts the protein, it will form small sharp corners. This is the soft foaming stage, and then add about 30g of sugar. Turn the beater to the top and continue to beat.

Step 28: beat until there are lines on the surface of the protein. When the beater lifts the protein, it will form small sharp corners. This is the soft foaming stage, and then add about 30g of sugar. Turn the beater to the top and continue to beat.

Step 29: beat to the hard foaming stage, that is, the surface of the protein loses luster, and the egg beater will form sharp corners when it is lifted, and it will not bend. Spare the beaten protein

Step 30: beat to the hard foaming stage, that is, the surface of the protein loses luster, the egg beater will form sharp corners when it is lifted, and it will not bend. Spare the beaten protein

Step 31: take a pan, pour the remaining 100g sugar into the pan, and heat it with low heat.

Step 32: heat and stir until all the sugar melts, the sugar turns brown, and leaves the fire when it starts to bubble.

Step 1: pour the egg batter into the batter slowly and quickly. Until the caramel and protein paste are completely fused.

Step 34: take out the pie skin from the refrigerator, pour half of the protein paste into the pie skin and smooth it.

Step 35: put the remaining half of the protein paste into the flower mounting bag and start decorating the surface of the lemon pie

Step 36: decorate the whole pie skin.

Step 37: spray the protein cream with a spray gun, and color it with a light spray. If there is no fragrance, bake the whole pie in oven 170 for a few minutes. When the cream turns brown, take it out immediately

Materials required:

Low gluten powder: 200g

Butter: 125g

Sugar powder: 80g

Almond powder: 50g

Egg: 1

White granulated sugar: 200g

Protein: 4

White vinegar: 1 to 2 drops

Lemon: 3

Salt free butter: 150g

Vanilla extract: 2 to 3 drops

Corn flour: 5g

Note: 1. Because Europeans are far less sensitive to sugar than Asians, they often need to add a lot of sugar to taste a little sweet. That's why the local desserts in Europe always make Asians sweet. Therefore, I appropriately reduced the amount of sugar in the original formula, and the sweetness of the finished product is just right. 2. When making pie dough, knead the flour into a ball, do not over knead, so as to avoid gluten. 3. When making lemon stuffing, add vanilla essence to get rid of the fishy smell of eggs. 4. Stir fry lemon egg paste must use a small fire, the bottom of the pot mucosa can be removed from the fire. 5. The container containing the protein must be free of water and oil, and the egg beater must be cleaned again to ensure that there is no water and oil, otherwise the protein will not be able to be sent. 6. Use a small fire to boil the caramel. If some of the sugar has begun to change color, but there is still some sugar that has not melted, remove the pot from the fire, wait for the sugar to melt completely, and then put it on the fire again to fry the caramel. 7. When the caramel is poured into the protein paste, it must be stirred constantly, because the caramel will agglomerate as soon as the temperature drops slightly. 8. There may be a lot of caramel on the egg beater after mixing the cream, which is difficult to clean. Don't worry. Soak in hot water for a while and the caramel will dissolve~

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Fa Shi Ning Meng Dan Bai Pai