南瓜派
2人份

派皮
低筋面粉500克
盐12.5克、糖5克
鸡蛋1个、牛油250克
冷水125克

馅料A
南瓜泥500克
鸡蛋210克、蛋黄210克
蔗糖浆15克
低筋面粉60克
蜂蜜15克

馅料B
椰糖175克、蔗糖40克
椰浆200克、奶油250克
姜片2片、斑兰叶适量
馅料C
西米150克

做法

  1. 预热烤箱至140°C。
  2. 准备派皮:把面粉、盐、糖、鸡蛋搅拌均匀,混和黄油拌匀。分批加入适量冷水,用手揉成面团。把面团分成两份并揉成球形,压平后用蜡纸包好放入冰箱,冷藏1小时。
  3. 在案板上撒上少许面粉,擀平派皮,分别放进模具中。用叉子在派皮上叉出小洞,再放入冰箱冷藏30分钟。
  4. 准备南瓜馅:把馅料A混合均匀待用。
  5. 把馅料B煮至滚,加入馅料A混合均匀,然后慢慢加入西米拌匀。
  6. 把南瓜馅倒进模具,放进烤箱烘烤20分钟,调低温度至120°C,继续烘烤20-30分钟,取出晾凉2小时。

 

Pumpkin Pie
serves 2

Crust
500g cake flour
12.5g salt
5g sugar
1 egg
250g butter
125g cold water

Filling A
500g pumpkin puree
210g egg
210g egg yolk
15g molasses
60g cake flour
15g honey

Filling B
175g gula melaka
40g brown sugar
200g coconut milk
250g cream
2pieces ginger slice
some pandan leaf

Filling C
150g sago (cooked)

Method

  1. Preheat oven to 140°C.
  2. Prepare crust: Mix flour, salt, sugar, egg together in a large bowl, fold in butter. Sprinkle cold water and mix with hands to form dough. Divide into half and shape into 2 balls. Flatten and wrap each in waxed paper. Chill in refrigerate for 1 hour.
  3. Remove and roll out separately on a lightly floured surface. Fit each into a mould. Create tiny holes with a fork and allow to chill in refrigerator for 30mins.
  4. Prepare filling: Mix Filling A. Set aside.
  5. Bring Filling B to a boil. Add in mixed A and stir well. Gradually stir in sago.
  6.  Pour filling into pie shells. Bake in preheated oven for 20mins. Reduce to 120°C and continue baking for 20–30 minutes. Remove and leave to cool for 2 hours before serving.

 

[stextbox id=”profile”] 20141211-recipe-5 Crowne Plaza Singapore
地址:75 Airport Boulevard #01-01
电话:6823 5367
示范厨师:黄克昌 Chef Wong Khek Cheong
糕点总厨 Pastry Sous Chef [/stextbox]

 

更多详情刊载于470期(2014年12月07日出版)