I’ve finally given up on introducing some new dessert sensation to the Thanksgiving table. It doesn’t seem to matter if my sweet offering is unbelievably fantastic; any attempt to shake things up meets with resistance. The fact is that apple, pumpkin, and pecan pies are mandatory at this time of year. So instead of fighting tradition, I now embrace it, and I must admit that I’ve come to enjoy the annual challenge of making the ordinary extraordinary.
I expect my guests to declare this year’s pies better than ever, and I bet yours will, too. If you’re the one supplying dessert for the holiday table, I heartily encourage you to try these recipes. They all use the same饼面团食谱 - 双批面团为所有三个馅饼制成足够的外壳。如果您对处理馅饼面团不信心,则可以找到以下技巧有助于指导您。是的,这些馅饼对于业余面包师来说可能雄心勃勃,但是如果您遵循我的详细说明和照片,我相信您会成功。
对于苹果和南瓜派,我不喜欢风味。这些经典馅饼已经足够了,可以微调食谱。但是我确实在他们的外表上工作。今年,我的主题是秋叶。我给了apple pie华丽的顶层外壳,由四十层左右的糕点切口组成。南瓜派通常看起来很朴实,得到了绿叶的边缘,而不是普通的槽式槽。八颗糖碎的叶子放在顶部的星爆,使馅饼具有专业外观。对于这两种馅饼,该技术都很简单(您可以按照刀子,按照食谱中的说明或自己的叶状饼干切割机切出叶子),结果既可爱又美味。
为了pecan pie,我对传统食谱进行了一些大修。我从来都不是那些敏锐而粘糊糊的山核桃馅饼馅料的粉丝,但我意识到我确实喜欢那种酥脆的坚果馅料。这导致了一个启示。如果我将馅饼变成了浅酸,我会得到一层较薄的耐嚼,棕色糖覆盖的山核桃层 - 本质上,更坚固的脆度和较少的甜味。充满朗姆酒的暗示使风味浓厚。相信我,因为我刚刚描述的原因,任何避开山核桃派的人都会喜欢这种变化。
举止良好的馅饼皮的钥匙
1.低速混合,直到质地与黄油斑点粉粉。最大的黄油块不应大于豌豆,混合物看起来不均匀。请务必从冰箱冷的黄油开始,以获得嫩的片状地壳。将黄油切成面粉后,拿起一小撮面粉和黄油,然后将其塑造成正方形。如果您的手指感觉油腻,黄油太热了,请冷却混合物15分钟。
2. Keep the work surface and the dough lightly floured when rolling.无需发疯,但是时不时地撒上淡淡的灰尘,然后防止面团粘住。另一个窍门是在滚动时给面团四分之一弯和升降机。如果它开始坚持董事会,那么您会尽早知道,可以做些事情。当我滚动面团以刷掉多余的面粉时,我会放一条糕点刷。
3. Chill the dough only after it has been rolled out and set in the pie pan。Many pie crust recipes call for chilling the dough before rolling it. I think this leads to a tougher crust and causes the dough to crack during rolling. You’ll find that my pie crust rolls out beautifully right after it’s mixed. I do chill the dough once it’s in the pie pan to let the gluten in the flour relax and to firm up the butter.
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