::RECIPE:: Basic Layered Pie Crust 簡易千層派皮

Everyone loves Quiche, and it’s very easy to make one. But how to make a crispy layered pie crust in a simple way(cause I’m a lazy lady)? Just follow my recipe, I’m SURE you can make it!

IMG_0001 拷貝拷貝

是這樣的大家,做好吃鹹派其實不難而且很好上手,

像沒什麼才能的我可以做出來你們一定也可以!

所以呢~我在這兒要雙手奉上妳們的派皮大魔王食譜

我試過很多,這個做出來的派皮很好吃,只要記得一個字:冰,而且動作要

做派皮一定要所有材料都冰冰的,成品才會酥酥脆脆

這個食譜你們試試看,有問題都可以留言問我

加油!記得跟我分享你們的鹹派美照阿!

INGREDIENTS 材料

Option one 配方一

for 3 inches pie pan*4 or 8 inches pie pan*2  約可做4個三吋派皮或是兩個八吋派皮

  • 200g all-purpose flour (spooned and leveled), plus more for rolling /200g中筋麵粉
  • 100g  cold unsalted butter, cut into pieces/100g 冰無鹽奶油 (切成小塊)
  • 1/2 teaspoon salt /   1/2 茶匙鹽(一小撮)
  • 1/2 teaspoon sugar /    1/2 茶匙糖(一小撮)
  • 30g iced cold water /  30g 冰水
  • an egg / 一顆蛋(約55g)

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Option two 配方二 (我現在都用這種)

  • 200g all-purpose flour (spooned and leveled), plus more for rolling /200g中筋麵粉
  • 100g  cold unsalted butter, cut into pieces/100g 冰無鹽奶油 (切成小塊)
  • 1/2 teaspoon salt /   1/2 茶匙鹽(一小撮)
  • 1/2 teaspoon sugar /    1/2 茶匙糖(一小撮)
  • 90g iced cold water /  90g 冰水

DIRECTIONS  做法

tips祕訣:

1. KEEPING EVERYTHING “COLD”

2. Flours can have different moisture levels and eggs can be different sizes.

STEP 1  第一步

Mix flour and butter in a food processor; pulse until dough with a few pea-size pieces of butter remaining and looks like breadcrumbs. Remove the dough from food processor. Set flour and butter in a mix bowl.

用食物調理機將麵粉和切塊的冰奶油攪拌,攪拌至奶油呈2mm小豆子般大小。

將麵團倒入攪拌盆。

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STEP 2  第二步

Add ice water and egg in it, use spatula to mix the dough until dough is crumbly but holds together when squeezed. Don’t overdid it!

Test the dough and add some more water or flour. Handling the dough with your hands.

加入冰水和打散的蛋,使用橡膠刮刀將液體和奶油麵粉拌勻,用拌壓麵團的方式,請不要過度揉麵團。

用手去捏一下麵團,看是否太失黏或是太乾(適量撒點冰水)而無法成形。

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STEP 3 第三步

Take dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, fridge overnight.

撕一片保鮮膜.將麵團放上,獎麵團包裹好後壓成1cm扁平的麵團。

當然你也可以將麵團先分塊,用手將麵團整型呈圓形。

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STEP 3 第三步

Refrigerate until firm, fridge overnight.

放入冰箱冷藏,至少一個晚上。

若真的來不及,可放入冷凍庫兩個小時。(效果不會那麼好就是了)

STEP 4 第四步

Press the pie dough into disks and refrigerate.Roll dough to a 6-inch round with a floured rolling-pin.Use more flour if the dough starts to stick. Wrap dough around rolling-pin; unroll over a pie plate. Gently fit into bottom and up sides of plate (do not stretch dough). Refrigerate at least 30mins.

取些手粉(我都用高筋麵粉),將麵團擀成0.5cm厚,約8吋的圓派皮。

派皮包付在趕麵棍上,輕輕地放上模型,手沾點粉,輕輕的將派皮和模型貼合。

記得不要去拉扯派皮,若有空隙,拿切下來多的派皮去補上。

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STEP 5 第五步

Use your folk to make some holes on pie dough then chill the dough about 30 mins.

用叉子在派皮上戳些小洞,烘烤時才不會膨脹。

放入冷藏約30分鐘。

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STEP 6 第六步

Preheat the oven at at 200°C.

Crumble up a oven paper which can cover a 6-inch pie pan.

Set some baking beans on it then bake for 13 minutes. 

取一張烘焙紙,揉爛,放置在派皮上,倒入重石。

放入以預熱好 200°C 的烤箱烤13分鐘。

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STEP 7 第七步

Lower the heat to 180″c, remove the oven paper and backing beans. Continue baking the pie for another 20 to 30 mins, until the crust is golden brown.

Remove the pie crust from pie pan, let the pie cool on a cooling rack.

取出重石,用180°C 烘烤20分鐘,烤至派皮呈金黃色。

脫模,派皮放涼。

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