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基礎鹹派派皮！金黃酥脆的完美配方（7吋派皮2顆）The Crust of Quiche
用超簡單材料烤出水噹噹的鹹派派皮！派皮與司康做法類似，但口感上比起司康酥鬆中帶有咬勁，派皮擁有的是純然的酥脆，碰一下屑屑就能掉滿地，因為內含大量奶油，烤出來的色澤特別閃耀，而且加熱很均勻，我快被我的派皮美死了！
：食譜：
食材▼
○麵團
中筋麵粉 250 g
無鹽奶油 170 g
蛋 1 顆
鹽 1/4 小匙
○刷色+防水層
蛋 1 顆
■中文完整圖文食譜：https://bit.ly/3fJ9KzI
This is a basic pie crust recipe. I always use this formula to make a crust for my homemade quiche. It’s so good because you only need 4 ingredients to bake a perfect flakey, buttery crust.
.
：Recipe： https://bit.ly/3sZCiYt
.
Ingredients▼
○Dough
all purpose flour, 250 g
unsalted butter, 170 g
egg, 1 ct
salt, 1/4 tsp
○Waterproof Layer
egg, 1 ct
：Instruction：
1. Whisk an egg and set aside.
2. Cut cold butter into cubes and set aside.
3. Add flour into a mixing bowl.
4. Add salt. Mix them well.
5. Add cold cubed butter.
6. Let butter totally coat with flour.
7. Combine the mixture with a pastry cutter or fingers until it became crumbly.
8. Dig a well in the middle and add the egg.
9. Gently combine dry and wet ingredients with a fork.
10. Stir until just combined. If it is too dry, add 1 tsp of cold water.
11. Cut and divide the dough into halves.
12. Place a piece of dough on a baking paper or plastic wrap.
13. Shape into a thick rectangle.
14. Wrap the dough in the baking paper tightly.
15. Wrap another dough in the same method.
16. Transfer they into freezer for at least 30 min.
◆ 30 min. later ◆
17. Take out one dough from the freezer. The other dough can be stored in freezer for 3 months.
18. Slightly flour the dough and a rolling pin.
19. Press down the dough at several directions.
20. Roll out the dough.
21. Transfer the dough to the baking pan carefully.
22. Remove the baking paper.
23. Allow the dough to fit the baking pan.
24. Trim the height of the dough evenly.
25. Shape the thickness evenly.
26. Transfer the dough into freezer again.
●Preheating the Oven at 400℉/ 200℃
27. Whisk another egg for brushing on the surface.
28. Remove the baking pan from the freezer.
29. Use a fork and lightly prick the bottom of the dough.
30. Line a baking paper on the crust dough.
31. Fill with baking stone, rice or beans.
32. Transfer to the preheated oven.
33. Bake at 400℉/ 200℃ for 20 min.
◆ 20 min. later ◆
34. Remove the baking pan from the oven.
35. Remove the rice and baking paper from the baking pan.
36. Brush egg wash on the crust thoroughly.
37. Return the baking pan back to oven.
38. Bake at 400℉/ 200℃ for another 5 min.
◆ 5 min. later ◆
39. It’s ready to make a delicious quiche!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=3vjJxaLQxDM
：食譜：
食材▼
○麵團
中筋麵粉 250 g
無鹽奶油 170 g
蛋 1 顆
鹽 1/4 小匙
○刷色+防水層
蛋 1 顆
■中文完整圖文食譜：https://bit.ly/3fJ9KzI
This is a basic pie crust recipe. I always use this formula to make a crust for my homemade quiche. It’s so good because you only need 4 ingredients to bake a perfect flakey, buttery crust.
.
：Recipe： https://bit.ly/3sZCiYt
.
Ingredients▼
○Dough
all purpose flour, 250 g
unsalted butter, 170 g
egg, 1 ct
salt, 1/4 tsp
○Waterproof Layer
egg, 1 ct
：Instruction：
1. Whisk an egg and set aside.
2. Cut cold butter into cubes and set aside.
3. Add flour into a mixing bowl.
4. Add salt. Mix them well.
5. Add cold cubed butter.
6. Let butter totally coat with flour.
7. Combine the mixture with a pastry cutter or fingers until it became crumbly.
8. Dig a well in the middle and add the egg.
9. Gently combine dry and wet ingredients with a fork.
10. Stir until just combined. If it is too dry, add 1 tsp of cold water.
11. Cut and divide the dough into halves.
12. Place a piece of dough on a baking paper or plastic wrap.
13. Shape into a thick rectangle.
14. Wrap the dough in the baking paper tightly.
15. Wrap another dough in the same method.
16. Transfer they into freezer for at least 30 min.
◆ 30 min. later ◆
17. Take out one dough from the freezer. The other dough can be stored in freezer for 3 months.
18. Slightly flour the dough and a rolling pin.
19. Press down the dough at several directions.
20. Roll out the dough.
21. Transfer the dough to the baking pan carefully.
22. Remove the baking paper.
23. Allow the dough to fit the baking pan.
24. Trim the height of the dough evenly.
25. Shape the thickness evenly.
26. Transfer the dough into freezer again.
●Preheating the Oven at 400℉/ 200℃
27. Whisk another egg for brushing on the surface.
28. Remove the baking pan from the freezer.
29. Use a fork and lightly prick the bottom of the dough.
30. Line a baking paper on the crust dough.
31. Fill with baking stone, rice or beans.
32. Transfer to the preheated oven.
33. Bake at 400℉/ 200℃ for 20 min.
◆ 20 min. later ◆
34. Remove the baking pan from the oven.
35. Remove the rice and baking paper from the baking pan.
36. Brush egg wash on the crust thoroughly.
37. Return the baking pan back to oven.
38. Bake at 400℉/ 200℃ for another 5 min.
◆ 5 min. later ◆
39. It’s ready to make a delicious quiche!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=3vjJxaLQxDM
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蘭姆葡萄是個超級簡單卻萬用的食物，只要兩種材料就能製作出的大人味秘密武器！喜歡自己做點心的人很推薦在家準備一罐，烘焙類像是司康、麵包、馬芬、蛋糕都可以加進去變成新口味，甚至冰淇淋、優格或燕麥放一點上去都會變得超美味！
：Recipe：
食材 Ingredient
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夏天的老奶奶黃檸檬蛋糕
老奶奶檸檬蛋糕大概就是那種每個家族都有自己祖傳配方的甜點，傳到台灣後也長成不同的風格。研究了各種中英文食譜後，我果然還是台灣魂，來用比較健康的方式烤蛋糕吧！這次的配方是以雞蛋為主材料的海綿蛋糕體，配上黃澄澄的檸檬皮，不管是視覺還是味覺上都更清新！香氣滿滿的檸檬蛋糕配上酸溜溜糖霜，超好吃！
：食譜：
食材▼
○檸檬蛋糕
低筋麵粉 60 g
蛋 2 顆
糖 40 g
無鹽奶油 40 g
檸檬汁 20 g
檸檬皮 1 顆
○檸檬糖霜
糖粉 45 g
檸檬汁 2 小匙
■中文完整圖文食譜：https://bit.ly/3NDerGW
I can’t feel summer without a yellow lemon dessert. The best afternoon tea is having a slice of lemon cake in summer. I made this cake with less sugar and butter, so it tastes lighter than traditional pound cake. My favorite part is the frosting, I love how sweet and tart it is at the same time.
：Video Recipe：
Ingredients▼
○Cake Batter
cake flour, 60 g
egg, 2 ct
sugar, 40 g
unsalted butter, 40 g
fresh lemon juice, 20 g
lemon zest, 1 ct
○Icing
powdered sugar, 45 g
fresh lemon juice, 2 tsp
：Instruction：
●Making Preparations
1. Make lemon zest with a zester. Be careful to not grate the white part.
2. Add half zest into the small bowl with sugar.
3. Rub the lemon zest with granulated sugar.
4. Cut the lemon into wedges and squeeze the juice.
5. Melt butter with a low heat.
6. Add melted butter into a small bowl.
7. Add 4 tsp lemon juice.
8. Mix well and set aside.
9. Sieve flour and set aside.
10. Brush some oil and dust with flour on the baking mold.
●Making the batter
11. Prepare 2 size mixing bowls.
12. Pour some hot water into the bigger mixing bowls. Add the smaller mixing bowl.
13. Add 2 eggs and the lemon sugar.
14. Beat the mixture in high speed for 7 min.
15. The color will become lighter and there were some tracks showed up.
16. The beaten mixture can draw words and hold for 3 sec.
●Preheating the Oven to 350℉/ 180℃
17. Remove the smaller mixing bowl from the bigger one.
18. Add half flour into the mixing bowl.
19. Roughly and gently stir the mixture.
20. Add half lemon butter. Roughly and gently stir the mixture.
21. Add all the rest flour. Roughly and gently stir the mixture.
22. Add all the rest lemon butter.
23. Gently fold and mix well with a spatula.
24. Pour the batter into the baking mold.
25. Transfer to the preheated oven.
26. Bake at 350℉/ 180℃ for 25 min.
◆ 25 min later ◆
27. It is done when a pick inserted and came out clean.
28. Let it cool down for 10 min. before removing the mold.
●Making the Lemon Frosting
29. Add lemon juice into the small bowl with powdered sugar.
30. Stir and mix well until smooth.
●Assembling and Decoration
31. Drizzle the lemon frosting throughout the top.
32. Sprinkle the remaining lemon zest.
33. Enjoy!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
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蘭姆酒卡士達醬搭配巧克力還有濃濃蛋香的海綿蛋糕，這樣的口味跟口感應該是放諸四海、全人類都會覺得好吃，大概就像是國民偶像般的存在吧！你不會特別驚艷或感動落淚，但是屬於零缺點、人緣極佳、在王道漫畫中就會演主角、拍團體照會站C位的類型。
：食譜：
食材▼
○蛋糕糊
蛋 2 顆
低筋麵粉 40 g
糖 60 g
無鹽奶油 10 g
○卡士達內餡
牛奶 80 g
鮮奶油 80 g
奶油 15 g
蛋 1 顆
糖粉 15 g
玉米粉 6 g
蘭姆酒 1 小匙
○巧克力淋面
巧克力豆 30 g
水 25 g
■中文完整圖文食譜：https://bit.ly/3DpMcas
Last week, I shared my “Taiwanese Style Boston Cream Pie” recipe and some people asked me, “Where’s chocolate?” OK, here it is! Taiwanese version didn’t contain chocolate icing part, so I did the original version of Boston Cream Pie this week! I want to know what’s the magic in this cake to let so many people couldn’t accept its variety. I made the real authentic recipe from Omni Boston Parker Hotel. I only adjusted the amount to yield a mini version pie. After I had a bite, I finally realized why people love it so much. It tastes so good and classic like all the part of the cake are born to together. It’s not cheap to purchase one from the hotel through online, so try the recipe to give yourself a wonderful sweet treat!
：Recipe：
Ingredients▼
○Batter
egg, 2
cake flour, 40 g
sugar, 60 g
unsalted butter, 10 g
○Filling
milk, 80 g
heavy cream, 80 g
unsalted butter, 15 g
whole egg, 1
powdered sugar, 15 g
cornstarch, 6 g
rum, 1 tsp
○Icing
chocolate chips, 30 g
water, 25 g
：Instruction：
●Preparation
1. Pour water into the small bowl with chocolate chips.
2. Cover the chocolate chips and 10 g butter with lids.
3. Transfer to a dehydrator or microwave oven to be melted.
4. Set to 131℉/ 55℃ and heat them for 30 min.
●Making the Filling
1. In a saucepan, add butter, heavy cream and milk.
2. Over a low heat, cook until slightly boiling.
3. When cooking the cream, add an egg in a mixing bowl.
4. Beat the egg well.
5. Add powdered sugar. Mix them well
6. Add cornstarch. Mix them well.
7. When the milk mixture boiling, leave it from the heat.
8. Whisk in the egg mixture.
9. Return it to stove top. Over a low heat, stir the mixture consistently.
10. The custard will thicken quickly. Boil for 30 to 60 sec.
11. Pour into a small bowl.
12. Cover the surface with plastic wrap or baking paper.
13. Chill the custard in the fridge for 3 hours or overnight.
●Making the Batter
1. Separate egg white and egg yolk.
2. Put egg yolk into a mixing bowl.
3. Place egg white in the fridge.
4. Sieve the cake flour and set aside.
5. Beat egg yolk first with an electr
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甜塔全麥塔皮，濃濃奶香淡淡麥香的酥酥塔皮！適用各種堅果塔
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食材 Ingredient
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無鹽奶油 unsalted butter 225g
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完整圖文食譜：http://user91066.psee.io/3awqu7
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