Sunday, December 22, 2013

Pumpkin & Sweet Potato Pie*南瓜甜薯派*酥鬆但健康的派皮版


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 11/26/2013

Pumpkin pie也是Thanksgiving dinner必備的餐桌甜點,往年都是買現成的,因為很方便,但是常常擔心其成份,外面賣得baking goods,很多desserts,幾乎都是用氫化油=hydrogenated oil,尤其是pie crust,因為成本考量,多半不會用真正的奶油,在家做,既可用真實材料,更可以加以改良成健康版本,這就是homemade的意義,另一方面,也因為今年Thanksgiving dinner,暴龍的爸爸及二哥來,所以想自己做pumpkin pie...(照片擺上薄荷葉是拍攝效果,也是因為whipped cream是Thanksgiving當天現打成,所以沒有一般的pumpkin pie照片樣子)
附食譜做法...

Pumpkin pie要好吃,除了內餡香味夠,texture濕潤軟滑,crust口感要酥鬆,不濕軟,這個pie,第三天crust還是酥鬆,並不因為放了兩三天就濕軟,暴龍爸爸和二哥都很稱讚,尤其加上現打香濃的wipped cream,除了暴龍爸爸二哥,暴龍和K寶,更是開心得很...雖然第一次做pumpkin, pie crust沒控制剛好,量有些不夠,所以花邊做得不夠漂亮,下次再接再厲,但是內餡風味相當好,比店裡賣的更香,crust口感酥鬆,不濕軟,算是不錯的第一次做的成品...


Pumpkin & Sweet Potato Pie (9 inch pie)材料及作法: (1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Crust
  • 1+1/4 cups unbleached all-purpose flour (I used 30% white whole wheat blend)
  • 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 3 tbsp of sunflower seed oil (Any kind of vegetable oil is fine.)
  • 2 tbsp of butter
  • 4 tbsp cold milk
    將麵粉,糖,和鹽,放在大鋼盆裡,混合均勻,將奶油切成小方塊,灑上麵粉,再用pastry blender,切拌麵粉及奶油,再加入葵花籽油拌合,最後再加入冰牛奶,一次一大匙,慢慢加到麵糰,剛剛成形,稍整成球後,略壓成扁圓,用保鮮膜包起,放入冰箱至少30分鐘
    In a large mixing bowl, combine flour, sugar and salt. Cut in butter with a pastry blender and mix in oil with your fingertips until mixture resembles coarse meal. Sprinkle cold milk, a tablespoon at a time, until the crumbly dough just holds together. Wrap it in plastic and refrigerate it for at least 30 minutes.
    將冰過麵團取出回溫10-15分鐘,桿成薄餅形,輕輕壓入pie盤中,頂部邊緣用手指擠出花紋,或用叉子壓出圖案
    Take out the chilled dough from the refrigerator and let it sit at the room temperature for 10-15 minutes. Roll dough out to fit a 9" pie pan (The dough extends about 2" all around the pie pan).
    放入烤箱,烤約15分鐘
    Blind bake the crust for about 15 minutes.

Filling

  • 1 cup pumpkin puree (sweetened)
  • 1 cup sweet potato
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup+2 tbsp granulated sugar

    烤箱預熱至425F後,將以上材料混合攪拌均勻,倒入放涼的派皮中
    Preheat the oven to 425F. Mix all the ingredients above. Pour into cool pie crust.

    放入425F烤箱,烤15鐘,將烤箱降溫至350F,再烤30分鐘.
    Bake at 425F for 15 minutes. Reduce the temperature to 350F and bake another 30 minutes.

    各家烤箱不盡相同,烘焙時間可能需要自行調整
    Every oven varies so you might need to adjust your baking time accordingly.



4 comments:

  1. Merry Christmas & Happy New Year!!

    from: EllenHR

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  2. Hey dear! nice bumping into ur space loved it! Advance new year wishes! Also catch me at http://sweets-n-spices.blogspot.in/ :) Stay Connected

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    Replies
    1. Thanks for stopping by! Happy New Year! Thanks for your blog info!

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