Thursday, 23 October 2014

南瓜胡桃派(Pumpkin Pecan Pie)


打从月头的南瓜蜜月在响起跑笛时,就想要做的南瓜胡桃派。
可是被一些食谱插队,结果就拖了下来。
今天总算让它漂亮登场。
I've wanted to bake this Pumpkin Pie right at the start of this Pumpkin Month, but since other pumpkin recipes were already on the list, I had to postpone baking it until now. Finally, this Pumpkin Pecan Pie has made an appearance on this blog!




 南瓜泥,鲜奶,蛋液,豆蔻粉,肉桂分。。。。。。。
组成的内馅,加上麦芽糖浆裹胡桃,
还蛮好吃的。
Mashed pumpkin, fresh milk, egg, nutmeg powder, cinnamon powder......a delicious filling, made all the more tastier by the maltose coated pecans!


南瓜胡桃派
可做8寸圆形派模1个或小模13个

派皮材料:
低筋面粉150克
无盐奶油 75克
盐   1/4茶匙 + 30毫升水
蛋黄  1/2 个


做法:
1。无盐奶油切成小块,低筋面粉过筛备用。
2。用刮刀边将奶油块与低筋面粉拌合,边将奶油块再切成米粒状。
3。以手将做法(2)得材料搓揉均匀。
4。将做法(3)铺平,于中间打如蛋黄 ,徐徐加入盐冰水,再将全部材料搓成面团。
5。用保鲜膜包好面团,放入冰箱中冷藏松弛约30分钟以上即可。
6。将松弛过后的面团整形放入派模,入预热烤箱以180°C烤约8分钟,使牌皮呈淡黄色即可。

内馅材料:
南瓜泥150克
蛋80克
鲜奶80克
糖40克
粟米分1汤匙
肉桂粉1/8茶匙
豆蔻粉1/8茶匙
胡桃30颗
麦芽糖1/4杯,水1/8杯

做法:

1。将南瓜泥,蛋,鲜奶,糖和所有分类混合均匀。
2。将做法(1)倒入制作好的派皮内,入烤箱以180°C烤约30 - 35分钟。用竹签测试不沾粘即可。
3。麦芽糖加水煮开,把胡桃沾上麦芽糖水后,整齐排列在派的边沿即可。

Pumpkin Pecan Pie
Makes an 8-inch pie or 13 mini pies

Pie skin ingredients:
150g cake flour
75g unsalted butter
1/4tsp salt
1/2 an egg yolk
20ml cold water

Method:
1. Cut the unsalted butter into small pieces and sieve the cake flour for later use.
2. Mix the butter and cake flour together using a spatula. As you do that, cut the butter into even smaller pieces using the spatula.
3. Use your hands to knead (2) evenly.
4. Flatten out (3), then break the egg into the middle and slowly add in the salt + cold water. Knead everything into a dough.
5. Wrap the dough with a cling wrap and store in the fridge for up to 30 minutes.
6. Press the dough into a pie tin and bake in a preheated oven at 180°C for about 8 minutes or until it turns yellow.

Pie filling ingredients:
150g mashed pumpkin
80g egg
80g milk
40g sugar
1tbsp corn flour
1/8tsp cinnamon powder
1/8tsp nutmeg powder
30pcs pecan
1/4cup maltose, 1/8cup water

Method:

1. Mix the mashed pumpkin, egg, milk and powders evenly.
2. Pour (1) into the half-baked pie skin and proceed to bake in the oven at 180°C for 30-35 minutes, or until an inserted skewer comes out clean.
3. Boil the maltose and water in pot. Dip the pecans into the maltose mixture one by one and arrange them around the edge of the pie.
 
 如果家里没有8寸派模,
此食谱的量也可以做成13个“个人式”的小模。
If you don't happen to have a 8 inch pie pan, you can use this recipe to make 13 mini Pumpkin Pecan Pies.






This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN
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16 comments:

  1. Aunty Young, your Pumpkin Pecan Pie is beautiful! I love the pecans in a ring around the pie. The taste must be super sedap!

    ReplyDelete
  2. 美,很美,非常美。。。这个派太太太美了,like!

    ReplyDelete
  3. 好厉害变,super like ... :)

    ReplyDelete
  4. 我不是很爱吃派,可是这很吸引哦!

    ReplyDelete
  5. aunty young, i love your pie.. this is so pretty and definitely appetising to look at!

    ReplyDelete
  6. 我以前吃过pumpkin pie真的很好吃,但是自己还没做过呢。
    Aunty Young做的一定很好吃又那么漂亮!我可以来你家喝下午茶吗?

    ReplyDelete
  7. 我一直不敢用南瓜做甜品,担心家里的几位大爷不爱到时我就要变大肥婆了,呵呵呵。。。

    ReplyDelete
  8. 一级棒哦。。。超漂亮!

    ReplyDelete
  9. Aunty Young还有一颗大南瓜哦,期待着妳再变出像这个胡桃派一样棒的食物
    我的电话号码还收着吧?哈哈哈哈
    记得叫我当白老鼠哦,我愿意的很呢

    ReplyDelete
  10. 哇! 我好久没吃派了, 我的电话你也有收着哦! 哈哈。。。
    下次如有吃不完的派, 记得通知。。最多我吃少少, 嘻嘻!

    ReplyDelete
  11. I love the mini pie, can i have some?

    ReplyDelete
  12. 好好看的派,你的功夫真好:)

    ReplyDelete
  13. 噢! 这个真特别...卖相超吸人眼球哪!!

    ReplyDelete

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