三色菜最后的清仓。
然后勇敢的挑战竹篮纹派皮。
没想到，一个无心的三色菜清仓之举，
赢来安哥的赞不绝口。
既然反应良好，那就乘胜追击。
继续烤香派好了。
这次不玩小派，玩起碟派。
并且是竹篮纹路和可爱的小花花派。
第一次编竹篮纹，
自觉边沿收口有待改善。
没关系，肯踏出第一步就是在进步当中了。
加油咯💪
虽然外貌不达标，但是内涵十足。
本来香酥的派皮，加上内馅鲜甜多汁，还有海鲜酱的加持。
果真，我很丑，但我很美味啊！！！！
白玉菇派
做1个8寸圆派或5个小派
派皮材料:
面粉 160g
盐 1/8tsp
奶油， 冷冻取出切块 90g
冷水 2Tbsp
柠檬汁 1tsp
派皮做法:
1. 将面粉和盐筛入一个大盆里， 加入冷冻牛油粒， 用手指尖把牛油松开拌 成面粉碎粒。
2. 先加入1Tbsp冷水和柠檬汁， 拌匀。 然后逐渐加入剩余的水份， 搓拌成圆面团。
3. 用保鲜纸包好， 放入冰箱冷藏25-30分钟。（面团重 ： 290克）
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馅料：
黄色洋葱 （切丁）1个
蒜头 （剁碎）2瓣
猪肉碎120g
冷冻三色菜（解冻） 100g
白玉菇 （切粒） 100g
高汤或清水 100ml
调味：
海鲜酱 1茶匙
盐 1/2茶匙
糖 1/2茶匙
黑胡椒粉 适量
粟粉 2茶匙
馅料做法：
1. 热油锅， 下洋葱炒至软， 加入蒜蓉爆香.。 加入肉碎翻炒至白， 下白玉菇粒，三色菜， 拌匀。 翻炒至白玉菇熟透。
2. 把2Tbsp的高汤或清水和2茶匙的粟粉拌匀， 备用。
3. 把剩余的高汤或水， 倒入白玉菇猪肉馅料中，大火煮滚， 加入调味拌匀，最后加入粟米水勾芡成浓稠的馅料。 把馅料舀入碗中， 待凉备用。
*******************************************
组合：
1. 冰箱取出面团，分割成180克和110克的大小面团。 工作台上撒些面粉, 然后将大面团（180克）搓圆，杆平，用模型切成派模大小。
2. 将面团再擀成较薄大，放入派模中， 用刀割出多余的面团， 用手轻压边缘， 用叉子在派底刺洞，上面放陶瓷珠（烤石）， 放入预热200‘C的烤箱， 烤大概15-20分钟， 或直到边缘微黄色。
3. 从烤箱取出派皮，拿掉陶瓷珠， 放入馅料。将小面团（110克）杆成圆平的碟形，铺盖在上面， 沿边压紧收口， 用叉子在边缘按上花纹装饰。 涂上蛋液。（我随兴打起竹篮纹）
4. 放入烤箱， 继续烤20-25分钟， 或表面金黄色。
白玉菇
White beech mushroom
将面粉和盐筛入一个大盆里， 加入冷冻牛油粒， 用手指尖把牛油松开拌 成面粉碎粒。
加入1Tbsp冷水和柠檬汁， 拌匀。 然后逐渐加入剩余的水份， 拌成圆面团。 用保鲜纸包好， 放入冰箱冷藏25-30分钟。（面团重 ： 290克）Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs. Add 1 tablespoons of the chilled water and lemon juice to flour mixture. Slowly add in the rest of the chilled water until the mixture become a smooth dough. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes. (Dough weigh : 290g)
冰箱取出面团，分割成180克和110克的大小面团。
工作台上撒些面粉, 然后将大面团（180克）搓圆，杆平，用模型切成派模大小。
将面团再擀成较薄大，放入派模中， 用刀割出多余的面团， 用手轻压边缘， 用叉子在派底刺洞，上面放陶瓷珠（烤石）， 放入预热200‘C的烤箱， 烤大概15-20分钟， 或直到边缘微黄色。
将面团再擀成较薄大，放入派模中， 用刀割出多余的面团， 用手轻压边缘， 用叉子在派底刺洞，上面放陶瓷珠（烤石）， 放入预热200‘C的烤箱， 烤大概15-20分钟， 或直到边缘微黄色。
Remove the dough from fridge. Cut the dough into 2 portion. one is weigh 180g and another one is 110g.
Place the bigger dough (180g) on a lightly floured surface. Flatten it with rolling pin . Use the pie mould to cut the dough into the pie mould shape.
Use rolling pin to roll on the dough to be thinner and bigger. Fit in the dough into pie mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have) . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.
从烤箱取出烤好的派皮，拿掉陶瓷珠， 放入馅料。将小面团（110克）杆成圆平的碟形，铺盖在上面， 沿边压紧收口， 用叉子在边缘按上花纹装饰。 涂上蛋液。（我随兴打起竹篮纹）Remove the pie shell from oven. Spoon the fillings into the pie shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie. (I try to beautify it with basket print)
White beech Mushroom Pie
yield one 8" round pie
Or 5 small pies
Ingredients of pastry
160 gm plain flour
1/8 tsp salt
90 gm chilled unsalted butter, diced
2 Tbsp iced water
1 tsp freshly squeezed lemon juiceIngredients of fillings:
Method :
1. Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.
2. Add 1 tablespoons of the chilled water and lemon juice to flour mixture. Slowly add in the rest of the chilled water until the mixture become a smooth dough.
3. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes. (Dough weigh : 290g)
*****************************************
Filling：
Yellow Oniaon 1, diced
Garlic 2 cloves, chopped
Minced meat 120g
Frozen mixed vegetable 100g,defrost
White beech mushroom 100g, cut into small pieces
Broth or water 100ml
Sesoning：
Hoisin suace 1tsp
Salt 1/2tsp
Sugar1/2tsp
Some black pepper
Corn flour 2tsp
To make fillings:
1. Heat up oil, saute the onion until softened and garlic until fragrant. Add in minced meat , saute until pale in color. Add in White beech mushroom and mixed vegetable. Cook until the mushroom turns soft.
2. In the meantime, mix 2 tablespoons of broth or water with 2 teaspoons of cornflour. Set aside.
3. Pour in the rest of broth or water into the mushroom and meat mixture. Bring it to a boil. Add in seasoning, stir evenly .Lastly thicken the gravy with cornflour water. Turn off the heat. Transfer the fillings into a bowl and let it cool for a while.
*************************************************
To assemble and bake the pie:
1. Preheat oven to 200'C.
2. Remove the dough from fridge. Cut the dough into 2 portion, one is weigh 180g and anothe one is 110g. Place the bigger dough (180g) on a lightly floured surface. Flatten it with rolling pin . Use the pie mould to cut the dough into the pie mould shape.
3. Use rolling pin, roll on the dough to be thinner and bigger. Fit in the dough into pie mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have) . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.
4. Remove the pie shell from oven. Take away the beads. Spoon the fillings into the pie shell. Flatten the small dough(110g)into disc shape and use it to cover the pie shell. Crimp the edges to seal and score the top pastry. Egg wash the pie. ( I try to beautify with basket print)
Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.
从烤箱取出烤好的派皮，拿掉陶瓷珠， 放入馅料。将小面团（110克）杆成圆平的碟形，铺盖在上面， 沿边压紧收口， 用叉子在边缘按上花纹装饰。 涂上蛋液。（我随兴打起竹篮纹）Remove the pie shell from oven. Spoon the fillings into the pie shell and cover with the dough disc. Crimp the edges to seal and score the top pastry. Use the trimmed dough for decoration. Egg wash the pie. (I try to beautify it with basket print)
White beech Mushroom Pie
yield one 8" round pie
Or 5 small pies
Ingredients of pastry
160 gm plain flour
1/8 tsp salt
90 gm chilled unsalted butter, diced
2 Tbsp iced water
1 tsp freshly squeezed lemon juiceIngredients of fillings:
Method :
1. Sift flour and salt into a large mixing bowl. Add in the diced butter. Rub the butter into the flour with your finger tips, until the mixture looks like coarse breadcrumbs.
2. Add 1 tablespoons of the chilled water and lemon juice to flour mixture. Slowly add in the rest of the chilled water until the mixture become a smooth dough.
3. Wrap it with cling wrap and chill in fridge for about 25 to 30 minutes. (Dough weigh : 290g)
*****************************************
Filling：
Yellow Oniaon 1, diced
Garlic 2 cloves, chopped
Minced meat 120g
Frozen mixed vegetable 100g,defrost
White beech mushroom 100g, cut into small pieces
Broth or water 100ml
Sesoning：
Hoisin suace 1tsp
Salt 1/2tsp
Sugar1/2tsp
Some black pepper
Corn flour 2tsp
To make fillings:
1. Heat up oil, saute the onion until softened and garlic until fragrant. Add in minced meat , saute until pale in color. Add in White beech mushroom and mixed vegetable. Cook until the mushroom turns soft.
2. In the meantime, mix 2 tablespoons of broth or water with 2 teaspoons of cornflour. Set aside.
3. Pour in the rest of broth or water into the mushroom and meat mixture. Bring it to a boil. Add in seasoning, stir evenly .Lastly thicken the gravy with cornflour water. Turn off the heat. Transfer the fillings into a bowl and let it cool for a while.
*************************************************
To assemble and bake the pie:
1. Preheat oven to 200'C.
2. Remove the dough from fridge. Cut the dough into 2 portion, one is weigh 180g and anothe one is 110g. Place the bigger dough (180g) on a lightly floured surface. Flatten it with rolling pin . Use the pie mould to cut the dough into the pie mould shape.
3. Use rolling pin, roll on the dough to be thinner and bigger. Fit in the dough into pie mould and trim the edge. (Save the trimmed dough for decoration). Prick the base with a fork. Place some ceramic beads on top(I omitted it cause I don't have) . Transfer to the preheated oven for blind-baking, about 15 to 20 minutes, until the edge becomes lightly brown.
4. Remove the pie shell from oven. Take away the beads. Spoon the fillings into the pie shell. Flatten the small dough(110g)into disc shape and use it to cover the pie shell. Crimp the edges to seal and score the top pastry. Egg wash the pie. ( I try to beautify with basket print)
Bake in the preheated oven, for about 20 to 25 minutes, until golden. Serve hot.
真的好好吃😋😋😋，
一出炉不久，稍微冷却，
安哥一个人就消化半碟派了。
碍于健康，安迪不让他再吃，
第二天早上，微波炉叮一叮，
依然美味可口。
@@@@@@ Enjoy！ @@@@@
连做个饼派也要这样显浪漫~(亮点是小黄花)
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