#aca Fourth Session Baking Contest# Making Erotic Lemon Pie
1.
Prepare sweet pie crust ingredients: 120g low-gluten flour, 25g icing sugar, 1/8 tsp salt, 65g unsalted butter, 15g egg yolk, 15g milk; this amount can make a 7-9.5 inch pie skin
2.
Sift low-gluten flour, powdered sugar, and salt into the basin, cut the butter into small pieces and put it into the powder basin
3.
Use a spatula to mix the butter and powder into small granules, then beat the egg yolks into the powder
4.
Use a spatula to mix the egg yolk and the powder into a dough. Don't over-stir and press, just form a dough.
5.
Put the dough on the plastic wrap, press it with your hands into a thin slice about 7, 8 mm thick, and then put it in the refrigerator for at least 30 minutes
6.
Take out the hardened dough after refrigerating, sprinkle a little flour on the kneading mat, sprinkle a little flour on the dough, and roll it into a dough sheet about 3 mm thick. The thickness is also adjusted according to the size of the pie pan.
7.
Roll up the dough with a rolling pin, move it to the pie pan, gently press the pie wrapper into the pie pan with your palm, patch the excess pie wrapper to a thin or small area, and use up all the ingredients; then the dining fork Punch holes evenly on the top to prevent unevenness during baking; at this time, the oven starts to preheat 180 degrees
8.
Cover the pie crust with tin foil and spread baking stones on it. Mung beans and red beans are also ok
9.
At the end of the preheating time, the ACA voice oven reminds you to put the food into the oven. Here, send the pie crust to the middle layer of the preheated ACA voice oven, press the "start" button, and the oven will start grilling
10.
After baking for 10 minutes, pause the oven, take out the pie pan, let it stand for two minutes, remove the tin foil and baking stone, and brush a layer of egg white on the pie crust
11.
Put it back in the oven and press the "start" button until the baking is complete
12.
The baked pie crust is golden in color. Place it on the pie plate and let it cool naturally.
13.
Before making the lemon cream filling, prepare a few lemons, rub the skin of the lemons with salt water, and then rinse
14.
Use a lemon grater to peel off one and a half of the lemon yellow skin, don’t peel off the white meat inside
15.
Then use a lemon squeezer to squeeze out 150 grams of lemon juice
16.
The ingredients for the lemon cream filling are ready: 155g whole egg, 145g caster sugar, 150g lemon juice, 1.5 lemon zest, 150g unsalted butter
17.
Beat the eggs with fine sugar, heat over water to melt the sugar completely
18.
Pour the lemon juice into the egg mixture and keep stirring
19.
The fire can be increased appropriately to allow the water to boil, so that the egg liquid can quickly mature and become viscous
20.
Remove the egg liquid pot from the hot water, put the lemon shavings and butter in it, and quickly stir to melt
21.
Pour the cold lemon cream into the pie crust, spread it out on a flat surface, cover with a tall plate and put it in the refrigerator for about 2 hours
22.
The frozen lemon butter pie is unmolded, bright and fresh like the sun
23.
Cut a piece and taste
24.
Sweet and sour refreshing, strong lemon flavor
Tips:
This formula can make a 7-9.5-inch pie, and adjust the thickness of the pie according to the size of the pie plate;
The pie crust is fully cooked, and the baking time and temperature are adjusted according to the actual situation of the oven;
The taste of lemon cream filling is sweet and sour, and lemon is very sour, so don't reduce the amount of sugar too much;
The finished pie can also be decorated with butter cream on the surface, which is more fresh and beautiful.
