大黄派

大黄派

一款传统且多汁的烤盘大黄派,融合了酸爽的大黄和浓郁的香草奶黄顶层。

配料

5大黄
3鸡蛋
425 克
750 毫升牛奶
292 克小麦粉
60 克土豆淀粉
10 毫升泡打粉
130 克黄油
11 克香草糖

步骤

预热烤箱并准备大黄

将烤箱预热至200度。将5 大黄去皮并切成小丁。

打发鸡蛋和糖

在碗中将3 鸡蛋255 克 糖一起打发至蓬松发白的泡沫状。

混合底部的干性材料和牛奶

在蛋糖混合液中加入150 毫升 牛奶292 克 小麦粉24 克 土豆淀粉10 毫升 泡打粉,搅拌至面糊均匀。

在面糊中加入油脂

融化100 克 黄油并将其拌入面糊。将面糊铺在垫有烘焙纸的烤盘上。

烘烤饼底

在大黄丁上均匀撒在面糊上,放入烤箱烘烤20-25分钟。

准备顶层的勾芡液

当饼底烘烤约15分钟后,在小锅中量取100 毫升 牛奶,加入36 克 土豆淀粉搅拌均匀成均匀的混合液。

加入顶层其余成分

在锅中加入剩余的500 毫升 牛奶、剩余的170 克 糖、融化的30 克 黄油11 克 香草糖

将顶层煮至粘稠

持续搅拌并加热混合物,直到其沸腾并浓缩成糊状。

完成派的制作

将热的糊状物均匀涂抹在刚烤好的派和大黄上,待冷却后即可食用。

信息

  • 这个食谱可供 12 人
  • 烹饪时间是 45 分钟
  • 标签: 甜点
  • Fancy Ravioli

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