四塊玉文創/橘子文化/食為天文創 三友圖書-微胖男女編輯社

洛林法式鹽派

Quiche Lorraine

材料

全麥派皮的材料

無鹽奶油··························90g

高筋麵粉························ 100g

低筋麵粉··························50g

全麥麵粉··························50g

雞蛋·······························1 顆

冰水································30g

鹽································· 少許

蛋液······························ 適量

蛋奶液的材料

雞蛋·······························3 顆

牛奶······························ 120g

鮮奶油·····························80g

鹽································· 少許

黑胡椒··························· 少許

內餡的材料

培根······························ 160g

洋蔥·······························1顆

顆披薩起司絲······················ 80g

作法

1 先製作全麥派皮。

2 派皮表面鋪上一張烘焙紙，放入烘焙重石，送入已預熱到180℃的烤箱， 烤10分鐘， 取出烘焙重石、烘焙紙，刷上蛋液續烤10分鐘即取出放涼。

3 製作蛋奶液。雞蛋、牛奶、鮮奶油放入攪拌盆以打蛋器拌勻後，以鹽、黑胡椒調味即可。

4 製作內餡。培根切成約1.5公分的條狀；洋蔥切成小丁。

5 取炒鍋以小火熱鍋後，放入培根乾炒成焦脆，加入洋蔥丁以小火炒熟，且顏色呈金黃色即可。

6 內餡放在烤好的派皮上，再鋪上起司絲，倒入蛋奶液，送入已預熱到180℃的烤箱，烤20～25分鐘至蛋液凝結熟透即取出。

《媽媽教我做的糕點》

博客來：http://goo.gl/Yd3T9C

金石堂：http://goo.gl/uVf6M7

誠品：http://goo.gl/d9aBro

TAAZE：http://goo.gl/43p6Cf