洛林法式鹽派


Quiche Lorraine

IMG_4498-small_副本  

 

 

 

 

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。

 

 

 

 

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《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

TAAZEhttp://goo.gl/43p6Cf

 

 

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