自制核桃挞

FuzzyBear · 发表于 2010-7-9 10:42

本帖最后由 FuzzyBear 于 2010-7-9 10:44 编辑

这道点心一般是在感恩节或圣诞节前后吃的。不过因为简单健康，而且可以冻在冰箱里当零食吃，夏天也可以尝试一下。因为人懒，所以简化了方子，做起来挺快。糖和鸡蛋减了量，应该还算健康吧。不过天冷的时候，或有些MM想用红糖补补身体，可以按原方。

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Ingredients （原材料）:

Pie Pastry （没特别买烤盘，用了一个一次性的和一个小的瓷烤盘。）
• 1 cup all-purpose flour
• 2/3 cup cake flour （我用的是all-purpose flour加baking powder）
• 1 tablespoon powdered sugar (一般的白糖即可)
• 1/2 teaspoon salt
• 4 tablespoons cold butter, cut in small pieces
• 5 tablespoons shortening, cut in small pieces (这个是起酥油，我用黄油代替，一样很酥)
• 1/4 cup ice-cold water

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Pecan Pie Filling （挞心）
• 3 eggs, beaten
• 1 cup pure maple syrup
• 1/2 cup light corn syrup （我只用了玉米糖浆，而且是不含蔗糖的，可以按照个人口味选择）
• 1/4 teaspoon salt
• 1/2 cup light brown sugar, packed
• 4 tablespoons melted butter
• 1 1/2 teaspoons vanilla extract （这个没用，换成了heavy cream）
• 1 1/2 cups pecan halves or mixture of halves and pieces （留一部分整的铺在表面，其他切丁混在挞心里）

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Preparation（做法）:
Pie Pastry:
In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

Filling:
Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes（我因为分了两个小盘烤，30分钟就好了）, using a pie shield to protect crust edge if it gets too brown.
小提示：这个点心要烤到挞心凝固，所以不能用太深的派盘或是挞心灌得太厚。不然挞底会比较湿，影响口感。

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