When making a pie, you must press the dough by hand, otherwise the baked pie will have no layering and crispness. In order to prevent the crust from deforming after baking, another model of cake pan can be superimposed on it, or it can be baked with heavy stones.

material

Pie 1: 30g, salt 1/2 tsp, fine sugar 1 tsp, pie 2: 50g, cream 15g, high-gluten flour 30g, low-gluten flour 70g, stuffing 1: 25g, corn flour. Stuffing 3:15g, lemon juice 30g, stuffing 4: 4 pieces, stuffing 5:100g, decoration: appropriate amount, lemon peel appropriate amount, mirror pectin appropriate amount.

working methods

1. Mix the cake crust 1 evenly for later use, cut the material 2 into adzuki bean-sized particles with a scraper, then add the material 1 and press it into a ball by hand (kneading is not allowed) to obtain the cake crust.

2. Spread the cake crust with a stick, put it in the cake pan, and shape it by hand to make it conform to the model. After punching holes in the bottom, bake in an oven at 190℃ for about 10? 12min, and cool after taking out the furnace.

3. Soak the gelatin tablets in ice water, and beat the whipped cream to 6 rounds for later use.

4. Mix stuffing 1 for later use.

5. After mixing and boiling the stuffing 2, pour it into the material of the method (4) and mix it evenly, and then boil it in a waterproof heating way until it is transparent and gelatinous.

6. Add the cream into the ingredients in the method (5) and stir well, then add the lemon juice and stir well.

7. Drain the gelatin tablets, add them and mix them evenly until they melt. After completely cooling, add fresh cream and stir well.

8. Pour the materials of the method (7) into the cooled cooked pie crust, smooth the surface, and refrigerate until it condenses.

9. Sprinkle a little lemon dander before eating, coat it with a layer of mirror pectin and decorate it with whipped cream.

Lemon pudding; Lemon pudding pie; Pudding; lemon