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意大利檸檬撻 Italian Lemon Tart

更新日期:2月 16

撻底材料

牛油 100克

糖 50克

雞蛋 20克

麵粉 400克

檸檬餡料

檸檬皮 2個

檸檬汁 70克

雲呢拿條 1/2條

糖 50克

牛油 80克

雞蛋 45克

蛋黃 30克

糖 30克

牛油 50克

魚膠片 1克

裝飾

蛋白 25克

糖 50克

醋 1克

做法
  1. 先製作撻底,把牛油,糖混合一起

  2. 再把雞蛋分兩次慢慢加入

  3. 加入麵粉,慢慢拌成麵團

  4. 把麵團放進雪櫃冷藏30分鐘

  5. 取出麵團放入進撻模中,切去多餘的麵糰

  6. 用叉在撻底刺上小洞

  7. 放入焗爐焗至金黃色(180°C 約10-15分鐘)

  8. 製作檸檬餡料,混合雞蛋,蛋黃,糖(30克)

  9. 把檸檬汁、檸檬皮、牛油(80克)、糖(50克)和雲呢拿條煮沸

  10. 把已加熱混合的檸檬醬加進蛋漿中混合

  11. 混合後加熱至73度便可離火,其間要不停搞動,避免濃底情況

  12. 待溫度下降至60度,放入用凍水浸軟的魚膠片

  13. 隔渣

  14. 降至45度時可加入已放軟的牛油(50克)拌至溶化,冷藏30分鐘

  15. 將裝飾用蛋白,糖,醋打起

  16. 把餡料倒進撻底

  17. 在撻面加上裝飾

  18. 放入雪櫃2小時後便成


Ingredients(Tart)

100g Butter

50g Sugar

20g Egg

400g Flour

Lemon Filling

2 Lemon Peel

70g Lemon Juice

1/2 Vanilla Stick

50g Sugar

80g Butter

45g Egg

30g Egg Yolk

30g Sugar

50g Butter

1g Gelatine Leave

Dressing

25g Egg White

50g Sugar

1g Vinegar

Steps
  1. Make the tart by mixing butter and sugar together

  2. Add the eggs slowly and add them twice

  3. Add flour and slowly mix to dough

  4. Put the dough in the refrigerator for 30 minutes

  5. Move the dough and put it into the mold to remove the excess dough

  6. Use a fork to puncture a small hole in the bottom of the tart

  7. Put in the oven to golden brown (180°C around 10-15 minutes)

  8. For the lemon filling, mix eggs, egg yolks and sugar (30g)

  9. Boil lemon juice, lemon peel, butter (80g), sugar (50g) and vanilla stick

  10. Add the heated mixed lemon sauce to the egg mixture

  11. Heat up to 73 degrees to get away from the fire, and keep mixing to avoid overcook

  12. Wait the temperature lowered to 60 degrees, add the gelatine leave which is softened with cold water

  13. Separate the slag

  14. When it is lowered to 45 degrees, add softened butter (50g) to melt and melt for 30 minutes

  15. Put the dressing with egg white, sugar, vinegar

  16. Pour the filling into the tart

  17. Add dressing to top

  18. Well served after two hours in the refrigerator

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