Thursday 26 June 2014

姜汁啤梨派 Pear & ginger pie

家里用剩的泡芙皮从新年放到现在,不想随便做个沙甸鱼泡芙,也不想做普通的苹果派。想到最近爱上青色的啤梨,冰箱里满是它的踪迹,就拿两颗来做派吧!



材料:
泡芙皮  1大片
啤梨  2粒
柠檬皮屑  1/2茶匙
柠檬汁  1大匙
姜汁  1大匙
黄糖  1大匙
肉桂粉  1/3茶匙
面粉  1/2大匙
香草精  1/2茶匙
牛油  1茶匙 (室温中溶化)

做法:
  1. 烤箱预热到190度。
  2. 泡芙皮解冻后,铺在派模上压紧,然后把多余的泡芙皮切掉。 
  3. 用叉子在泡芙皮上刺上满满的小洞,以防派皮在烘焙的过程中隆起。
  4. 把梨子洗净,切成薄片,和柠檬皮屑、柠檬汁、姜汁、黄糖、肉桂粉、面粉和香草精混合一起。
  5. 把混合好的梨子薄片整齐地排在派模中。
  6. 把溶化了的牛油轻轻扫在梨子片上。
  7. 放入烤箱中烤35分钟。

小贴士:
  1. 选购啤梨的时候,可以选一些比较生,肉身带脆的,如果太熟变软的话,很容易在切成薄片和其他材料混合的时候弄断。 
  2. 喜欢派皮厚一点的朋友可以直接铺上两层派皮于派模上。

Ingredients:
Puff pastry 1pc
Green pear 2pcs
Lemon zest  1/2tsp
Lemon juice  1tbsp
Ginger juice  1tbsp
Brown sugar  1tbsp
Cinnamon powder  1/3tsp
Flour  1/2tbsp
Vanilla extract  1/2tsp
Butter  1tsp (Soften at room temperature)

Method:
  1. Preheat oven to 190 deg C.
  2. Defrost puff pastry and press tightly onto pie mould, trim off the excessive pastry.
  3. Use a fork to make some small holes on the pastry.
  4. Clean the pears and cut into thin slices, mix with lemon zest, lemon juice, ginger juice, brown sugar, cinnamon powder, flour and vanilla.
  5. Arrange the pear slices on the pastry.
  6. Brush some soften butter on top of the pear slices.
  7. Bake in preheated oven for 35 minutes.

Tips:
  1. Choose pears that are not fully ripe and not too soft, so that the pear slices will not break easily when mixing with other ingredients. 
  2. Use 2 layers of puff pastry if you prefer thicker base.



By 阿七 

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids)and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)


              

2 comments:

  1. 你的李子切得很美。。。谢谢你连接小拇指。

    ReplyDelete
    Replies
    1. 嘻嘻。。。谢谢你!我好喜欢小拇指这个月的主题,有那么多漂亮的蛋糕和甜点可以让我参考,谢谢你选了一个这么棒的主题哦!

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