[問題] 塔皮跟卡士達的問題
有兩個問題..
1.塔皮
參考不萊恩的食譜跟做法做的塔皮,冷藏一天後來做,我做不起來,囧!擀麵皮的時候有
微出油(在手上)然後拿起來要放到七吋塔盤的時候會破掉,太軟了!我又拿去冷藏20分
鐘,想說快速擀,但是還是一樣,只好拿去弄在小塔模上..做出來後算是有成功(?)但
是吃起來超硬不酥,這是對的嗎?我看板上有人分享低粉酥,中粉才是硬
食譜:低粉250克、糖粉100、奶油125克、全蛋一顆
http://i.imgur.com/owHYDzX.jpg
2.卡士達
一樣參考不萊恩食譜,但是做起來不柔軟,不像醬的感覺......吃起來像外面紅豆餅的奶油
餡味道,是因為我有稍微失手,全部材料加一起後的加熱太快導致不柔軟有點顆粒感嗎?
(本來全部材料加一起後拿去加熱還是液體狀兩分鐘後,忽然就直接變圖那樣了,直接跳
過膏狀..)我都是小火加熱的..
食譜有減半:鮮奶250、砂糖共60克、蛋黃3個、玉米粉25克、香草莢半條、奶油25克
http://i.imgur.com/yKGBqin.jpg
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