芒果樱桃派的做法
发布时间:2019-03-10 14:52:18
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奶油软化后,放入钢盆,加入糖粉,盐拌匀
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再分次加入蛋黄拌匀
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再加入起司粉,奶粉拌匀,最后加入过筛过的低筋面粉拌匀,静置30分钟后即可分装(备用)
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只取一分的量,另一份用保鲜袋装好放入冷冻,想吃在退冰整形即可喔!
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取出派皮擀平放入模型内并将整好形状:如图示
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再用叉子将底部均匀地穿刺,在冰入冰箱让派皮固定成型!
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用一容器装入冷水(加冰块)放入吉利丁片泡软沥干(备用)
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将芒果打成泥
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取一平底锅加入芒果泥,柠檬汁用中小火煮沸腾,再取一容器将蛋黄,糖打匀
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用隔水加热方式将蛋黄液体倒入芒果泥内快速拌匀
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拌匀芒果泥之后开中小火煮(边煮要边搅拌喔)沸腾即可关火加入以泡软的吉利丁片,香橙酒拌匀(待凉)即可烤箱预热十分钟上下火调为180度(请依个人家里的烤箱大小及温度而调喔)再放入派皮烤至上色即可(约15分钟) 从烤箱取出派皮倒入芒果泥,放入冰箱冰一个钟头,再取出放入樱桃果酱或新鲜水果,并刨上柠檬屑,边缘撒上海藻糖装饰即可食用^^~