金灿灿的低糖派——香酥芋头派
2012年10月23日 作者: 阳光的边缘
特色这个派是减肥期间做的，减少了糖的用量，所以不是很甜，油的用量也不是很多，比较适合减肥的人吃。因为我的是素食者，所以没有使用蛋奶，芋头馅是自己试着调的，没想做出来的效果很不错，馅QQ的，凉后很好吃哦~
金灿灿的低糖派——香酥芋头派的做法小贴士
奶香核桃塔
特色干果香脆，奶油香甜，好吃停不了口。
奶香核桃塔的做法小贴士
香酥椰蓉派
2012年10月23日 作者: suki_0131
特色特别感谢新浪--瑶宝宝的胖妈妈提供的方子和部分制作过程截图~
香酥椰蓉派的做法小贴士
Piecrust Ingredients：2 sticks unsalted butter，chilled and cut into small pieces，divided。 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 cup ice water 1. lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard at least 30 minutes. Refrigerate remaining butter. 2. combine flour,salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.( the frozen pieces stay chunky after being pulsed,creating steam pockets when baked--the key to flakiness. while the refrigerated bits get worked into the pastry, giving it a tender texture.) 3. add ice water, and immediately pulse until water is just incorporated, about 10 time(running the processor while pouring in the water can result in an overworked tough dough.Instead pour in all the water, and immediately give the mixture a few quick pulses to combine). squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed. (the dough should remain crumbly but come together when pressed. Don't pulse it so long that it forms a ball. If it does, it's overworked.) 4. lay out 2 pieces of plastic wrap. empty half the dough onto each pieces.( when you empty the mixture from the food processor out onto the plastic wrap, some pieces will be tiny, others will be in clumps. This is exactly what you want. You are on your way to a light, flaky crust.) bring edges of wrap together to gather dough to form a round mass and press on top of the wrap to form disks. 5. roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds(8 inches in diameter). refrigerate at least 45 minutes and up to 2 days( this size will chill more quickly and soften more uniformly when removed from the refrigerator.). dough can be frozen up to 1 month. President Tyler's pudding pie Ingredients: 1 disk piecrust all-purpose flour, for surface 1 cup sugar 1/4 teaspoon salt 3 eggs, divided 1/2 heavy cream 3 tablespoons unsalted butter,melted and cooled 1 teaspoon pure vanilla extract 1 cup packed freshly grated coconut (from 1 fresh coconut ),divided 1. Roll out dough into a 12-inch round (1/4 inch thick ) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour. 2. Preheat oven to 375F.Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. REmove weights and parchment, and bake until crust is golden brown and baked throughout,10-20 minutes. Let cool completely on a wire rack, about 1 hour. 3. Preheat oven to 325F.Whisk together eggs and sugar in a large bowl until pale yellow and well combined, 1-2 minutes.Whisk in cream, butter, vanilla, salt and nutmeg to combine, stir in 2/3 cup coconut. 4. Pour filling into crust. Sprinkle remaining 1/3 cup coconut evenly over filling. Bake until top is golden brown and filling is just set, 35-40 minutes Let cool completely on a wire rack, about 45 minutes.
特色不知道是什么式的苹果派，总之就是我想象与记忆中的样子。照例用了小嶋的塔皮，酥得一塌糊涂，内陷是三种苹果混合，加入黄油与肉桂粉熬出果胶的剔透苹果粒。我实在太爱苹果和肉桂的搭配，像是初秋穿着高领毛衣有着温暖笑容的男子。
温暖苹果派的做法小贴士
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派皮（6存）：普通粉160g
