The lemon protein pie that you try to make yourself, the recipe needs to be improved, build it first
|A. Low gluten flour||40g|
|A. Almond flour||12g|
|B. Corn starch||20g|
|B. Lemon juice||20g|
|B. Egg yolk||2 pcs|
|B. Lemon zest||1 lemon|
|C. Corn starch||7g|
|C. Protein||2 pcs|
|C. Vanilla extract||1-2 drops|
Mix the ingredients of [Pipi], knead the dough with your hands, and refrigerate for 20 minutes
Take out the "piai", use a rolling pin to roll it into a piece, put it into a pie dish, squeeze it with your hands, scrape off excess Pipi, pierce a hole in the bottom with a fork (to prevent Pipi bulging)
Put [piai] in a 200 ° C oven, heat up and down, middle and lower layer, bake for 15 minutes, remove the piai for use
Stir and mix the ingredients, egg yolk, sugar, and lemon juice in the [stuffing], heat the butter and water together, pour into the mixture, and stir quickly. Finally, sift in corn starch, add lemon zest, and stir to a particle-free state.
Place the mixture of [stuffing] together with the container on the hot water pot, heat it over a small fire over water, and stir while heating until the mixture gelatinizes and becomes a semi-solid liquid state, leaving the hot water pot.
Introduce the semi-solid liquid filling into the [pipi] and smooth it with a spatula
Add 1/3 sugar and vanilla extract to the egg white until beaten
Add another 1/3 of the sugar and beat the egg whites to 4-5 minutes; then sift in the corn starch and mix with a spatula.
Finally add 1/3 sugar to beat the protein to 8-9 points hard (preferably protein plasticity)
Put the egg white in a decorative bag, squeeze it on the pie with fillings, and decorate it according to your preference
Put in 160 ℃ oven, middle layer, bake for about 8 minutes, the above color shall prevail, try to watch aside to avoid burning
Take out the lemon pie, let it cool and put it in the refrigerator for 4 hours. Take it out and eat it.