番薯奶油派Sweet Potato Cream Pie

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【芝士材料】
芝士奶油250克(室温)、白糖50克+1/2茶匙盐、A蛋1粒、橙1粒(取皮茸)

【番薯材料】
蒸熟橙色番薯泥250克、无糖奶油160毫升、黄糖70克、桂皮粉1/2茶匙、盐1/2茶匙、A蛋1粒、栗米粉1汤匙

【饼层】
牛油250克(室温)、A蛋1粒、盐1/2茶匙、普通面粉400克、牛奶粉1汤匙

【顶料】
发起鲜奶油150克
9 X 3寸烤盘(涂油)

【皮料做法】
1.用电动搅拌器把鸡蛋和盐搅拌至发起。加入面粉和奶粉,搅拌成面团后关机,盖上布让面团醒20分钟。(图1)
2.把面团铺在烤盘里,以拇指压平以填满整个烤盘,多出来的面团切掉。然后用叉在面皮表面戳孔,以确保饼层不会在烘焙时因膨胀而裂开。(图2)
3.把饼层放入烤炉以190℃烤25分钟至淡褐色,取出。

【芝士奶油层做法】
把芝士奶油和糖混合,慢速搅拌至混合均匀,然后加入鸡蛋,搅拌均匀后加入橙皮茸即可。(图3)

【番薯层做法】
把番薯泥放入食物搅拌器里,加入其余番薯材料搅拌至细滑。(图4-5)

【组合】
把芝士奶油料倒入烘好的饼皮上,烤15分钟。然后小心把番薯泥铺在芝士奶油层上面,继续烤35-40分钟至凝固即可。冷却30分钟后,用发起鲜奶油装饰,收入冰箱冷藏3-4小时才吃。(图6-8)

【Cream Cheese Layer】
250g cream cheese(at room temperature), 50g sugar + 1/2 tsp salt, 1“Grade A” egg , Grated peel from 1 orange

【Sweet Potato Layer】
250 g mashed cooked dark orange sweet potatoes, 160 ml non sweetened cream, 70 g brown sugar, 1⁄2 tsp ground cin-namon, 1⁄2 tsp salt, 1 “Grade A” egg, 1 tbsp corn flour

【Crust
250g butter at room temperature, 1 “Grade A” egg,1⁄2 tsp salt, 400 g plain flour, 1 tbsp milk powder

【Topping】
150g sweetened whipped cream
9 x 3 inches high pie tin (greased)

【To prepare crust】
1.Beat butter using an electric beater with the egg and salt until creamy.Fold in the flour and milk powder until the mixture forms a ball of dough. Turn off machine and leave the dough to rest. Cover with a tea towel and let it rest for 20 minutes.(pic 1)
2.Using your thumb, press the dough covering the whole pie tin. Cut off excess dough. Using a fork make holes into the pie crust. This is to make sure the crust do not break during baking when it expands.(pic 2)
3.Bake the pie crust in a preheated oven @ 190℃ for 25 minutes until the crust is golden yellow.

【To prepare cream cheese layer】
In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well and stir in orange peel.(pic 3)

【To prepare sweet potato layer】
Place mashed sweet potatoes in food processor add in all other ingredients and process until smooth. (pic 4-5)

【To assemble】
Pour the cheese layer over the baked crust, bake for 15 minutes. Carefully spoon sweet potato layer over cream cheese mixture and continue bake for 35 -40 minutes or until set. Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours. (pic 6-8)