October ’09: Pumpkin Pie & 椰撻


Pumpkin Pie~

Went to Montreal for thanksgiving weekend and made a pumpkin pie.  Yes it looks a bit burnt — I am still experimenting with the new oven in residence Sad
Inside is very creamy and mousse-like.

Ingredients:

Pumpkin puree………………………………… 425g
Sweetened condensed milk……………1 can
Egg yolks…………………………………………..2
Ground cinnamon…………………………….
1 teaspoon
Ground ginger………………………………….1/2 teaspoon
Ground nutmeg…………………………………1/2 teaspoon
Salt…………………………………………………….1/2 teaspoon
Egg whites…………………………………………2
9 inch unbaked pie shell…………………1 [I used a deep dish pie crust]

For the Streussel topping
All-purpose flour…………………………….. 2 tablespoons
Brown sugar………………………………………1/4 cup
Ground cinnamon………………………………1 teaspoon
Butter, chilled……………………………………2 tablespoons
Chopped walnuts………………………………..1 cup

Directions:

1.   Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.



椰撻 (特大版):

Made it after midterm.  I have better control with the oven temperature this time but I still had many problems with the oven (one fatal one was caused by my floormate Baring teeth).  To my surprise I really liked this Red heart

塔皮:

買現成的。

椰塔餡:

黃油……………………….1/2 杯 [用了 1/4 杯]
糖粉或細砂糖…………1 1/3
[用了 2/3 杯]
蛋……………………………3
低粉………………………..1/4 杯
椰茸………………………..1 杯
泡打粉…………………….1 茶匙
牛奶………………………..1/4 杯
Vanilla essence…………..1 茶匙
鹽……………………………少許

椰塔制作:

1、將黃油(用微波爐加熱30秒,化開)和糖攪拌成淡黃色
2. 分次加入蛋液攪拌均勻
3. 將面粉和泡打粉輕輕混和在一起加入,攪拌均勻
4. 加入椰茸拌勻
5. 最後加入牛奶或水 (+ Vanilla Essence) 拌勻.攪拌好的餡料。
6. 將椰撻餡放入撻皮中,8成滿即可(烤制過程會膨脹),餡表面略整平
7. 180攝氏度,約二十分鐘 (only for 菊花模) [mine was 1 hour for 350F]

1 Comment (+add yours?)

  1. Ally
    Nov 07, 2009 @ 05:56:17

    It was really delicious! I loved it!

    Reply

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