五香奶油小馅饼

这些微型馅饼是由松饼 – 锡杯和糕点方块制成，包含南瓜饼香料（肉桂，丁香，姜，肉豆蔻）但不含南瓜;相反，一个甜蜜的奶油冻形成馅料.

资料来源：Martha Stewart Living，2012年11月

4小时30分钟

1小时

做12

总时间

预备

产量

配料

1.

在轻微撒粉的表面上将馅饼碾碎至1/8英寸厚度。大致切成十二个5 1/2英寸的正方形，并装入2个标准12杯松饼罐的交替杯中，折叠面团以适应并让多余的悬挂在边缘上。冷藏至坚硬，约1小时。用打好的鸡蛋慷慨地刷边，撒上砂糖.
2.

烤箱预热到350度。用羊皮纸做馅饼壳，在所有面上留下一个悬垂物，并用馅饼或干豆填充。烤至贝壳边缘呈金黄色，约20分钟。去除重量和羊皮纸，烘烤，直到贝壳底部呈金黄色，再多约20分钟。让电线架完全冷却.
3.

将烤箱温度降至325度。将砂糖，香料和盐一起搅拌。加入蛋黄，搅拌均匀。将奶油和牛奶加热至沸腾，然后逐渐搅入蛋黄混合物中。通过细筛倒入蛋奶冻，然后在壳中分开.
4.

烤馅饼直到乳蛋糕刚刚放置，但仍然在中心稍微摇晃，大约25分钟（填充将继续设置，因为它冷却）。让馅饼在电线架上完全冷却，然后从罐中取出。上菜前，加上鲜奶油和肉豆蔻.

Cayden
27.04.2023 @ 03:37

These mini pies are made from muffin tins and pastry squares, flavored with pumpkin pie spices (cinnamon, cloves, ginger, nutmeg) but do not contain pumpkin; instead, a sweet custard forms the filling. Recipe source: Martha Stewart Living, November 2012. The preparation time is 4 hours and 30 minutes, with a yield of 12 pies. The ingredients include Test-Kitchen Piecrust, all-purpose flour, 1 large egg, 6 large egg yolks, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, and whole milk. The recipe involves rolling out the pie crust, cutting it into squares, fitting it into muffin tins, brushing with egg and sugar, baking, and filling with custard. The pies are then baked until the custard is set and topped with whipped cream and nutmeg before serving.