foreign
00:02
[Music]
00:04
says summer like a blueberry pie they
00:05
make it extra special I often make mine
00:09
with a lattice top which not only allows
00:11
you to take a peek at the colorful
00:14
filling inside but it also acts as a
00:15
vent for steam Escape
00:18
it may look complicated this particular
00:20
lattice but I'll share my trick for
00:22
making it as easy as pie first the
00:25
pottery say three and three quarters
00:28
cups of all-purpose unbleached flour and
00:30
one and a half teaspoons of granulated
00:33
sugar and one and a half teaspoons of
00:36
salt
00:39
so the first thing I do is
00:40
mix up my dry ingredients by pulsing
00:43
that's called pulsing up and down up and
00:47
down and then you can add your
00:48
butter three sticks of butter and the
00:52
butter has been neatly cut into quarter
00:54
inch cubes
00:56
this makes it very easy to get the right
00:58
texture of pastry by preparing your
01:01
butter like this and it's icy icy cold
01:04
the golden rule of
01:07
hot Breeze is make it cold everything
01:10
the flour the butter the ice water and
01:13
then pulse
01:17
and then you add a half a cup of ice
01:20
water and notice how I'm pulsing and
01:22
adding the Ice Water sort of on the
01:24
outside of the feed tube
01:28
there I think we have our pastry
01:32
take it off and with this much I'm going
01:39
to divide it into three equal discs of
01:41
dough you can use your plastic to pull
01:44
the pastry together and if it's a warm
01:47
day work as quickly as you can do not
01:50
let this pastry get warm it will not be
01:53
the kind of flaky pie crust that you
01:57
want
01:59
so there just place them on a baking
02:01
sheet and put them in the refrigerator
02:03
for at least an hour
02:05
so now for the filling which is three
02:09
pints of blueberries the zest of one
02:12
lemon
02:14
and also the Juice of the lemon
02:17
foreign
02:21
combination of lemon and blueberry is
02:23
just spectacular
02:26
very good for you
02:28
half a cup of sugar only a half a cup
02:30
can't complain that it's too sweet three
02:34
tablespoons of corn starch
02:36
cornstarch will be very helpful in
02:40
thickening the
02:44
juices that come out of the berries
02:46
and
02:49
a traditional spice is cinnamon for
02:51
blueberry or just a quarter of a
02:55
teaspoon though you can stir this up
02:57
and a little sprinkling of salt will
03:00
also be nice
03:02
for the filling
03:04
and
03:07
two tablespoons of butter just cut the
03:09
butter into little pieces and stir this
03:11
all together the butter helps enrich the
03:14
juices that are being thickened by the
03:16
cornstarch it's a whole little method
03:19
and this is ready to put into the pie
03:21
so now I'm going to roll out one disc of
03:24
the pastry to fit the bottom of the nine
03:27
inch glass pie plate I think that is a
03:30
very nice size for the pie plate if you
03:33
have difficulty lifting up your crust
03:36
the easiest I find is just to roll it on
03:38
the pin like this and unroll it into
03:41
your dish
03:44
foreign and then don't use your sharp
03:45
fingernails if you have them I don't
03:48
have them but use the back of your
03:50
fingers like this to press this into the
03:53
dish
03:55
and then what I do is I put this right
03:56
back into the fridge and chill it while
03:59
I'm rolling out the rest of the topping
04:00
and now for the lattice top of the pie
04:04
just roll your dough into a square
04:06
approximately 11 inches
04:08
and we're going to cut this into strips
04:11
big pie day you don't have to go to the
04:14
gym
04:17
get lots of upper body
04:18
exercise
04:20
and you can transfer this piece onto a
04:24
parchment lined baking sheet
04:27
and get that into the fridge while you
04:32
roll out the Third
04:33
so here we have our chilled dough and
04:35
you cut this into one inch strips
04:38
there
04:41
and
04:42
save your scraps you might need them for
04:43
something else so you'll cut this piece
04:46
and your second piece into the one inch
04:48
strips
04:51
so now you're going to place this on top
04:52
of two
04:56
you're going to lift to
04:58
so this is the beginning of your lattice
05:02
then
05:06
you're going to go under
05:08
it's basically basket weaving
05:12
101 and the colder your dough is by the
05:15
way the easier it is to weave
05:19
so there now get that right back into
05:22
the refrigerator chill it then you'll
05:24
put it on top of your pie
05:26
so now get your gorgeous blueberry
05:28
filling into your bottom crust
05:30
now brush the edge of the pastry with
05:34
egg yolk this is your glue it's going to
05:38
let the lattice adhere right to the top
05:40
of the pie
05:43
now this we've trimmed the edges just
05:45
lift this right on top of the entire
05:48
blueberry pie and press all the way
05:51
around the edges
05:54
and then with a pair of scissors just
05:56
trim about a quarter of an inch from the
05:59
edge of your pie plate
06:02
so now take your fingertips and Tuck
06:05
this under
06:08
just make sure it's really sealed
06:09
and then brush with the same
06:12
egg yolk to give a beautiful beautiful
06:17
golden brown color to the lattice and
06:21
I'm also going to sprinkle with sanding
06:25
sugar to give an added crunch to this
06:27
pie
06:30
now your oven should be preheated to 425
06:31
degrees
06:34
put the pie right in and bake for 20
06:36
minutes and then reduce the heat to 375
06:39
and continue baking until the filling is
06:42
bubbling and the crust is evenly browned
06:44
60 to 75 minutes
06:47
so this is what the pie looks like when
06:50
it comes out of the oven
06:52
so here we have another disc of pastry
06:57
this is potprize and it is the basis for
07:01
our coconut cream pie and this Kai is
07:04
filled with a wonderful custard made out
07:07
of coconut and coconut milk and it's
07:10
topped with whipped cream another one of
07:12
my favorites I keep saying that but why
07:15
would I be teaching you anything but my
07:17
favorites in this show I want you to
07:19
know how to make these pies that I have
07:22
enjoyed over the years you should know
07:24
how to make them also so roll your
07:26
pastry notice I am rolling in One
07:28
Direction and just lightly letting the
07:31
rolling pin come back towards me without
07:33
any pressure keep your surface well
07:35
floured but not too heavily floured
07:39
and just make sure while you're rolling
07:43
that you're constantly moving your
07:46
pastry so that it is not sticking to the
07:48
rolling surface if it sticks you're
07:51
going to have a lot of trouble lifting
07:53
it up off the surface and you will not
07:54
have a good pie crust okay so this looks
07:58
pretty much the right size it will
08:02
overhang the edges which is what I want
08:05
now to lift off the counter if you were
08:07
paying attention in the first lesson for
08:09
Patrice you have learned this already
08:11
but roll on your rolling pin like this
08:14
that lifts the whole thing up without
08:18
tearing without breaking
08:21
and then carefully roll it off the pin
08:23
into the dish just like that
08:27
it's a foolproof method for getting that
08:30
pastry into the dish now your edges are
08:33
a little rough trim with your scissors
08:36
all the way around
08:39
you want a nice big Edge on this one
08:42
some people use a knife for this but I
08:47
find the scissors really works very well
08:49
now roll this under
08:55
but see how I'm letting it hang over the
08:58
edge a little bit important for this
09:00
particular spoon handle fluted Edge
09:03
the bottom will be docked a little bit
09:07
with a fork
09:10
now to do this spoon Edge
09:14
flower your handle
09:17
and you'll use your finger like this and
09:21
your spoon to make
09:26
The Edge pretty
09:28
many many ways to make
09:30
a pie crust
09:33
and get this right into the refrigerator
09:35
or the freezer to chill again
09:37
so now we're going to Blind bake this
09:41
crust the crust has been docked with a
09:44
fork docking prevents erupting during
09:46
baking you want to keep the crust nice
09:49
and flat so by making these little tiny
09:51
steam holes the pastry stays flat in the
09:53
dish now we have to line this with a
09:56
piece of paper some people use aluminum
09:59
foil I just don't like having the
10:01
aluminum on my pastry so I always use a
10:03
parchment very much like lining a cake
10:06
tin
10:09
if you want to make a large round fold
10:10
your
10:13
square of parchment into
10:14
some triangles
10:17
and I just
10:19
trim it off with my shears and then
10:21
crumple this all up like this it looks
10:25
kind of silly doesn't it but the more
10:29
you crumple your paper the more it will
10:31
lie flat in your crust this is better to
10:34
have a used piece of parchment paper so
10:39
there
10:42
it's more malleable this way
10:43
and now just lay this
10:46
and now fill with pie weights pie
10:49
weights can be store-bought you can buy
10:51
little aluminum pie weights or you can
10:54
use an assortment of dried beans
10:57
and they have been used to fill many a
11:01
pie crust they weight down the crust
11:03
they heat up they're cooking the top of
11:07
the crust while the oven is cooking the
11:10
underside of the crust and they keep
11:13
everything nice and flat and keep the
11:16
crust in the dish keeps it from
11:18
shrinking down in the dish so this
11:20
should go right into a 375 degree oven
11:22
bake until the edges of the crust are a
11:25
light golden brown that takes about 25
11:28
minutes then we remove the beans or the
11:30
weights and then bake a little bit more
11:33
maybe 10 minutes more until it's all
11:36
evenly golden brown and now for the
11:38
custard filling so you'll need four egg
11:40
yolks separated from their whites now
11:43
it's a thickening of cornstarch a
11:46
quarter of a cup of corn starch
11:49
and a half a cup
11:54
of sugar mix these together in your
11:56
saucepan because you'll get all the
11:59
lumps out of the cornstarch
12:03
that's the corn starch
12:06
quite flowery
12:08
and add one and a quarter cups of whole
12:11
milk
12:13
and one and a half cups
12:17
coconut milk differs from coconut cream
12:20
is a much thinner version and you can
12:23
make your own if you have a fresh
12:27
coconut but you can also buy coconut
12:28
milk
12:30
into this liquid add a half a teaspoon
12:32
of salt
12:34
have your egg yolks ready as soon as it
12:38
starts to thicken you will temper your
12:41
egg yolk and then add them back
12:42
it's already getting thick I'm now going
12:48
to stir with a wooden spoon so this
12:51
custard like others can be baked or
12:53
stirred on the stove top a custard like
12:56
this requires slow cooking and gentle
13:00
heat in order to prevent separation or
13:02
curdling and be very very careful it's
13:04
like making a creme brulee or a cup
13:06
custard
13:08
so everything is nicely dissolved it's
13:10
time now to temper the egg yolks I'm
13:13
going to take a little bit of the
13:16
mixture and whisk it into the egg yolks
13:18
in a thin stream you don't want to cook
13:22
the egg yolks you just want to temper
13:24
them bring them as close to the
13:27
temperature of this liquid as possible
13:29
without cooking them because the egg
13:31
yolks in addition to the corn starch act
13:33
as the thickeners for the custard
13:36
good nicely tempered and now you can
13:39
just put this whole thing back into the
13:42
pot
13:46
and continue cooking over low heat until
13:47
the mixture thickens and coats the back
13:50
of a wooden spoon
13:52
now I'll show you what I meant by
13:54
coating the back of a wooden spoon it's
13:56
coated and you can draw a line in it and
13:59
that line
14:01
tasty will stay now three quarters of a
14:02
teaspoon of vanilla
14:06
and
14:09
one cup of the very best shredded
14:11
sweetened coconut
14:14
stir that in and that is your custard
14:18
filling you can just put this into
14:20
little custard cups and feed it to the
14:22
kids as coconut pudding it's very good
14:25
but it will be even better in our
14:27
gorgeous crust now I want to show you
14:31
why this is such a good crust not only
14:33
is it the right color underneath as well
14:36
as on top but it also lifts out of the
14:39
dish it holds together and yet it is
14:43
still tender and crispy so that's a Vine
14:46
potpourise recipe so now just pour this
14:49
into your pie shell
14:53
and that's your coconut cream custard
14:57
now take a piece of plastic wrap
15:00
lightweight if you can find it and just
15:02
place it over the custard and
15:04
refrigerate until the custard itself is
15:07
totally chilled do not freeze because
15:10
freezing and thawing can cause the
15:14
filling to separate just not a good idea
15:17
so the pie filling has
15:19
completely chilled it doesn't move
15:22
that's good and now you can dollop on
15:25
some softly whipped cream
15:29
this is one and a half cups of heavy
15:32
cream and two tablespoons of
15:35
confectioners sugar whipped in
15:37
and it looks good
15:40
you could put a little vanilla in your
15:43
whipped cream also every last bit should
15:45
go on that pie and then you can kind of
15:48
swirl it a little bit I like to make
15:52
sure I cover the entire custard without
15:54
covering the crust of course now these
15:57
are old-fashioned deep pies which are
15:59
very satisfying to eat very delicious
16:02
and as I said in the beginning of the
16:05
show Once you master the art of making
16:07
the pie crust itself you will feel very
16:10
good about making pies on a regular
16:14
basis at home
16:16
tastes very good
16:20
toasted coconut this is fresh coconut or
16:22
you can buy coconut flakes like this and
16:25
lightly toast them in the oven if you're
16:28
going to make your own out of fresh
16:31
coconuts take a vegetable peeler and
16:32
make Flakes and just Brown those flakes
16:35
on a cookie sheet in the oven and they
16:38
will Brown nicely I think this looks
16:40
really good I'm going to use all of them
16:43
but I'm going to
16:45
and voila
16:48
a very very nice coconut cream pie that
16:51
you are going to devour I hope I've been
16:55
able to teach you how easy it is to make
16:58
some incredible pies now I'm going to
17:01
show you how to make cherry tart filled
17:03
with that wonderful pastry cream
17:05
papers which is my basic pie crust has
17:07
no eggs and very little sugar and the
17:11
patsu crate has two egg yolks and the
17:15
potsukrey extra has an extra egg yolk so
17:17
that's what we're making two and a half
17:20
cups of all-purpose flour unbleached a
17:22
pinch of salt a third of a cup of sugar
17:25
and I'm going to just pulse this a
17:28
little bit it's the same thing as
17:31
sifting it using a food processor is
17:33
real it makes this really really easy we
17:35
have timed making it by hand and making
17:37
it in a food processor and I think it
17:39
takes 16 or 18 seconds in a food
17:41
processor and it takes a lot longer by
17:44
hand maybe the butter is icy cold two
17:46
sticks cut up into beautiful cubes
17:49
really helps very much in the
17:52
cutting in process
17:55
I still want to have little tiny bits of
17:58
butter visible and then we have three
18:00
large egg yolks and a quarter of a cup
18:04
of ice water beat this up a little bit
18:06
do you use sucre instead of Breeze just
18:08
for flavor is the texture it's a little
18:11
sturdier and tasty because it's sweet
18:14
and pretty it keeps its shape very
18:17
nicely
18:20
and you can just pour this
18:22
now could this be done ahead of time oh
18:25
yeah you can keep it refrigerated
18:28
overnight don't keep it too much longer
18:29
you know how pastry starts to get gray
18:31
yeah so but look at the gray color
18:33
and put this on a little bit of bench
18:36
flour
18:38
you have to have enough moisture you
18:41
have to make sure it's not too dry if
18:43
it's too dry you're going to have a
18:46
really hard time rolling it out just
18:47
divide this in half because this will
18:49
make two nine inch tarts and wrap this
18:51
in plastic wrap a nice flat round
18:55
so these will go into the fridge
18:58
and we have one all ready to roll we
19:01
have a nine inch tart shell we want it
19:04
to be larger than the pan now how do you
19:07
get the dough from here to there
19:11
good and watch what you're doing
19:14
see I've went in very nicely
19:18
and then with the backs of your fingers
19:22
you can press into the pan I like to
19:24
reinforce the sides and that reinforcing
19:27
means doubling down a little bit I push
19:29
this down a little bit like that
19:31
all the way around now you can get the
19:34
excess off press this down like that and
19:37
use your rolling pin
19:40
to just break it off and that works very
19:42
well it gives you a very nice
19:45
crust chill this for about 20 minutes
19:47
before you bake it so we have our
19:50
chilled shell looks good you don't have
19:53
to dock it because it's a dense dough
19:56
the egg yolks keep it nice and flat
19:59
we're going to Blind bake and a piece of
20:00
parchment paper looks like I'm getting
20:03
ready to throw it away or throw it at
20:05
somebody
20:07
but just wrinkle that up it makes it
20:09
more malleable and it'll fit nicer into
20:11
the shell have your oven preheated to
20:13
375.
20:15
and add your weights these are all kinds
20:18
of different beans and lentils split
20:22
peas
20:24
and they make a very nice
20:26
weight so this goes right into the oven
20:28
for about 20 minutes remove the weights
20:31
and the paper and bake until it's a nice
20:34
golden brown
20:37
here's our finished tart shell nice
20:39
crispy brown crust and it's ready to
20:41
fill you have to pit the cherries that's
20:44
the time consuming thing to do so best
20:46
to try to find a cherry Pitter the best
20:49
one I think is this German version and
20:52
the pits fall into this container here
20:55
but don't you love that this goes like
20:58
Fast really great now this you can find
21:00
in odd Little Hardware Stores you put
21:04
the Cherry right here
21:07
and you just push this down and the pit
21:08
goes into the jar and the Cherry is
21:11
pitted and then there's this one
21:12
I just want to show you all these
21:15
versions because they're kind of
21:16
interesting this one you put the Cherry
21:17
here and you push down
21:19
and then pit comes out and your cherry
21:25
is done so whatever way you choose to do
21:27
it three and a half cups of cherries so
21:30
cut these in half and add them to your
21:33
three and a half cups
21:35
and now we're going to whisk the cream
21:36
until it's nice and smooth this is
21:38
chilled and add a half a cup of heavy
21:40
cream whipped this will lighten it
21:44
slightly enrich it slightly and add a
21:46
little bit of
21:50
flavor
21:51
and I'm mixing that in
21:56
and now put this pastry cream right into
21:59
your shell now you could chill this
22:03
again if you'd like but I'm going to put
22:05
the cherries right on top
22:08
we're putting the cherries cut side up
22:10
all the way around and the stem end out
22:12
or in whichever way but once you start
22:15
try to be uniform for the prettiest tart
22:17
so here last cherry
22:21
and I have Cherry Jam that's been
22:25
strained and add a little kishwasher and
22:27
then dress your tart once you do this
22:31
final little embellishment of the tart
22:34
in the refrigerator let it chill before
22:37
unmolding cutting and serving
22:40
chewy chess tart I like serving this by
22:44
itself or with just a little bit of
22:48
unsweetened whipped cream
22:51
and now for a cookie crust this is made
22:54
out of vanilla wafers and you can grind
22:57
these up in your food processor
23:01
get them very fine
23:04
okay so there's your very finely ground
23:13
Nilla wafers
23:15
add one half teaspoon of salt
23:21
and two and a half tablespoons of sugar
23:24
and stir in your melted six tablespoons
23:32
of butter
23:36
so that's your crust so simple
23:38
I know your family will love this pie
23:42
let me show you how to form this one
23:47
so fun to make because it is a no roll
23:50
crust
23:53
spread it as evenly as you can in the
23:54
bottom of a removable bottom nine inch
23:57
tart shell this is like a quiche pan
23:59
tart shell pan
24:01
and with your fingertips just pull up
24:05
about a quarter of an inch thick on the
24:09
side
24:12
you can make this crust in advance
24:13
and now to flatten the bottom you can
24:16
just use the bottom of your measuring
24:18
cup like this and really compress the
24:20
crust you're going to chill this before
24:24
baking
24:26
what a neat and simple crust it goes
24:29
into a preheated 325 degree oven for 12
24:32
to 15 minutes and now the filling for
24:35
the tart three whole eggs and one is
24:38
yolk and add a half a teaspoon of the
24:42
very best vanilla
24:45
to this add your dry ingredients one cup
24:51
of granulated sugar
24:55
when I tasted this pie I just fell in
25:00
love with it you can't eat a lot because
25:03
it's very rich but it is very tasty
25:05
because really there's not much in it
25:09
except sugar
25:10
and eggs and uh a half a cup of packed
25:12
late brown sugar
25:16
pack that in
25:19
and now this gets Incorporated and
25:23
there's one surprise ingredient which
25:26
gives a crunchiness to the filling that
25:29
I think is very appealing and that's
25:32
cornmeal one tablespoon of fine cornmeal
25:35
and add one quarter of a teaspoon
25:43
of salt
25:47
and one last ingredient
25:49
melted butter
25:52
one stick eight tablespoons a quarter of
25:54
a pound this is what gives the chewiness
25:58
to the filling
26:00
pour this in
26:02
once filled get this into a 325 oven
26:04
preheated and bake this for about 35
26:07
minutes
26:10
this chest tart is done let this cool to
26:12
room temperature and then chill it
26:16
for an hour or so and we have one that's
26:18
already chilled right here and I can put
26:21
this on our serving pedestal oh so
26:24
pretty watch how easily the ring comes
26:28
off
26:31
and you can just put this
26:32
right on
26:34
your decorative serving dish and that is
26:36
your chewy chess tart
26:40
Mile High apple pie is all about the
26:43
apples and the crust flaky and light
26:46
encasing a big pile of three different
26:49
kinds of apples
26:53
in order to learn how to make the best
26:55
pot Breeze you should really just follow
26:57
the golden rules
27:01
make it cold bake it hot and if possible
27:02
use a food processor and so it's two and
27:06
a half cups of all-purpose flour
27:09
one teaspoon of salt
27:12
and you can just pulse that so the salt
27:15
is evenly distributed
27:17
even the salt can be cold
27:20
and two sticks of butter and it should
27:23
be cold and hard for this process of
27:27
cutting the butter into the flour
27:30
and we're going to measure
27:33
a half a cup of iced water so you want
27:35
to pour your water while you pulse on
27:39
the outside of your tube
27:42
so it looks like it's pretty much done
27:45
okay so just wrap this in a flat round
27:49
in a piece of plastic wrap and that is
27:51
going to roll into one good pie crust
27:54
you need two of these
27:56
and now we're going to use our first
27:58
batch of pot freeze for Mile High apple
28:00
pie today we're using different kinds of
28:03
apples from Breezy Hill Orchards up in
28:06
statsburg New York Jonah gold these big
28:08
red tinged apples very tart very nice
28:12
these are large with a lot of deep
28:16
flavor and we're also adding to the mix
28:19
today Granny Smiths we're using five and
28:22
a half pounds of apples in this one pie
28:26
and we're going to also add to the
28:29
apples to keep them from turning brown
28:31
the juice of two lemons
28:33
I'm cutting off the tips of the lemons
28:36
because they squeeze better in this
28:38
handy tool that we use
28:41
okay so there now the apples also get
28:43
one cup of sugar
28:46
and we're going to just sprinkle that
28:48
over
28:50
and two teaspoons of cinnamon
28:53
and a little pinch of salt
29:00
and
29:03
a third of a cup of flour
29:04
just all-purpose flour
29:07
now if you use a middle spoon you might
29:10
break up your Apple so I suggest using
29:13
either your hands to toss the fruit or a
29:15
big rubber scraper like this
29:18
and so you're Distributing all those
29:20
lovely ingredients throughout the apples
29:23
[Applause]
29:27
perfect
29:30
ready for the filling so now we have a
29:31
nice crust rolled out to a little less
29:35
than an eighth of an inch thick and then
29:37
to get it into the bottom crust just
29:40
roll it up like this on your PIN
29:42
and having a good rolling pin is
29:45
important to a big enough pin
29:47
so look how nice this looks
29:51
put in the apples
29:54
so these are going to cook down a little
29:57
bit they're going to get
29:58
tender and they will make a most
30:00
Exquisite pie
30:03
Oh and before I forget dot your pie
30:07
filling with a little bit of unsalted
30:10
butter
30:13
okay so here we have our crust for the
30:16
top
30:18
and I think so that we have no chance of
30:20
breakage I'm going to just roll this on
30:22
my rolling pin
30:24
this is a very good method for lifting
30:26
up a delicate crust
30:29
once you form your crust crimp your
30:33
edges we're going to re-chill the pie in
30:37
the refrigerator for about 20 minutes
30:41
you need a pair of scissors
30:43
and I'm just going to cut off the excess
30:46
leave half an inch or so hanging over
30:49
the edge of the dish
30:52
now watch you're going to turn this over
30:56
work fast because the pastry does soften
31:02
up
31:04
that's nice and now if you want to cut a
31:09
few vent holes in the top good idea
31:12
there just little slits like this
31:15
oh and now crimp the edges you can
31:18
there's various ways to crimp you can
31:20
use your
31:22
two these two fingers and your thumb of
31:24
your other hand my mom used a fork
31:27
whatever is your favorite way of making
31:31
a pretty decorative Edge
31:33
okay so now
31:35
from your leftover pastry I'll make a
31:38
couple decorations for the top
31:41
and
31:43
vein the leaves at the back of your
31:44
little paring knife
31:47
chill these 20 minutes we're ready to
31:49
glaze the top of the pie
31:52
so the pie is nicely chilled let's apply
31:54
the branches and leaves using water as
31:57
your glue Water Works remarkably well
32:00
and it
32:02
making sure that the pastry adheres to
32:04
the
32:07
other pastry
32:08
and just put on your leaves
32:09
that looks very nice we're ready to
32:13
glaze the top of the pie we're going to
32:16
use one egg yolk and two tablespoons of
32:19
water and use a soft bristle brush to
32:23
not tear your pastry or to make marks on
32:27
your beautiful pie
32:31
work quickly because you want to get
32:33
this cold pie into a hot oven preheated
32:34
to
32:38
450 degrees for 15 minutes you'll then
32:39
lower that temperature and bake the pie
32:44
until it's done that may take an hour it
32:47
may take an hour and 15 more minutes but
32:50
it's essential that the juices in the
32:53
middle of the pie are bubbling
32:55
so see now I'm just sprinkling
33:00
a light sprinkling of this
33:03
sparkly sugar so get it in the oven and
33:06
set your timer
33:09
now this apple pie took one hour and 35
33:11
minutes to bake the way I can tell the
33:14
apples are done is with a bamboo skewer
33:16
and you can just go into one of the vent
33:18
holes and push down through the pie I
33:20
meet no resistance meaning the apples
33:24
are cooked and the crust itself is
33:26
glistening with that sanding sugar
33:29
the pie looks done a great tomato tart
33:31
with a topping of cheese and feed
33:35
Tomatoes a little bit of thyme and some
33:39
roasted garlic a Savory gorgeous tart
33:41
this is a great crust it's very similar
33:46
to the paprze but I'm adding an egg to
33:48
it a whole egg and a little less water
33:51
so it's two cups of flour all-purpose
33:54
flour teaspoon of sugar
33:57
three quarters of a teaspoon of salt
34:03
and just mix this up we're using a food
34:08
processor again which makes the pastry
34:11
so quickly one stick of unsalted butter
34:14
which is a quarter of a pound and it is
34:18
cold all the ingredients are cold the
34:21
flour the sugar the butter and now cut
34:24
this in
34:28
and now we're going to add one egg
34:34
I'm gonna just mix that egg up before I
34:37
add it into the dry ingredients
34:40
now blend that in
34:46
and add anywhere between two and three
34:51
tablespoons of ice water
34:54
try not to get any Ace
34:57
in your pastry
35:00
now wrap this in plastic wrap this dough
35:05
gets chilled for at least a half an hour
35:09
before you use it
35:11
while my crust for the tomato tart
35:14
chills I am going to prepare the
35:16
tomatoes now you can use sliced tomatoes
35:18
and cheese but we're doing something a
35:22
little bit differently we're going to
35:26
conf feed the tomatoes and so I am
35:27
peeling first and then seeding the
35:30
tomatoes I make a little X in the bottom
35:32
of the Tomato I immerse the Tomato into
35:35
boiling water I have a big bowl of iced
35:37
water right here and it's oh it's like
35:40
30 seconds they stay immersed in the
35:43
boiling water and you just look to see
35:45
when they peel out there that one
35:48
started to peel see that
35:50
now just put that into the cold water
35:52
this is the way you can peel dozens and
35:54
dozens of tomatoes for canning
35:57
there's
36:01
and let this just chill and put them
36:03
into a bowl
36:06
this is the fastest way I've found to
36:08
peel the tomatoes
36:11
and now to seed
36:20
just once you get the Tomato peel off
36:23
see how easily it comes off
36:25
you want to then cut this part of the
36:28
Tomato off
36:32
and there the cavities with all the
36:33
seeds and I just squeeze
36:36
now onto parchment goes the peeled
36:41
tomato and these are already prepared
36:43
now another thing that we want to put
36:47
into this Tart Is roasted garlic an
36:49
effective way to roast garlic is to
36:52
encase it in a little parchment package
36:54
with a little bit of salt
36:57
olive oil
37:00
and just
37:01
make a little package like that the
37:03
garlic will Steam and roast
37:05
that's going to go into the oven at the
37:08
same time as the tomatoes
37:10
and we just want to put a little olive
37:12
oil on each tomato
37:14
sprinkle with salt and pepper
37:16
fresh thyme from the garden and have
37:19
your oven preheated to 275 degrees cook
37:22
these very very slowly when they come
37:25
out they're going to look like this they
37:28
do shrink and they are now the essence
37:32
of tomato that is exactly what you're
37:34
looking for now we're going to roll out
37:37
our pastry to fit this removable bottom
37:40
part pan this black steel I love those
37:43
I've always used those flowerier surface
37:47
very well
37:50
we're going to Blind bake now blind
37:51
baking means that you are going to cook
37:54
basically cook in the oven and empty
37:56
tart shell
37:59
flour your rolling pin
38:00
I want to make sure that you roll it out
38:03
without any cracks
38:05
now spray your pan just very lightly so
38:09
that the
38:12
ultimate tart will come right out of the
38:13
pan and then gently release your pastry
38:16
into the pan that is a nice looking
38:21
crust
38:24
now to reinforce the sides of your tart
38:25
shell fold the dough down making the
38:28
sides a little bit thicker this really
38:32
does help remove the shell when it's
38:35
baked from the pan and it also holds the
38:37
filling in very nicely
38:40
you can very quickly just use your
38:42
rolling pin and go like this
38:44
and take off all the pastry with your
38:49
rolling pin
38:51
so now I'm going to dock with a fork
38:53
this will prevent the crust from
38:56
bubbling up you won't be able to fill it
38:58
if that happens and then line it with a
39:01
piece of parchment paper
39:04
and you fill it with beans or nuts or
39:05
clay weights whatever you have these are
39:08
my lentils that are about 10 years old
39:11
and I use these for all my crust
39:14
and press this down into the shell
39:17
now get this right into a 425 degree
39:21
oven and check it after 10 minutes then
39:24
you remove the lentils and let it brown
39:26
in the oven
39:29
so now here is your roasted garlic look
39:30
how easily it slides out of its casings
39:33
so one head of garlic
39:35
or one and a half heads per tart
39:38
and you spread this with an offset
39:42
spatula all over the bottom so everybody
39:44
will get a little bit of this
39:46
extraordinary flavor
39:49
there okay now
39:51
a little sprinkling of cheese now here
39:53
we're using conch cheese c-o-m-t-e
39:56
it is a semi-hard cheese
40:00
kind of like a gruyere and a little bit
40:04
of thyme
40:08
and we're going to put a little bit in
40:12
the bottom like that
40:14
and now place the tomatoes
40:16
these have cooled
40:20
and you just pick them up with a spatula
40:22
and start squishing them in place
40:25
very tightly
40:28
kind of looks like a beautiful flower
40:31
so for each 11 inch tart you're going to
40:33
need 24 of these oven dried tomatoes
40:36
okay now a little bit more salt
40:41
not too much
40:44
and a little bit more pepper
40:46
not too much
40:49
and more cheese
40:51
and we grated 10 ounces of The Conch
40:55
cheese
40:58
[Music]
40:59
and I'm going to use it all
41:02
and this is going to bake in a 375
41:05
degree oven until the cheese is melted
41:07
and serve hot you know how many gallons
41:11
of maple sap it takes to make one quart
41:14
of maple syrup believe it or not 10
41:17
gallons and that's probably why maple
41:20
syrup is referred to as liquid gold all
41:24
over New England let's begin first with
41:28
the crust for this Pie use a little
41:30
bench flour spread it all over your
41:33
counter and make sure the crust is well
41:36
chilled and I'm constantly lifting and
41:39
flowering underneath you can also flour
41:42
the pin if it gets too soft put it right
41:46
back on a cookie sheet in the freezer
41:48
and just let it harden up a little bit
41:51
before you proceed now to get it into
41:53
here just roll it quickly on the pin
41:56
lightly and quickly and I'm using a
41:59
glass
42:02
pie plate these glass pie plates are
42:03
really handy you should get yourself
42:06
quite a few of them because as you give
42:08
pies away they disappear and I'm
42:11
trimming the edges neatly leaving an
42:14
overhang of about a half an inch and
42:17
this is going to be pre-baked blind
42:19
baked the old baker said so notice I'm
42:22
just rolling this under so that it is
42:24
right on top of the rim and another
42:27
reason for using glass is that when you
42:31
bake it you can look at the bottom and
42:33
see how nicely Brown it is okay so now
42:35
get that right back into the
42:39
refrigerator now the next thing is to
42:41
make many many of these little maple
42:43
leaves and I need lots of these so I'm
42:46
going to roll out another disc get it
42:49
nicely thin
42:52
okay so now start cutting
42:55
if they're not too warm take the back of
42:58
a sharp knife so go like this and you
43:02
just have to do one or two lines just to
43:04
make it look more like a leaf
43:07
when these are done put them right back
43:09
into the refrigerator
43:11
and now we want to apply the leaves to
43:12
the edge of the pie shell we have one
43:15
egg this is the glue
43:18
and you can use a small brush like that
43:21
and you just put an egg wash all the way
43:24
around the edge
43:27
and on the back of each Leaf this will
43:28
really help them adhere
43:32
well to the edge
43:34
does that look gorgeous already now when
43:36
you finish put this right back into the
43:39
refrigerator and chill again a
43:41
beautifully applied Edge and now
43:44
carefully brush your egg wash over all
43:46
those Maple Leaves why do this well it
43:49
gives a very beautiful glistening Brown
43:52
Edge to your Maple pie now make sure
43:55
your oven is preheated to
43:58
375 degrees one more step
44:00
fold this parchment like this
44:04
and like this
44:09
point to Edge
44:11
this will fit in
44:13
let's see but better yet so I fit
44:15
crunch it all up this makes it Go in
44:19
even faster
44:22
see how nice
44:26
this is an assortment of red kidney
44:27
beans Black Eyed Peas you can have
44:30
lentils rice works very well too
44:32
although it's not as heavy as a bean and
44:34
they fill every nook and cranny put this
44:38
in the oven 20 to 25 minutes and bake
44:41
until it is all an even golden brown so
44:44
here's the crust you canned look at the
44:47
bottom
44:50
gorgeously Brown it is ready to be
44:51
filled and the filling has very few
44:54
ingredients one cup of real maple syrup
44:57
bring this to a boil and reduce it till
45:01
it gets a little bit thicker than it is
45:03
in the meantime we need four egg yolks
45:05
and one whole egg save your whites
45:10
they'll beat that up
45:15
Edge
45:17
one half teaspoon of salt a teaspoon of
45:18
the best vanilla
45:23
a quarter of a teaspoon of nutmeg oh
45:25
this is the fragrance the wonderful
45:28
spice
45:31
[Music]
45:34
okay so the eggs are ready and the syrup
45:35
has reduced itself add your heavy cream
45:38
two cups
45:41
and if you were standing here you would
45:44
love the smell it's so fantastic
45:46
bring this back to a simmer and now add
45:50
this very slowly
45:52
whisking at the same time
45:55
to your egg mixture warm those egg yolks
45:57
then put this mixture through a sieve
46:03
now make sure your oven is heated to 300
46:07
degrees so it bakes at a low temperature
46:10
should be just the right amount to come
46:15
up to the maple leaves but not cover the
46:17
edge
46:20
bake it until the custard is just set
46:21
but still a little bit wobbly in the
46:24
center it's going to take about 45 to 60
46:26
minutes
46:28
so here is the finished pie it is cool
46:30
and so now just take out the slice
46:34
comes off very nicely
46:38
that's a very pretty slice of pie
46:41
Indiana sugar cream pie doesn't that
46:44
sound great it's otherwise known as
46:47
Hoosier pie and it comes from the Amish
46:49
and the Shaker communities that settled
46:51
in Indiana in the 1800s made from cream
46:53
and milk and butter the Great Lakes
46:56
region is famous for this Rich custard
46:58
pie is the official pie of Indiana it's
47:01
sometimes called a desperation pie a
47:04
category that refers to pies made when
47:07
fresh fruit wasn't available or money
47:09
was short but milk was plentiful because
47:11
there's lots of cows first make the
47:14
crust now this is a pat Breeze Butter
47:17
Crust and it's been rolled out the edges
47:20
churned under a double edge on the edge
47:24
of the glass pie plate and notice what
47:26
I'm doing I'm trying to make
47:28
an unusual pointed pie crust so what I'm
47:31
doing is making all slanted Cuts going
47:35
one way and then you just do a slanted
47:37
cut this way and those little triangles
47:40
come popping right out and you can do
47:43
this in a matter of a couple minutes
47:45
it's so cute it looks like shark teeth
47:48
even though there are no sharks in
47:51
Indiana
47:53
so see look all done in just a matter of
47:55
minutes
47:58
very cute what we do with those well you
47:59
could probably roll them out and make a
48:02
little jelly tart so here's the crust
48:04
you can now blind bake this and you do
48:07
want it to be cold when you put it into
48:10
your preheated oven
48:13
375 degrees
48:15
lined with parchment
48:18
and your weights
48:22
the store-bought kind of weights or the
48:27
dried Bean kind of ways we always use
48:30
dried beans
48:32
which the first couple times you bake
48:34
your crust with beans they smell like
48:36
beans but after 10 or 15 years of use
48:38
they just become
48:41
objects with no scent whatsoever
48:43
375 degrees bake a form about 25 minutes
48:45
and then carefully remove the weights
48:51
and the parchment and let it continue to
48:53
bake for about 15 minutes more
48:57
now for the filling the custard now see
49:00
we have a crust already baked
49:04
oh by the way if your crust starts the
49:06
little Point starts to darken just put a
49:09
10 inch quiche tart pan ring over the
49:13
points and they won't get too Brown
49:17
half a stick of butter
49:20
we're gonna make a roux first
49:21
and a quarter of a cup of flour
49:24
this is your thickener for the custard
49:28
a roux is basically a cooked mixture of
49:31
fat and flour and it's one of the
49:34
cornerstones of sauce making it's so we
49:36
just really want to cook the flour a
49:40
little bit two minutes or so over medium
49:43
heat we do not want it to darken just to
49:47
get the flowery taste away and then add
49:50
one cup of heavy cream and one cup of
49:53
whole milk
49:57
one cup of sugar and one teaspoon of
49:58
vanilla bring this to a boil and then
50:02
reduce to a simmer and cook for oh
50:05
barely a minute or two until it really
50:08
thickens up
50:10
so now we're going to pour it right into
50:12
our beautifully baked crust be careful
50:15
of the points you don't want to break
50:18
them and you can just pour right through
50:19
your strainer
50:22
if you have your husband or a friend it
50:24
would help right now I want to scrape
50:27
out
50:29
the remaining custard
50:30
but I'll manage
50:33
so beautiful
50:36
and get this right into your preheated
50:39
oven
50:42
until the filling is slightly set
50:43
about 25 minutes remove from the oven
50:47
cool on a rack and don't serve until it
50:50
is completely cool
50:54
so it's three o'clock in the afternoon
50:57
and I'm really desperate for a piece of
50:59
pie I need a pick-me-up what could be
51:01
better than a piece of desperation pie
51:04
where indeed the whole is greater than
51:07
the sum of its parts look how nicely it
51:10
cuts Indiana cream pie Hoosier pie
51:14
desperation pie
51:18
it's so cute
51:20
nut pies and Tarts can often be too
51:23
sweet so to offset that sweetness I
51:25
experimented and I found that adding a
51:27
little grated lemon zest to the filling
51:31
nicely balances out the flavor of the
51:33
sweet pecans
51:35
so roll a half of a pot Breeze recipe
51:37
into a 10 by 13 inch rectangle
51:40
and I always keep a ruler in my kitchen
51:44
drawer just so that I can
51:46
see that I'm pretty accurate so so far
51:50
this is 11 and a half by
51:53
eight and a half a little further to go
51:58
and keep turning your pastry
52:00
if it turns and lifts easily it is a
52:03
well-made potpourise if it's sticky if
52:06
it's tearing it just makes it more
52:10
difficult
52:12
so to get this into there what you do
52:14
roll it up on your PIN carefully very
52:17
don't press down you just want it very
52:21
loose
52:22
and you just lay it right over the pan
52:24
press into the corners
52:34
the sides
52:36
take your rolling pin and just go across
52:40
the edges like that
52:42
the edges fall off and you have a nice
52:44
Square Edge to your tart shell
52:49
this should be chilled well before you
52:53
line it with parchment and pie weights
52:56
and if you follow these directions you
52:59
will have a very excellent
53:02
pie crust you can put this right in the
53:04
freezer 15 minutes is all you need to
53:06
rest the dough and chill it
53:08
and now take a piece of parchment paper
53:11
crumple it all up this makes it much
53:14
easier to place in the bottom of the
53:17
pastry a big sheet unwrinkled will pop
53:20
right out now add your pie weights if
53:23
you hold the pie crust in the bottom of
53:26
the shell so you don't get a pie crust
53:28
that has all kinds of convolutions in it
53:31
which would not be good for a filling
53:33
would not be able to hold the filling so
53:34
this is going to give you a very well
53:36
formed well-shaped rectangular pie crust
53:38
right into a 375 degree oven until the
53:41
edges are golden brown that takes 15
53:45
minutes
53:48
so just to be clear the crust baked at
53:49
375 for 15 minutes the beans and
53:52
parchment were removed and the crust
53:56
continued to bake until it's this
53:58
beautiful golden brown another 15
54:00
minutes let it cool before you proceed
54:03
with the filling if you're doing this
54:05
for a holiday or for a big dinner you
54:07
can make this early in the day and it's
54:10
ready to bake later on beautiful
54:12
beautiful pie crust so now the filling
54:15
four eggs break them up in a bowl
54:18
and add one cup
54:22
of dark brown sugar
54:24
crumble the sugar dries out so quickly
54:28
so crumble one cup with the eggs get all
54:31
lumps broken up
54:34
add one teaspoon of salt
54:37
three tablespoons of melted cooled
54:44
butter
54:47
every Southern cook has a wonderful
54:48
pecan recipe but this is a kind of a
54:51
Northeast version
54:54
and the zest the bright yellow zest of
54:56
one lemon you could use orange zest in
54:58
this and that's very nice too but oh I
55:01
love lemon and pecans
55:04
and add a quarter of a cup of molasses
55:08
the cup has been oiled so the
55:13
these sticky ingredients will slide
55:16
right out and then
55:20
another quarter of a cup of white or
55:22
light corn syrup
55:26
this keeps that filling
55:29
both flavorful and soft enough so that
55:31
you can really enjoy it
55:35
right out
55:37
stir this all in with a whisk
55:40
look at that color isn't that beautiful
55:43
and one teaspoon of vanilla so that's
55:47
the liquid part of the filling
55:51
shake off your whisk
55:56
and stir in
55:59
one and a half cups of pecans that have
56:02
been quite finely chopped you can see
56:04
the texture they are oh maybe less than
56:06
an eighth of an inch chop
56:09
and stir that up
56:13
this gets poured right into your
56:15
pre-baked crust
56:17
and your oven by the way should be
56:19
reduced to
56:21
325 degrees
56:23
so pour this right into your shell
56:25
Distributing the nuts evenly
56:30
and now place your pecans
56:37
in a diagonal design right on top of
56:41
this delectable sugary lemony filling
56:45
and take your time because this takes a
56:48
lot of time but it really is worth it
56:51
now these are the jumbo
56:53
unbroken pecan halves and you do not
56:56
want to use broken ones for this
56:59
particular job
57:02
so just finish this off
57:03
and what's nice is that
57:06
they just seem to fit exactly right
57:09
there
57:12
so this goes into the 325 degree oven
57:13
bake until the pastry is a little bit
57:16
more Brown and the filling is set that's
57:20
going to take 45 minutes then cool and
57:22
serve with freshly whipped cream
57:26
so the pecan tart has cooled and it is
57:29
beautiful
57:32
it looks crunchy and delicious now you
57:33
see it's quite sticky so I'm leaving the
57:37
bottom pan underneath but it will cut
57:39
nicely into squares and on a buffet
57:42
table it is the perfect pecan tart for
57:46
any occasion named after the Austrian
57:49
town of Lins which is the third largest
57:51
city in Austria lindser tort is an
57:54
impressive raspberry jam filled dessert
57:57
richly flavored with almonds and
58:00
hazelnuts and a hint of cinnamon its
58:01
signature lattice pattern top is a cinch
58:04
to make if you have one of these little
58:06
fluted pastry Wheels
58:08
we have to start first with the nuts
58:10
I have already a cup of blanched almonds
58:13
and these are hazelnuts which are also
58:16
known as filberts and if you heat these
58:20
in the oven the skin start to loosen and
58:23
I find the easiest way to rub the skin
58:25
so I'll just put all the nuts between
58:27
two bar Claws and rub
58:29
the roughness of the towel removes most
58:33
of those skins brine the nuts in the
58:36
food processor
58:39
don't grind them too much you don't want
58:43
them to turn into almond hazelnut butter
58:45
frying them into a flower-like substance
58:48
this looks very nice oh they smell so
58:52
good so there's our ground nuts
58:56
we want to sift all the dry ingredients
58:59
together one and a third cups of
59:01
all-purpose flour
59:04
that's a third of a cup and one cup
59:06
three quarters of a teaspoon of cinnamon
59:12
these are quarter teaspoons
59:17
and three quarters of a teaspoon of
59:21
baking powder
59:23
two
59:25
and a quarter of a teaspoon of salt
59:28
and you can add your nuts also to the
59:31
dry ingredients because they're going to
59:33
be added all together
59:35
loosen any out of the nooks and crannies
59:37
of the food processor so here you have a
59:40
nice nutty fragrant dry ingredient
59:42
that's going to go into the rest of the
59:45
dough
59:47
cream one and a half sticks of butter
59:48
with one cup of granulated sugar and
59:51
we're going to add one large egg yolk so
59:55
save the white Reserve that oh and what
59:58
a beautiful yolk that is add that to
00:02
your butter and sugar
00:04
[Applause]
00:06
and then add your dry ingredients tort
00:08
means cake in German there are many
00:11
different kinds of torts sasher tort
00:14
lindser torch
00:17
and the rest of the dry ingredients
00:23
so here's our dough I'm making it into a
00:27
small rectangle and cutting it in half
00:30
evenly half for the bottom of the
00:33
lindser torch and half for the lattice
00:36
top and this should be pressed into the
00:39
bottom of a 10 inch removable bottom
00:42
tart shell so using your fingertips push
00:45
that a little more than halfway up the
00:49
edges of the pan and we don't want all
00:52
these fingerprints so we're going to
00:54
smooth out the bottom
00:57
with
00:59
this nice little measuring cup
01:00
and lindser shorts oh well we they were
01:03
very popular in our house so that's
01:05
pretty very very well done now the next
01:08
is the lattice top and I find that it
01:13
really does work very well if you just
01:16
roll the dough out between two sheets of
01:18
parchment
01:22
so roll the dough out to about 12 inches
01:24
in diameter all even thickness we're
01:27
going to cut strips once
01:30
this dough has chilled
01:33
chilling is important
01:37
to make it easier to handle
01:39
so this gets chilled
01:43
and the
01:45
dough gets chilled see how easy it is to
01:47
move around if you have it on paper very
01:50
very good so chill this in about 30
01:54
minutes until it's firm
01:57
so into the unbaked crust put one and a
02:00
quarter cups of raspberry jam
02:03
very pretty
02:07
to create the lattice topping cut even
02:09
strips
02:12
and there should be 12 strips of equal
02:14
width and these are not woven you can
02:17
just lay them on top of one another
02:20
and I found that the easiest way is to
02:23
lay these
02:26
strips with a spatula like this
02:28
just inside on top of that beautiful Jam
02:31
so beautiful and a little nerve-wracking
02:39
this dough is very short they call it
02:42
short it will break
02:45
because it's brittle and now
02:48
lady
02:51
neck strips in a diagonal on top of the
02:52
first looks very good
02:56
if the dough is really really cold as I
03:02
have it it works absolutely just fine
03:04
put this back into the freezer for 30
03:08
minutes until it is 100 firm and then
03:11
baked in a 350 degree oven rotating your
03:15
Pan about halfway through until the tort
03:19
is golden brown all over that takes
03:21
about 40 minutes
03:23
it's very nice to sprinkle lightly with
03:25
confectioners sugar through a sieve and
03:29
this cake is best eaten the day it's
03:31
baked a little goes a long way this is a
03:33
very very rich
03:37
nut and jam torch
03:39
歌词与翻译
[中文]
外国
[音乐]
说夏天像蓝莓派，它们
使它格外特别，我经常用格子顶部制作我的
，它不仅可以让
你看到里面色彩缤纷的
填充物，而且还可以充当蒸汽逃逸的
通风口
这个特殊的
格子可能看起来很复杂，但我会分享我的
技巧，让它变得简单首先，
陶器说三又四分之三
杯通用未漂白面粉和
一半茶匙粒状
糖和一半茶匙
盐
所以我做的第一件事是
通过脉冲
混合我的干成分，这被称为上下脉冲和
下来，然后你可以添加你的
黄油三块黄油，
黄油已被整齐地切成四分之一
英寸的立方体
这样通过像这样准备
糕点质地，而且它是冰冷的
黄油就可以很容易地获得正确的
...
热风的黄金法则是让一切都变冷
面粉、黄油、冰水和
然后脉冲
，然后添加半杯冰
水，注意我是如何脉冲的
将冰水添加到进料管外面的
...
那里，我想我们已经有了糕点
把它取下来，有了这么多，我要把它
分成三个相等的圆盘
面团，你可以用塑料将
糕点拉在一起，如果是热的
白天工作，请尽快不要
让这个糕点变热，它不会是
你
想要
的那种片状馅饼皮，所以只需将它们放在烤盘上
，然后放入冰箱
至少一个小时
所以现在的馅料是三
品脱蓝莓，一个
柠檬
的皮，还有柠檬汁
外国
柠檬和蓝莓的组合
非常壮观
对你很有好处
半杯糖只需半杯
不能抱怨它太甜了三
汤匙玉米淀粉
玉米淀粉非常有助于
使从浆果中流出的
汁液变稠
和
传统香料是
蓝莓的肉桂或四分之一
茶匙虽然你可以搅拌一下
，撒一点盐
也很好
，用于填充
和
两汤匙黄油，只需将
黄油切成小块，然后搅拌
，黄油有助于丰富
果汁，这些果汁正在被
玉米淀粉增稠，这是一个完整的小方法
，这就准备好了放入馅饼
，所以现在我要卷出一盘
糕点，以适合九
英寸玻璃馅饼盘的底部，如果您
非常好的尺寸
难以抬起外壳，那么这对馅饼盘来说是
我发现最简单的方法就是像这样将其卷在
别针上，然后将其展开到
您的菜肴
外国然后不要使用锋利的
指甲，如果你有的话，我没有
，而是用你的
手指背面像这样将其按入
盘
，然后我要做的就是将这个
放回冰箱并冷却，同时
我正在推出其余的配料
，现在是馅饼的格子顶部
只需将面团擀成方形
约11英寸
，我们将把它切成条
大馅饼日，您不必去
健身房
进行大量上半身
锻炼
，您可以将这块面团转移到
衬有羊皮纸的烤盘上
，然后将其放入冰箱
推出第三个
，所以这里我们有冷冻面团，
你把它切成一英寸的条
在那里
和
保存你可能需要的边角料
别的东西，这样你就可以把这块
和你的第二块切成一英寸的
条
，所以现在你要把它放在两个
的上面
你要举到
，所以这是你的格子的开始
然后
你要进入
下面 这基本上是篮子编织
101，你的面团越冷用
的方式编织
所以现在把它放回
冰箱冷藏，然后你
把它放在你的馅饼上面
所以现在把你漂亮的蓝莓
填充到你的底部外壳
现在用
蛋黄刷糕点的边缘这是你的胶水它将
让格子正确粘附到馅饼
，现在我们已经修剪了边缘
的顶部
将其放在整个
蓝莓派的顶部，并一直按
边缘
，然后用一把剪刀
从馅饼盘的
边缘修剪大约四分之一英寸
所以现在用指尖将其折叠起来
这个在
下，只要确保它确实密封
，然后刷上相同的
蛋黄，为格子赋予美丽的
金棕色，
我还要撒上砂纸
糖，让这个
馅饼
现在你的烤箱应该预热到425
度
将馅饼放进去，烘烤 20
分钟，然后将热量降至 375
，继续烘烤，直到馅料
冒泡，饼皮均匀变成棕色
60 到 75 分钟
这就是馅饼从烤箱中出来时的样子
...
所以这里我们还有另一盘糕点
是potprize，它是
我们的椰子奶油派的基础，这个Kai是
充满了用
椰子和椰奶制成的美味蛋奶冻，上面是
另一种生奶油
我最喜欢的我一直这么说，但为什么
我会在这个节目中教你除了我的
最喜欢的东西之外的任何东西，我希望你
知道如何制作这些年来我
喜欢的馅饼，你应该知道
如何使它们也如此滚动你的
糕点注意我正在向一个
方向滚动，轻轻地让
擀面杖朝我返回，没有
任何压力让你保持表面撒上
面粉，但面粉不要太厚
，只要确保在滚动
时不断移动
糕点，这样它就不会粘在
滚动表面上，如果它粘住了，
将很难将
从表面上提起，而且你不会
得到好的馅饼皮，好吧，所以这看起来
很漂亮大小合适，它会
悬在边缘上，这就是我想要的
，如果你
在
帕特里斯的第一课中注意的话，你已经学会了这一点
，但是像这样用擀面杖滚动
，这样可以将整个东西升起，而不会
撕裂而不破坏
，然后小心地将它从销钉上
滚入盘子中，就像这样
这是一种万无一失的方法，可以将
糕点放入盘中，现在你的边缘
用剪刀修剪得有点粗糙
一直在
你想要一个漂亮的大边缘
有些人用刀来做这个，但我
发现剪刀真的很好用
现在把它卷到
下面，看看我是怎么做的让它悬挂在
边缘上，这对于这个
特殊的勺柄有凹槽边缘
底部将稍微对接一点
用叉子
现在做这个勺子边缘
花你的手柄
然后你将像这样用你的手指和
你的勺子让
边缘漂亮
很多方法让
成为一个馅饼皮
并将其放入冰箱
或冰箱再次冷却
所以现在我们要盲烤这个
饼皮 饼皮已与
叉子对接，防止在
烘烤过程中爆发，你想保持饼皮漂亮
和平坦，所以通过制作这些微小的
蒸汽孔，糕点在
盘中保持平坦，现在我们必须用一张
纸将其排列起来，有些人使用铝
我只是不喜欢在糕点上放
铝，所以我总是使用
羊皮纸，就像衬蛋糕
锡
，如果你想做一个大的圆形折叠
你的
羊皮纸正方形变成
一些三角形
，我只是用剪刀
把它剪掉，然后
把这一切都揉碎，就像这看起来
有点傻，不是吗，但是
你的纸越皱，它就越会
平放在你的外壳上，最好
有一张用过的羊皮纸，这样
那里
这样更有延展性
现在只需放置这个
，然后用馅饼重量填充馅饼
重量可以在商店购买你可以买
小铝制馅饼砝码，或者你可以
使用各种干豆
，它们被用来填充许多
馅饼皮，它们压低饼皮
它们加热，它们正在烹饪
饼皮的顶部，而烤箱正在烹饪
饼皮的底面，它们保持
一切都漂亮平坦，并将
饼皮保持在盘子里
在盘子里收缩，所以这个
应该直接进入375度的烤箱
烘烤，直到外壳的边缘变成
浅金棕色，大约需要25
分钟，然后我们取出豆子或
重物，然后再烘烤一点
也许再烤10分钟，直到全部
均匀地呈金黄色，现在开始
蛋奶冻馅，所以你需要四个鸡蛋
现在将蛋黄与蛋白分离
这是玉米淀粉的增稠剂
四分之一杯玉米淀粉
半杯
糖在
平底锅中将它们混合在一起，因为你会从玉米淀粉中得到所有
块
，这就是玉米淀粉
相当花
，然后添加四分之一杯全脂
牛奶
和一杯半
椰奶与椰子奶油不同
是一个更薄的版本，你可以
如果你有新鲜的
椰子，你可以自己做，但你也可以买椰子
牛奶
在这种液体中加入半茶匙
盐
一旦蛋黄准备好
开始变稠，你将调温你的
蛋黄，然后将它们加回去
它已经变稠了，我现在要去
去用木勺搅拌，这样
蛋奶冻就可以像其他蛋奶冻一样烘烤，或者
在炉子上搅拌像
这样的蛋奶冻，这需要慢速烹饪和温和
加热，以防止分离或
凝结，并且要非常非常小心，
就像制作焦糖布丁或一杯
蛋奶冻
，所以所有东西都很好地溶解了
现在是调温蛋黄的时候了，我
要取一点
混合物，然后将其以细流搅拌到蛋黄中
，你不想煮
你只想调温的蛋黄
，它们使它们尽可能接近这种液体的
温度
，而不需要煮它们，因为鸡蛋
蛋黄和玉米淀粉一起充当
作为蛋奶冻的增稠剂
很好的调和，现在你可以
把整个东西放回
锅
并继续用小火烹饪，直到
混合物变稠并涂在木勺的背面
...
现在我将向你展示我所说的
涂在木勺背面的意思一个木勺，它有
涂层，你可以在里面画一条线，
那条线
美味现在会留下四分之三的
茶匙香草
和
一杯最好的
甜椰子丝
搅拌一下，这就是你的蛋奶冻
馅料，你可以把它放入
小蛋奶冻杯中，然后把它作为椰子布丁喂给
孩子们，它非常好
但在我们
华丽的外壳中会更好，现在我想向你展示
为什么这是如此好的外壳，不仅
它下面的颜色和上面的颜色一样正确
而且它也从它固定在一起的
盘子中升起，但
仍然又嫩又脆，所以这是藤蔓
杂烩菜谱，所以现在只需将这个
倒入你的馅饼壳中
，这就是你的椰子奶油蛋奶冻
现在拿一块保鲜膜
，如果你能找到它，轻一点，只需
将它放在蛋奶冻上，
冷藏直到蛋奶冻本身
完全冷冻，不要冷冻，因为
冷冻和解冻会导致
馅料分离，这不是一个好主意
所以馅饼馅料已经
完全冷冻，不会移动
这很好，现在你可以涂上
一些轻柔的鲜奶油
这是一杯半浓奶油
奶油和两汤匙
糖果糖在
中搅打，看起来不错
你可以在你的
搅打奶油中放一点香草精，最后一点也应该
放在那个馅饼上，然后你可以
稍微旋转一下我喜欢做
确保我覆盖了整个蛋奶冻，当然现在没有
覆盖了外壳这些
是老式的深馅饼，
吃起来非常令人满意，非常美味
，正如我在
节目开始时所说的，一旦你掌握了
馅饼皮本身的制作艺术，你就会感觉非常
在家里定期
制作馅饼
味道非常好
烤椰子，这是新鲜椰子或
你可以买这样的椰子片，然后
在烤箱里轻轻烤一下，如果你
要用新鲜的
椰子自己做，拿一个蔬菜削皮器，然后
制作薄片，然后将这些薄片
放在烤箱中的饼干片上，它们
会很好地变成褐色，我认为这看起来
真的很好，我将使用所有这些
，但我要
瞧
一个非常非常好的椰子奶油派，
你会吞下的，我希望我已经
能够教你制作它是多么容易
一些令人难以置信的馅饼，现在我要
向你展示如何用美妙的糕点奶油制作樱桃馅饼
...
纸，这是我的基本馅饼皮，
没有鸡蛋和很少的糖，
帕苏板条箱有两个蛋黄，
potsukrey额外有一个额外的蛋黄，所以
这就是我们要做的两个半
杯未漂白的通用面粉
一小撮盐 三分之一杯糖
我要稍微搅拌一下
一点，这与
使用食品加工机筛选它是一样的
真的，这真的很容易，我们
已经计时手工制作并在食品加工机中制作
它，我认为它
在食物
加工机中需要 16 或 18 秒，
手需要更长的时间，也许黄油是冰冷的 两根
棒切成漂亮的立方体
在
切割过程中确实很有帮助
我仍然希望看到一点点
黄油，然后我们有三个
大蛋黄和四分之一一杯
冰水稍微搅拌一下
你用苏克雷代替微风只是
因为味道是质地它有点
坚固可口，因为它很甜
而且很漂亮它保持它的形状很好
很好
你可以倒这个
现在可以提前完成哦
是的你可以保留它冷藏
过夜，不要保存太久
你知道糕点如何开始变灰
是的，但是看看灰色
并将其放在一点长凳上
面粉
你必须有足够的水分，
必须确保它不会太干，如果
太干了，你会很难
把它擀开，只要
把它分成两半，因为这会
制作两个九英寸的馅饼，然后用保鲜膜把这个
包成漂亮的扁平圆形
，这样这些就会放进冰箱
，我们已经准备好卷起来了
有一个九英寸的馅饼壳，我们希望它
比平底锅大，现在你如何
把面团从这里弄到那里
好，看看你在做什么
看看我已经进去得很好
然后用你的手指背
你可以压入平底锅我喜欢
加固侧面，加固
意味着加倍我推
这个有点像这样
现在你可以去掉
多余的东西，像这样按下它，然后
用擀面杖
把它折断，效果很好
很好，它会给你一个非常好的
外壳冷却大约20分钟
在你烘烤之前，所以我们的
冷冻外壳看起来不错，你没有
对接它，因为它是一个致密的面团
蛋黄使它保持良好和平坦
我们要盲烤，一张
羊皮纸看起来就像我准备
准备把它扔掉或扔给
某人
但只要把它弄皱它就会使它
更具延展性，并且更适合
外壳将烤箱预热到
375。
并添加您的重量，这些是各种
不同的豆子和扁豆，分割
豌豆
，它们会形成非常好的
重量，因此可以直接进入烤箱
大约20分钟，除去重量
和纸张，然后烘烤，直到变成漂亮的
金棕色
这是我们完成的馅饼壳，漂亮的
脆皮棕色外皮，已经准备好
填充你必须去核樱桃，这是
最耗时的事情
尝试找到最好的樱桃去核器
，我认为是这个德国版本，
果核落入这里的容器中
但你不喜欢这样吗
现在真的太快了，你可以在奇怪的小五金店找到
，你把
樱桃放在这里
，然后你只需将其推下去，果核
就会进入罐子，樱桃就会
去核然后是这个
我只想向您展示所有这些
版本，因为它们有点
有趣，这个您将樱桃
放在这里，然后按下
，然后果核出来，您的樱桃
就完成了，所以无论您选择哪种方式
它都是三杯半樱桃，所以
将它们切成两半并将它们添加到您的
三个半杯
，现在我们要搅拌奶油
，直到奶油细腻光滑，这是
，冷藏后，加入半杯重的
奶油，搅打过的奶油会变淡
，稍微丰富一下，添加
一点
味道
，我将其混合在
中，现在将这种糕点奶油放入其中
现在你的壳了，如果你愿意的话，你可以再次冷却
，但我要把
樱桃放在上面
我们把樱桃切面朝上
一直放在周围，茎末端朝外
或者以任何方式，但一旦你开始
尝试统一最漂亮的馅饼
所以这里最后一个樱桃
和我准备好
滤过的樱桃果酱，加入一点洗洁精和
，然后在完成此
馅饼
的最后一点装饰后将馅饼放入冰箱中，使其冷却，然后
脱模，切割并食用
耐嚼的国际象棋馅饼我喜欢用
本身或仅加入一点
不加糖的馅饼生奶油
，现在饼干皮是用香草薄饼
制成的，你可以在食品加工机中研磨
这些
，让它们变得非常细
好的，这就是你磨得很细的
尼拉威化饼
加半茶匙盐
和两汤匙半糖
，拌入融化的六汤匙
黄油
，这样你的饼皮就这么简单
我知道你的家人会喜欢这个馅饼
让我向你展示如何制作这个馅饼
做起来很有趣，因为它是一个没有卷
外壳
尽可能均匀地将其铺在
可拆卸底部九英寸
挞壳的底部，这就像乳蛋饼平底锅
挞壳平底锅
，用指尖将
在
一侧拉出约四分之一英寸厚
你可以提前制作外壳
，现在将底部压平你可以
像这样使用你的
杯的底部，真正压缩
外壳，你要在
烘烤之前冷却
这是多么整洁和简单的外壳
进入预热的325度烤箱12
到15分钟，现在填充
馅饼三个全蛋，一个是
蛋黄和添加半茶匙
最好的香草
，添加干原料一杯
砂糖
当我尝到这个馅饼时，我就爱上了
，你不能吃太多，因为
它非常丰富，但非常美味
，因为除了糖
半杯包装好的
和鸡蛋之外，里面真的没有太多
晚红糖
将其装入
中，现在它被合并了，
有一种令人惊讶的成分，
给馅料带来松脆感，
我认为非常吸引人，那就是
玉米粉一汤匙细玉米粉
并添加四分之一茶匙
盐
最后一种成分
融化的黄油
一根棍子八汤匙四分之一
一磅这就是给馅料带来嚼劲的
...
倒入
填充后将其放入325烤箱
预热并烘烤约 35
分钟
这个胸部馅饼已完成，让它冷却到
室温，然后冷却
一个小时左右，我们这里有一个
已经冷却的，我可以将
这个放在我们的服务基座上哦，所以
漂亮地看看戒指多么容易
脱落
，你可以把这个放上去
就在
你的装饰菜盘上，那就是
你的耐嚼的国际象棋馅饼
英里高苹果派都是关于
苹果和片状轻质的外壳
包裹着一大堆三种不同的
种苹果
为了学习如何制作最好的
锅微风，你真的应该遵循
黄金规则
让它冷，烤热，如果可能的话
使用食品加工机，所以它是两又
半杯通用面粉
一茶匙盐
你可以脉冲它，这样盐
均匀分布
甚至盐可以是冷的
和两块黄油，在这个过程中它应该是冷的和硬的
...
将黄油切入面粉中
，我们要量出
半杯冰水，这样你就需要
倒水，同时在
管子的外部脉冲
，这样看起来就差不多完成了
好吧，只需用一块保鲜膜将其包成扁平的圆形
，这样
就会卷成一个好的馅饼皮
你需要其中的两个
，现在我们将使用我们的第一批
锅冷冻来制作英里高苹果
今天我们使用不同种类的
苹果，来自
纽约州斯塔斯堡的微风山果园乔纳金这些大
红色苹果非常酸非常好
这些很大，有很多深
味道，我们还要添加到混合物中
今天史密斯奶奶，我们在这个馅饼中使用了五又
半磅苹果
，我们还将添加到
个苹果，防止它们变成棕色
两个柠檬汁
我正在切掉柠檬的尖端
，因为它们在我们使用的这个
方便工具中挤压得更好
好吧，现在苹果也得到了
一杯糖
，我们只需将
撒在
和两茶匙肉桂
和一个一小撮盐
和
三分之一杯面粉
只是通用面粉
现在，如果你使用中勺，你可能会
打碎你的苹果，所以我建议使用
要么用手来抛动水果，要么用
像这样的大橡胶刮刀
这样你就可以将所有这些
可爱的配料分布在整个苹果中
[鼓掌]
完美
准备好馅料，所以现在我们有一个
漂亮的外壳，擀成比八分之一英寸厚一点的
，然后
将其放入底部外壳中，只需
将它像这样卷在您的PIN上
，并且拥有一个好的擀面杖对于足够大的PIN来说
...
很重要 所以看看这看起来多漂亮
放入苹果
，这样这些就会煮一点
，它们会
变软，他们会做出最
精致的馅饼
哦，在我忘记之前，在你的馅饼上点上
，填充一点不加盐的
黄油
好吧，所以这里我们有
顶部
的外壳，我想这样我们不会有
破损的机会，我要用
我的擀面杖来滚动它
这是一种非常好的方法，可以将
提起精致的饼皮
一旦你形成饼皮，卷曲你的
边缘，我们将在
冰箱中重新冷却馅饼大约20分钟
你需要一把剪刀
和我只是要切掉多余的
，在
盘子边缘留下半英寸左右
，现在看你要把它翻过来
，快点，因为糕点确实变软了
...
这很好，现在如果你想在顶部切一个
几个通风孔，好主意
只有像这样的小缝隙
哦，现在你可以卷曲边缘
有多种卷曲方法，你可以
用你的
两个这两个手指和你的拇指
你的另一只手我妈妈用了叉子
无论你最喜欢的方式让
成为一个漂亮的东西装饰边缘
好吧，现在
用你剩下的糕点，我会在顶部做一些
情侣装饰
，
在你的
小削皮刀后面的叶子上纹路
冷却20分钟，我们准备好
在馅饼的顶部上釉
，这样馅饼就会很好地冷却，让我们应用
树枝和叶子使用水作为
你的胶水水效果非常好
并且
确保糕点粘附在
...
其他糕点
上，然后放在叶子上
看起来非常好我们准备好
在馅饼的顶部上釉我们要
使用一个蛋黄和两汤匙
水并使用软毛刷
不要撕破你的糕点或在
你漂亮的馅饼上留下痕迹
工作要快，因为你想把
这个冷馅饼放入预热
到
450度的热烤箱中15分钟，然后
降低温度并烘烤馅饼
直到完成，这可能需要一个小时，
可能需要一个小时还需要一个小时又15分钟，但是
重要的是，馅饼
中间的汁液要冒泡
所以现在看，我只是撒了
一点
闪闪发亮的糖，所以把它放进烤箱
设置计时器
现在这个苹果派花了一小时零35
分钟来烘烤，我可以告诉
苹果是用竹签烤熟的
，你可以进入其中一个通风孔
并向下推入馅饼，我
不会遇到任何阻力，这意味着苹果
已煮熟，外壳本身已熟
闪闪发光的砂糖
馅饼看起来很棒，是一个很棒的番茄馅饼
，上面有奶酪和饲料
西红柿，一点百里香和一些
烤大蒜，一个美味的馅饼
这是一个很棒的饼皮，
与 paprze 非常相似，但我在其中添加了一个鸡蛋
整个鸡蛋和一点点水
所以这是两杯通用面粉
面粉茶匙糖
四分之三茶匙盐
然后将其混合起来我们再次使用食物
加工机，这样很快就可以制作糕点
一根无盐黄油
，四分之一磅，它是
冷的所有成分都是冷的
面粉，糖，黄油和现在将
这个切入
，现在我们要添加一个鸡蛋
我要先将鸡蛋混合，然后
将其添加到干成分中
现在将其混合在
中，然后添加两到三
汤匙冰水
尽量不要在糕点中加入任何Ace
...
现在用保鲜膜包裹这个面团
在使用前至少冷藏半小时
...
当我的番茄馅饼皮
变冷时，我要准备
番茄，现在你可以使用切片番茄
和奶酪，但我们正在做一些
有点不同的事情，我们要
喂番茄，所以我
先去皮，然后播种
西红柿 我在西红柿
的底部做了一个小 X 我把西红柿浸入
沸水中 我这里有一大碗冰镇
水，哦，就像
30 秒，它们浸泡在
沸水中，你只要看看
当它们剥开时，一个
开始剥皮，看到
现在只需将其放入冷水中
这就是您可以剥几十个和
几十个西红柿罐头的方法
有
，让其冷却，然后将它们
放入碗中
这是我发现的最快的方法
剥番茄
，现在去籽
，只要你把番茄剥下来
看看它有多容易脱落
你想然后把
番茄的这一部分切掉
，那里有所有
种子的空腔，我只需将
现在去皮的
番茄挤到羊皮纸上，这些就是已经准备好了
现在我们要放入
到这个馅饼中的另一件事是烤大蒜
烤大蒜的有效方法是
将其包裹在一个小羊皮纸包中
加一点盐
橄榄油
然后
制作一个小包装，这样
大蒜就会蒸和烤
，然后将其放入烤箱
与西红柿
同时，我们只想在每个西红柿上放一点橄榄油
油
撒上盐和胡椒
花园里的新鲜百里香，然后
将烤箱预热到275度烹饪
这些非常非常慢，当它们出来时
它们会看起来像这样它们
会收缩，它们现在是精华
的番茄正是您要找的
现在我们要推出
我们的糕点以适合这个可拆卸的底部
部分平底锅这个黑钢我喜欢那些
我一直使用那些花哨的表面
非常好
我们现在要盲烤
烘焙意味着你要烹饪
基本上在烤箱中烹饪并空着
馅饼壳
在擀面杖上撒上面粉
我想确保你把它擀开
没有任何裂缝
现在轻轻地喷洒你的平底锅，这样
...
最终的馅饼就会从
平底锅中出来，然后轻轻地将你的糕点
放入平底锅中，这是一个漂亮的
外壳
现在加固侧面你的馅饼
外壳将面团向下折叠，使
侧面稍微厚一点，这确实
确实有助于在脱模时去除外壳
从平底锅中烘烤，它还可以很好地固定
馅料
你可以很快地使用你的
擀面杖，然后像这样
并用你的
擀面杖
取下所有糕点 所以现在我要用叉子对接
这将防止外壳
冒泡，如果发生这种情况，你将无法填充它
，然后用它排线一张
张羊皮纸
，然后在里面填上豆子或坚果或
粘土重量，无论你有什么，这些都是
我的扁豆，大约10年了
，我用这些来做我所有的外壳
，然后将其压入外壳
，现在将其放入425度
烤箱，10分钟后检查，然后
你取出小扁豆，让它在烤箱中
变成棕色
，现在这是烤大蒜的样子
它从肠衣中滑出的容易程度
所以一头大蒜
或每个馅饼一个半头
，然后用偏置
抹刀将其铺在底部，这样每个人
都会尝到一点这种
非凡的味道
现在好了
这里撒一点奶酪
我们用海螺奶酪c-o-m-t-e
它是一种半硬奶酪
有点像格鲁耶尔干酪和一点
百里香
我们要在
像那样的底部放一点
，现在放西红柿
这些已经冷却了
，你只需用抹刀拿起它们
，然后开始将它们压扁
非常紧
看起来像一朵美丽的花
所以对于每个11英寸的馅饼，你需要
需要24个烘干的西红柿
好吧，现在加一点盐
不要太多
一点点更多胡椒
不要太多
和更多奶酪
，我们磨碎了10盎司海螺
奶酪
[音乐]
，我将全部使用
，这将在375
度的烤箱中烘烤，直到奶酪融化
并趁热享用，你知道需要多少加仑
枫树汁才能制成一夸脱
枫糖浆，信不信由你，10
加仑，这可能就是为什么枫
糖浆在新英格兰
被称为液体黄金的原因让我们首先从
这个馅饼的外壳开始，使用一点
台面粉将其铺满您的
柜台并制作确保外壳充分冷却
，我会不断地升起并
在下面开花，您也可以在销钉上撒上面粉
，如果它太软，将其
放回冰箱的饼干片上
，让它稍微变硬
，然后再继续将其放入
这里，只需轻轻快速地将其在销钉上滚动
，我正在使用
玻璃
馅饼盘这些玻璃馅饼盘
真的很方便，你应该自己准备
相当多的，因为当你把
馅饼送走时，它们就会消失，而我
整齐地修剪边缘，留下
大约半英寸的悬垂部分，
这将是预烤的
老面包师说，注意我烤的
只是将它滚到下面，使其
位于边缘的正上方，使用玻璃的另一个
原因是，当您
烘烤它时，您可以看看底部，
看看它的棕色有多漂亮，所以现在
把它放回
冰箱，现在下一步是
制作许多这些小枫叶
，我需要很多这样的叶子，所以我
要推出另一张光盘，让它
很薄
好吧，现在开始切割
，如果它们不太热，请拿一把锋利的刀
的背面，这样就可以
只需要做一两行就可以
使它看起来更像一片叶子
当这些完成后，将它们放回
放入冰箱
，然后现在我们要把叶子涂到
馅饼壳的边缘我们有一个
鸡蛋这是胶水
你可以使用像这样的小刷子
你只需在边缘
，这将
周围和每片叶子的背面涂上蛋液
真正帮助它们很好地粘附
到边缘
现在看起来很漂亮吗
你把它放回
冰箱，再次冷却
漂亮的边缘，现在
小心地将蛋液刷在所有
那些枫叶上，为什么要这样做呢？
呈现出非常漂亮的闪亮棕色
枫树馅饼的边缘现在确保
你的烤箱已预热到
375 度，再一步
像这样折叠这张羊皮纸
并像这样
指向边缘
这将适合
让我们看看，但更好，所以我适合
将其全部压碎，这样就可以了进去
更快
看看有多好吃
这是一种红腰子
豆子黑眼豆豆，你可以吃
扁豆米也很好用
虽然它没有豆子那么重，
它们填满了每个角落和缝隙，把这个
放进烤箱20到25分钟，然后烤
直到全部都熟了均匀的金棕色，所以
这是你罐装的外壳，看看
底部
华丽的棕色它已经准备好
填充，填充物的成分很少
一杯真正的枫糖浆
将其煮沸并减少直到
它变得比原来厚一点
同时我们需要四个蛋黄
和一个完整的蛋黄鸡蛋拯救你的蛋白
他们会把它打碎
边缘
半茶匙盐一茶匙
最好的香草
四分之一茶匙肉豆蔻哦
这是美妙的香味
香料
[音乐]
好吧，鸡蛋准备好了，糖浆
已经减少了自己添加你的重物奶油
两杯
，如果你站在这里，你会
喜欢这种味道，太棒了
把它重新煮沸，现在加入
非常缓慢地
同时搅拌
在鸡蛋混合物中加热蛋黄
然后将混合物过筛
现在确保烤箱加热到300
度，以便在低温下烘烤
的量应该正好
到达枫叶，但不要覆盖
边缘
烘烤直到蛋奶冻刚刚凝固
但仍然有点摇晃
中心大约需要 45 到 60
分钟
所以这是成品馅饼，很酷
现在只需取出切片
就很好吃
这是一块非常漂亮的馅饼
印第安纳糖奶油馅饼不是吗
听起来很棒，它也称为
印第安纳州馅饼，它来自阿米什人
和 1800 年代在印第安纳州定居
的震教徒社区，由奶油
和牛奶和黄油制成，五大湖区
地区以这种浓郁的蛋奶冻而闻名
派是印第安纳州的官方派，
有时称为绝望派
类别，指的是在
没有新鲜水果或钱时制作的派
很短，但牛奶很充足，因为
有很多奶牛首先制作
饼皮，现在这是轻拍微风黄油
饼皮，它已从边缘滚出
在玻璃饼盘边缘
的双边缘下搅拌，注意
我正在做什么，我正在尝试制作
一个不寻常的尖头饼皮，所以什么我
正在做的就是让所有倾斜切口都以
的方式进行，然后你只需以这种方式倾斜
切割，那些小三角形
就会弹出，你可以在几分钟内完成
这个
它太可爱了，看起来像鲨鱼牙齿
即使
印第安纳州没有鲨鱼
所以看看看起来只需
分钟就完成了
非常可爱，我们对这些东西做了什么，你
可能可以将它们擀开并制作一个
小果冻馅饼，所以这是外壳
你现在可以盲烤这个，然后你就可以了
当你把它放进
预热的烤箱时
375度
内衬羊皮纸
和你的砝码
商店买的砝码或
干豆类我们总是使用
干豆
你第一次烘烤的
你的豆皮外壳闻起来像
豆，但10之后或者使用15年
它们只是变成
没有任何气味的物体
375度烘烤大约25分钟
然后小心地取出重物
和羊皮纸，让它继续
再烘烤大约15分钟
现在开始填充蛋奶冻，现在看看
我们已经烤好了外壳
哦，顺便说一句，如果你的外壳开始
小点开始变暗，只需在
10英寸乳蛋饼馅饼盘环，它们就不会变得太棕色
点上放一个
半块黄油
我们要先做一个面糊
和四分之一杯面粉
这是你的蛋奶冻增稠剂
a面粉糊基本上是
脂肪和面粉的煮熟混合物，它是酱汁的
基石之一，所以我们
只是想用中火
一点两分钟左右，我们不希望它变黑只是为了
将面粉煮
去掉花香，然后添加
一杯浓奶油和一杯
全脂牛奶
一杯糖和一茶匙
香草将其煮沸，然后
转小火煮哦
不到一两分钟，直到它真正
变稠
所以现在我们要把它直接倒入
我们漂亮的烤面包皮中，小心
你不想打破的点
它们，你可以直接倒入
你的过滤器
如果你有你的丈夫或朋友的话
现在会有所帮助我想把
刮掉
剩余的蛋奶冻
但我会处理
如此美丽
然后将其放入预热的
烤箱
，直到馅料稍微凝固
大约25分钟从烤箱中取出
放在架子上冷却，直到它
完全冷却后才上桌
所以现在是下午三点
我真的很想吃一块
馅饼，我需要一个提神剂，这可能比一块
更好绝望派
，整体大于
各个部分的总和，看起来多么漂亮
切印第安纳奶油派印第安人派
绝望派
太可爱了
坚果派和馅饼往往太
甜，所以为了抵消我
的甜味，我发现添加
小磨碎的柠檬皮馅料
很好地平衡了
甜山核桃的味道
，所以将半锅微风食谱
卷成一个10 x 13英寸的矩形
，我总是在厨房
抽屉里放一把尺子，这样我就可以
看到到目前为止我的测量相当准确
这是11个半乘
八再走半一点
并继续转动你的糕点
如果它很容易转动和提起，那么它就是
制作精良的杂烩如果它很粘的话
它撕裂它只会让它变得更加
困难
所以要把它放进去你要做的
小心地把它卷到你的密码上
不要按下你只是想要它
松散
，你只需将它放在平底锅上
压入角落
侧面
拿起擀面杖，然后穿过
像这样的边缘
边缘脱落，你就可以在馅饼壳上得到一个漂亮的
方形边缘
在你
用羊皮纸和馅饼重量排列之前，应该先将其冷却
如果你按照这些说明操作，
将会得到非常好的
馅饼皮，你可以将其放入
冰箱中，15分钟即可
将面团休息并冷却
，现在拿一张羊皮纸
把它全部弄皱，这使得
更容易在
糕点底部放置一张没有皱纹的大片，会弹出
如果
你将馅饼皮放在
外壳的底部，那么现在就添加你的馅饼重量，这样你就不会得到馅饼皮
里面有各种卷曲
这不利于填充
将无法握住馅料，这样
这将为您提供一个非常好的
形状良好的矩形饼皮
，直接放入375度的烤箱中，直到
边缘变成金黄色，需要15
分钟
所以为了清除饼皮，在
375下烘烤15分钟，将豆子和
羊皮纸取出，饼皮
继续烘烤，直到就是这个
漂亮的金棕色，再等15
分钟让它冷却，然后再继续
填充馅料如果你
是为了度假或吃一顿丰盛的晚餐，
可以在当天早些时候做这个，
准备稍后在漂亮的
漂亮的馅饼皮上烘烤，所以现在馅料
将四个鸡蛋打入碗中
并添加一个杯子
深红糖
粉碎糖很快就干了
所以用鸡蛋粉碎一杯，将所有
块打碎
加一茶匙盐
三汤匙融化的冷却
黄油
每个南方厨师都有一个美妙的
山核桃食谱，但这是一种
东北版本
和
一个柠檬的亮黄色皮，你可以在
这个和那个中使用橙皮，也非常好，但是哦，我
喜欢柠檬和山核桃
并添加四分之一杯糖蜜
杯子已经上油，所以
这些粘性成分会滑出
，然后
再加入四分之一杯糖蜜白色或
淡玉米糖浆
这可以使馅料
既美味又柔软，这样
你就可以真正享受它
马上
用搅拌器搅拌
看那颜色是不是那么漂亮
和一茶匙香草精，这就是
馅料的液体部分
抖掉搅拌器
并搅拌
一杯半杯已
切得很细的山核桃，你可以看到
它们的质地哦，也许还不到
八分之一英寸的切碎
，然后搅拌起来
将其直接倒入您的
预烤面包皮中
，顺便说一句，您的烤箱应
降至
325度
，因此将其直接倒入您的外壳中
均匀分布坚果
，现在将您的山核桃
以对角线设计放在
这个美味的含糖柠檬馅料的顶部
慢慢来，因为这需要
很多时间，但确实值得
现在这些是巨大的
未破碎的山核桃半块，你不会
想使用破碎的山核桃来完成这项
特定工作
所以只需完成这个
，好的是
它们看起来完全适合
那里
所以这进入325度烤箱
烘烤，直到糕点有点
更多棕色，馅料已凝固，
需要45分钟，然后冷却
与新鲜搅打的奶油一起食用
这样山核桃馅饼已经冷却了，
漂亮
它看起来松脆可口，现在你
看到它很漂亮粘性的，所以我把
底锅留在下面，但它会很好地把
切成方块，放在自助餐
桌上，它是完美的山核桃馅饼，适合
任何以奥地利
林斯镇命名的场合，林斯镇是奥地利第三大城市
lindser tort是一种
令人印象深刻的覆盆子果酱甜点
，味道浓郁，杏仁和
榛子和一丝肉桂，
标志性格子图案顶部很容易
，如果你有这些小
凹槽糕点轮，就可以制作
我们必须先从坚果开始
我已经有一杯焯过的杏仁
这些是榛子，也
称为榛子，如果你在烤箱中加热这些
，外皮就会开始松弛，
我找到最简单的方法来摩擦外皮
，所以我只需将所有坚果放在
两根爪子之间并摩擦
毛巾的粗糙度会去除大部分
这些外皮，将坚果放入
食品加工机中。
不要把它们磨得太厉害，你不想
把它们变成杏仁榛子黄油
把它们煎成花状物质
这看起来很不错哦，闻起来很香
很好，所以就有了我们的花生
我们想把所有的干原料一起筛过
一起加一杯又三分之一杯
通用面粉
这是一个三分之一杯和一杯
四分之三茶匙肉桂
这些是四分之一茶匙
和四分之三茶匙
泡打粉
两个
和四分之一茶匙盐
你也可以将坚果添加到
干配料中，因为它们会
一起添加
松开食品加工机
的角落和缝隙，这样你就有了
美味的坚果香干成分
，它将进入其余的
面团
奶油一根半黄油
加一杯砂糖，
我们要添加一个大蛋黄，这样
保留白色，哦，什么
一个漂亮的蛋黄，将其添加到
你的黄油和糖中
[鼓掌]
，然后添加你的干成分 tort
在德语中的意思是蛋糕，有很多
不同种类的torts sasher tort
lindser torch
和其余的干成分
这是我们的面团，我将其制成
小矩形，并将其均匀地切成两半
，一半用于
lindser炬的底部，一半用于格子
顶部，这应该压入10英寸可移动底部的
底部
挞壳，所以用指尖将
推到平底锅
边缘的一半以上，我们不想要所有
这些指纹，所以我们要用
平滑底部
哦，好吧，我们
这个漂亮的小量杯
和 lindser 短裤
在我们家里非常受欢迎，所以
做得非常非常好现在下一个
是格子顶部，我发现它
确实非常有效，如果你只是
将面团在两片
羊皮纸之间擀开
所以将面团擀成直径约12英寸
，厚度均匀，我们
一旦
这个面团冷却了
冷却很重要
来制作它更容易处理
，所以它会冷却
，
面团也会冷却，看看
移动是多么容易，如果你把它写在纸上，非常
非常好，所以在大约30
分钟内冷却，直到它变硬
所以在未烘烤的外壳中放入一个和
四分之一杯覆盆子果酱
非常漂亮
来制作格子顶部均匀地切割
条
，并且应该有12条相同
宽度的条，这些不是编织的，你可以
将它们放在彼此的顶部
，我发现最简单的方法是
用像这样的抹刀将这些
条放在里面
在那美丽的果酱
上面，非常漂亮，有点小神经紧张
这个面团很短，他们称之为
短，它会破裂
，因为它很脆，现在
女士
脖子条在
顶部的对角线上，首先看起来非常好
如果面团真的很冷，因为我
拥有它，它绝对可以很好
把它放回冰箱30
分钟直到它变硬 100 度，然后
在 350 度的烤箱中烘烤，将
平底锅旋转大约一半，直到
全部变成金黄色，这需要
大约 40 分钟
通过筛子轻轻撒上
糖果糖真是太好了，
这个蛋糕最好在当天吃掉
稍微烤一下就可以了，这是一个
非常非常丰富的
坚果和果酱火炬
[英语]
Show
重点词汇
开始练习
| 词汇 | 含义 |
|---|---|
|
blueberry /ˈbluːˌbɛri/ B1 |
|
|
lattice /ˈlætɪs/ B2 |
|
|
vent /vɛnt/ A2 |
|
|
complication /ˌkɒmplɪˈkeɪʃən/ B2 |
|
|
texture /ˈtɛkstʃər/ B1 |
|
|
icy /ˈaɪsi/ A2 |
|
|
pulse /pʌls/ A2 |
|
|
thickening /ˈθɪkənɪŋ/ B1 |
|
|
custard /ˈkʌstərd/ B1 |
|
|
temper /ˈtɛmpər/ B2 |
|
|
flake /fleɪk/ A2 |
|
|
flaky /ˈfleɪki/ B1 |
|
|
parchment /ˈpɑːrmənt/ B2 |
|
|
weave /wiːv/ B1 |
|
|
adhere /əˈdɪər/ B2 |
|
|
trim /trɪm/ A2 |
|
重点语法结构
-
says summer like a blueberry pie they
➔ 使用“like”进行比喻，表达相似性。
➔ 这句话使用**明喻**将夏天的感觉与享用蓝莓派的乐趣等同起来。单词 **'like'** 对于这种比较至关重要。
-
it may look complicated this particular lattice but I'll share my trick for making it as easy as pie
➔ 带有“may”的条件句（1型），使用“as…as”进行比较。
➔ 这句话使用**条件句**（“它可能看起来很复杂……但我会分享我的技巧”）来承认潜在的困难，然后提供解决方案。短语 **'as easy as pie'** 是一个使用 **'as…as'** 进行比较的习语。
-
the golden rule of hot Breeze is make it cold everything
➔ 祈使语气，使用“everything”作为代词。
➔ 这是一条以**祈使语气**陈述的**规则**——一个直接命令。“**everything**”作为代词，指所有配料和工具。
-
and then pulse and adding the Ice Water sort of on the outside of the feed tube
➔ 动名词（‘pulse’，‘adding’），使用“sort of”作为限定词。
➔ 单词 **'pulse'** 和 **'adding'** 用作 **动名词**，在句子中充当动词。**'sort of'** 是一个非正式的限定词，表示近似或不精确的动作。
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