查看完整版本: pecan pie〔已檢〕

pecan pie〔已檢〕

INGREDIENTS rk4Q ^s(R]s7~
40g unsalted butter, plus extra for greasing
it t;A C,RN!rn~ 1 x quantity sweet shortcrust pastry (see page 11)
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J [ Plain flour, for dusting6o{S6Sd+R0?
200g chopped pecan nutsK9?W4?~~3C
100g pecan nut halves
Z+Go8p&va 60g plain dark chocolate, chopped!eCnLMg
3 eggs
\fdF+Y6|%eOAR 250g light muscovado sugar YL lCh7H
150ml maple syrup
#j5swx:e 2 tsp vanilla extract$ba{sy:^j R
2 tsp bourbon whiskey (optional)
S;f\!] K"F Method
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0BM$tw)BVO8L Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 23cm (9in) diameter shallow pie plate or tart tin. Roll out the pastry on a lightly floured surface and line the plate or dish.,@rrYGE `3c

&u:u(G A.Gz%yH@n Place the chopped pecans and pecan halves on separate baking trays and roast them in the oven for about 5 minutes, or until golden and fragrant.
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Melt the chocolate and butter in a bowl set it over a pan of barely simmering water, making sure the surface of the water does not touch the bowl.
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In a separate large bowl, beat the eggs with the sugar, maple syrup, vanilla extract and bourbon, if using, then beat in the melted chocolate and butter.
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`f!\i~$e4Z Place the chopped pecans in the lined pie dish, cover with the maple/chocolate mixture and arrange the pecan halves on top.
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Bake in the oven for 50 minutes, or until golden and set. Serve warm, with a generous scoop of vanilla ice cream.iAWIJwc
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]