法式檸檬撻，我通少獨家檸檬吉士醬酸甜清新，食多多都不會膩，今次同你分享下，點樣可以做到最酥脆鬆軟的牛油撻皮，解釋非常詳盡，氣炸鍋焗爐都做到，短片全是秘訣，記得要睇清楚，保證好味道 （不要學牛油撻皮可以從6:00開始收看）做法影片：https://youtu.be/r82nmv1m1b8材料：9個檸檬撻：(撻模頂闊6.5cm X 高1cm X 底3.5cm) 牛油撻皮材料75g 牛油(凍/無鹽) [fig1]1 蛋黃130g 中筋麵粉 [fig2]20g 砂糖檸檬吉士醬50ml 檸檬汁20ml 橄欖油 [fig3]85g 砂糖2 tbsp 吉士粉 [fig4]1 雞蛋1 蛋黃做法[詳細步驟請看短片]Video: https://youtu.be/r82nmv1m1b81 牛油撻皮材料混合好，搓成麵糰，急凍20分鐘2 麵糰壓扁成0.5cm厚，平均分割放入撻模內3 麵糰撻模內壓實，急凍20分鐘4 檸檬吉士醬用細火煮至杰身，雪凍15分鐘備用5 牛油撻皮用攝氏185度焗12分鐘，脫模待涼6 檸檬吉士醬放入牛油撻皮內，鋪上時令生果即可Ingredient for 9 lemon tarts: (tart shell: wide 6.5cm X height 1cm X bottom 3.5cm) Tart shells75g Unsalted butter (cold) [fig1]1 Egg york130g All purpose flour [fig2]20g SugarLemon custard mixture50ml Lemon juice20ml Olive oil [fig3]85g Sugar2 tbsp Custard powder [fig4]1 egg1 egg yolkSteps [Please watch the video for detail]Video: https://youtu.be/r82nmv1m1b81 Mix well all the tart shells ingredient. Knead until it forms a dough. Freeze 20 mins2 Roll the dough until it is 0.5 cm thick. Divide it into small pieces3 Press the small dough evenly inside a tart mould. Freeze 20 mins4 Mix all the lemon custard mixture and cook under low heat. Cook until it is thicken. Cool it down in fridge 15 mins5 Bake the tart shells in oven with 185 Celsius for 12 mins. Remove it from the mould. 6 Fill in the lemon custard mixture. Top with any fruit you like. Enjoy
