Coconut Cream Pie
糕点厨师基林·鲍德温(Kierin Baldwin)的蓬松派的每个部分都有椰子:外壳,馅料和浇头。Slideshow:More Pies and Tarts Recipes
糕点厨师基林·鲍德温(Kierin Baldwin)的蓬松派的每个部分都有椰子:外壳,馅料和浇头。Slideshow:More Pies and Tarts Recipes
I really don't understand how there are ONLY 5 star ratings on this pie - and over 5000 of them! I should have realized that it couldn't be true. And even two of the
三个评论(只有3个!!!!)有他们必须解决的问题,这并不意味着5星。我必须承认,外壳很棒 - 我们将再次使用它。就像顶部的烤椰子一样。那是唯一的好东西。其余的 - 比我曾经品尝过的任何东西。如果您仍然想做到这一点(尽管为什么,我不知道)遵循建议以添加更多明胶,以便它可以更好。不要为顶部制作额外的鲜奶油,因为它不会真正添加任何东西。我们俩都咬了一口,把整个东西扔掉了。多么浪费成分和一个下午。
我做了这个馅饼,很棒!馅料完美地凝结了!我做出的唯一更改是用于浇头的奶油。我还添加了香草和朗姆酒。
This is one of the best coconut cream pies I have ever had. I, similar to another commenter, had trouble getting the filling to set but fortunately was able to add extra gelatin before it was too late. Next time I make this pie, I will triple the gelatin letting it dissolve in water with short blasts in the microwave instead of mixing it into the coconut milk. I am already looking forward to the next chance I get to make this pie.
这个食谱有严重的问题。它告诉我们用玉米淀粉增稠馅料,然后加入明胶,然后再冷却。这应该让填充到凝胶上,这就是为什么然后折叠奶油如此奇怪的原因。如果凝胶化,这将是不可能的。我尽职尽责地遵循这些指示,填充物在奶油折叠之前或折叠后都没有凝胶。我最终在馅饼皮上吃了椰子布丁。非常失望。仅供参考,我是以前的糕点厨师,应该相信我的疑问。