Soufflé Pie
Overview
This pie has no added sugar, so it is not very sweet, but it is mixed with the salty aroma of bacon, the richness of custard, and the unique aroma of black pepper. You can also put some vegetables and beans on top. Speaking of which, this is a French dessert. It can be said to be quiche, custard pie or custard cake. . .
Tags
Ingredients
Steps
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Pie crust: 1) Cut semi-frozen butter into small pieces and cut frozen lard into small pieces.
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Sift flour into a bowl, add butter and lard
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Pour in ice water. Knead quickly until the flour resembles snowflakes.
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Place on the chopping board. Use a scraper to cut and mix until there are no particles in the butter and lard and they are all coated in flour. Sprinkle some flour.
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Use palms to push upwards and knead evenly. Wrap in cling film and refrigerate for 30 minutes.
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Heat a pan and fry bacon until browned on both sides. Place on kitchen paper to absorb oil. Chop and set aside.
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Filling: Beat the eggs, add black pepper, light cream, salt and cinnamon and mix gently.
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Chilled dough, roll into thin slices.
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Grease a baking sheet with butter, spread the dough on all sides, press it with a rolling pin, and sprinkle off the excess dough
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Prick some small holes in the bottom of the dough with a fork.
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Take a piece of tin foil and grease the side with butter
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Cover the dough with the buttered side
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Press with a heavy stone (dried beans will work too).
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Preheat the oven to 180 degrees, middle layer, upper and lower heat, bake for 15-20 minutes. After baking, remove the tin foil and heavy stone. Brush with some egg wash and bake in the oven for 10 minutes. Until the surface of the pie crust turns golden brown.
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After the pie crust is baked, sprinkle the bacon crumbs evenly.
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Pour the egg yolk liquid evenly and continue to bake for 30-45 minutes, until the egg custard starts to fluff and becomes golden brown. Let cool and then cut into pieces.
