吃了第一口之後，完全被他的巧克力塔皮驚艷！他的酥脆度非常完美，咬下時不會太硬、不易碎但又保有酥脆度。奶油與巧克力的酥香會同時跳出來，巧克力的味道就這樣順順地融入派皮之中。我們很快就完食了。一口接一口只為了一再確認他真的那麼好吃嗎？他真的就是這麼好吃！一邊吃我一邊想著回去之後，我也要來試試看。

旅行美食

文化生活

音樂藝文

〈影音食譜〉巧克力油酥塔皮，滿足花俏的心與胃

2019的夏天落腳休士頓，在這裡沒有工作、沒有小孩，也沒有什麼朋友，這樣生活的快樂百分比大約是87%。
我的才華寫在「心心好料理」
我的軌跡寫在「心心走跳地方」
我的觀點寫在「心心的內心戲」
我的口味寫在「開箱心玩意」

哈囉通心粉

心心好料理YouTube

派皮與司康做法類似，但口感上比起司康酥鬆中帶有咬勁，派皮擁有的是純然的酥脆，碰一下屑屑就能掉滿地，因為內含大量奶油，烤出來的色澤特別閃耀，而且加熱很均勻，我快被我的派皮美死了！

〈影音食譜〉完美鹹派派皮！金黃酥脆的基礎配方

第一次吃南瓜派的時候，我默默在心中把他列入敬謝不敏清單。但他神奇地來了個大逆轉，不得不說Costco的南瓜派扮演了關鍵的角色…後來我對南瓜派開始持開放態度，不會刻意買，但吃到也不排斥。直到我漸漸接受肉桂，也愛上秋冬系列香料，今年突然覺得可以試試看自製南瓜派，畢竟我做的一定比Costco好吃吧！

國際

〈影音食譜〉暖心香料南瓜派，萬聖節甜點

自己做的南瓜派果然超好吃！有甜但不會膩，每個人吃了都誇我的派皮鹹鹹的很讚，有點厚度的南瓜派特別濕潤好入口，內餡有點像南瓜布丁的口感，天氣熱的時候冰冰吃，天氣涼了也可以稍微加熱再品嘗，實在是很稱職的秋日甜點！不小心就會吃太多啊，請各位小心服用。

：食譜：

食材▼

全麥派皮麵團 350 g
△食譜：https://bit.ly/3xTfxsb

○南瓜餡

南瓜泥 1 罐(15 oz)
雞蛋 2 顆
黑糖 150 g
鮮奶油 200 g
肉桂粉 1 小匙
黑胡椒粉 1/8 小匙
多香果粉(可省) 1/2 小匙
鹽 1/2 小匙


■中文完整圖文食譜：https://bit.ly/3fiDdjl

Pumpkin season is on the corner! Let’s make a lovely pumpkin pie to celebrate FALL’s coming  This pumpkin pie has warm spice flavor and soft texture of filling. All the Fall flavor is inside this slice of pie! Save the recipe because you will need it in the nearly future.
.
：Recipe： 
.
Ingredients▼

pie crust dough, 350 g
△recipe： https://bit.ly/3xTfxsb

○Filling

canned pumpkin puree, 1 can (15 oz)
eggs, 2 ct
brown sugar, 150 g
heavy cream, 200 g
ground cinnamon, 1 tsp
ground black pepper, 1/8 tsp
ground allspice, 1/2 tsp
salt, 1/2 tsp


：Instruction：

●Shaping the Pie Crust
1. Fully flour the baking mat and baking rolling pin.
2. Put the homemade crust dough.
3. Cut the dough in between 1/3 to 1/4.
4. Transfer the small dough back to fridge until needed.
5. Let's roll the big dough at first.
6. Press down the dough at several directions.
7. Roll out the dough and flip the dough over occasionally.
8. Push the edge of the dough toward the center and roll out the dough again.
9. Refill flour anytime to prevent the dough stuck on the mat.
10. Roll the dough into a 2 mm thick disc.
11. Transfer the dough to the baking pan carefully.
12. Allow the dough to fit the baking pan.
13. Transfer the baking pan into a freezer.
14. Let's roll the small dough.
15. Repeat the same steps to roll the dough into a 1 mm thick disc.
16. Transfer the dough to a baking paper.
17. Transfer to a freezer.

●Preheating the Oven at 400℉/ 200℃
18. Remove the baking pan from the freezer.
19. Line a baking paper on the crust dough and fill with baking stone, rice or beans.
20. Add granulated sugar and brown sugar. Blend the sugar and butter well.
21. Transfer to the preheated oven.
22. Bake at 400℉/ 200℃ for 20 min.

◆ 20 min. later ◆
23. Remove the baking pan from the oven.
24. Remove the rice and baking paper from the baking pan.
25. Return the baking pan back to oven.
26. Bake at 400℉/ 200℃ for another 10 min.

◆ 10 min. later ◆
27. Remove the cooked crust from baking pan.
28. Line a long baking paper into the baking pan.
29. Return the crust back to the baking pan.
30. Let it stand to cool down completely.

●Making the Pumpkin Cut-Out
31. Remove the small crust dough from the freezer.
32. Create your own pumpkin face with a steak knife.
33. Transfer to a freezer.

●Making the Filling
34. Open the pumpkin puree can and set aside.
35. Crack 2 eggs into a mixing bowl.
36. Beat until just combined.
37. Add brown sugar. Mix until well combined.
38. Add ground cinnamon, allspice, black pepper and salt.
39. Mix until well combined.

●Preheating the Oven to 350℉/ 180℃
40. Pour the filling into the pie crust.
41. Remove the cut-out crust dough from the freezer.
42. Trim and soften the edge of the cut-out crust dough.
43. Place the cut put crust over the filling.
44. Allow the cut-out to fit the baking pan and filling.
45. Use a small fork to press the edge around to decorate.
46. Brush egg wash on the surface.
47. Transfer to the preheated oven.
48. Bake at 350℉/ 180℃ for 40 min.

◆ 40 min. later ◆
49. Remove the pumpkin pie from the baking pan.
50. Enjoy!
 
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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。

◆圖文食譜、料理隨筆與休士頓日常
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萬聖節甜點！暖心香料南瓜派 Jack-O'-Lantern Pumpkin Cut-Out Pie / Halloween Dessert

派皮明明這麼適合做成全麥口味，卻很少看到有人這麼做！因為會在意健康的人，基本上不會來吃鹹派這種高油份的食物。但我就是愛吃高油份又注重健康的族群，跟我一樣的人類請放心地跟我走，一起在美味的道路上追求健康！這次全麥粉放了40%，好吃到不行，那下次應該可以挑戰更高比例的全麥粉，試探好吃的極限在哪裡！

藝文

〈影音食譜〉迷你全麥鹹派皮｜馬芬烤模

買了全麥麵粉之後什麼都想放一點，這次挑戰做全麥口味的鹹派皮，一樣有酥脆口感，而且更健康！使用馬芬烤模可以一次做很多顆迷你鹹派，雖然製作上要多花一點心思，不過吃的時候相當方便，不怕切一刀派皮就碎一次。

：Recipe：

食材 Ingredient

中筋麵粉 all purpose flour 150g
全麥麵粉 whole wheat flour 100g
有鹽奶油 salted butter 170g
蛋 egg 2顆
冰水 ice water (不一定會用到 not necessary) 3小匙 


完整圖文食譜：http://psce.pw/398bew

延伸食譜：迷你培根鹹派/法式經典洛林鹹派，全麥酥鬆派皮！｜馬芬烤模 Mini Quiche with Bacon and Whole Wheat Crust  
https://user91066.pics.ee/39jurz