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Giveaway Recipe Fruit Pie Cream custard filling, tender meat, fragrant

Giveaway Recipe Fruit Pie Cream Custard Fill, Milky Texture, Delicious Scented

Shine Road Soft Whipped Topping 200 Grams

Shine Road Soft Whip Topping 200 g.

= = custard cream filling mixture = =

500g fresh, tasteless milk

1 egg yolk (number 2)

1 full leaf egg (number 2)

50 grams of sugar

50 g custard powder

1 teaspoon Nila scent

1 / 8 teaspoon salt

50 grams of unsalted butter

Finished pie flour

= = How to do = =

1.Whisk the egg yolk, full leaf egg, granulated sugar, salt, stir the mixture until the sugar melts well.

2. Add the custard powder. The vanilla scent is mixed together until the powder is exhausted.

3. Heat the milk, but not boiling. Finished, gradually pour it into the bowl that we have mixed. Gradually pour it into a line. In the meantime, we go with it. If the milk is too hot, the eggs will ripen into a wedge. Once everything goes together, filter 1 round.

3. Put the light on. Poor, thick ingredients. Turn off the light with butter.

4. Wrap completely cool

5. Bring the finished pie dough and press it into a flower print. Add the pleated cup number 3219. Use a fork to dip it all over the base. Apply the egg to the edges.

6. Bake a 180-degree fire, top-bottom light, do not turn on the fan for 20-25 minutes (light and adjustment time according to the stove of friends again)

7. Once cooked, take a break in the grill to cool.

8. Whip up the whipped cream Shine Road Soft Whipped Topping until fluffy. Mix it with a completely cold custard filling.

9. Squeeze into the pie dough. Decorate with fruit as you like. Ready to serve.

📍 delicious trick.

- Filling, be careful about milk. If hot, when pouring the egg mixture, the eggs will ripen into a wedge.

- No custard powder. Add corn starch instead.

- Finished pie dough. Ploy bought at Macro.

- Friends looking for delicious whipped cream, light and fluffy, aromas, gemstones, shineroad soft whipped toppings (red box), can buy them at a bakery near home or can order them through KCG Online.

# Fruit pie # Whipped cream # Shineroad # Whipped cream to make snacks # Shine Road Whipped Toasted# whiptopping # Gemstone Chef Recipe # Real Delicious Gemstone Chef Recipe # sweetgether

2025/10/18 Edited to

... Read moreหลายคนเสิร์ชว่า “ครีมพาย แปลว่าอะไร” จริงๆ คำว่า Cream Pie ในสายเบเกอรี่หมายถึง “พายไส้ครีม” หรือพายที่ด้านในเป็นครีมเนียนๆ เช่น คัสตาร์ดครีม ช็อกโกแลตครีม หรือวานิลลาครีม แล้วค่อยท็อปด้วยวิปครีม/ผลไม้ค่ะ (คนไทยเลยชอบเรียก “พายคัสตาร์ด” หรือ “พายผลไม้ไส้ครีม”) ซึ่งสูตรนี้เข้าข่าย Cream Pie เต็มๆ เพราะไส้คือคัสตาร์ดครีมเนื้อเนียน และมีวิปท็อปปิ้งช่วยให้ครีมเบา ฟู ไม่แน่นเกินไป ถ้าตั้งใจทำ “พายผลไม้” ให้สวยและอร่อยแบบร้านเบเกอรี่ มีทริกเล็กๆ ที่ช่วยมากค่ะ 1) เลือกผลไม้ให้เหมาะกับครีม พายไส้คัสตาร์ดครีมจะหวานนัวอยู่แล้ว เลยเหมาะกับผลไม้ที่เปรี้ยวอมหวาน เช่น สตรอว์เบอร์รี่/กีวี่/บลูเบอร์รี่ หรือราสเบอร์รี่ (เหมือนในรูป) จะตัดเลี่ยนดีมาก ถ้าใช้ผลไม้ฉ่ำน้ำอย่างส้ม/องุ่น แนะนำซับให้แห้งก่อนวาง ไม่งั้นน้ำผลไม้จะทำให้ครีมแฉะและพายอ่อนตัวเร็วค่ะ 2) กันฐานพายไม่ให้นิ่มเร็ว หลังอบแป้งพายสำเร็จรูปจนเหลืองสวย พักให้เย็นสนิทก่อนค่อยบีบไส้ ถ้ารีบใส่ตอนยังอุ่น ไอน้ำจะทำให้ฐานพายนิ่มง่ายขึ้น อีกวิธีที่ฉันชอบคือ “ทาช็อกโกแลตขาวบางๆ” หรือ “ทาเนยโกโก้บางๆ” ที่ก้นพายแล้วปล่อยให้เซ็ตตัวก่อนบีบครีม จะช่วยเป็นชั้นกันความชื้นได้ดี (ไม่ทำก็ได้ แต่ถ้าทำขาย/ทำแจก แนะนำมาก) 3) คัสตาร์ดเป็นลิ่ม แก้ยังไง สาเหตุหลักคือเทนมร้อนจัดลงไข่เร็วไป หรือไฟแรงเกินตอนกวน วิธีเซฟที่สุดคืออุ่นนมแค่ร้อน (ยังไม่เดือด) แล้วค่อยๆ เทเป็นสายพร้อมคนตลอดเวลา ถ้าพลาดเป็นลิ่มแล้ว ให้รีบกรองผ่านตะแกรงถี่ทันที เนื้อจะกลับมาเนียนขึ้นค่ะ 4) อยากให้ครีมฟู เบา อยู่ทรง ตอนผสมคัสตาร์ดกับวิปท็อปปิ้ง (เช่น Shine Road Soft Whip Topping) ต้องให้คัสตาร์ด “เย็นสนิท” จริงๆ ไม่งั้นครีมจะเหลวและยุบง่าย แนะนำแช่ตู้เย็นให้คัสตาร์ดเซ็ตตัวก่อน 1–2 ชม. แล้วค่อยนำมาผสม จะได้เนื้อครีมละมุนและบีบลายสวยค่ะ 5) วิธีจัดเสิร์ฟให้ดูแพงแบบโฮมคาเฟ่ บีบครีมให้เป็นยอด แล้ววางผลไม้ 2–3 ชนิดพอให้มีสีตัดกัน เติมใบโรสแมรี่เล็กๆ (ถ้ามี) และโรยน้ำตาลไอซิ่งบางๆ ก่อนเสิร์ฟ ถ้าทำไว้ล่วงหน้า ให้โรยไอซิ่งตอนใกล้เสิร์ฟที่สุด เพราะไอซิ่งจะละลายเมื่อโดนความชื้นจากครีม/ผลไม้ค่ะ เก็บรักษา: พายที่บีบไส้และวางผลไม้แล้ว ควรแช่เย็นและทานภายใน 1 วันเพื่อความกรอบของฐานพาย แต่ถ้าจัดเตรียมแยก (ฐานพายอบเก็บในกล่องแห้ง + ครีมแช่เย็น) จะประกอบก่อนกินได้สดใหม่กว่าค่ะ

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