Lowyat.NET: Latest topics by MitsunekoLucky

Have /k ever played this game before?

MitsunekoLucky — Tue, 20 Nov 2018 20:56:28 +0800

[YOUTUBE]gk4hRWD6BT8[/YOUTUBE]

This time I'm making lemon meringue pie.

MitsunekoLucky — Tue, 20 Nov 2018 20:34:40 +0800

Last time /ktards want me to do something creamy, so I tried meringue with lemon cream.

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Heat lemon zest, lemon juice, butter, sugar, egg yolks, water and cornstarch in a pan. Standard pie casing pre-baked blind.

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4 egg whites separated from the egg yolks, make sure no egg yolks at all and do not touch the egg white with your fingers. Start beating the eggs.

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45 minutes later. Hand sore beat egg whites until like sohai, but worth my time, add sugar halfway through with some vanilla essence. You know it's ready when you can tip the bowl over and the meringue doesn't fall out.

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Put meringue on top of the lemon filling and bake until meringue is browned.

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Unfortunately I forgot that meringue should be ready by the time the filling should be piping hot until untouchable with fingers. Spread meringue before it cools down or your pie just cries sugar syrup because of the condensation, got a substantial pool of it.

I made blueberry pie again.

MitsunekoLucky — Sun, 11 Nov 2018 14:31:13 +0800

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Just sharing, already made this quite a few times myself.

Pie crust:
320g flour
1 butter/margarine block, cut into small eraser-size cubes, must be very cold
1 teaspoon sugar
1 teaspoon salt
6-8 tablespoon cold water

Dough instructions:
1. Mix flour, sugar, salt and butter cubes with hand or mixer, knead until the dough resemble dry bread crumbs, don't over mix if you want flaky crust.
2. Add cold water a spoon at a time while mixing, knead until you get a disk of dough, cover with cling wrap and put in the fridge for about 15 minutes.
(If your dough breaks apart too easily then you didn't put enough water, too dry. If dough is sticky then you put too much water)
3. Take out dough, flour a surface, get a rolling pin and flatten the dough until around 0.4-0.5 cm thickness.
4. Lay the dough on a 23cm pie tray or deep plate. Put in fridge again.

Filling:
4 packs of blueberries (go buy on supermarket, around RM9-10 a pack)
85g sugar (your liking, +-15 grams if you want sweeter or more sour)
3 teaspoons cornstarch

(If you want to make apple pie then use 6-8 green apples, sliced flat, and cheaper)

Extras (better flavour but optional):
1 teaspoon lemon skin zest
1 teaspoon lemon juice
1/4 teaspoon cinnamon/allspice powder
1/2 teaspoon vanilla extract
1 tablespoon honey
(For apple pie only:) 1/2 butter/margarine, melted

Filling instructions: Mix all ingredients together, careful not to pop the berries.
For apple pie version, mix all the ingredients except the apples on a saucepan and heat the mixture.
Transfer filling to pie crust, make a lattice crust or full crust if you want.
Use eggwash for upper crust if you want, better brown coloring.

Cooking instructions:
Preheat oven to 190C.
Bake for 50 minutes.
Leave the pie to cool for 2-3 hours. Serve with ice-cream if you want.
Pie can last for a whole day without fridge, after 1 day should store, max 7 days.