Pai sifon
Pie sifon minangka jinis pie sing kasusun saka jinis isi empuk ing ndhuwur kulit. Isi biasane digawe nganggo lempitan meringue menyang campuran sing mirip karo curd fruit (umume lemon) sing wis kenthel karo gelatin sing ora dihiasi kanggo nyedhiyakake tekstur sing entheng lan hawa; mula dibedakake karo pie krim utawa pai mousse, sing entuk entheng kanthi lempitan krim sing disebat tinimbang meringue. Kanggo nyuda risiko salmonella, disaranake Switserlan-meringue (endhog putih lan gula digawe panas ing ketel kaping pindho nganti 120–130 °F (49–54 °C) liwat banyu sing wis direndhem, banjur dipecut) digunakake tinimbang nggunakake pethikan endhog sing disebat mentah. Isi iki banjur dilebokake ing cangkang pie sing wis dipanggang kanthi komposisi variabel lan adhem.[1][2][3] Teknik sing padha iki uga bisa digunakake karo waluh kalengan kanggo ngasilake pie sifon waluh.[4][5] Preparasi pie chiffon mock bisa disederhanakake kanthi nggunakake campuran gelatin rasa lan pengganti krim pecut buatan.
_(14764208311).jpg)
Referensi
besut- ↑ Recipe: Lemon chiffon pie. Los Angeles Times. November 18, 2009. Retrieved July 2, 2015.
- ↑ Lemon Chiffon Pie with Gingersnap Crust. bon appétit. July 1, 2006. Retrieved July 2, 2015.
- ↑ Lemon Chiffon Pie. Food Network. Retrieved July 2, 2015.
- ↑ Pumpkin Chiffon Pies. Martha Stewart Living. October 2007. Retrieved July 2, 2015.
- ↑ Pumpkin Chiffon Pie. Better Homes and Gardens. Retrieved July 2, 2015.
- ↑ Tropical Chiffon Pie. Woman's Day. January 24, 2012. Retrieved July 3, 2015.