配方类型:

FOOD PRODUCTS

配方说明:

Pumpkin Chiffon Pie

配方组成:

Spice Mix/1.5 oz.
Melted Butter/6 oz.
make a smooth paste of the starch and water; then add the eggs.
Pour the egg-starch mixture slowly into the boiling pumpkin mixture and
stir vigorously until the mass thickens and returns to boil
Cornstarch/4 oz.
Water/1 lb.
Eggs/2 lb.
Lukewarm Water/4 lb.
Egg Whites/2 lb.
Granulated Sugar/12 oz.
Canned Pumpkin (No.10 Can)/6 lb. 12 oz.
Corn Syrup/1 lb.
Granulated Sugar/2 lb.
Salt/1 oz.
"Breadlac" Nonfat Dry Milk Solids/8 oz.

配制方法:

Meanwhile beat the eggs to a soft peak, add the sugar and whip stiff.
Reduce the speed of the whip and pour the hot pumpkin mixture into the meringue. Incorporate partly by machine, finish by hand. Fold completely so that no streaks remain. Deposit the filling into baked shells. Top with whipped cream or, if preferred, heap the filling high in the shells, instead of the whipped cream.