chocolate chiffon pie 巧克力戚风派

ingredients (9 inch round pie)

crust
155g crushed oreo/chocolate cookie crumbs
2 tbsp sugar
55g butter, melted and cooled

filling
245g milk
2 tsp gelatin powder
1 tbsp sugar
40g egg yolk c. 2 large egg yolk
170g semi-sweet chocolate chips
2 tsp bailey’s chocolate luxe (feel free to substitute with vanilla extract or original bailey’s)
250g whipping cream

食材（9寸圆形派）

饼皮
奥利奥／巧克力曲奇碎 155克
糖 2大匙
黄油 55克，融化、冷却

内陷
牛奶 245克
吉利丁粉 2小匙
糖 1大匙
蛋黄 40克，约两颗大蛋黄
微甜巧克力豆 170克
巧克力百利酒 2小匙（可用原味百利酒或香草精）
淡奶油 250克

Directions/做法

– mix all crust ingredients together and press into pie mould. press flat, and upwards on the sides. cling wrap, and freeze for 15 mins
饼皮食材混合，压入模子。压平，并往边上压。裹上保鲜膜，冷冻 15分钟

• bake pie shell in preheated oven of 180 degrees for 20-25 mins or till edges are firm. cool completely in mould before unmoulding
  饼皮送入预热至 180摄氏度烤箱烤 20-25分钟或直到饼皮边缘触摸时不碎裂。饼皮在模子里待完全冷却后再脱模

• prepare filling ~whisk egg yolk and sugar together. set aside
  准备内陷～蛋黄和糖混合拌匀、待用

• mix gelatin powder into milk, and allow to sit for 5 mins. bring it to a slight simmer over medium heat. remove from heat, then pour it slowly into egg yolk mixture, whisking constantly
  吉利丁粉拌入牛奶，静置 5分钟。以中火加热至小沸腾（也就是边缘出现小泡泡），熄火、以慢速倒入蛋黄浆。一手加入，一手不停打散蛋黄

• sift milk/egg yolk mixture twice, then return to saucepan and bring to a simmer again over low heat
  加入热奶后的蛋黄浆过筛两次，回锅再次以小火加热至小沸腾

• pour hot egg yolk mixture into chocolate chips, then stir till chocolate chips are totally melted. stir in bailey’s chocolate luxe. allow mixture to cool completely
  将热蛋黄浆倒入巧克力豆，搅拌至巧克力豆完全融化。拌入巧克力百利酒后让其完全冷却

• beat whipping cream till stiff peak, then fold into chocolate mixture
  淡奶油打发至硬性状、翻拌入巧克力糊

• spoon filling into unmoulded pie shell, level top and chill for at least 3 hours or till firm
  内陷勺入脱了模的饼皮、顶部刮平后冷藏自少三小时直至凝固

• top with sweetened whipped cream and sifted cocoa powder as desired
  享用前可随意挤上甜味的打发淡奶油和过筛可可粉

Personal notes/温馨小贴士:

– i used a smaller rectangle pan  ~ L 8 inch x W 6 inch. as i prefer thick crust, i used the exact weight of the crust recipe above but halved the filling ingredients
我用了一个较小的长方形烤盘 ～长 8 寸 x 宽 6寸。咋们家喜欢厚些饼皮，所以我保留了以上饼皮份量，但内陷减半

• my pan did not have a removable base and i did not grease the pan prior. if your pan do not have a removable bottom, invert your baked pie crust on a stable plate lined with a baking paper. it will come off easily. however, do make sure it is baked till firm to touch, and must have cooled completely before unmoulding
  我的烤盘不是活动底模子，而烘焙前我也木有抹油。如果你家烤盘也是固定底滴，倒扣时，用铺上烘焙纸的盘子助力将饼皮直接倒扣。只要在烘焙时饼皮烤得手感不在是易碎时才取出，饼皮冷却后就很容易脱模