piecrust

简明释义

英[ˈpaɪkrʌst]美[ˈpaɪˌkrʌst]

n. 馅饼皮；做馅饼的面团

英英释义

单词用法

同义词

反义词

例句

1.Promises are, like piecrust, made to be broken.

允诺常常是靠不住的。

2.Promises are like piecrust, made to be broken.

诺言好似馅饼皮，做来便是为咬碎。

3.Promises are, like piecrust, made to be broken.

允诺常常是靠不住的。

4.Promise are, like piecrust, made to be broken.

允诺常常是靠不住的。

5.She placed the filling into the piecrust before putting it in the oven.

她在将填料放入派皮后，把它放进了烤箱。

6.The recipe calls for a homemade piecrust made with butter and flour.

这个食谱要求使用黄油和面粉自制派皮。

7.A good piecrust should be tender yet sturdy enough to hold the filling.

一个好的派皮应该既嫩滑又坚固，能够承载填料。

8.After baking, the piecrust turned golden brown and flaky.

烘烤后，派皮变成了金黄色且酥脆。

9.She rolled out the piecrust to prepare for her famous apple pie.

她擀开了派皮，准备做她著名的苹果派。

作文

The art of baking has a long and cherished history, and among the many delightful creations that emerge from a warm oven, few are as beloved as pies. At the heart of every pie lies its foundation: the piecrust, which serves not only as a vessel for delicious fillings but also as a crucial element in defining the overall taste and texture of the dessert. Understanding the significance of piecrust is essential for anyone who wishes to master the craft of pie-making.A well-made piecrust can elevate a simple pie into a culinary masterpiece. The perfect piecrust should be flaky, tender, and flavorful, providing a delightful contrast to the rich filling it encases. The ingredients typically used in a piecrust include flour, fat (such as butter or shortening), water, and sometimes a pinch of salt or sugar. Each component plays a vital role in achieving the desired texture and flavor. For instance, the choice of fat can significantly influence the flakiness of the piecrust. Butter, while more challenging to work with due to its melting point, offers a rich flavor that many bakers prefer. Shortening, on the other hand, creates a more tender crust but may lack the depth of taste that butter provides.To create a successful piecrust, one must pay attention to the technique involved in mixing the ingredients. Overworking the dough can lead to a tough crust, while underworking it may result in a crumbly texture. The key is to mix the fat into the flour until it resembles coarse crumbs, then add cold water gradually until the dough holds together without being sticky. Once the dough is formed, it should be chilled before rolling it out. This resting period allows the gluten to relax, making it easier to handle and ensuring a tender piecrust.Baking a piecrust also requires careful consideration. Blind baking, or pre-baking the crust before adding the filling, is often necessary for recipes that include wet fillings, such as custard or fruit. This technique prevents the bottom of the piecrust from becoming soggy and ensures a crisp texture. To blind bake, the crust is typically lined with parchment paper and filled with pie weights or dried beans to maintain its shape during the initial baking phase.Moreover, the aesthetic appeal of a pie cannot be overlooked. The piecrust can be crimped, cut into decorative shapes, or brushed with an egg wash for a golden finish. These small details enhance the visual presentation of the pie, making it even more inviting. A beautifully crafted piecrust can turn a simple dessert into a showstopper at any gathering.In conclusion, the importance of the piecrust in pie-making cannot be overstated. It is the unsung hero that supports and enhances the flavors of the filling while providing a satisfying texture. By mastering the techniques involved in creating a perfect piecrust, bakers can unlock a world of possibilities in the realm of desserts. Whether it’s a classic apple pie, a rich chocolate tart, or a delicate quiche, the piecrust remains a fundamental component that brings joy to those who indulge in these sweet and savory delights.

烘焙艺术有着悠久而珍贵的历史，在温暖的烤箱中诞生的许多美味作品中，饼派无疑是最受喜爱的之一。每个派的核心是它的基础：piecrust（饼皮），它不仅作为美味馅料的容器，而且在定义甜点的整体味道和质地方面也起着至关重要的作用。理解piecrust的重要性对于任何希望掌握派制作技艺的人来说都是必不可少的。一块制作精良的piecrust可以将简单的派提升为烹饪杰作。完美的piecrust应该是松脆的、嫩滑的，并且富有风味，为包裹的丰富馅料提供令人愉悦的对比。制作piecrust的主要成分通常包括面粉、脂肪（如黄油或起酥油）、水，有时还会加入少许盐或糖。每种成分在实现所需的质地和风味方面都发挥着重要作用。例如，脂肪的选择会显著影响piecrust的松脆度。虽然黄油由于其熔点较高而更难处理，但许多烘焙师更喜欢它的丰富风味。而起酥油则能够创造出更嫩滑的饼皮，但可能缺乏黄油所提供的深度风味。要制作成功的piecrust，必须注意混合成分的技巧。过度搅拌面团会导致饼皮变得坚韧，而搅拌不足则可能导致质地松散。关键是将脂肪与面粉混合，直到呈现出粗糙的碎屑状，然后逐渐加入冷水，直到面团结合在一起但不粘手。形成面团后，应在擀制之前将其冷却。这段休息时间使面筋得以放松，从而便于操作，并确保饼皮的嫩滑。烘焙piecrust时也需要仔细考虑。盲烘，即在添加馅料之前预先烘烤饼皮，通常是必要的，特别是对于包含湿馅料的食谱，如奶油或水果。这种技巧可以防止piecrust的底部变得潮湿，并确保其酥脆的质地。盲烘时，饼皮通常用羊皮纸衬里，并用派重物或干豆填充，以保持其在初次烘烤阶段的形状。此外，派的美观性也是不可忽视的。piecrust可以被压边、切成装饰形状，或刷上蛋液以获得金黄色的外观。这些小细节增强了派的视觉呈现，使其更加诱人。一块精美制作的piecrust可以让简单的甜点在任何聚会上成为焦点。总之，piecrust在派制作中的重要性不容小觑。它是支持和增强馅料风味的无名英雄，同时提供令人满意的质地。通过掌握制作完美piecrust的技巧，烘焙师可以在甜点的世界中解锁无限可能性。无论是经典的苹果派、丰富的巧克力塔，还是精致的咸派，piecrust始终是带给人们享受这些甜蜜与咸香美味的基本组成部分。