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Experiments to develop a Mini Lemon Meringue Pie (Method Of Production…
Experiments to develop a Mini Lemon Meringue Pie
Equipment
Base
food processor
spoon
knife
fork
hand
Meringue
electric whisk
fork
rotary whisk
Balloon Whisk
food processor
Filling
Finishing Techniques
Meringue
Piping It on to the pie
spoon it onto the pie
smoothen it down using a spatula
pattern
leaf
Flower
lattice
Spikes
Colour
Rainbow
Marble
Function Of Ingredients
Filling
Base
Shortening
Margarine
Butter
Coconut Oil
Vegetable Oil
Sugar Substitue
Honey
Manuka
Raw Honey
Caster Sugar
Brown Sugar
Maple Syrup + Vanilla Extract
Icing Sugar
Meringue
Chick Pea Liquid
White Kidney Beans
Great Northern Beans
Modelling
Cost
Fruits
Lemon
oranges
limes
Mango
Outlets/ Super Markets
Supersave
Hua Ho
Giant
SKH
Buter Brands
Anchor
Lemon
Nutritional
Lemon Curd Filling
Butter
Coconut Oil
Fats
Base
Shortening
Butter
Margarine
Crisco
Coconut Oil
Vegetable Oil
Method Of Production
Ingredient Combination
Filling Flavours
Lemon-Orange Custard
Vanilla Custard
Mango-Lime Custard
Lemon-Lime Custard
Construction
Skills
Shortcrust/Base
Rubbing In
Folding In
Separating/Cutting
Kneading
Meringue
Beating
Scooping
Piping
Temperature-Base
180
200
190
Time-Base
15 minutes
16 minutes
17minutes
18minutes
19minutes
Temperature-Overall Pie
180
190
170
200
210
Time-Overall Pie
18
19
20
21
proportions
Size
Base/Shortcrust
circle mini cutters
small cupcake tins
mini cupcake tins
large pie tin
A Slice
small pie tin
A Slice (depending on how small the tin is)