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Tuesday 28 January 2014

Pineapple Tarts (黄梨饼)




今早刻意早点起身,把最后一项年饼烘完,可以收工过年了。昨晚给Eileen打电话时,跟她讲我今天要做黄梨糕,问她做这个剪剪的pattern会难吗?她告诉我一个要剪十一刀,有一点多工。我就告诉她,让我考虑一晚,如果心情好就剪,心情不好就印花好了。果然今天心情大好,一早爬起来就开始这个剪剪的工程。一粒粒“旺来花”很快的就出炉了。在我很开心的拍着照片时,我家老公回来了,他竟然问我“你做strawberry”饼啊?。。。气!!

谢谢大家的激励推荐Sonia自创的好食谱,这个黄梨糕真的很好吃。面团也容易操作。我没有上蛋液,省了很多功夫呐!

在这里祝大家新年快乐,万事如意!


来自:Sonia
材料
350g - 牛油
100g - 字罐装
510g - 面粉
2 - 蛋黄
黄梨馅 (我用市售黄梨馅)

做法
1. 把牛油和乳打
2. 蛋一粒接一粒加入,充分拌均匀。
3. 入面粉,拌成一个不粘手的面(如果要做个造型,保留一些面,染上青色)
4. 把面分成小份,裹入黄梨馅,揉成椭圆形。用一把剪刀,剪出刺猬纹形状。
把青色面团压平,用菊花型的模子压出像叶子的形状。贴在顶部,用一只丁香插在叶子上做杆
5. 预热烤箱170C,烤15-18
6. 放凉后才收入罐里。





Ingredients :
350g butter
100g condensed
510g plain flour / all purpose flour
2 egg yolks

700g Pineapple filling (I used store-bought)


Method:
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough. (Reserve small portion of the dough to tint with green colour to make some leaves for this pineapple tart pattern)
4. Divide dough into ~15g each, wrap with pineapple jam filling.

5.Roll into oval shape and use a small  (sharp end) scissors to snip the surface to form a spiky look.
Roll out green dough, use a daisy flower cutter to cut the leaves. Place the a leaf  and  follow by inserting a clove on the top.

6. Bake in preheated oven at 170c for 15-18mins or till golden brown.
7. Cool on wire racks before storing.








Thursday 23 January 2014

牛油小花饼 (Chinese Blossom Butter Cookies)







不能让我的性感“色”香味俱全的花生饼沾太多封面的光,呵呵。。于是今天选来网上非常红的牛油小花饼做封面。

昨天老公一进家门口,问我你又做糕啊!不是讲要减肥么??我说啊。。过年嘛,要凑凑热闹的。不然朋友们从大马回来要gathering时,我两手空空去gathering怎么办?老公自称是cookie monster,所以饼干在我家是包销的。他看到我在放凉饼干,偷了我两片,后来再两片,后来就抱住那一罐了。他说这个饼干太好吃了,停不了口。。。看来这个要等gathering之前才可以做,不然我怕天天都要“敲”面粉。

我擅自加了一点香草豆夹让它不仅有牛油香也带有vanilla香气,真的谢谢大家的好介绍。。谢谢色小厨的好分享。


来自:色小厨
 配方取自:Joceline Lyn, Qi Qi

牛油小花
材料:
室温奶油 100g
糖粉 20g
高粉 75g
粘米粉 25g
½ 香草夹 (取籽)
罌粟籽少许
红色装饰少许


做法:
1)粉用。
2)奶油与糖粉拌匀,拌打至蓬松白。加入香草夹籽搅拌均匀。
3)加入粉,用刮刀拌匀。(切勿拌,以免高粉生筋性)
4)将面糊装入花袋里/花模具,在烤出花型小在花型中间洒上罌粟籽,然后中间排上红色装饰。
5)放入预热烤箱150-160°度,烘烤20或至熟。待凉装罐即可。




Ingredients
100g unsalted butter (room temperature)
20g icing sugar
75g high protein flour
25g rice flour
½ vanilla pod (scape seeds)
some poppy seeds
some red colour confetti

Method:
1. Sift the flour and set aside.
2. Beat butter and icing sugar together until pale and fluffy. Add in vanilla seeds and mix well.
3. Add in flour. Use a spatula to fold the flour until it mix well. (Do not over mix)
4. Use a big star icing nozzle to pipe into flower shape. Sprinkle with poppy seeds and arrange a red edible confetti in the middle of the flower.
5. Bake in preheated 150C oven for 20 mins.