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Thursday, 27 September 2012

我和猪猪月饼祝大家中秋快乐(Handmade Piggy Mooncake)













去年,大概也在中秋候成立了自己的部落格, 的我认识部落格的朋友不多,得姐姐跟我提Anncoo的猪猪月非常可 于是快点也涌入了她的部落格里探望那几只可到极点的小猪猪月。那是第一次和Anncoo邂逅,印象非常深刻。 一年了,没有Ann的每一个     一位很用心,很努力的好她每一个子的朋友 然有事,但是幸的很快又回来了,依然呈现给大家,味上最好的食Ann

念念不忘的猪猪,是一个很特杰作,于是一早已在我的策划当中,用来和大家互祝中秋快的特子。 那天看到Jessie的栗子料,我很喜,于是很厚皮的向Jessie要了两包料。 Jessie匆匆的就老我寄来了一公斤的料,真是太好了,感Jessie 替我猪梦。但是居于最近很多突事件,一直耽做猪划。直到要出的前两天才将猪猪捏出来。紧张了。。因里天气冷,不怎么快回油,那么照片怎么拍??跟姐姐,她说带去巴厘拍啦。。huh。。真的要么投入么?那几只猪去旅行啊?哈哈。。我最的臭臭枕头这次都没打算几只猪不成?快。。快上网找可以快回油的法。有了。。。拿去晒太阳喔??两天大雨太阳不了,于是拿了吹筒帮帮忙。果然有效,早上吹一下,到傍晚已回得七七八八了。安慰一切如愿,猪猪生。。。子是在来巴厘的机上写的。。。。好了,可以安心旅行了。


我和我的猪猪公主在巴厘和大家声:,中秋

详细的制作Anncoo Journal

*用了栗子料,包入栗子当蛋黄。




捏好的猪猪等着进烤箱。

一边赏月,一边吃月饼喝茶,很诗情画意(喔,对不起没有上好的茶,茶包可以吧?)

 在杂志上看到这一双手好像很好用,所以借这双手来捧我的猪猪。。于是我就不必用自己的手做model,不然的话,还要set相机timer,一直跑来跑去的从拍。那样拍很累的哟!

手捏猪猪真的很有趣,虽然手法一样,就是各有各的神情!有的觉得它是可爱的,有的比较肥胖呆呆的,有的比较斯文,有的比较骄傲。。。呵呵。。这个是我独自无聊的看着它们时想像的。

你看。。左边那只就是“坏蛋”叫它来讲中秋快乐,它就耍性子,屁股对观众了!尾巴还翘翘呐。。。呵呵!


Sunday, 23 September 2012

Chocolate Vegemite and Lemon Curd Macarons







那天看到macaroons premix 粉,很好奇,想试试看它的成功率,于是兴高采烈的买了一包回家试试。当Wing Sinkaan来的时候,快快拿那包粉出来“howlian”一下,那里知道“howlian”变成“liaolian”就有。。。出来的成品不止是难看,还难吃极了。我们连sandwich那个filling都不要,结果将全部都丢掉,免得浪费我的ganache

告诉Wing我一定要好好的再做一次italian meringuemacarons French italian meringue macarons都做过,但是还是喜欢italian meringue (煮过糖浆)做出来的成品。虽然,过程因需煮糖浆稍微麻烦了一些,但是在接下来的搅拌功夫上其实比较容易掌握面糊的合适的浓度。反之,French meringue虽然省下煮糖浆的过程,但是这样打发的蛋白稳定性较弱,在和粉类搅拌时容易破坏蛋白组织,所以搅拌过程需多加注意。 不管用哪种蛋白霜做出来的macarons,味道还是一样,因为用料都一样。 但是我认为口感和外观,french meringue做出来的macarons是不及italian meringue来的优秀。

两款口味的macarons之前也做,念念不忘Adriano Zumbovegemite口味的macarons。因macarons本身属偏甜,vegemite 巧克力酱带咸所以个甜咸搭配是我很喜的。同事个口味没人猜中,大家都以salted caramel口味,。。。那口味真的像的。今天这个食谱, 我用了The Secrets of MacaronsAdriano Zumbo的食谱结合而成的。就在这里就和大家分享这个用italian meringue做出两种不同口味的macaroons。

p/s:上了这个贴子,要和大家说Bye bye一个礼拜了。。在巴厘岛和你们一起庆中秋。

Ingredients:

200g ground almonds
200g icing sugar (I used 180g)
75ml water
200g caster sugar ( I used 170g)
2 x 80g egg whites
white food colouring (for lemon curd macaroons)
1 tsp chocolate paste (for chocolate vegemite macaroons)

Method:
1) Blend ground almond and icing sugar in a blender until smooth (I blend about 2 minutes). Sift the mixture 2- 3 times.

2.) Put the egg white in an electric mixer with a whisk attachment. Put the sugar and water in a saucepan over low heat and stir until sugar dissolved. Use a clean pastry brush to brush down the side of the pan to avoid any crystallisation.

3) Gently beat 80g egg whites to soft peaks, then increase the beater speed once the temperature of the syrup passes 105 C. When syrup reaches 115C, remove the saucepan from the heat and pour the syrup into the beaten egg whites in a thin stream. Continue to beat the meringue for 10 minutes, so that it cools down a little.

4.) Combine the sifted icing sugar and almond with the remaining egg whites (80g), making a smooth almond paste. Divide the mixture to 2 equal portions, one mix in chocolate paste and the other mix in white colouring.

5.) Divide the meringue into two equal portions. Working with one batch at a time. Using a smooth spatula, incorporate about 1/3 of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue.

6.) Fill a piping bag with an 8mm nozzle with batter, pipe out small (3-4cm) well spaced rounds. ( I used the template that I printed out from Here )

8.) Lightly tap the bottom of the trays and allow them to form a crust at room temperature for about 30 minutes. ( I left mine for about 1 hour).

9.)  Bake in preheat oven 135C for 16-17 minutes. Remove from the oven and set aside for 2 minutes then carefully remove on macaroon with spatula to check that the base is cooked and dry. If it is still slightly sticky, return the macaroons back to the oven for another 2-3 minutes. Once macaroons come out from the oven, cool them completely on the tray.

10.) Assemble the macaroons with vegemite ganache and lemon curd.


Filling
(A)
Vegemite Ganache:
90g whipping cream (35% fat)
110g white couverture chocolate, chopped or buttons
20g Vegemite
25g fresh breadcrumbs
60g unsalted butter, chopped and softened

(B)
Store bought lemon curd

Method:
1.) Put the cream in a saucepan over medium heat and bring to the boil.

2.) Put the chocolate and Vegemite in a bowl. Pour over the hot cream and set aside for 2 minutes.
Stir until the mixture is smooth. Stir in the breadcrumbs. Then cool the mixture to 50C.

3.) Blitz the butter with a stick mixer until smooth. Allow the ganache to cool and become firm enough to pipe.

Recipe refer : Here & Here