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Tuesday, January 31, 2012

春暖花开 Blossom Earl Grey German Cookies (Topped with Pineapple Paste)


今年真是百花齐放,这是第三款花朵造型的年饼(之前两款看这里这里)。

去年的概念今年才实践,就是用挤花的方式呈现这个很红的德国酥饼,然后以黄梨馅做花蕊。酸酸甜甜的黄梨馅配上奶油偏重的酥饼吃起来挺很不错的。


另外还加入了伯爵茶叶在面团里,想要为这个重奶油味的酥饼添加点清新的味道。因为是第一次尝试只敢牛刀小试,结果下手太轻了(250g奶油的面团我只加了一小包2g的茶叶),基本上尝不到茶的味道,就当作是装饰吧!下次应该可以下两包茶叶。


还有几个重点要记录。

这个德国酥饼我做过不下好几次了,之前都是用SCS奶油加特幼粉,最近两次(包括这一次)我是用Cow Head奶油加普通面粉。发现两次Cow Head奶油加普通面粉的成品都比SCS奶油加特幼粉来得上色(同样的烘烤时间和温度)。我怀疑是因为Cow Head的奶油比SCS来得深色的原故(Cow Head奶油是深黄色的)。

第二个重点,论“轻盈度”,“融入口里度”,SCS奶油加特幼粉的组合更胜一筹,而Cow Head奶油加普通面粉的组合则比较脆口。如果排除奶油对轻盈度”和“融入口里度”的影响,那么就得使用的面粉的在作怪了。总的来说我比较满意SCS奶油加特幼粉呈现的口感。或许下次可以试试Cow Head加特幼粉的组合。至于“奶油味度”我觉得两者的成品不相上下。


没有花蕊的酥饼外形上明显比较逊色。

下面是用来挤花的cookie press。开始用挤花袋,几乎是mission impossible,突然想到买了N年却还没用过的这个cookie press,现在终于可以派上用场。这个cheap cheap的cookie press还是不错用的,但是每次只能挤两朵花。


Blossom Earl Grey German Cookies (Topped with Pineapple Paste)

Recipe from HERE

Add earl grey tea straight from the teabag at last step and mix well.

Use a cookie press to press out the flower pattern and top with a rolled pineapple paste ball.

My first batch, 150C 20 mins, I found that the colour was little dark. Second batch, 150C 15 mins, the colour was more desirable.

4 comments:

  1. 很有创意的饼干,也很漂亮哦 ^_^

    ReplyDelete
  2. Gong Xi Fa Cai Angel..Great idea to add pineapple filling on top of the German cookies which is quite plain in taste! I made German cookies too and it seem my guests all don't really fancy on this cookie..Dont think i will bake this cookie again..too bad..

    ReplyDelete
  3. Esther/ Jasmine,
    谢谢.



    Sonia,
    Last year German cookie is a big hit in my family but this year it is less popular, not sure why.

    ReplyDelete

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