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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.

Monday, January 30, 2012

花开富贵 Plum Blossom Pineapple Tart


大年初八向大家拜个晚年。还在过年期间就继续请大家吃年饼吧!

第三波的黄梨塔。


如果包括滚圆造型,今年总共做了五款造型的黄梨塔,分别是金枕头黄梨造型(这是去年的照片),圆形和两种花朵造型(有点像火鹤花的花朵造型和这款梅花造型)。看似很多其实也只做了一公斤的黄梨馅,大概一百多颗黄梨塔。当中我最钟情于这款梅花造型。这款造型很小巧,一口一个,吃起来特别好吃,塔皮和馅料的比例刚刚好,现在才体会到造型对黄梨塔整体的口感和味道会有所影响。


这是最后一批赶在新年前制作的黄梨塔。用了和上一篇同样的配方双倍的份量,蛋黄粉和糖粉有略减少,蛋黄粉打算减到60克,但是家里剩下的不够60克,所以加了点栗粉,糖粉也减到60克。黄梨馅用完后还剩下一半左右的塔皮,我把肉干剪碎加入塔皮里做成肉干饼。这肉干饼好吃得不得了,一点也不逊黄梨塔,甚至有玄兵夺主之嫌。


梅花造型很容易做,只要找一个梅花瓣的cookie cutter(我用的是在Daiso买的用来切菜的cutter),切出形状后直接把切出的pastry放在小纸杯上方(我喜欢吃塔皮多一点所以特地把皮杆得比较厚),然后中间放上滚圆的黄梨馅稍微往下压入纸杯里就大功告成了。180度烤8-9分钟。


在这里我要祝大家龙年龙马精神,万事如意,笑口常开。

Wishing everyone a prosperous and happy Dragon year! Smile!

Thursday, January 19, 2012

春花朵朵开 Flower Pineapple Tart



龙年的第二波黄梨塔。

做了几颗滚圆的造型后,突然想起在Helena’s Kitchen看到充满春意的花朵造型黄梨塔。把手洗一洗,马上到厨房找出去年买了却用不着的pineapple tart mould,只用外面圆形的cutter。再把已经滚圆的黄梨馅搓成长条形,就可以开始制作花朵造型黄梨塔了。凭着记忆大概弄出了个模样,因为懒得取出部分塔皮加入青色素,所以我的花朵是没有绿叶的。我觉得这个造型蛮好玩的,而且制作起来也蛮快的。


塔皮配方参考自Anncoo,看到Anncoo写道这个配方是她多年来一直沿用的,我想一定很不赖,所以决定一试。先说说这个配方,它是我试过的配方中面粉比例比较高的,以前我专挑奶油比例高的来做,因为喜欢重奶油嘛。人的口味真的一直在变,我渐渐的看到太多奶油会怕,而且高奶油的配方比较不好操作。再来配方使用全蛋而不是蛋黄,还有加入了一小匙的蜜糖。结果当然没令我失望,我很喜欢塔皮的texture,不会太松,第一天吃会有点酥脆,隔天会变软一点,我觉得更好吃。


Pastry recipe refer to Anncoo. I am sharing my adapted recipe which I have reduced the sugar amount significantly to suit my liking and modified the method.

Flower Pineapple Tart

Ingredients: (yield 44pcs)
(A)
125g cold salted butter, cut into small cubes
220g plain flour
37g custard powder
40g icing sugar (I think I will reduce to 30g next time)
(B)
25g whole egg
½ tsp honey
½ tsp vanilla extract
Little egg yellow colour

Pineapple paste: +/- 250g (roll into small ball of 1 level tsp each)(to make flower pineapple tart, roll the paste into long shape of one edge bigger than the other)
*I used store bought pineapple paste. Refer here if you want to find out what I did to my store bought pineapple paste to make it nicer.

Method:
1) Sift flour, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, rub the butter into the flour (using finger tips, pastry blender or scraper and fork) until the mixture resembles breadcrumbs.
3) Mix (B) and add into the butter/flour mixture, combine to form a dough (do not over knead). At this step, you can wrap the dough with cling wrap and refrigerate while you proceed to divide the pineapple paste into small balls.
4) To make flower shape, flatten and roll out the dough (cover with cling wrap before rolling), cut out 啊round shape using a cookie cutter, place the pineapple paste at the centre, lightly fold and pinch one side of the dough.
5) Bake in preheat oven at 180C for about 12 mins.
6) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Also made some in round shape without egg wash, kind of like the matte look.

Wednesday, January 18, 2012

Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry) 金枕头


今年的华人新年来的特别快,原本不打算做年饼,打算向同事订购黄梨塔就算了,我对其他年饼的兴趣远远不及黄梨塔,所以其他年饼可无,过年一定要有黄梨塔。话说即使往年自己有做黄梨塔我也会向这位同事订购,因为我非常欣赏他太太做的黄梨塔。哪知今年要向他订购时才知道他太太今年不接订单。

这是不是让我有个藉口一定要挤出时间来做黄梨塔?

虽然我对去年的配方感到相当满意,但是爱做实验的我还是想尝试不同的配方。看到很多食谱都有加奶粉,于是今年第一波黄梨塔就尝试加入奶粉。另我感到意外的是塔皮并不因为加入了奶粉而变得重奶味,反而让我误打误撞做出了味道和口感都和同事太太做的非常相似的塔皮。这个配方的塔皮很buttery,酥中带点脆,不是粉粉,咬了掉满地那种。和去年的配方比较,去年的那个配方塔皮比较软(也有可能是因为去年我用的是top flour的原故)。

题外话,有天爸爸无意中跟我提起那个被我追捧的黄梨塔,他觉得味道只是一般而已(买来孝敬他这么多年,他还是第一次跟我说其实他不是很喜欢吃,那么对这个女儿做的黄梨塔他也肯定不是很爱因为口感很相似嘛)。朋友送了他一盒来自新山紫馨(Lavender Bakery)出品的黄梨塔,他觉得非常好吃,一直向我推荐。我试吃后,第一个感觉是奶油味不够重,有点干。吃多几个,又觉得也挺不错,感觉比较不会腻。我很想做出符合爸爸口味的黄梨塔。所以,在此向大家征求食谱。如果你吃过Lavendar的黄梨塔,有类似其塔皮的食谱,方便的话请和我分享



Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry)

Ingredients: (yield about 34pcs)
(A)
114g cold salted butter, cut into small cubes
160g plain flour (or top flour)
20g milk powder
10g custard powder
30g icing sugar
(B)
15g egg yolk
½ tbsp cold water
½ tsp vanilla extract

For glazing: 1 egg yolk with a few drops of water

Pineapple paste: +/- 300g (roll into small ball of ½ scant tbsp each, about 8g)

*I used store bought pineapple paste. Refer here if you want to know what I did to my store bought pineapple paste to make it nicer.

Method:
1) Sift flour, milk powder, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, rub the butter into the flour (using finger tips, pastry blender or scraper and fork) until the mixture resembles breadcrumbs.
3) Mix (B) and add into the butter/flour mixture, combine to form a dough (do not over knead). At this step, you can wrap the dough with cling wrap and refrigerate while you proceed to divide the pineapple paste into small balls.
4) To assemble, roll the dough into ball (each dough is slight rounded ½ tbsp), make a hole at the centre, place the pineapple paste ball into the hole, wrap and roll again.
5) Bake in preheat oven at 190C for 6 mins, middle rack, remove tarts from oven, apply egg wash.
6) Return to oven to bake at 180C for another 4 -5 mins.
7) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Note:
Overtime my taste bud change, I feel that the pineapple paste is too much (I used the same paste to pastry ratio last year but I thought it was just nice last year), so for next batch I used the ratio of 1 tsp pineapple paste to ½ tbsp pastry.

I will be sharing another pineapple tart in upcoming post. So stay tune!

Friday, January 13, 2012

Highly Additive Chocolate Almond 【一口接一口】巧克力杏仁条


这个巧克力杏仁条是2011圣诞节我为朋友同事准备的小礼,获得了颇多好评。烤到香香脆脆的杏仁条加上巧克力,实在令人难以抗拒。


做法非常简单,而且操作方面很随性,可以预先烤好杏仁条等到有空时才融化巧克力来继续未完成的工作,也就是为杏仁条沾上巧克力而已。接下来我也会做一些在过年时送礼。


Thanks Anncoo for the recipe and her "special guidance".

Chocolate Almond
 
Ingredients:
500g almond silvered
80g icing sugar
60g water
400g cooking chocolate (I used semi-sweet chocolate), chop into pieces and melt

Method:
In a large bowl, mix all ingredients together except cooking chocolate and spread evenly on a lined baking tray. Bake at preheated oven 180C for 20 mins. Take out tray and make a good stir and put in oven for 5 mins and take out again, another stir and put in oven for final 5 mins. (this will makes the more almond crispy)

**must monitor the almond for the last 5 mins, do not let the almond get burnt otherwise it will get bitter taste** Cool down the baked almond and break in pieces.

Melt the cooking chocolate in double boiler. In another bowl put some baked almond and melted chocolate together and mix well by using a fork and spoon. Scoop a small amount of chocolate almond on a aluminium foil or parcement paper and put in fridge for about 5 mins to set and store in airtight container.

Ready to give away

Kitchen Note:
1) I think the baked almond is slightly sweet, can reduce the icing sugar next time.
2) I think the size of my oven can better handle 300g of almond silvered. For 500g, there are some overlapping so I need to stir more often to ensure all almonds are evenly baked.
3) Before 20 mins some of the almonds already turned brown, I need to pick those out and continued to bake the rest. May be I shall lower the oven temperature next time.
4) After chocolate was melted, I directly added in the baked almond to the bowl of melted chocolate and left it in the pot of hot water (this is to prevent chocolate from setting) and only took some out to place in a small bowl then scooped a small amount to place on tray (like making drop cookies).
5) Prepare 2 trays to rotate. After completing one tray, keep in fridge then start on the next tray.

Tuesday, January 10, 2012

2011 Favourites / 精选


2012年很快的已经进入第二个星期,当大家已经忙着做年饼,分享新年食谱之际我还是想为2011年的Cook.Bake.Love - 107个帖子来个总结。

本来想选出十大,几番斟酌还是不知如何取舍,就干脆选出十五大。被选中的帖子可以是我个人很喜欢的食谱,可以是我想推荐给大家的漏网之鱼,可以是因为其纪念价值,也可以是我在烘培上的某个里程碑。

(排名先后根据发帖日期)
   
1. Melt-in-the-mouth Butter Cookies (aka German Cookies) 入口即化的德国酥饼

这个酥饼这么出名不用我多介绍,高居popular post前三大,实力毋庸置疑。
  
2. “Pineapple” Pineapple Tart “凤梨”凤梨酥

自制凤梨酥进入第三年,个人认为这个作品不管在味道和外形方面都有更上一层楼。
 
3. Ultra Soft & Easy Banana Rum Cake 让我有股感动的手拌香蕉兰姆酒蛋糕

非常简单而又好吃的蛋糕,把食谱翻译成中文后发现这个食谱也被很多中文格友转载了。想吃香蕉蛋糕时这个食谱是我的不二首选。
 
4. Pitted Prune Mixed Fruit Cake 回味无穷的西梅杂果蛋糕

小时候这种酒味很重的杂果蛋糕对我来说是一种很洋派,很高级的蛋糕,是因为婆婆一个有钱的世交相送我才有机会尝到。当时不觉得好吃,但是这么“高级”的蛋糕,不觉得好吃也要说喜欢吃。没想到现在我也会自己做,而且还能调整出自己喜欢的味道。
 
5. Lucius’s First Birthday Cake (My Maiden Attempt at Frosted Cake) ~ Black Forest Cake 黑森林蛋糕

我的第一个装饰蛋糕,献给了小儿的周岁生日,单单其中一个原因就已经值得上榜。蛋糕外形很粗糙,但是却包含我满满的爱心,内在我还是相当满意的,也受到来宾的肯定,大家都说很好吃。
 
6. Mini Heart Shape Scone (Yeast Cranberry Wholemeal Scone) 酵母版蔓越莓全麦司康

很好操作,外形讨好的司康,非常适合拿来当早餐,因为面团可以在前一晚就准备好了。

7. Lemon Yogurt Butter Cake 让你不知不觉多吃点柠檬优格牛油蛋糕

这个应该是漏网之鱼吧?个人觉得这个蛋糕非常好吃,会让你不知不觉吃下很多,但是要有耐心,至少要等待几个小时才能尝到好滋味,隔一两天会更棒。
  
8. [Encore] Nigella's Chocolate Chocolate Chips Muffin Nigella的双重巧克力满分

很简单的muffin食谱但是味道不赖。是那种突然想吃巧克力蛋糕,但是又很懒或是只有少少时间准备时我会想到的食谱。2010年初试,2011年encore版把食谱翻译成中文,受到蛮多中文格友的喜欢和转载。
  
9. Home-made Fluffy Pancake 简单好吃自制松饼

这么简单的松饼也能上榜?至少对我来说这个松饼食谱让我初尝成功的滋味,做出接近心目中好吃的松饼。重点是这个食谱快捷方便,所以常常会出现我家周末早餐的餐桌上。
  
10. Easy & Soft Steamed Pau (with Coconut Fillings) 难以置信超简单柔软之蒸包子(椰丝内馅)

第一次做出冷却后(甚至隔天)也不会变硬,还能够撕出薄薄一层包子皮的蒸包子。
  
11. Easy & Delicious Egg Tart (Two Methods) 简单好吃的蛋挞(两种做法)

从小就爱吃蛋挞,想尝试做蛋挞也已经很久了,等到现在才第一次尝试。这个蛋挞很好吃,要归功于无私分享的祖传食谱。
  
12. Teochew Style Flaky Swirl Yum Mooncake 潮州香芋千层酥

是一层层的中式酥饼嘢?从来没有想过自己会做,虽然成品有待进步,但这算是我在烘培上的一个里程碑。
 
13. Mee Jian Kueh (Yeast Version and Baking Powder Version) 曼煎糕(酵母版和发粉版)

住家版曼煎糕,还似模似样吧?能学会做家人爱吃的地道小吃值得一记。
 
14. Muah Chee 麻糍

学会做妈妈最爱吃的麻糍对我来说非常有意义。
 
15. Christmas Chiffon Cake 圣诞巧克力戚风蛋糕

隔了一个星期我又再做了这款蛋糕。第二次做对这蛋糕的爱有增没减。我想除非有另一个能够说服我的巧克力戚风食谱,不然我会一直忠于这个食谱。

如果你对以上分享的任何一款食谱有兴趣只需点击照片进入。

Thursday, January 5, 2012

Welcome 2012!

还赶不及抓住2011年的尾巴把未完成的事完成,2012年就这样悄悄到来了。熟悉我的朋友都知道过去的一年对我来说不是好年,看到至亲患病,遭受意外饱受折磨,自己却未能帮他们承担什么,心里非常难受。事情也过去一段日子了,坦白说我还是耿耿于怀,不能够get over。世事难料,岂能事事尽如我意?或是我早该学会释怀。

过去的一年当然也有值得开心的事。看到Lucius茁壮成长,活泼可爱,我要感恩。不要取笑我,到现在有时看他熟睡时的模样,我的眼睛还是湿湿的。从怀胎到生下他,然后看到他现在一整个小男生都样子,只能说好神奇。上天赐我这个无价之宝,我要惜福。





(Picture taken on 2nd Jan 2012, Lucius 22 months 8 days old)

2012年我没有什么寄望,只希望Lucius健康快乐,妈妈的病减到最轻,姑姑快点康复,一家人个个都平平安安。还有,新的一年我要对自己好一点,让自己过得更开心。

为大家献上这个新年蛋糕。祝愿2012年就像蛋糕上的彩糖,五彩缤纷!


Wishing all of you, a fruitful and prosperous year ahead!