2017年10月14日星期六

喜登星洲之大都会~迷你巧克力开心果挞 (Write up in Sin Chew Dairy ~ Chocolate Pistachio Tarts)



开心星期六,
大家午间好,
今天安迪与大家分享一道迷你,
可爱又情结“星州日报之大都会”的喜悦甜品。

~迷你巧克力开心果挞~

Good afternoon, everybody! On this lovely Saturday afternoon, let me present to you this adorable treat that made it to a write up in Sin Chew Daily:

~Mini Chocolate Pistachio Tarts~




上个月中,承蒙星州日报的代表来电,
邀约安迪做个短访和分享2道甜点,
选来一中一西,分别是中点的南瓜蛋挞(Pumpkin Egg Tarts)
和西点的迷你巧克力开心果挞(Mini Chocolate Pistachio Tarts)。
今天终于随缘上市了,
开心与大家分享这美好的一刻。

Last month, I received an invitation from Sin Chew Daily to present two dishes for an interview with them. After some consideration, I decided on two different tarts: the rather Oriental Pumpkin Egg Tarts and a Western counterpart, this Mini Chocolate Pistachio Tarts.



充满巧克力香气的挞皮,
浓郁的巧克力淋浆,
清新的鲜橙焦糖淋浆,甜而不腻。
还有烤香的开心果碎,丰富了口感。
加上小小一口,这道甜品既美味可口,又讨喜。

The chocolaty deliciousness of the tart pastry, the rich flavour of the chocolate ganache, with the orange caramel lending a refreshingly zesty burst and the roasted pistachios adding crunchiness to the overall texture. These mini tarts are indeed a treat packed into individual mouthfuls.









迷你巧克力开心果挞
共做29个迷你挞
食谱参考 :这里

塔皮材料:
面粉 110克
可可粉 15克
奶油 60克
糖粉 35克
蛋 25克

做法 :
1。把软化但还是冰凉的奶油切小丁块,混合蛋,糖粉,面粉,用手指搓成砂粒状。然后轻轻搓匀成团,将面团冷藏于冰箱45分钟。

2。将面团从冰箱取出,置放温室15分钟。

3。将退冷后的面团分成29份(约12克/1份),取一份铺在蛋挞模型里慢慢按,,然后塔皮底部用叉子叉些洞孔,完成29个模子后送入预热烤箱170°C 烤约12分钟。取出置旁待凉备用。

焦糖淋浆(Soft Caramel):
100克 鲜奶
100克 细砂糖
5克 鲜橙皮削
30克 糖浆
50克 牛油

巧克力淋浆(Soft Ganache):
75克 黑巧克力块
100克 动物性鲜奶油
60克 开心果或核桃, 烤香并剁碎(也可随喜换上其他干果)

做法:

1。焦糖淋浆 :在一个小煲内 将所有材料混合均匀,中火煮至浓稠,置旁待用。

2。巧克力淋浆 :在另一个煲内,小火煮热动物性鲜奶油,倒入黑巧克力块,搅拌至巧克力块溶化,浓稠淋浆。(如果淋浆太稀可以再加入少许的巧克力块。)

3。在冷却后的挞皮内,舀入1小匙焦糖淋浆,撒入一些烤香开心果碎或核桃碎,再舀入1汤匙巧克力淋浆,微微轻震迷你挞以便表层平滑。冷藏于冰箱1小时后即可享用。





回想5年前的安迪还是烘焙新手,
却很幸运遇上很多老练的前辈,不啬给与教导与鼓励。

今天,本着取之社会,回馈社会的道理,
安迪接受此回简访并分享如何就地取材,随具运用,
做出一道道料理和烘焙,
希望带给有缘的朋友一股正能量。

Five years ago, I was still a newbie to the baking scene. Thanks to the generous guidance of many seniors, I have made it thus far, and so it is only right that I give back to the community by sharing my own tips and experiences on how to improvise and bake tray after tray of delicious goodies. May this sharing help many others!





访谈中有谈起2年前,

当时烘焙技巧只属一般,
还是胆粗粗的接受挑战,
就是为了给孩子竖立一个模范,
如今回想,还真的佩服自己的傻劲和勇气,
呵。。。。呵。。。

My presentation on NTV7 two years ago was brought up during the interview. Back then, my baking skills was but mediocre. Still, I took up the challenge to teach my daughter about the bravery of grabbing opportunities. Thinking back on it, I was quite gallant to do that! Hehe......



Mini Chocolate Pistachio Tarts
Yields 29 mini tarts
Recipe adapted from : HomeKreation

Tart pastry ingredients:
110g flour
15g cocoa powder
60g butter
35g icing sugar
25g egg

Method:
1. Cut the softened (but still cold) butter into small cubes, then mix it with the egg, icing sugar and flour by kneading with fingers to form a crumbly pastry. Lightly press the crumbs into a dough, refrigerate for 45 minutes.
2. Remove the dough from the fridge and place at room temperature for 15 minutes.
3. Divide the dough into 29 portions (about 12g per portion) and place a portion into a tart mould. Slowly press it into the shape of the mould, then prick the base of the tart with a fork a few times. Repeat this to get all 29 tart pastries then bake them in a preheated oven at 170°C for about 12 minutes. Set aside to cool.

Soft caramel ingredients:
100g milk
100g caster sugar
5g fresh orange zest
30g glucose syrup
50g butter

Soft ganache:
75g dark chocolate
100g whipping cream
60g pistachio nuts or walnuts, roasted and chopped coarsely (can also be replaced by other types of nuts)

Method:
1. To make soft caramel: mix all the ingredients evenly in a small pot, then cook them over a medium flame until thickened. Set aside for later use.
2. Soft ganache: heat the whipping cream in another small pot over a low flame, then add in the dark chocolate and stir until completely melted. Allow the ganache to thicken (add more chocolate if ganache is too thin).

3. Spoon in a teaspoon of soft caramel into the cooled pastry, then scatter some chopped nuts on top. Spoon in a tablespoon of chocolate ganache on top, then lightly tap the tart on a hard surface to even out the filling. Refrigerate for an hour before serving.


















在此借机向星洲日报道声谢谢。
也谢谢今早在脸书留言鼓励的朋友们,
谢谢前辈们的分享,指教,鼓励。
烘焙分享路上有你们的认同,鼓励,
显得无比的绮丽!!!

Before I end this, I would like to thank Sin Chew Daily for giving me this sharing opportunity, as well as those who dropped by on Facebook this morning with words of encouragement. Thank you too to the help and guidance from my friends and seniors, without whom this baking journey would not have been as amazing!

@@@@@ Enjoy ! @@@@@@






2017年10月12日星期四

榴莲冰皮月饼 (Durian Snow Skin Mooncake)




我知道中秋已过一星期了,
无奈中秋期间,探亲访友,跑透透,
结果差点把那一丁点的榴莲莲蓉馅给忘了,
幸好有人会不厌其烦的提醒我,呵。。。呵。。。
算是劳碌命中的幸福吧?



随着这最后一批的月饼落幕之后,
所有的月饼模子用具,也都封箱入室了。







为了中和商业莲蓉馅的甜度,
安迪一般都会加入适量的烤箱瓜子,
既美味又添口感。





榴莲冰皮月饼
共做14 x 50克冰皮月饼

材料 :
A
100克 糕粉
135克 糖粉

B
25克 白油(shortening)

C
80毫升 冷水
1小滴食用绿色素

馅料:
378克 榴莲莲蓉馅
42克 烤香瓜子

做法:
1。 冰皮: 把材料(A)筛过,加入材料(B)混合均匀。倒入材料(C))搅拌成团。分成每份20 - 22克,搓圆。

2。 馅料: 将榴莲莲蓉馅和烤香瓜子混匀,分成每份30克,搓圆待用。

3。 将1份冰皮安扁,裹入馅料。放入月饼模按出花形,轻轻敲出即可。


小贴士:
1。 糕粉就是,用微波炉高温煮2分钟的糯米粉。
2。 此月饼每粒重50克  : 皮重20克;内馅重30克



















Durian Snow Skin Mooncake
Yields :14 x 50g  mooncakes

Ingredients :

100g   Koh Fun (Cooked glutinous rice flour)
135g   Icing sugar


B
25g   Shortening

C
80ml  Cold water
1 small drop of edible green coloring

Filling :
378g   Green Tea Lotus Seed Paste
42g     Toasted Melon Seed

Method :
1.  Green snow Skin :  Sift ingredients (A).add in ingredients (B) and mix well combined.  Add ingredients (C), knead into dough. Divide into 20 - 22g each. Roll into balls.
2.  Filling : Mix the Durian Lotus Seed Paste with toasted Melon seeds well. Divide it into 30g each, roll into balls and set aside.

3.  Flatten Green Snow Skin, wrap in a ball of filling.  Press it in a mooncake mould. Tap lightly to de- mould.



Tips:
1. You can prepare Koh Fun by cooking the glutinous flour with microwave high temperature for about 2 minutes.

2. Weight of the mooncake :50g  : Pastry :20g;Filling :30g
















@@@@@ Enjoy ! @@@@@@



2017年10月1日星期日

传统莲蓉月饼2017 (Traditional Lotus Seed Paste Mooncake)2017


认识安迪的人都知道,传统月饼是安家每年必烤的月饼。
自2012年开始,至今已经是第六年烤此款月饼。
所不同的,每年都会换上不同的模子,
以图视觉上的新鲜,呵。。。呵。。。




今年看上这系列方形带字纹的模子,
尤其喜欢那个“蛋黄莲蓉”,
我还真的在里边裹上1颗咸蛋黄哦,
今年有了字纹,所以绝对不会再有混淆的情况了。



虽然每年都烤传统月饼,也没有什么特别。
但是就是想做个记录,记录新模子的容量。


传统莲蓉馅月饼
材料:                             
A(月饼皮)                                     
250克 普通面粉                               
175克 糖浆                                       
50克 花生油                                   
1茶匙 枧水   
                   
B (莲蓉馅)                                     
900克莲蓉                                  
  60克 烤香瓜子

做法:
1。  月饼皮: 将所有材料A 混合拌匀。置旁休面 30 分钟。将面团分成12份(每份约45克)。搓圆待用。
2。  馅料: 将烤香瓜子与莲蓉混合成馅,分成12份(每份约80克)搓圆待用。
3。  将饼皮团杆扁包入馅料,搓圆后压入月饼模形里,扣出排在烤盘上。
4。  放入预热烤箱,以 180°
C 烘烤10分钟,然后取出,放置一旁待冷,约10至15 分钟。最后涂上一层蛋黄,再放入烤箱继续烘烤10至15分钟至金黄色即可。   

小记录: 
此月饼每粒重125克  : 皮重45克;内馅重80克
  

                            
Traditional Lotus Seed Paste Mooncake 
 Ingredients:
A ( mooncake Pastry)
250g plain flour
175g golden syrup
50g peanut oil
1tsp alkaline water

B (Filling)
900g lotus seed paste
60g roasted melon seed


Method
1.   Mooncake Pastry : Mix ingredients A till well combined.  set aside for 30 minutes.  Divide into 12 portions(each portion 45g). 
Roll into balls.

2.   Filling : Mix the lotus seed paste and roasted melon seed well.  Devide lotus seed paste into 12 portions(each portion 80g).  Roll into balls.

3.   Wrap filling with mooncake pastry. Roll into balls.  Press into mooncake mould, Tap lightly to de-mould.

4.   Bake in a preheated oven at 180°C for 10 minutes.  Remove and leave to cool, for about 10 to 15 minutes.  Brush the top with beaten egg yolk.  Bake in oven again for 10 to 15 minutes till golden brown. 


Note: 

Weight of the mooncake :125g  : Pastry :45g;Filling :80g



经过2天回油后的月饼,
颜色均匀,卖相引人,
口感也较松软。






大后天就是普天同庆的“中秋节”,
明天我就出门探友访亲,
趋时我人在外坡,不方便上贴,
所以今天就提早给大家送上祝福,

愿大家,人圆,月圆,阖家庆团圆。

@@@@@@ Enjoy!@@@@@


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