Cappuccino cookies

cappuccino曲奇

材料:

牛油 250g

糖粉 150g

即溶咖啡精2汤匙(我换cappuccino)

鸡蛋1粒

普通面粉350g(我用低筋面粉)

粟粉1汤匙

发粉1/2茶匙

装饰 巧克力粒适量

做法:

1.把牛油糖粉和即溶咖啡精打至松发。

2.加入鸡蛋打均匀

3.然后再将过筛的粉类加入搅拌均匀

4.把面团装进装有花嘴的袋内，再挤出自己喜欢的形状。然后在饼干上放粒巧克力粒即可。

170度烤20分钟即可(温度只供参考)

食谱来自(Christina Goh)

港式煎堆

*港式煎堆**
材料：
皮：
澄粉 50g
糯米粉 200g
细砂糖 70g
水 180g
小苏打粉 四分之一匙羹
氨粉（食用碳酸氢铵） 八分之一匙羹
色拉油 一匙羹
馅料和外衣所需用料：
豆沙馅（黑豆沙馅，香芋馅，薯仔馅都可以）
熟白芝麻
熟黑芝麻
杏仁片

粉团：
1澄粉放入搅拌盆，倒入沸水快速搅拌后，迅速加入过筛加入糯米粉拌匀。

2加入细砂糖拌匀。

3倒入小苏打粉搅拌均匀。

4倒入氨粉搅拌均匀。

5在盆中间倒入凉水。

6打圈搅拌均匀。

7揉致成光滑面团。

8分割成每个30g的面团。

9馅料分割成每个20g的球体（如果不包馅料就是空心煎堆，喜欢空心煎堆的不要包馅料）。

10将面团压扁包住馅料，揉成圆形。

11在盘子上平放放尽量多的包好的面团。

12用喷壶向面团表面喷水雾（喷壶需要那种喷壶眼细致的，水珠才会细小均匀）。

13将喷过喷雾的面团放入炒熟的芝麻中翻滚（芝麻不论是黑白都必须用铁锅炒过才会完全散发香气，可以买现成炒制的）。

14将面团尽可能每个面都沾上芝麻或者杏仁片。（黑芝麻比白芝麻营养高，但是颜色上白芝麻更漂亮，所以两种都加最好，杏仁片或者芝麻都需要炒制过的、）

15锅中油温到150°的时候用漏勺小心的放入面团，将火关至小火（用漏勺慢慢滑入可以防止油溅，温度用专用温度计来测试）。

16没有温度计的看这里，冷油中放入一个蛋白，等蛋白由锅底升上来，完全变硬变黄就差不多可以下锅了（为什么一定要测试油温，因为油温过高会导致外面迅速变得焦苦，里面还不熟，而低温会使外皮没那么酥脆，因为这个方法还是要靠经验掌握，所以初学者最好使用温度计，一定可以炸出大酒店的感觉。）

17煎堆完全漂浮起来就用漏勺将他们完全按压到油中使其完全胀大。（这一步至关重要，煎堆心是否胀大变空心在此一举）

18压到每个面团充分胀大。

19用筷子小心翻动每个面团，使其均匀受热至金黄色。

20开大火逼油之后就可捞起（这一步可以让煎堆外皮更加酥脆）。

温馨提示：

1选择澄粉是因为他没有筋度。
2小苏打粉可以增加脆度。
3氨粉（碳酸氢铵）可以让煎堆中间充分膨胀形成空洞，所以一定要准备，有些人对碳酸氢铵有误解，实际上在烘焙的时候碳酸氢铵会形成二氧化碳和氨气和水，油炸时氨气和二氧化碳会完全蒸发，不会对人体产生不良影响，而真正对人体有害的是碳酸铵，差一个字就是两种东西。
4漏勺的按压会使煎堆完美的膨胀，所以一定要做。

金瓜甜甜球 doughnut..

【金瓜甜甜球】

材料：
1) 高粉 220g 
2) 金瓜泥 90g （蒸熟趁热压成泥）
3) 细砂糖 30g
4) 奶粉 15g
5) 即溶酵母 4g
6) 全蛋 45g
7) 清水 30-40ml (视金瓜湿度）
8) 奶油 20g
9) 盐 少许

做法：
1) 把所有材料（除奶油）混合揉成团，再加入奶油，搅拌至扩展阶段。

2) 用保鲜纸盖上，发酵30分钟。

3) 把面团分割成每粒20g，滚圆，或整成甜甜圈造型。

4) 最后发酵10分钟。

5) 烧热油，炸至金黄色，捞取快速沾上细砂糖即可。

mini blueberry cheese tart

Sebelum kita buat Cheese tart kita sediakan dulu bahan2 tu buat Shell atau crust dia dulu

170gm marjerin atau butter

50gm gula aising

1 biji telur Gred C

290gm tepung gandum

1 sudu kecil esen vanilla

acuan tart

Pukul marjerin dan gula dengan menggunakan senduk kayu atau spatula. Jangan putar lama sangat.
Masukkan telur dan esen vanilla. Putar lagi dengan senduk kayu.
Masukkan tepung sedikit demi sedikit.
Uli hingga menjadi doh yang lembut. Kuantiti tepung bergantung kepada kelembutan doh.
Untuk mendapatkan doh yang baik masukkan doh dalam plastik bag dan simpan dalam peti ais semalaman.

Ambil sedikit adunan dan tekan ke dalam acuan tat. Cucuk dengan garfu sebelum dibakar.Bakar pada suhu 170C selama 20 - 25 minit atau sehingga masak.
Crust atau shell ni kita boleh sediakan awal. Simpan dalam bekas kedap udara dan ia tahan lama. Tunggu Crust atau shell benar2 sejuk sebelum kita letakkan filling dan cheese. 

 Nota : Jika guna telur Gred B, buang sedikit putih telurnya untuk mengelakkan crust menjadi keras sangat.

Sediakan filling yg kita suka. Biasa kita boleh gunakan blueberry, strawberry, coklat, kiwi, oren atau jam nenas tuk buat filling cheese tart ni. Bahan2an untuk filing ni boleh kita dapatkan dari kedai2 menjual bahan2an tuk buat kuih dan kek. Kalau rajin boleh juga di buat sendiri.
Masukkan filling tu dalam piping bag utk memudahkan proses kita meletakkan ia dalam shell tadi. 

Lebih banyak filling kita letak bertambah sedap lah Cheese tat kita. Bila dah siap, ketepikan dan kita sediakan  pula bahan2 tuk membuat cheese dia pula.

250gm cream cheese

50gm gula kastor / gula halus

1 biji telur Saiz B

½ sudu teh esen vanilla / esen lemon

Keluarkan cream cheese 20 ~ 30 minit sebelum digunakan. JANGAN biarkan cream cheese mencapai ke suhu bilik.
Putar cream cheese dan gula hingga berkrim.
Masukkan telur dan esen vanilla. Putar lagi.

Masukkan filling ke dalam kulit tat. Untuk memudahkan kita gunakan kaedah yg sama untuk letakkan filing tadi. Dimana kita masukkan dalam piping bag dan picitkan di atas filing dalam shell tadi. Letak penuh supaya ia cantik membuncit.

Kemudian boleh lah kita mulakan proses tuk melorek atas cheese tat tadi.

Ambil sedikit cream cheese tadi dan titikkan sedikit pewarna yg kita suka. Kacau rata sehingga warna bergaul sempurna. Proses untuk melorek dilakukan ketika cheese tadi masih lembut. jangan biarkan cheese terlalu lama nanti dia dah mula mengering dan proses melorek tidah secantik yg kita inginkan.

1. Dengan menggunakan pencungkil gigi, buat garis kecil2 di bahagian tepi.
2. Bilangan garis2 kecil tersebut mengikut citarasa sendiri lebih banyak lebih cantik!
3. Kemudian dengan menggunakan bahagian yang tajam, tarik daripada atas ke bawah  dalam bentuk bulatan untuk mendapatkan bentuk tersebut.

Bakar selama 5 minit pada suhu 170C. Sentuh cream dengan hujung jari. Jika tidak melekat, maknanya telah masak. Jika tidak, bakar dalam seminit lagi.
tambahan : ita bakar api atas bawah tapi ita letak dekat rak bawah. 

Untuk resepi ni, 1 adunan shell ita dapat buat dalam  40 biji shell itu pon bergantung kepada besar acuan dan ketebalan shell.
Bagi adunan cheese pula dapat dalam 70 - 80 shell.
Untuk stabilkan adunan buat 2 adunan crust atau shell dan 1 adunan cheese

Cantonese Egg Tarts 14-16pcs

Cantonese Egg Tarts (Printable recipe)
By Christine's Recipes
Prep time: 40 mins
Cook time: 15 mins
Yield: Makes about 14-16 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)

Ingredients of crust:

• 200 gm plain flour
• 25 gm cake flour
• 125 gm butter
• 55 gm icing sugar
• 1 egg, whisked
• a dash vanilla extract

Ingredients of custard::

• 2 eggs
• 70 gm caster sugar
• 150 gm hot water
• 75 gm evaporated milk
• 1/2 tsp vanilla extract

Method (making crust):

• Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
• Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
• Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
• Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

• Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
• Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Notes:

• Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to “bake mode”. It’s better to check the menu of your own oven and know how your oven is designed.)
• At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Egg Tarts （黑妈妈祖传蛋挞）

Egg Tarts （黑妈妈祖传蛋挞）

Ingredients:
(makes 10, tart mould size: 7cm diameter)

for the crust:
150g plain flour
1 tablespoon custard powder
1 tablespoon milk powder
100g butter, cold, cut into cubes
½ tablespoon caster sugar
½ large egg (about 25-30g), beaten
½ teaspoon vanilla extract (optional)

for the custard filling:
140g water
55g sugar (I used granulated sugar)
1½ large eggs, beaten
40g evaporated milk
½ teaspoon vanilla extract (optional)

Method:

for the custard filling:

• Boil water and sugar till sugar dissolved. Let cool completely. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times. Set aside.

for the crust:

• Sieve flour, custard powder and milk powder into a mixing bowl. Place cold, diced butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs. 
• Add in sugar, mix well. Make a well in the centre and add beaten eggs and vanilla extract (if using). Mix with hand until the mixture comes together to form a soft dough. (Note: do not over mix or knead the dough as it may cause gluten to develop and the crust may become tough and hard upon baking). Pat the dough into a round ball and flatten it to form a disc (Wrap with cling wrap and leave to chill in the fridge for at least 30 mins before use. 
• Lightly grease each tart mould with butter. (Updated as at 29 March '14, it is not necessary to grease the tart moulds).
• When ready to use, divide the dough into 10 portion (about 29~30g each). For each portion, roll dough into a ball, flatten to form a small disc and place into the tart mould. Press dough into the mould until the dough comes up to slightly above the rim. (Note: I hold the mould with both hands, then press the dough into the mould using my two thumbs while at the same time turning the mould with my other fingers in a clock wise direction, going round and round until the dough is evenly moulded to the tart mould.) Smooth the edges at the rim with fingertips to make it even.
• Fill each tart with the fillings to 80~90% full or till it comes just below the rim. Bake in middle rack in preheated oven at 180 degC for 20 mins. Leave to cool on cooling rack. To unmould,  invert the mould on your palm and tap the base of the mould with a spoon. The tart should release and drop onto your palm tap/knock the mould on table table for a few times, invert the mould on your palm and the tart should release and drop onto your palm. Place a paper liner on the base of the tart (optionally) and invert it back. 
• Egg tarts are best freshly baked. Any left overs can be stored in an airtight container in the fridge. Warm them in the oven and they will taste as good as freshly baked ones.

Mini Cheese Tart (迷你芝士挞)

Mini Cheese Tart (迷你芝士挞)


芝士挞饼皮:
材料：
(A) 100g icing sugar, 200g butter
(B) 1 egg
(C) 420g plain flour

做法:
1. 将(A)用搅拌机搅拌均匀，加入(B)搅拌至光滑。
2. 加入(C)搅匀即可。
3. 将面团压入挞模里即成。

芝士挞馅料:
(A) 250g cream cheese
(B) 30g butter, 100g castor sugar
(C) 1tbsp plain flour
(D) 1 egg
(E) 1 tbsp orange juice, 1 orange zest,grated
(F) 50g UHT whipping cream

做法:
1. 将(A)搅拌至光滑，加入(B)搅拌至鬆发。
2. 加入(C)搅匀，加入(D)搅拌均匀。
3. 加入(E)，然后与(F)混合拌匀。
4. 将芝士混合料倒入挞模里。
5. 以175度烤45分钟至凝固及呈微黃色（个人烤箱温度不一样，只供参考）。