葡京蛋挞 Portugese Egg Tarts

3折 (3 layers)

4 折 (4 layers)

皮料A Pastry A

500gm 低筋面粉, 筛过 500gm soft flour, sifted

1/4小匙盐, 1大匙幼糖 1/4 tsp salt, 1 tbsp castor sugar

100gm 牛油, 230ml 冷水 100gm butter, 230ml cold water

皮料B Pastry B

200gm 酥油 200gm pastry margarine

蛋馅 Filling

500ml 牛奶, 150gm 幼糖 500ml milk, 150gm castor sugar

300gm 鲜淇淋, 270gm 蛋黄 300gm whipping cream, 270gm egg yolks

1粒鸡蛋, 1/2小匙云尼拉 1 egg, 1/2 tsp vanilla essence

做法 Method

1. 皮料: 将粉,盐,糖,牛油拌匀, 加入冷水撮揉至光滑, 休面30分钟. 杆成长方形约1公分厚, 包入酥油, 3折1次和4折2次后, 用塑胶袋包好, 放冰箱休面30分钟. 取出杆成长方形卷起, 包好休面30分钟. 切成36份, 放入挞杯中按好 Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice. Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 36 parts and press into moulds.

2. 蛋馅: 将全部材料搅匀至糖溶, 倒入挞皮中至9分满 Filling: Mix all the ingredients till sugar dissolves. Pour into moulds till 90% full.

3. 用250'C之火度烘至馅熟及皮黄. 取出, 待冷便可供食 Bake at 250'C ill cooked and golden brown. Remove, leave to cool slightly before serving

注: 做皮时, 每杆3折和4折一次最好放在冷处休息15分钟以免皮收缩. 这种蛋挞烘好时表面不光滑及会有焦点. 热食口感较好. Note: It is best to leave the pastry in a cool place for about 15 minutes, in between rolling and folding, to get a good result. After baking, the surface of this Portuguese Egg is not smooth and may have black patches on top. It is best to serve it while still warm.

基本牛油蛋糕 Basic Butter Cake

材料 Ingredients

250gm 牛油 250gm Butter

200gm 幼糖 200gm castor sugar

4粒蛋 4 eggs

1小匙云尼拉 1tsp vanilla essence

250gm 自发面粉, 筛过 250gm self-raising flour, sifted

4大匙鲜奶 4tbsp milk

做法 Method

1. 将牛油和糖放入搅拌碗中 Put butter and castor sugar into a mixing bowl

2. 先用低速度拌打均匀, 用中速度继续拌打至松发. 加入第一粒蛋 Use low speed to mix until even. Change to medium speed and beat until light. Add in the first egg

3. 打至呈奶油状, 每加一粒蛋须拌打至完全均匀 Beat well after each addition of egg until creamy

4. 加入云尼拉搅匀 Add in vanilla essence and mix well

5. 面粉分3次加入, 用最低速度拌打 Divide flour into three portions, use lowest speed to mix in flour.

6. 最后加入鲜奶拌打成光滑的面糊 Finally add milk, mix until well-combined

7. 倒入已铺上纸及抹上油的22cm烤盘中, 摇一摇烤盘让面糊均匀的填满空间. 送进已预热烤箱, 用180'C 烤约45分钟 Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake mixture evently. Bake in pre-heated oven at 180'C for about 45 minutes

绿茶台湾凤梨酥 Green Tea Taiwan Pineapple Tarts

凤梨酱 Jam
1kg 磨碎凤梨 1kg grated pineapples
200gm 白糖 200gm sugar
3大匙麦芽糖 3tbsp maltose
1大匙柠檬汁 1tbsp lemon juice

皮料 Pastry
210gm 牛油 210gm butter
100gm 幼糖 100gm castor sugar
15gm 奶粉 15gm milk powder
10gm 绿茶粉 10gm green tea powder
1粒鸡蛋 1 egg
1/4小匙绿茶香精 1/4 tsp green tea essence
300gm 面粉,和 300gm plain flour, sifted with
1/2小匙发粉一起筛过 1/2 tsp baking powder

做法 Method
1. 凤梨酱: 将凤梨碎及糖放入一小锅中煮至干,加入麦芽糖搅煮至呈金黄色,加入柠檬汁搅拌均匀,取出待冷,分成20g,做成小球状 Jam: Put grated pineapples and sugar into a pot and cook till dry. Add maltose, stir and cook till golden brown. Add lemon juice and stir well. Remove and leave to cool. Form into 20gm balls

2. 皮料: 将牛油、幼糖、奶粉、绿茶粉打至松,加入蛋及绿茶香精搅打均匀,加入面粉料拌匀成一软团,分成25g一分 Pastry: Cream butter, castor sugar, milk powder, green tea powder till light. Add egg, green tea essence and beat till light. Fold in flour mixture to form into a soft dough. Divide into 25gm portions

3. 用一分皮料包入一分凤梨酱,按入四方型之模内,用180'C烘至金黄色,取出待冷,便可食用 Wrap up filling with pastry, press into square moulds. Bake in a pre-heated oven at 180'C till both sides are golden brown. Remove and leave to cool before serving

注: Note:

1. 如不做成传统台式方型,也可做成其他你喜欢的形状 If you do not want to make the traditional taiwan square shape, you can make any shapes you like

2. 如不喜欢绿茶口味,也可不用加绿茶材料 if you do not like green tea flavour, you can without it.