Friday, February 8, 2013

黄梨饼~~新年快乐!

2013
最尾呈现的新年饼干
这也意味着新年的脚步非常的接近了
今天已经是年二八
明天就是除夕
好快噢 
这个黄梨饼用回2010 Tracie的食谱
这次做了两种的照型
因为时间上的关系
照片是在很冲忙的时刻拍摄了其中一款
这次的拍摄自己都觉得没有美感
值得安慰的是
这个网友介绍的黄梨馅挺好吃的
不会太甜 还可以吃到一丝丝的黄梨肉
还好
照片打折
饼干加分
呵呵
苏联妈妈祝贺大家
新春蒙恩
岁岁平安
食谱:Tracie( 这里按
140g all-purpose flour ♥
140g cake flour
200g butter
40g sugar ♥♥
40g milk powder
1 egg yolk
egg wash ♥♥♥
Method:Line a baking tray with parchment paper. Preheat oven to 175C. with hands, rub in butter to all the other ingredients until a crumbly texture. Lightly pat it into a dough form and wrap it with a cling wrap. Chill for 30mins.In the meantime, roll out your pineapple jam filling into their shape.For tangerine style pineapple tarts, roll the pastry into round shape. Flatten it and wrap the jam filling.For nastars, pipe out the pastry dough and roll the pineapple jam filling into the pastry.Bake for 20mins or until slightly brown. Let it cool on a wire rack before storing.~
Notes~
♥ I replace 10g of all-purpose flour with corn flour
♥♥ I replaced with 30g of icing sugar, use more if you have a sweet tooth.
♥♥♥ For an even brown colour, use egg yolk only.

140克 面粉 ♥
140克蛋糕粉
200克牛油
40克糖 ♥♥
40克牛奶粉
1粒蛋黄

蛋黄涂表面♥♥♥

适量的黄梨馅

做法
准备铺上烤纸的烤盘,
预热烤箱175度
把牛油和全部材料用手搅拌成团。
用保鲜纸包面团 冷藏30分钟
把黄梨馅揉成圆形备用
如果做圆形的黄梨饼, 拿些面团揉圆然后按扁包入黄梨馅
如果是做成像毛毛虫类型的 把面团放入模 用手挤出大约两寸的条形 把黄梨馅法在上面卷起来
烘大约20分钟或到金黄色。黄梨饼完全冷切才可收入罐子
♥用10克的粟粉替代面粉
♥♥用30克的糖粉替代。如果你想吃更甜可以放多做点。
♥♥♥如果要金黄色的表面 只用蛋黄效果更佳


7 comments:

Somewhere in Singapore said...

Happy Lunar New Year to you and your family...

Cindy Q said...

新年蒙福,天天快乐,如意吉祥!

蚊子 said...

新年快乐! 恭喜发财

Abigail Tan said...

Sharon,Cindy,蚊子!新年快乐 岁岁平安

cre8tone said...

漂亮!~~~~~~~~~~~~~~~~~~~~~~

cre8tone said...

新年快乐!

龍師傅 said...

万事皆以缘为起,想认识人相学学问,有缘不妨来看看(www.kuifengshui.blogspot.com)。


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