Monday, August 31, 2015

鲜虾腐皮卷



虽然近年来因皮肤敏感而少吃鲜虾,可它依然是我的最爱。。。


所以有时候我也把持不住偷吃一点点,
而当然饱餐一顿后就马上要吃止痒药咯。咔咔咔咔~




材料:
腐竹皮 – 数片 (随意剪自己喜欢的sizes、备用)

馅料:
猪饺肉 – 300g
虾饺肉 – 150g
青葱 – 50g
姜茸 – 1 tbsp

调味料:
食盐 - ½ tsp
砂糖 – 1 tsp
酱青 - ½ tsp
芝麻油 – 1 tsp
胡椒粉 - ½ tsp

清蒸版:用1tsp黑酱油+3tsp清水+ ½tsp芡粉煮沸、淋上。
油炸版:将蒸熟的腐皮卷放入油里、炸至金黄色。


做法:
1) 馅料:将馅料和调味料放入碗里搅拌均匀。
2) 摊开腐竹皮,放上适量馅料,紧紧地卷起,两端稍微压一压紧。
3) 放入蒸笼里蒸10-15min至熟即可。










~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~


Saturday, August 29, 2015

Fruit Tarts w Coconut Cream



努力过后、才知许多事情
坚持、坚持就过来了。。。。


这tart我也是在坚持、坚持下完成的。
虽然工序很多(对我这懒人而言),可当得到家人的赞许,一切都值得咯。嘻嘻~



Pastry Tart
170g - Plain Flour
60g - Almond meal
280g – Cold Butter
110g – Brown Sugar
1 nos - Egg
¼ tsp - Sea salt

preparating the dough:
1. In a food processor, combine butter and sugar together.
2. Add egg and sea salt and process for another minute or so.
3. Add flour and almond meal, pulse just until combined, approximately 5 seconds.
4. Dump bowl onto a work surface and knead just to form a ball.
5. Form dough into a log and chill for 4 hours.


baking the tart shells:
1. Press dough into tart shell to any desired thickness, do not roll out.
2. Prick bottoms of tarts and chill for 30 minutes.
3. Bake shells at 180C for 12-13 minutes or until edges start to turn golden.
4. Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.


Coconut Cream
200g – Coconut Cream (KARA)
36g – Fresh Milk
1½ Tbsp - Corn Flour
3 Tbsp – Brown Sugar
1 nos - Egg
25g – Dessicated Coconut (or Fresh Shredded Coconut)
43g – Butter (room temp.)
½ tsp – Salt

1) Place coconut milk in a small sauce pan and bring just to a boil
2) Whisk together corn flour and brown sugar in another bowl.
3) Beat in egg into (2) until incorporated.
4) Slowly pour hot coconut milk into (3), keep whisking.
5) Return mixture to saucepan and bring to a gentle boil, whisking constantly.
6) Once coconut mixture thicken strain through a fine mesh sieve into a clean bowl.
7) Stir in dessicated coconut and butter until incorporated.
8) Cover cream with a piece of plastic wrap directly on the surface, chill.


assembling tarts:
Spoon a layer of coconut pastry cream into each tart and arrange fruit; sprinkle with chopped pistachios.






This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious



~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~