黄梨饼（我老妈的版本）

终于找到老妈的黄梨饼食谱了。。。。
也动手做了，可是却找不到儿时的那个味道。失望咯！

(recipe source: Cakes and Desserts cookbook published in 1987) 

Ingredient:

600g – sifted Plain Flour

300g – chilled Butter (salted)

100g – Corn Oil

2 chilled Egg Yolks

Dash of chilled salt water

1tsp – Vanilla Essence

Method:

1.    Place sifted flour in a deep bowl and cut chilled butter into it. Continue working the butter

       into the flour with the fingers until you get a crumbly flour mixture.

2.    Pour in corn oil and knead lightly.

3.    Add egg yolks and vanilla.

4.    Sprinkle chilled salted water on it and knead dough till it forms a soft, pliable ball.

5.    Cover dough with a damp kitchen towel and leave it to rest in the refrigerator for at least

       2  hours. This is necessary to prevent the dough turning rubbery.

6.    Let dough stand in room temperature in room for a few minutes before handling.

7.    Divide dough into 4 portion and roll each portion into a long broad strip about ¼inch thick

       on a floured board. Cut out shapes with the tart cutter.

8.    Fill jam in centre & brush pastry with eggs yolks before baking on lightly greased trays in

       preheated oven (165C) for 20 minutes or until tarts are golden brown.

9.    Cool tarts on rack before storing in airtight jars.

 

 

记录一下：

1. 当年老妈是用SCS的Salted牛油。

    虽然我也是用SCS的有盐牛油，可还是略觉得咸味不及当年的。

2. 当年老妈是用Cookies Press印饼皮的。

    而我懒惰洗器具，所以就用Cookies Cutter咯！嘻嘻！由于面团太软，要多加一些面粉

    才能把饼皮印出。

3. 当年老妈有涂蛋液，而我却忘了！

。。。 ——   。。。