烘焙乐趣
芒果优格挞
@flourcrafts设计
可做8个
酥挞皮
冷牛油块120克
糖粉80克
焦糖饼干30克
普通面粉240克
鸡蛋50克
芒果优格奶油
牛奶250克
糖40克
蛋黄60克
生粉15克
普通面粉15克
芒果优格140克
青柠芒果丁
芒果丁300克
糖粉35克
青柠1个,磨果皮碎
青柠汁5克
做法
- 准备酥挞皮: 预热烤箱至150°C。
- 在食品处理机中把所有材料一起搅打直至混合均匀成沙状,或把冷牛油用叉子挤压搅拌进干粉食材中,混合均匀,然后加入打散的鸡蛋,搅拌均匀成面团。
- 把面团放在2张烘焙纸中间,擀平至约3毫米厚。
- 放进冰箱冷冻至变硬。
- 把挞皮面团分成8份,压进8厘米的圆形烤盘中,放进冰箱冷藏30分钟。
- 放进预热好的烤箱,烤18分钟后取出待用。
- 准备芒果优格奶油:把牛奶用小火加热至约60°C。
- 在搅拌碗中,用打蛋器混合蛋黄、糖、生粉和面粉至拌匀。
- 把温牛奶慢慢倒入混合物中,不断搅拌避免鸡蛋凝固。
- 把混合物倒回锅里,小火加热并不断搅拌至浓稠,倒进干净的容器中,用保鲜膜盖好,放进冰箱冷藏。
- 取出放凉的奶油,加入芒果优格拌匀,继续冷藏待用。
- 准备青柠芒果丁:把芒果丁与糖粉、青柠果皮碎和青柠汁一起拌匀,放进冰箱冷藏,使用前去掉多余的果汁。
- 在酥挞皮中加入一层青柠芒果丁,然后挤入芒果优格奶油,用冰箱冷藏约5至10分钟。
- 用更多的青柠芒果丁放在芒果优格奶油表面,缀以可食用鲜花或柠檬百里香。
- 冷藏后享用风味最佳。
Mango Yogurt Tart
by @flourcrafts
make 8 tarts
Biscoff Shortcrust
120g frozen cubed butter
80g icing sugar
30g Lotus Biscoff
240g plain flour
50g whole egg
Mango Pastry Cream
250g milk
40g sugar
60g egg yolk
15g corn starch
15g plain flour
140g mango yogurt
Mango Lime Confit
300g cubed mango
35g icing sugar
1 large lime, zest
5g lime juice
Methods
- Prepare biscoff shortcrust: Preheat oven to 150°C.
- In a food processor, put all ingredients together, pulse until mixture
is crumbly and resembles sand. Alternatively, cut cold butter into all dry ingredients and mix with a fork, add beaten egg and mix until dough comes together. - Roll between 2 baking paper, approximately 3mm thick.
- Store in the freezer until firm.
- Divide dough into 8 portions and line in 8cm round tart pans. Leave to rest in fridge at least 30mins before baking.
- Bake in preheated oven for 18mins. Set aside.
- Prepare mango pastry cream: Warm milk in a pot over low heat until approximately 60°C.
- In a bowl, combine egg yolk, sugar, corn starch and flour with a whisk.
Mix until combined. - Pour warmed milk into egg mix gradually, whisking to avoid eggs getting cooked.
- Pour mixture back into pot and cook over low heat while whisking continuously until it thickens, transfer into a clean bowl. Cling film the surface of pastry cream and allow to cool in fridge.
- When pastry cream is cold, whisk in mango yogurt. Keep it well chilled.
- Prepare mango lime confit: Toss cubed mango with icing sugar, lime zest and juice. Set aside in fridge. Drain any excess liquid before using.
- Fill Biscoff tart crust with mango lime confit then, with mango
pastry cream. Set in the fridge for about 5-10mins. - Garnish tarts with more mango lime confit. Decorate with edible flowers or lemon thyme if you like.
- Best served chilled.
食谱提供
Baker X
Orchard Central #04-29
6238 1051
https://www.instagram.com/shopfareast/
远东机构为帮助本地居家烘焙师们正式踏入商业领域,在Orchard Central开设Baker X Baking Studio & Café,请来在网络上正当红的居家烘焙师们轮流入驻,向食客展示他们的拿手好料的同时学习生意运营。作为消费者,也不需要再盯着社交网站上的照片想象,来到Baker X就可以亲眼见到成品。
Baker X的厨房配有包括瑞士名牌电器V-ZUG在内的专业烘焙设施,同时也与社会关怀企业Foreword Coffee Roasters合作,提供更加完整的美食服务。你可以通过shopFarEast应用程序查看接下来还有哪些居家烘焙品牌将接手Baker X。
本期,由Baker X目前和未来将要入驻的居家烘焙品牌分享简单的烘焙食谱,可以通过IG搜索店名,对每个品牌了解更多!
欲知更多精彩内容,可翻阅《优1周》。
TEXT 若昕 PHOTOS Kin@Say Cheese Studios