Monday, 9 June 2014

小拇指说好之五 ~ 鸡蛋慕斯塔 @ Egg Mousse Tart

六月份小拇指说好 Little Thumbs Up 活动开跑了。进入了第九天,现在已经有了90个链接的贴子。在这里,向各位说声谢谢,是你们让“我的家“热闹起来了。在这几天里,真的让我学习了很多,有很多不曾尝试的食谱,希望有空可以好好的学习。。。我的 wish list 越来越长了 ^_^

鸡蛋慕斯塔


前几天很想参与 Bake Along#62,主题是咸派/塔。我从来没做过咸派/塔,拿了几本食谱,翻来翻去,最后锁定了 Alex Goh 的鸡蛋慕斯塔,因为做法简单,而且材料都是家里有的,最重要不想准备太过复杂的,嘻嘻嘻!

刚好要做这个的前一个晚上,看见Miss B 和 Charmaine 也举办了 My Treasured Recipe - Alex Goh。这下可好了,这个贴,一箭四雕,除了六月小拇指说好活动, Bake Along#62, My Treasured Recipe 还有就是 Joyce 主办的 Cook-Your-Book#13

有了天时地利人和。。。我赶紧就开工了。。。食谱取自 Alex Goh 《Irresistible Pastry 香酥脆馅饼》,第100页,略有少许更改。

饼皮材料 (Pastry ingredients)
100g       面粉 (100g plain flour)
50g         室温牛油 (50g butter in room temperature)
少许       牛至香料 (Pinch of dried oregano)
30g         水 (30g water)

鸡蛋慕斯 (Egg mousse ingredients)

2个         熟蛋 (2 hard boiled egg)
适量       美乃滋 (Some mayonnaise)
少许       黑胡椒粉 (Pinch of black pepper)
少许       胡椒粉 (Pinch of pepper)

步骤 (Steps)

1. 把牛油,面粉和捏碎的牛至香料混合,最后加入水,搓成团,放在保鲜膜里,放入冰
    箱冷藏30分钟。
    Mix butter, flour, and slightly crushed oregano in a bowl, add in water , knead to form a
    dough, wrap with cling wrap, refrigerated for 30 minutes before use.

2. 把(1)分成14份,压入中型塔模里,用叉刺洞,放入气炸锅,烤160度15分钟至熟。

    Divide (1) into 14 portion, press into medium size tart mould, prick the pastry with folk, 
    put into the air fryer, bake at 160 degree for 15 minutes or until cooked.


3. 把熟鸡蛋打烂,加入适量的美乃滋,搅拌至有点流状,加入胡椒粉和黑胡椒粉,搅拌
     均匀,放入挤花袋,挤入(2),即可。
    Mash the eggs finely, add mayonnaise , mix until slightly runny, add in pepper and black 
    pepper, mix well, place into a piping bag, pipe into the tart pastry. 

饼皮材料


用手拌匀


搓成团
  
从冰箱取出后


压入塔模,刺洞


160度烤15分钟


烤好后

熟蛋


搅烂后


加入美乃滋


挤入烤好的塔皮里


挤花的功夫有待改进


这样的咸塔,你有吃过吗?



I am submitting this post to Bake-Along #62 : Theme - Savoury Pie/ Tart hosted by  JoyceLena and Zoe. 

I am also linking this post to Cook-Your-Book#13 organized by Joyce (Kitchen Flavours).


**************************************
上了这个贴之后,我暂时要等到周末才会比较有空了。虽然如此,一有时间,我就会上来这里。大家别忘了要连接小拇指哦,先谢谢啦!

**************************************

26 comments:

  1. Kekeke..My list is oso getting longer & longer but just not enuf time to try them all. This egg mousse tart definitely looks very unique and im sure they are awesome.. its gg to one of my fav too. Thanks for linking up with us^^

    ReplyDelete
    Replies
    1. You are welcome, Charmaine! I wish I could link up more post soon!

      Delete
  2. 你也太强了,门庭若市的,好厉害哦!
    这个tart可以用来庆功了,嘻嘻!

    ReplyDelete
    Replies
    1. 哎哟,没有强啦, paiseh! 拖大家的福,希望大家鼎力支持小拇指!
      庆功? 还太早了也!

      Delete
  3. 第一次听过这种塔。。。有趣有趣。。。 要你请我吃哦。。可以么?

    ReplyDelete
  4. 特别特别~
    以为这种鸡蛋做法只可以拿来做三文治。

    ReplyDelete
    Replies
    1. 对咯!哈哈哈,就是看见是我爱吃的,所以 la la lum 做了。

      Delete
  5. 我也是第一次看到这馅料做蛋塔呢,真的变一变就变出另一种食物来了。。。有趣

    ReplyDelete
    Replies
    1. 对咯,而且味道还很不错哩!

      Delete
  6. Hi Jozelyn, I don't have egg tarts pan or mould :( But my saliva drooling ... please reserve 1 for me ^-^!

    ReplyDelete
    Replies
    1. Thanks, Karen! Come one, I have reserve for you!

      Delete
  7. Hi Jozelyn,
    好一个一箭四雕 :) 我也应该 link 上 Cook-Your-Book才对。谢谢你的支持,希望你能再上多几个Alex Goh 的面包,糕点或饼干。:)

    ReplyDelete
    Replies
    1. 哈哈哈,好的,我会尽力而为。

      Delete
  8. Hi Jozelyn,
    Lovely tarts! I have made this before too! But I have followed exactly as the book, making the base into biscuits. Your idea of turning this into tarts is super! Thanks for linking to Bake-Along and CYB! :)

    ReplyDelete
    Replies
    1. You are welcome Joyce! I would like to follow the actual recipe but I don;t really like parsley taste, so I replace it with dried oregano ^_^

      Delete
  9. Hi Jozelyn,

    I have also baked Alex Goh's recipes this month for LTU, butter... good timing that I can link this at Ms B / Charmaine's event too :D

    Your egg mousse tarts look so petite, nice and creamy. I think you must ban me from entering your house because my ferocious mouth can munch at least 5 of these at a go...

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe, in fact I eat few in one go as well....

      Delete
  10. 我最近虽然沉下大海了,可是还是想念你的,今天特地跑来你家凑热闹的。。哈哈!好棒哦

    ReplyDelete
    Replies
    1. 你真的很久没有上来了。。。幸好我在面书还有看到你的照片。。。不然,我想死你了。。。我看到了你和Esther还有水晶美女做的翻糖。。。还以为你会放上来呢!

      Delete
  11. This is good for an afternoon tea. The mousse is nicely piped too;)

    ReplyDelete
  12. Life has been pretty hectic lately. Hopefully, be able to bake something to pamper myself. Your savory tart sounds marvelously yummmm....
    Enjoy & have a lovely day.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. Hi, Kristy. Wish you have been in fine condition. Wishing you a great week ahead as well!

      Delete
  13. hi jozelyn, the filling is like the filling for egg sandwiches which i always like and this comes in tart form, is good i believe! congrats on the entries on the LTU butter theme, i hope i can put in an entry soon , am going for a trip this week, otherwise will send in the entry when i come back, hope to support you!

    ReplyDelete
    Replies
    1. Hi, Lena. This is similar to the fillings for egg sandwiches. Happy holiday and looking forward for your posts in LTU!

      Delete

欢迎大家留言 ^_^