Sunday, 27 December 2015

蓝莓柠檬芝士塔 Blueberry Lemon Cheese Tart

十二月,我让自己“休息”。。。远离厨房。。。哈哈哈。。。因为我很累。。。工作太忙碌了。。。

蓝莓柠檬芝士塔

原本想说今年圣诞做个树桐蛋糕,可是真的是抽不出时间。看来这个计划要等到明年了。。。

其实,我还是有在烘培,只是减产而且没有上来这里打扫房子。。。嘻嘻!

今天分享的是十一月二十八日和朋友聚会时做的蓝莓柠檬芝士塔。
[后记:写好贴后,找不到照片,就只有这么一张。。。哈哈哈。。。1月2日会再做,照片到时再补上。]

塔皮食谱取自 Alex Goh 《香酥脆咸饼 Irresistible Pastry》,馅料取自《烘培之乐 The Joy of Baking》。

皮 (Tart Pastry)
材料A (Ingredients A)
200g          牛油 (200g butter)
100g          糖粉 (100g icing sugar)
1/4茶匙      云尼拉香精-我省略 (1/4 tsp vanilla essence - I omitted)

材料B (Ingredients B)
1粒             鸡蛋 (1 nos egg)

材料C (Ingredients C)
420g           面粉 (420g plain flour)


馅料 (Fillings)
材料D (Ingredients D)
250g           奶油乳酪 (250g cream cheese)
50g             牛油 (50g butter)
50g             砂糖 (50g castor sugar) 

材料E (Ingredients E)
1粒             鸡蛋 (1 nos egg)

材料F (Ingredients F)
1粒              柠檬 (1 nos lemon peels)
1茶匙          柠檬汁 (1 tsp lemon juice)

材料G (Ingredients G)
适量            蓝梅 (Some blueberry filling)


步骤 (Steps)
1. 将A打至糖溶化,加入材料B搅拌至光滑。
    Cream ingredients A until light and fluffy, add in ingredient B and cream until smooth.

2. 筛入C用刮刀拌均匀即可。
    [备注: 用不完的饼皮,可以用保鲜纸包好,放在冰箱冷冻格,可以保存大概半年。]
    Sieve in ingredients C, mix well with a spatula.
    [Remarks: You can wrap the pastry and keep in the freezer for about half year.]

3. (2)捏进塔模里,用叉在塔皮底部刺洞,防止饼皮在烘烤时凸起。
     Press (2) into the tart mould, use a folk to prick some holes at the base of the dough to 
     prevent blistering and puffing up in the baking process. 

4. 把(3)送入预热烤箱,170度中层烤15-20分钟,取出后倒扣,饼皮烤熟后可轻易脱模。
    [备注:烘好的饼皮也可以收藏在饼罐里  想要做其他塔时,再拿来用。]
    Bake (3) in a preheated oven at 170 degree Celsius at the centre rack for 15-20 minutes,
    remove from oven and overturn the tart mould, the tart shell can be easily remove from 
    the mould once bake.
    [ Remarks: Once cool, you can keep the baked tart shell in an air-tight container and use 
                       anytime.] 

5. 把 D 均匀,加入E拌均匀,再加入F拌均匀。
    Mix ingredients D until well combine, add in ingredients E, mix well and finally add in 
    ingredients F and mix well.

6. 把(5)放入挤花袋,挤入塔皮里至8-9分满,在表面加入少许蓝莓馅,用牙签画出花纹。
    Place (5) in a piping bag, pipe into the tart mould until 80-90% full, put some blueberry 
    filling at the centre of the fillings, use a tooth pick to draw some pattern.

7. 送入预热烤箱,170度中层烤15分钟至熟,即可。
    Bake in preheated oven at 170 degree Celsius for 15 minutes or until cooked.



I am linking this to Cook-Your-Books#29 hosted by Joyce of Kitchen Flavours.

2 comments:

  1. Sister,
    觉得累就休息,才可以继续走得更远。
    新年快乐!

    ReplyDelete
  2. Sister,
    觉得累就休息,才可以继续走得更远。
    新年快乐!

    ReplyDelete

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