Caramel Apple Muffin

雖然在 U Magazine 出了這篇食譜, 但有點錯漏, 在這裡更正食譜, 希望大家喜歡.

焦糖蘋果Muffin

材料：(9人份)

焦糖蘋果

青蘋果        2個

無鹽牛油      20克 (炒蘋果用)

砂糖          25克 (炒蘋果用)

蘋果酒(Calvados) 適量　（買不到可不用）

焦糖

蜜糖          15克 (煮焦糖用)

砂糖          60克 (煮焦糖用)

忌廉          50克

麵糊

無鹽牛油       100克

砂糖           30克

蜜糖           15克

雞蛋           2隻

酸乳(buttermilk) 120克 (可用醇乳酪和淡忌廉各一半代替)

鹽             1克

高筋粉(過篩)   90克

低筋粉(過篩)   130克

泡打粉         3克

梳打粉         2克

肉桂粉         少許

做法　：

1.   炒蘋果　：蘋果去皮去核，切大件，備用；

2.   煎鍋內放20克 牛油及25克 砂糖煮熱，下蘋果件，以大火炒至金黃色及軟身。

3.   贊蘋果酒(Calvados)，熄火後放涼；

4.   焦糖：厚底鍋內將蜜糖和砂糖大火煮成焦糖，慢慢加溫熱了的淡忌廉(約攝氏70至80度)，收細火煮成焦糖漿，放暖待用：

5.   麵糊：牛油置室溫放軟，用攪拌器將牛油、沙糖和蜜糖打至鬆身發白；

6.   下雞蛋、酸乳、鹽，篩入已混合高筋粉、低筋粉、泡打粉、梳打粉及肉桂粉。

7.   下焦糖漿和蘋果件，將全部材料輕輕混合；

8. 入模，以攝氏約180度焗約20分鐘，出爐後撒上糖霜。

 

Facebook有更多相片

Yuzu Chocolate Cupcake

得阿軒師兄同意，將他美味的朱古力杯蛋糕食譜和大家分享，牛油忌廉可變不同味道，當然柚子味最值得推介。

 

Chocolate Cupcake

Butter                                                 100g

Muscovado Sugar                         50g

Brown Sugar                                    50g

Egg                                                    100g

Cake Flour                                        80g

Orange Zest                                     1 pc

Baking Powder                                3g

Cocoa Powder                               20g

Milk                                                     30g

Chocolate 66%                               50g

 

Method:

Melt chocolate and pour in boil milk, mix until smooth,

Blend butter muscovado sugar, brown sugar together until soft,

Add eggs gradually,

Add the sifted dry ingredients and orange zest, blend in low speed

Fold in chocolate and milk, don't over mix,

Scoop into muffin pan and bake at 180℃ until brown , about 20mins.

 

Yuzu Butter Cream :

Milk                                                   150g

Vanilla                                             1/2 Pc

Egg Yolk                                          85g

Sugar                                               145g

Butter                                               665g

Egg White                                       100g

Sugar                                               185g

Water                                               45g

Yuzu Syrup                                      50g or as needed

Method :

Make meringue with egg white, water and sugar,

Make custard with milk, egg yolk, sugar and vanilla, sieve, cool down then and add soft butter, fold in cool meringue

Add flavoring and colouring as needed.

牛油忌廉三份一份量已足夠但很難做小份量的，最小做半份吧。

焦糖脆脆蛋糕

第一次吃這蛋糕在starbuck，買的時候沒想到一件這麼普通的雪方蛋糕會有多好吃。誰知，一件7” 1/6的蛋糕叫我念念不忘。它的魅力在於那些脆脆焦糖，想著一件沒下任何化學東東的簡單蛋糕，配上甜味適中的輕盈忌廉和脆脆焦糖，令很久很久沒吃和做忌廉餅的我回味良久。後來在美心看到他成為駐店蛋糕之一，我敢說它是全美心最好吃的蛋糕，還常推介給朋友。做雪方蛋糕不難，要知道怎做一份好的脆脆焦糖不是易事，要可信才行。後來在網上找了一個圖文並茂的食譜，騰出時間做了來試，很不俗呢，多謝網友shirley 食譜啊！大家快試做，包你吃完一件還想再添呢。

芝麻蜂蜜蛋糕

食譜改編自妃娟的蜂蜜蛋糕

芝麻蜂蜜蛋糕

材料：

A   全蛋540g 、糖200g 、蜂蜜160g 、

B   蛋糕乳化劑(sp) 16g

C   筋麵粉150g 、低筋粉150g 、芝麻粉80g

D   味霖40g

E   菜油或芥花子油50g 、奶油50g 、日本無糖黑芝麻醬100g 、奶50g  

預備：

粉類一起篩好  

做法：

1.        A料混合，隔熱水攪拌至40℃ ，放入打蛋機攪拌，

2.         B料、C料加A料、慢速1分鐘，高速4-5分鐘打至杰身，慢速2分鐘打去大氣泡令麵漿滑身，

3.         D料加熱至40℃ 慢慢加入麵糊中，

4.         E料煮至80℃ 慢慢加入麵糊中，慢速1分鐘，拌勻倒入木框(內徑29 X 19X 8cm)

烘烤要訣：

1.         木框舖數層牛油紙或叉燒紙，下墊兩層矽膠墊或幾層牛油紙或叉燒紙，為保持蛋糕濕潤，

2.         爐溫：200度先焗15分鐘上色後，於木框表面先舖一張矽膠墊或不黏布，再壓一個烤盤和重物，可維持蛋糕面平整，改160度焗35分鐘，全程共約50分鐘

3.         出爐後立刻大力凳幾下，等熱氣排走，去掉紙張，矽膠墊，蛋糕就不會收縮。

Cake Au Macha

青木定治的食譜，和藍色大門女工試做時還怕甜不去做上糖霜的部份，那知當吃過塗了杏占的蛋糕體時才知大師級的作品真是小做一部份都嚐不到珍味，趕快把最後步驟做好，這蛋糕的美味發揮得淋漓盡致，果真是青木定治。

Cake Au Macha

Ingredients

For the Macha Cake

Egg                                      375g

Invert Sugar                        150g

Sugar                                   225g

Flour                                     405g

Baking Powder                   7.5g

Green Tea Powder            16g

Milk                                      150g

Clarified Butter                   250g

Apricot Jam                       As needed

Macha Syrup                     As needed

Method

Preheat the oven to 170℃

Cook the butter to 50℃

Sift the flour with green tea powder and baking powder

Combine the eggs, the invert sugar, add the flour mixture,

Heat the milk and add it to the mixture, pour in the butter, emulsify well.

Pipe into the cake mould and bake about 25-30 mins

Infuse with Macha Syrup and brush with apricot jam and leave to dry or while

For the Macha Syrup

Water                                  150g

Sugar                                   200g

Kirsch                                   60 g

Green Tea Powder            8 g

Method

Bring the water and sugar to boil, remove from heat, add green tea powder and Kirsch

For the Macha Water Icing

Icing Sugar                         125g

Water                                  27g

Green Tea Powder            5 g

Method:

Mix all ingredients together and heat to 35℃

Finished

Glaze the cakes with the Macha water icing and place them in the 200℃ oven to bake for 20 seconds to dry.

Approx. 21 pieces

多謝蔣太相片

Carrot Cupcake

在泰國吃過cupcake carousel的杯杯蛋糕，很回味，吃著有反老還童的感覺，七彩繽紛的顏色小朋友見到一定眉開眼笑，找來食譜做著來吃，十分對味。今天erica 說要我貼食譜，現在貼出來和大家分享，在這炎熱天氣，在廚房焗包餅真難受，這小蛋糕方便快捷，不用開打蛋器，只要用膠刮便做好，還不快做來吃！

Carrot Cupcake

Ingredients:

Carrot                                  240g

Sugar                                    140 g

Egg                                       180g

Cake Flour                           280 g

Baking Powder                     8 g

Baking Soda                         5 g

Salt                                        5 g

Orange Marmalade           60 g

Walnut                                  60 g

Desiccated Coconut         50 g

Vegetable Oil                      220 g

Cinnamon Powder              1/2 Tsp

Crushed pineapple             50 g

Method:

Shredded the carrot and mix with egg, oil, sugar.

Fold in other ingredients and mix with a spatula  

Bake at 180℃ until golden brown, about 20 mins.

For the Cream Cheese Topping

Cream Cheese                   200 g

Icing Sugar                           60 g

Butter                                    65 g

Colouring                              As needed

Method

Beat all together until smooth and add colour

蘋果批

蘋果批是很英式的甜點，記得我小時候看雪姑七友時，白雪公主就給小矮人做蘋果批。那時候看了也很想吃呀！那卡通片把白雪公主做批的過程畫得維妙維肖，連用小刀去切批邊也很像呢。深秋到了，一些關於玉桂、豆寇、丁香等香料的食品也是時候展現。

For the Pie Shell:

1.     Cake Flour                       170 g           

2.     Bread Flour                       50 g             

3.     Butter                                50 g              

4.     Lard                                   50 g              

5.     Salt                                    1/2 tsp          

6.     Ice Water                         3 Tbsp (approx.)

Method:

Combine the flour and salt in a bowl

Cut the cold butter and lard into dice size

Pinch the fat with your finger until become snow formed

Add ice water and rub the dough into a ball

Freeze for min. Half an hour

For the Apple Filling :

1.Granny Smith Apple or Golden Apple        3 pc

2.Lemon Juice        1/2 pc

3.Sugar                      90 g

4.Cinnamon            As needed

5.Nutmeg                As needed

6.Cloves                  As needed

7.Cake Flour            1 Tbsp

8. Orange Juice       3 Tbsp

9.Rum Soaked Raisin      As needed

10.Butter                          As needed

Method:

Peel and core the apples.  Chop into small pieces

Place apples in a pan with butter, sugar and lemon juice

Stir to combine and cook over high heat, stirring from time to time until the apples turn soft

Mix the cake flour with orange juice

Ingo the orange mixture, stop cooking while the sauce of apples become thick

Add spicy and raisin, remove from heat, let cool

For the apple pie:

Line the pie dough in a pie shell

Stuff in apple filling

Cover with decoration top, brush with egg wash

Bake in the preheat oven for about 25 min or until the pie change golden

Cherry Pistachio Tart

Peach Tart

Chocolate Fig Flute Tart

Pistachio Kirsch Soaked Cherry Tart

Passion Fruit Meringue Tart

White Wine Poached Pear Tart

Mixed Berries Muffin

鬆餅和Bagel 一樣，也是百變的。可咸可甜，做法簡單又省時。丁香B，我雖然與你緣慳一面，但你的要求我能做的總會做。雜莓買新鮮的自己放冰箱急凍，它就可以固定在鬆餅的不同位置，以及不會太快因高爐温而爆破。

 

Mixed Berries Muffin

Ingredients:

Butter                              100 g

Sugar                               70 g

Honey                             60 g

Egg                                  2 Pc

Vanilla                             As needed

Cake Flour                      130 g

Bread Flour                      90 g

Baking Powder               3 g

Baking Soda                   2 g

Salt                                   1 g

Plain Yogurt                    60 g

Cream                             60 g

Frozen Mixed berries     As needed

 

Method:

Cream together the sugar and butter until light and fluffy.  Mix in all wet ingredients.

The fold in all dry ingredients

Stir in the berries gently so that they will not break.

Bake at 180℃ until brown, about 20 mins.

 

朱古力鬆餅

很好吃很有朱古力味的鬆餅，竅門是糖與牛油打鬆身後就把全部材料拌勻，但不可搞拌過度，一混合就要停。要用高質數的谷古粉，勿用金鷹或吉百利！

 

Chocolate Chips Muffin

 

Ingredients:

Butter                                    100 g

Sugar                                     80 g

Honey                                    60 g

Golden Syrup                       30 g

Egg                                         2 Pc

Cake Flour                            100 g

Bread Flour                           130 g

Cocoa Powder                    35 g

Baking Powder                    5 g

Baking Soda                        2 g

Salt                                         2 g

Yogurt                                   100 g

Cream                                   100 g

Chocolate Chips                 80 g

 

Method:

Cream together the sugar, honey, syrup and butter until light and fluffy.  Mix the left ingredients together except chocolate chips.  Fold in chocolate chips.  Bake at 180℃ until golden, about 20 mins.

 

approx. 10 - 4oz muffin

 

Madeleines

試了好幾款食譜，最滿意這個，小小橙花水帶起微焦化牛油的香味，試一試吧！

Madeleine

Ingredients:

Egg                                         125 g

Suagr                                     80 g

All Purpose Flour                  110 g

Baking Powder                   4 g

Lightly Brown Butter          90 g

Orange Flower Water      2 g

Lemon Fondant                 10 g

 

Method:     

Cook the butter until slightly brown, sieve it

Sift bread flour, baking powder together

Slightly whip the egg and sugar until foamy but not too thick

Add lemon fondant and the orange flower water

Fold in flour mixture, then the brown butter

Rest in the fridge for a few hours or overnight

Bake for about 10 mins.

 

For the Lemon Fondant

Wash the lemons, cut in four, remove seed and puree with the fondant sugar and icing suagr.  You need a ratio of 1/3 fondant,1/3 lemon and 1/3 icing suagr.  The mixture can be made in advance and stored in the frige.

 

recipe by J.M. Perruchon & G.J. Bellouet

White Wine Poached Pear Tart

今日又有小型聚會，因為餅友是初來的，不能像我們一向玩開般狼，做這批好味又精緻，送禮自奉皆宜。大師看了這文章問怎麼沒多謝他為我們預備梨，所以多謝他囉！

 

White Wine Poached Pear Tart

 

For the Almond Shortcrust:

Cake Flour    80 g       

Bread Flour   80 g       

Almond Powder 50 g       

Egg                40 g       

Icing Sugar  60 g       

Butter            80 g    

   

Method:

Blend the butter with sugar ,Add egg once at a time until fluffy  mix well, Fold in flour and almond powder, freeze until firm, Line in a pie shell and fill in almond filling

Top with poached pear and bake in a 170℃ preheated oven for about 18-20 mins

 

For the Frangipane Filling (Almond Filling)

Ingredients:

Almond Powder 100 g

Sugar             60 g

Butter            100 g

Egg                100 g

Cake Flour    10 g

Rum               8 g

 

Method:

Cream the butter with sugar, gradually beat in the egg,

Fold in Almond powder, cake flour and rum

Pipe onto the tart shell

 

For the White Wine Poached Pear

Unripe Pear          4 Pc

Vanilla Pod           1 Pc

Honey                    4 Tbsp

Caster                   Sugar3 Tbsp

Orange Peel       1 Strip

Lemon Peel          1 Strip

Lemon Juice        1/2 Pc

Water    + White Wine       1:1 Portion

(Enough to cover the pears)

 

Method:

Peel the pear, scrape the seed from vanilla,

Boil all the ingredients except the pear.

Lower the heat and ingo the pear and simmer for about 20 mins depends on the size of the pear or just cooked,

(test with a knife, they should feel just firm in the centre), Let cool in the syrup and infuse overnight.