Friday, December 31, 2010

黄梨饼

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传统的黄梨饼该是什么形状的?
方的? 圆的? 花的? 卷的?
谁会那么在乎?

我想黄梨饼应该是黄梨型的.
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去年有人问起: 能用罐头黄梨做馅吗?
特别是我们人在他乡, 新鲜黄梨是种奢侈的水果.
这里的黄梨忒贵, 没有特价的时候, 卖到四五块钱一个.

我买了两罐一磅庄的crushed 罐头黄梨,
我喜欢比较幼滑的馅, 所以再把黄梨碎打成细茸.
这罐头黄梨是没加糖的, 我加了一杯糖和两寸肉桂,
煮成黄梨馅.
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要煮多久?
煮到"干身离镬", 成团挺起不黏锅.
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两天后, 我在一家蔬果店看到特价黄梨,
不到两块钱一个, 太便宜了.
又买了两个.
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做出来的馅: 右边是罐头黄梨做的, 成品有400G;
左边是新鲜黄梨, 成品有500G.
味道没有太显著的差别, 只是新鲜黄梨的味道浓点.
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前阵子回去买了一个新模, 黄梨型的.
这个模就是这次我做黄梨饼的推动力.
试试新模, 刻印很深, 花纹很美,
每个饼干大概两寸大小.
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还是做了很多花花黄梨饼.
饼皮是用饼模包装纸上的recipe:
250g butter,
120g icing sugar,
2 egg yolks,
270g flour,
200g custard flour,
1/4 tsp vanilla essence.

beat butter, icing sugar, egg yolks and vanilla essence until light and fluffy.
add in flour and custard flour.
mix well.
如果面团太软, 可先放到冰箱里冻一会.
擀薄后用饼模压出饼干.
上面放1/2 tsp 黄梨馅.
170度C, 大约十五分钟.
(依个别烤箱而决定时间, 通常烤到微黄, 能够在烤盘上推移饼干即可.)
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7 comments:

wendyywy @ Table for 2..... or more said...

Wah, so quick!!!
The first CNY bake that I've seen and it's not even 2011 yet!
If I made these now, it'll be finished way way before CNY, cannot tahan from eating. Hahaha!

sk fong said...

oh, i don't mean to keep them until CNY.
I made these pineapple tarts just because:
now is holiday, I bought some bargain pineapples, want to try my new mould and a friend came over to learn making pineapple tarts.

MsMoon said...

真的好多好多黄梨塔
那些花模型的好漂亮!
感觉新年很快要到了也 ^^

erica said...

hi, may i know why is custard flour ia added? is it the same custard that we use for custard cake? this is the first time i seen adding with custard four for pineapple tarts .Thank you
Btw happy new year to you

sk fong said...

hi Ms Moon,
元旦快乐!
农历新年也不远了, 还有一个月吧!

sk fong said...

hi, Erica,
Custard powder is made from corn flour and egg yolks. Corn flour gives the light and smooth texture in cookies. Egg yolks give the yellowish colour and the aroma of eggs. The tart base turned out just like “melting moment”.

erica said...

hi there,
thanks you for yur infor. will be trying out soon .