Happy Tuesday! Tomorrow is public holiday,enjoy your day too!
快樂星期天二！明天是公共假期，可以一家人開心度假了！
Breakfast: baked Hokkaido Cheese Tarts and fresh milk
Lunch and dinner: Brown rice with orange baked chicken wings and garden pea soup
Teatime: fresh orange and mango passion fruit yogurt melts
Bake Hokkaido Cheese Tart
(yield 9 tarts, using 5.5cm top/3cm base tart mold)
Ingredients:
(A) Tart pastry
100g cake flour
15g icing sugar
40g unsalted butter, cut into cubes, cold
1 egg yolk
1 tbsp fresh milk
(B) Cheese custard
130g cream cheese
20g grated cheddar cheese
25g unsalted butter
80g whipping cream / fresh milk
15g organic cane sugar
6g corn starch + 2 tbsp fresh milk / water (mix well)
1 egg (1 egg white+ 1/2 egg yolk)
1 tbsp lemon juice
1 tsp vanilla extract
pinch of sea salt
(C) Brushing
1/2 egg yolk for brushing on top of custard
Steps:
1) mix shifted flour and icing sugar with butter. Use hand to rub until it resembles like bread crumbs.
2) add in egg yolk, continue mix by hand
3) add in milk and gently knead to form a soft dough. The dough shall not be sticky. wrap dough in cling wrap and keep inside fridge to rest for 1 hour.
***While waiting, prepare the cheese custard***
4) Add cream cheese, cheddar cheese, whipping cream/fresh milk and butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. Keep stirring the mixture till all dissolved.
5) remove small pot from the heat, mix well the corn starch and water then pour in the cheese mixture, stir well.
6) add in sugar, egg (1 egg white + 1/2 egg yolk), vanilla extract, sea salt and lemon juice. Mix till well-blended, return to the heat.
7) keep stirring the mixture and it will thicken into custard. Taste the custard and if desired. (add sugar / salt if you like heavier taste) Off fire and let the custard cool down completely.
***Back to the tart pastry***
8) Remove the dough from fridge. Place a sheet of cling wrap on the table. place the dough on the cling wrap and cover by another sheet of cling wrap. Roll the dough thinly, about 3-4 mm thickness. 9) Use a 7cm fluted cutter to stamp the dough. Place the cut dough over a tart mold and gently press it downwards and surrounding the sides with fingers. Use a fork to poke holes at the base of the tart cases.
10) Bake the tart shells at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart shells are slightly cool down, remove them from the molds and let cool completely before use.
11) Preheat oven to 230C fan mode.
12) transfer custard into piping bag and pipe the custard into the tart shells, shape slightly domed. Brush custard evenly with egg yolk.
13) Bake the tarts at 230C fan mode, for 6-7 mins.
14) Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.
♡♡♡ Tips ♡♡♡
○ over kneading dough will resulted hard crust.
○ to remove tart mold immediately to to avoid tart shell getting moisture on the bottom.
○ brush egg yolk twice to have nicer color.
北海道起司撻
撻皮材料 :
低筋麵粉 100克
糖粉 15克
冷無鹽奶油 40克 （切小顆粒）
蛋黃 1粒
鮮奶 1湯匙
乳酪餡材料 :
奶油乳酪 130克
切達乳酪芝士 25克
動物性鮮奶油 / 鮮奶 80克
有機蔗糖/幼糖 15克
香草香精 1茶匙
玉米粉/粟粉 6克 + 鮮奶/水 2湯匙
蛋白 1粒
蛋黃 1/2粒
表層塗料 :
蛋黃 1/2粒 (打散)
做法 :
(1) 把低筋麵粉和糖粉篩入大盆裡, 加入切顆粒的無鹽奶油, 用手搓至粉糠狀。
(2) 加入蛋黃和鮮奶, 搓至成軟團。
(3) 用保鮮膜把軟團包裹，收進冰箱休麵團1個小時。
***等待時可以準備起司餡***
(4) 把鮮奶/鮮奶油, 奶油起司, 車達起司, 香草香精和無鹽奶油一起放進一個小鍋裡, 然後把小鍋放入一個裝著熱水的大鍋，隔水加熱，不停攪拌至溶解。
(5) 把小鍋取出，加入拌勻的玉米粉和水，攪拌均勻。
(6) 接著依序加入糖，雞蛋（ 1個雞蛋白+ 1/2蛋黃） ，香草精，海鹽，檸檬汁，攪拌均勻。再放回熱水中，開小火繼續攪拌至出現微許的紋路。可以試試味道，如果你喜歡的味道比較重的話，可以多加一些糖/鹽。然後關火待冷即可。
***回到撻皮的部分***
(7) 從冰箱中取出麵團。舖一張保鮮膜在案板上，把麵團放在上面，再覆蓋另一張保鮮膜。用擀麵棍把麵團擀成約3-4毫米的厚度。
(8) 用撻模或7厘米的圓餅模割出小麵團圓餅。用拇指沿底部開始推上邊緣，平均按壓成撻殼。然後用叉子在撻殼底部插些小孔。
(9) 放入已預熱180℃的烤箱，烘烤大約 10 至 12分鐘，見邊緣稍微上色即可取出，把撻殼放在鐵架上放涼。略有降溫時把模具取出，冷卻待用。
(10) 烤箱預熱至230℃，上下火，風扇模式。
(11) 起司餡裝進擠花袋，用大號的圓形花嘴（沒有就直接剪個口吧）擠進烤好完全冷卻的撻皮，擠成外形略帶圓狀的。用毛刷把蛋黃液均勻地塗刷在起司餡上面。
(12) 放入烤箱中層，烘烤大約 5分鐘，然後轉移烤盤至最上層繼續烘烤2-3分鐘即可。
(13) 出爐後，放在鐵架上放涼，溫暖的起司撻最美味！
♡♡♡溫馨提示♡♡♡
○撻皮切忌搓揉過度, 避免起筋。
○ 烤好的撻皮得立即脫模, 以免底部產生濕氣。
○ 蛋黃液塗抹兩次, 色澤會更加好看。
橙香蜂蜜烤雞翅【烤箱料理】
材料：
雞翅膀 2只
蜂蜜 1茶匙
天然醬油 2-3滴
胡椒粉 適量
柳橙汁 1/2顆
乾香菜 適量
做法：
1）將洗淨的雞翅放入碗裡，倒入蜂蜜、醬油、乾香菜、胡椒粉，並擠入柳橙汁。用手抓均勻每隻雞翅都有附著醬汁後，放冰箱醃製30分鐘以上。
2）烤箱以200度預熱，同時用一張烤紙，折成淺碗，用訂書機固定形狀。
3）將醃好的雞翅擺在烤紙上，並淋上醃料的醬汁。
4）以200度烤20分鐘或至上色。
5）底下可放柳橙片做擺盤，看起來真的色香味俱全！
Orange Baked chicken wings
Ingrediants:
2 pcs Chicken Wings
1 tsp honey
2-3 drops Liquid Amino
dash of Pepper powder
dash of dried Parsley
1/2 Orange juice/puree
Steps:
1 ) Clean chicken wings then put in a bowl, pour in the honey, liquid amino/soy sauce, dried parsley, pepper powder and squeeze in orange juice. Mix all ingredients and chicken wings well. Marinate it in the fridge at least 30 minutes.
2 ) Preheat oven to 200 degrees, at the same time, cut a piece of baking paper, folded into a shallow bowl shape and fix the shape by a stapler.
3 ) place the chicken wings in the paper bowl and pour in the marinated sauce together.
4 ) bake for 20 minutes or till golden brown at edges.
5 ) place some orange slices for decorations, ready to serve!
Please click the below link for recipe
食谱请按以下连接
You may use plain yogurt or any flavored
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