Wednesday, December 28, 2016

Apple Sharlotka (附食譜)


朋友比咗好多蘋果過我
用黎煲過湯
整過smoothies
apple cobbles
and what else...

Apple Sharlotka
from


Well... Everything goes right but just not my favor.
因為個texture好似唔係咁夾
用(dry and wet mixing)..蛋糕有D質感好似夾D
但個味唔錯

INGREDIENTS
  • 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting


HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  4. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  5. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

Friday, December 16, 2016

Gingerbread

My seasonal favor 
ginger, pumpkin ...cinnamon 
今日organize食譜時
睇返啲舊食譜
搵返依嚿薑


張原先的食譜改良少少
變得更滑更鬆

溶油法
令焗出來的蛋糕質地緊密又不會太乾。不用打蛋器都可完成的製蛋糕方法。但一定要留意拌勻的過程要由中間慢慢攪,然後逐少向外攪,最後要不停攪,確保全團幼滑。此外,要留意要用170度焗較長的時間,千萬不可心急。

Original                                                My Formula (half)      
材料:
黃糖            200                                75                           
牛油            200                                50 
                                                            50  shortening
蜜糖            4湯匙                                2    改用molasses                        
麵粉            180                                90                          
乾薑粉          1湯匙                              3
泡打粉          半茶匙                            半茶匙
               少許                                   少許
                1                                    1                               
                                                              
做法:
1) 將黃糖、牛油及蜜糖以慢火煮溶,不停攪拌。
2) 加入雞蛋,拌勻
3) 把麵粉、乾薑粉、泡打粉及鹽同篩
4) 將麵粉類逐少加入已煮溶的糖漿中,慢慢拌勻。
5) 放入已掃油的方型焗盆內,以已預熱的焗爐,約170度焗30-45分鐘。

西人啲食譜好多都張乾同wet啲材料mix嘪
蛋糕啲質地會有質感同實啲
所以改用一半shortening
蛋糕會又有口感又鬆軟