Tuesday, November 15, 2011

抹茶泡芙 (Matcha Choux with Cream cheese)



泡芙是孩子很喜欢的甜点。
很感激Sonia的无私分享;让没去上课的我也有机会学到大师的这道甜点。
其实在她post choux with durian cream时,她是可以说不方便公开食谱的。
因为这是她给钱去上课的;大家也肯定能体谅。
但是慷慨的她并没有这样做。反而在公开食谱时,还很热心的解说该注意的事项。
从第一次和她交往就感觉到他的亲切。也知道她很热心助人。
其实不只她,她的另一半也很和善。
每次有事麻烦她,需要她帮忙时,只要写短讯给她,她都一定想办法帮我。
就连采购她也帮了我不少忙;真的,有她真好。
原没想过做部落各也能交到好朋友的。这真是一片好天地。

很喜欢这个食谱。昨天到朋友家午餐,顺便做了几个带上。
这次稍微换了一点花样;把它做成抹茶味的。
鲜奶油馅里也加入奶油乳酪,甜中带点咸,我喜欢,朋友也一样喜欢。

食谱取自:Nasi Lemak Lover: Choux With Durian Cream

材料:
  • (A)75毫升鲜奶,75毫升水,75克牛油,适量糖和盐
  • (B)90克面粉,10克抹茶粉(过筛)
  • (C)3个蛋
做法:
  1. 将(A)煮沸,离火。
  2. 一次过加入(B),用力拌匀。
  3. 小火煮至面糊成一球体,不黏锅底和边。
  4. 将面糊用搅拌器以慢速打至为暖,然后加入蛋,每次一个,拌成细面糊状。
  5. 准备一个1cm 圆咀,再把面糊放入挤花袋中,在油纸上挤出想要的形状。
  6. 放上一片craquelin (油酥粒)。
  7. 放进已预热烤箱内,以190度C, 烤20分钟。(烤好后,打开烤炉门,但不要即时取出泡芙,而是利用炉内馀温继续烘烤,令泡芙更松脆)。
  8. 把泡芙放在铁架上待冷。
  9. 冷却后挤上乳酪鲜奶油即可。
油酥粒:
  • 45克牛油,45克糖,50克面粉,5克抹茶粉
做法:
  1. 把牛油和糖拌打至送发成乳白色。
  2. 加入粉类,拌成一软团,装入袋中,入冰箱使其变较硬,方便操作。
  3. 把面团从冰箱拿出来,擀压成1-2mm的薄片,切割成小方形,放在泡芙上面即可。
  4. (我直接把搅拌好的面团放入方形纸袋中,擀压成薄片后,才放入冰箱备用)。
鲜奶油馅:
  • 100克鲜奶油,1大匙细砂糖,100克奶油乳酪
做法:
  1. 把鲜奶油加入砂糖打至发,备用。
  2. 另一干净盆内把室温软化的奶油乳酪打至滑,无颗粒状。
  3. 把乳酪加入鲜奶油内,拌匀。装入挤花袋中,放入冰箱备用。
Ingredients:
  • (A) 75ml milk, 75ml water, 75ml unsalted butter, pinch of salt and sugar
  • (B) 90g plain flour, 10g matcha powder (sifted)
  • (C) 3eggs
Mrthod:
  1. Boil (A) in a heavy saucepan over medium high heat.
  2. Once boiled, remove from fire. Stir in sifted flour immediated and  stir till well combined to form a soft ball.
  3. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
  4. Transfer the dough to a clean mixer bowl and stir using low speed  till reach room temperature.
  5. Add in egg one at a time and mix throughly until incorporate. Continue mixing using low to medium speed until you got a smooth and shiny. Pour batter into piping bag fitted with 1cm piping tip.
  6. Pipe on a baking tray line with non-stick baking paper, allow gap in between each choux batter.
  7. Bake in preheated oven at 190c for 20mins.
  8. Transfer to a wire rack to cool completely before piping in cream cheese filling.
Craquelin:
  • 45g butter, 45g sugar, 50g plainflour, 5gmatcha powder
Method:
  1. Beat butter and sugar till light and creamy.
  2. Add in sifted flour and matcha powder, mix to combine.
  3. Keep in fridge to harden.
  4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
  5. Cut into small square and place on top of the choux pastry.
Cream Cheese:
  • 100g thickening cream, 1tbsp fine sugar, 100g cream cheese
Method:
  1. Beat thickening cream and sugar over high speed till peak form.
  2. cream cheese cream in another bowl till creamy.
  3. Mix both cream together and put into piping bag fitted with nozel, set aside in fridge.

14 comments:

  1. 这个我也在Soniad的家看到, 然后想做, 但是拖了那么久, 现在先看看你的解瘾!

    ReplyDelete
  2. 是啊,网络也能交到很好的朋友
    这点我很赞成:)

    ReplyDelete
  3. Sonia是个很热心的人,我第一次和她见面,就感觉得到。
    这puff我也是放了很久,还没做呢。

    ReplyDelete
  4. Beautiful green tea puffs. I did the durian version too using Sonia recipe. Really good. Yes, Sonia is really generous to share with us her recipe. Some hold back the recipe, probably cos this is taught in schools, by sharing, it means affecting others' income. So, it will be good to check with the trainer on such matter.

    ReplyDelete
  5. 这个puff也是在我的部落里出现过,因为实在是太可爱了。真的很好吃,我的同事一下子就抢到完完。今天你换了口味啊,绿茶口味怎样?

    对,Sonia在我一开始部落是她一直都上我家给我大气,很支持我。真是那难的朋友!

    ReplyDelete
  6. 泡芙我很喜欢耶。。。尤其是刚刚从冰箱拿出来的~~~

    ReplyDelete
  7. Yes, I did a batch using Sonia's recipe, so good. Thank you for sharing will try yours.
    FW

    ReplyDelete
  8. Jane,你的泡芙真的很诱人哦 :)

    ReplyDelete
  9. Kawan, so this post is special dedicated for me right? so paiseh, hahaha..Actually you did the same, also sharing so many nice recipes with us especially those kuih-muih,,i have tried so many of your nice recipes too...I'm so great to know you Jane,and now your sister too. God bless you all.

    ReplyDelete
  10. 美美的新版面
    美美的照片
    美美的泡芙
    美美的Jane...

    ReplyDelete
  11. Min, 这个超级好吃喔!

    鲸鱼,是咯。我和你也不相识,但却千里来结缘,我们要好好珍惜哦。

    Ann, 是咯!有时我还很佩服她可以在这么多网页里留言,很厉害。其实你也是,从以前到现在都一直留言鼓励我,可以说很少没有在我的贴子上留言的。谢谢你。

    Fong's kitchen, ya, totally agreed with u. They have the right to do so. This is a great recipe. I love it.

    娴,Sonia is really fantastic. You did this recipe before u should know how good it is.

    ReplyDelete
  12. 蓝色小厨,是的,冰冰的很好吃。但是这个上面加了酥粒的,放了冰箱后有点软,不比刚烤好的酥脆。

    Soh, hope u will li it too.

    Felicia, tq so much.

    Sonia, of course I am dedicated this to u. I am so blessed to have a friend like u.

    ReplyDelete
  13. 谢谢你东东。我很感动的。真的谢谢你。

    ReplyDelete
  14. 哇。。。。 看起来真的好好吃的样子哦! 抹茶的味道浓郁吗?

    ReplyDelete

Search This Blog

Loading...

Recent Posts

Related Posts Plugin for WordPress, Blogger...