Thursday, October 18, 2012

香猪肉&葡式蛋挞(Stew Pork in Soy Sauce And Portugese Egg Tarts)


嗯。。不知道为什么最近总梦见阿嬷。
在户外收衣时也想起了她。
想着要找个适合的时间带她过来住住。
但是阿嬷年纪大了,行程一定要有人陪伴才行。
所以是很难安排的一件事。
心里盘算着明年一定要做到这件事才行。
想起阿嬷就会想起她厨房的饭香味。
这个香猪肉是阿嬷常常煮的一道佳肴。
我还是第一次自己煮;原来很容易的。
晚餐就炒个菜花和褒个饭,孩子们就吃得津津有味了。
以后我可以常煮了。
很久都没有做葡式蛋挞,心血来潮就做了几个。
可能太久没有吃了,自己也吞了3个。
呵呵。。。这么油腻的东西,吃了很有罪恶感。
但是这个东西配上咖啡却是很难让我说不的。
吃了再打算吧!
啊!是的,这也是我老公最最喜欢的甜点。
再多我们都可以消灭掉。
Ingredients:
(A) 300g Plain flour, 100g High Protein flour, 40g Unsalted butter, 1/8 tsp Fine salt, 15g fine sugar, 1 egg, 160g Water, 1/2 tsp vinegar


(B) 300g butter (roll into a rectangular size and set chill)

(C) Filling: 150g Whipping cream, 220g Whole milk, 50g Fine sugar, 1 whole egg, 3 egg yolks

Method:
  1. Mix (A) to form a smooth dough. Let it rest for 30mins.
  2. Roll out the dough into 1cm thick oblong shape.
  3. Place the rectangular butter onto the dough to cover 2/3 of the dough. 
  4. Fold the empty 1/3 portion over 1/3. The fold up the other end 1/3 to form 3 layers.
  5. Roll out the dough into rectangular again. 
  6. Turn the dough 90 degrees. Repeat step (4) n (5), four(4) more times. Rest for 15 mins after each folding and rolling.
  7. Wrap up with plastic and rest in the fridge for 30 mins.
  8. Roll into rectangular shape and the roll up like a long cigar. Roll pastry snugly but not tight, just enough to avoid lots of space or air pockets in roll. Wrap up andrest in fridge for another 30 mins.
  9. Divided by using sharp knife into small portion (I made 15 small one using 6cm rould moulds and 6 (7cm round moulds)
  10. Filling: Warm milk, whip cream and sugar till sugar dissolves. Beat eggs and pour into milk mixture. Stir well and strain.
  11. Pour filling int
  12. o moulds till 80% full.
  13. Bake at 220C tll cooked and golden brown. Remove and it is best to serve while it still warm.
***recipe for stew pork will be updated soon...
Ingredients:
1 kg pork belly (cut into small pieces)
3 cups water
1 pulp garlic 
8 mushroom, 1 handful of chestnuts, 10 dried bean curd knot (optional)
4 tablespoons soy sauce, 3 tablespoons sweet soy sauce (kecap manis), Salt to taste
Method:
  1. Heat up a pot or preferably a stainless steel pot with a tbsp of oil.
  2. Fried whole garlic and mushroom till fragrant.
  3. Add in pork belly and fired for a minute.
  4. Add with 3 cups of water. Bring it to boil and then add in chestnuts and beancurd knots.
  5. Add soy sauce and sweet soy sauce. Lower the heat to medium and stew the pork for 30 minutes or so until the pork belly is is cooked through and become tender. Add salt to taste.
  6. Continue to simmer on the lowest heat for another 15-20 minutes. 




9 comments:

  1. I was more looking forward to the stew pork than this portugues egg tart...because it look super delicious. I will stay tune for the stew pork...

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  2. Oh, oh, one more thing, I know you are an excellent baker, and I am sure your Portuguese Egg tarts taste superb yummy too!

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  3. Jane~
    那葡挞,真的那么小吗??那一口,就更可爱了。。。
    多小啊~~~

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  4. 那天做了酥皮就问wing要包什么,我建议葡式蛋挞,他竟然跟我讲不要啦。。所以我就换掉我的plan。不让我们肯定要上一样的帖子了哈哈。。。ok 那我下回做酥皮也来试试葡式蛋挞。

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  5. Oh....the egg tarts are just waiting to be eaten! How do we roll the butter? I would really like to be able to bake these egg tarts and probably need to read the instruction a few times. Myself very blur in baking hee..hee...

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  6. 我饿了,好久没吃这葡挞了,想吃。。。

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  7. 看到你的葡式蛋塔我就很开胃了, 而且你还自己做酥皮, 我都不敢尝试, 因为真的有点难度。

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  8. 哇!饿了!饿了!一上就两个,这样下去,不胖也难 :D

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  9. I can only shake my head when I saw this - because I am suddenly hungry.

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