關於 sweet tart dough ，我們在網路上蒐集到這些相關的討論、資訊與評價

麥精豆奶焦糖蛋撻 😋
Christian’s Malt Soy Milk Caramel Egg Tart
好鍾意用蛋撻去發揮創意. 你自己風味嘅蛋撻會係咩味呢?
What would YOUR original egg tart taste like?
你想我試吓煮啲咩未蛋撻出嚟呢?
What flavour egg tart do you want me to make?

食譜 RECIPE
Short crust pastry 餅皮:
280g Plain flour 中筋麵粉
1/2 egg 蛋, beaten (30g), at room temperature
60g icing sugar 糖霜
112g butter 牛油or vegetable oil 菜油, at room temperature
2-3 tablespoons cold water 凍水
additional flour for dusting 少量麵粉

Malt Soy Milk Caramel 焦糖:
100g Sugar 砂糖
50g Malt Soy Milk Drink 麥精豆奶

In a pan heat the sugar until its a sticky brown caramel, pour in the soy drink and then reduce until its like a honey consistency.

Filling:
50g Malt Soy Milk Caramel 麥精豆奶焦糖
160ml warm water 水
2 eggs 蛋
85g Evaporated Milk (or cream) 花奶

Instructions:
1. For the pastry, mix butter (or oil) and icing sugar. Add egg and mix well. Then add the flour
and mix well. Add the cold water bit by bit to bind the dough together. Wrap in plastic wrap
and place aside for 10 minutes to allow it to set.
2. Select oven the fan function and preheat the oven to 180C.
3. To make the custard filling, Mix eggs and evaporated milk and caramel and pour slowly into the warm water whilst whisking. Pass through a fine mesh sieve.
4. When needed, take pastry out of the plastic wrap roll and mould the pastry into an 8 inch
baking tin.
5. Pour in the custard until 80% full.
6. Bake in a preheated oven at 180C for 18 minutes.
8. Share with your loved ones and friends!

#dessert #pastry #tarte #eggtart #hongkongfood #hongkong #asianfood #asian #instafood #instagood #love #tasty #yummy #sweet #sweettooth #cake #caramel @discoverhongkong

✨✨ New Year Eve’s Tart Citron✨✨

2020，真是人算不如天算的一年。相信所有人的生活都被狠狠打斷，我也自不例外。

昨晚和Jan老師即興相約去探望小恙的朋友，想到之前答應做一個她喜歡的法式檸檬批，雪櫃剛好有幾個檸檬，於是決定在深夜時分秘密趕工，送一個小驚喜給朋友。

秤量材料時才驟然發現，在本年度最後一日做的這個甜點，竟同時也是本年度開爐的第一個甜點。唉，今年真是虛渡得過分。

自從考試過後，我也再沒做過法式檸檬批了。這日再次重做，滿滿的回憶湧上心頭。

想起第二日在廚房還是不知所措的時候，做的就是這道甜點，那時候的天氣和這日一樣寒冷，在那道冰寒的水喉水下斷續洗碗8小時，真是點滴在心頭。

想起當日的我，做個sweet dough的lining，用了足足45分鐘都做到歪歪斜斜，打個lemon curd又降溫太過，結果texture硬如橡膠，被Chef狠狠用來做反面教材。當時覺得很挫敗，此時此刻卻真是好懷念。

想起第一次考試之前的某次freelance工作，想做這個檸檬批請工作人員吃順便當考試練習，被某個友人狠狠批評批皮硬到咬崩牙，檸檬餡料又太酸，邊喝水邊嫌棄說整個完全不能入口。自此更是發奮圖強，要更努力做出各方面都非常到位的甜點，才不辜負自己的時間。

想起最後一次考mock exam的時候，明明研究了一大堆理論，明明一直相安無事，到最後一日練習所有焗出來的撻殼，竟然都突然瘋狂跌邊。最後一整日的課堂，我用摩打手發瘋地做了四整個大檸檬批都無一倖免，無助到對著焗爐差點哭起來。幸得學校清潔姐姐不嫌棄，滿心歡喜地接收了兩個檸檬批，還讚我手藝不錯，無奈苦笑。

自此之後，我對lining真是有點抹不去的陰影。久沒練習，這晚頭兩隻的撻殼，效果依然不太理想。那時已是半夜一時多，我還有一塊撻皮在雪櫃，儘管已經夜深，我還把心一橫，決定再重做。回心一想，在廚房跟了Chef八整個月，他做撻殼時從來不需使用任何重石，無論任何尺寸，依然做到超工整的效果。又想起他上課時常常強調，要靜心看著他的示範，將所有動作完全複製就可以。

夜闌人靜，最是靜心回憶的好時機。用力在腦海中搜尋當日的片段，減速地慢慢地做好每一個lining的步驟，然後勇敢地將撻殼放進焗爐。緊緊望著20分鐘，完完全全沒有跌邊，今次真的焗到超級工整漂亮的撻殼了！！！半夜三點，我對著焗爐快樂得想尖叫！

原來讀遍所有理論都不管用，原來重點竟就是Chef常常罵我缺乏的自信心。我因為不相信自己做得到，不敢踏出離棄重石的comfort zone，才會兜兜轉轉原地踏步。

雖然虛渡了整個2020年，但在最後一日竟終於得到每位pastry chef一定要精通的技能，也真不算枉過了。

Happy New Year! 希望2021生活可以重回軌道，能夠有空間去慢慢鑽研甜點技藝。

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🍋P.S.

這個完美的檸檬批食譜很多同學都公開分享過，我也趁新年伊始，偷偷在此分享一次吧。喜歡檸檬批的大家可以試著做。這食譜的甜度，身邊吃過的朋友們都覺得非常合適，相信不用再減糖了；不過我自己在撻皮上額外加了檸檬皮，取其香氣撲鼻，增強一下檸檬的清新香氣。

🍋撻皮材料：
低筋麵粉 200g
雞蛋 1隻
杏仁粉 20g
糖霜 75g
牛油 100g
檸檬皮 1個檸檬份量 (optional)

🍋檸檬餡材料：
檸檬汁 70g
雞蛋 2隻
砂糖 100g
牛油 100g

🍋做法：
1）先將牛油在室溫軟化，然後加入糖霜，用中速打至均勻。

2）加入杏仁粉、檸檬皮和雞蛋，繼續用中速打至均勻。

3）最後加入低筋麵粉，用中速打至麵粉剛剛混入蛋漿，然後取出撻皮，上下鋪好大塊牛油紙，擀成3-4mm的厚度。然後將整塊撻皮放入雪櫃靜置一小時。

4）撻模先掃上油備用。撻皮從雪櫃拿出來後，用刀𠝹出能夠鋪滿整個撻模的大小，然後細心地將撻皮按至完全貼實撻模，用叉在撻底刺上小孔，再放入已預熱180度的焗爐烤焗大約20-25分鐘即成。

5）製造檸檬餡。先將檸檬汁倒進小鍋內，稍稍加熱。

6）將雞蛋和砂糖在大碗內打至均勻。將已加熱的檸檬汁倒進雞蛋漿打勻，再倒回小鍋內。

7）然後用中火邊搞拌邊加熱，直至質地開始稠杰，出現氣泡後立即熄火，倒進另一個大碗內。然後降溫至45度，才加入牛油用blender打勻。

8）將檸檬餡鋪入撻殼，放進雪櫃冷藏數小時便完成。

🍋enjoy!

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This pastry crust can be used for dessert tart🍰 and also non-sweet pastry dishes like quiche, http://bit.ly/2DDxq1v since the dough doesn't contain any sugar.💗️🐩👩 #tartcrust #recipe #タルトクラスト #レシピ

Hello friends! Today we're going to share with you how to make a classic French style pie: Strawberry & Blueberry Galette, aka Fruit Galette.

Fruit galette is so gorgeous in its rustic form. It’s a French pastry similar to a tart or a pie, the famous one is Galette des rois (king cake). The fruit galette is another free form pie with fruit filling, and the crust folded partway over the top of the filling, looks like a flat round pie. The best part is the pastry dough is simple to make for even beginners, it's quite a bit less effort than puff pastry, but the result is amazing.

In this video we'll show you how to make the delicious strawberry galette in an easy way. This galette recipe features jammy strawberries and an ultra flaky, buttery crust. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jBbq2q_capk
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How to make French Strawberry & Blueberry Galette
French Style Strawberry & Blueberry Galette Recipe

☞  Yield: Serve 3~4

✎ Ingredients
📍 Pie dough
all purpose flour 100g (plus more for dusting)
granulated sugar 15g
a pinch of salt
unsalted butter 80g (Iced, cut into cubes)
iced water 30g
one egg
crystal brown sugar Q.S

📍fruits filling
strawberries 180g
blueberries 40g
granulated sugar 30g
corn starch 6g
half lemon zest
lemon juice 2g

✎ Instructions
1. In a medium bowl, mix flour, sugar and salt together until well combined.
2. Add very cold butter cubes and toss in the flour and until each piece is coated. Just take a piece of butter, using your fingertips to press it flat, then complete all. If your fingers warm up the butter too much, you can chill for 10 minutes
3. Add ice water and mix with your fingertips until the dough holds together enough to form a ball. If too dry, drop the remaining water. Lumps of dough are OK.
4. Put the dough onto a piece of plastic wrap, and flatten into a disk and refrigerate for 1 hour.
5. Make the fruit filling. Pinch off the green and slice the strawberries.
6. In a large bowl, combine the strawberries and blueberries with sugar and cornstarch. Zest half of lemon and squeeze a little lemon juice. Toss the fruit mixture together, set aside.
7. Lightly flour your working surface, so the pastry doesn't stick. Unwrap the dough and roll it into a 26cm/10-inch round circle about 3mm~4mm thick.
8. Pile the fruit filling onto the center of the dough and leave at least 2 inches border around the edge. Fold the edges of the dough up and over the filling.
9. Brush the edges with the egg wash and sprinkle with sugar.
10. Preheat the oven to 220C and bake for 25 minutes. Once baked, transfer onto a wire rack and cool completely.
10. Let cool before slicing and serving with an ice cream or a dollop of whipped cream to take it to the next level!
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Chapter:
00:00 opening
00:35 Ingredients
01:33 How to make galette dough
04:27 How to make fruit filling(Strawberry & Blueberry)
06:18 Rolling and Assembly
07:55 folding the edges and egg wash
10:26 Baking
10:49 taste
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#FruitGalette
#FrenchDessert
#easyRecipes

Hello everyone! Today we'll share with you how to make one of our favorite cookies: French Sablé Jam Cookies. (Sablés à la Confiture)

This sablés cookie is a must try Holiday Season.
French sablés dough makes wonderful tart shells or cookies, and is a versatile pastry staple. Make for cookies, the taste is like shortbread biscuits, the texture is delicate, crumbly, buttery and tender. This recipe’s idea is from Le Cordon Bleu, but we’ve made some adjustments.

To make these dedicated jam-filled cookies, you need to prepare two sizes of cutters. Big one and small one, in this video we use a 6cm scalloped round cutter with a 2cm hearty cutter, you can use any shape of cutter as you like.  In addition to jam, It's perfect to hold soft fillings like pastry cream or chocolate ganache. Hope you this video. Enjoy. : )

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/c8H-MVfD4nY
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How to make French Sablé Jam Cookies Recipe
Sablés à la Confiture Recipe

Yields: 10 sets
Tools：Φ 6cm scalloped round or round cutter,  and a Φ 2cm cutter

✎ Ingredients
☞  For pâte sablée / cookies dough
all purpose flour 100g
unsalted butter 60g, roughly cut into chunks
powdered sugar 30g
almond flour 13g
a pinch of salt
half an small egg or 20g, can whisk the egg and measure out 20g

☞ For filling
jam 80g
**  powdered sugar O.P. for garnish

Instructions
☞ For the dough
1. Whisk the egg and measure out 20g of the mixture, it's what we need.
2. Sieve the flour, powdered sugar, almond flour and a pinch of salt together and add into a large mixing bowl. Stir to combine.
3. Add the cubed butter, mix all ingredients using your fingers and palm of your hands to create a coarse sandy texture.
4. Add the egg and mix until all come together, then fold the dough and push it gently with your hand, repeat again and again until the surface is smooth.
5. Transfer the dough onto a baking paper and cover with another one, roll out to 3mm thickness and freeze for 1 hour.
6. Cut dough into desired shapes, then cut a small hole in the middle of 1/2 cookies for filling the jam. We use a 6cm scalloped round cutter and a 2cm heart cutter, you can use the cutter you have or you like.
7. Preheat the oven to 160C, bake for 12~14 minutes or until golden and cooked through. The baking time depends on the size of cookies. Let't cool on a wire rack.

☞ For the filling
1. Heat the jam in a small saucepan until the texture becomes liquidy. Turn off the heat and let cool.

☞ For assembling
1. Dust the cookie with a hole with powdered sugar evenly.
2. Spread a layer of jam on the bottom sable biscuits, but not too thick, using a teaspoon to place a small dollop of jam onto it. Finally, cover a cookie with a hole to close off the cookie sandwich. Set aside for minutes to let the jam dry a little. Enjoy.

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#FrenchDessert
#SableJamCookies
#easyRecipes

Today we're going to show you how to make the incredibly crispy, buttery and melt in your mouth French butter cookies-- Palets Bretons.

Palets Bretons is a famous French butter biscuits from Brittany. It's thick about 1.5cm with pretty cross pattern. It's slightly salty, but very delicious and easy to make, and perfect for teatime. Also it's ideal for the tart shells.

Before to make palets Breton, you need some pastry rings, but if you don't have that, don't worry, use the muffin pan, you will get the same delicious result. Hope you like this video. Enjoy! :)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/NY5e5oeTEc4
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Palets Breton Recipe
☞ This recipe can make 8~9 cookies

✎ Ingredients
unsalted butter 120g, soften at room temperature
powdered sugar 70g
all-purpose flour 130g
baking powder 2g
egg yolk 25g, about 1.5 egg yolks
rum 10g
fleur de sel 1g

✎ Instructions
1. Place the butter at room temperature for 30 to 60 minutes until it’s quite soft.
2. Mix the egg yolks and rum together in a large bowl.
3. Sift sugar into the bowl,  whisk until the mixture are pale and thick.
4. Add the soften butter into the mixture, mix until well combined.
5. Sift the flour and baking powder into the bowl. With the rubber spatula, gently cut down from the center of the bottom twice, then scrape the side and rotate to fold the batter over the top. Repeat folding several times until the flour has disappeared.
6. Transfer the cookie dough onto the plastic wrap, cover it and gently press the dough to flatten, then chill for 20 minutes.
7. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 1/3 inches (1.5 cm). Freeze for 1 hours.
8. Using a cookie cutter of about 5.5cm in diameter, cut the dough into small disks.
9. Place the dough disks on the baking tray, leave a little bit of space in between each cookies.
10.  In a small bowl, add several drops of milk into egg yolk and mix well. Brush the cookies with the egg wash and chill for 20 minutes.
11. Meanwhile, lightly butter the baking rings about 6cm in dia, 5cm in height, set aside.
12. Brush the cookies with the egg wash again, then use the back of a fork to create the cross pattern. In the process, if the dough become soft, place in the fridge for a few minutes to harden.
13. Put the buttered pastry rings to fit the cookies, preheat the oven to 160°C, bake for 28-30 minutes, remove the rings and bake for 3-5 minutes or until golden brown.
14. Carefully place the cookies on a cooling rack until completely cool.

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#FrenchDessert
#paletsBretons
#easyRecipes