http://www.56.com/u39/v_NDI2MDQ5NjQ.html中文视频
Jim Oliver
2011年10月1日星期六
2011年9月26日星期一
custard sauce
预热 400 F，烤 8 - 12 min
sweet custard sauce 蛋黄浆
L egg 5
milk 2 cup
cream 1 cup
sugar 3/4 cup
vanilla 1 tsp
salt 1/2 tsp
++++++++++++++++++++++++++++++++++++
quick filling
L egg 3
butter 2 tbsp melted
cream 1 cup
salt 1 tsp
++++++++++++++++++++++++++++++++++++
蛋挞液
egg 2
egg yolk 3
sugar 1/2 cup
milk 1 cup
10% cream 1/2 cup
sweet custard sauce 蛋黄浆
L egg 5
milk 2 cup
cream 1 cup
sugar 3/4 cup
vanilla 1 tsp
salt 1/2 tsp
++++++++++++++++++++++++++++++++++++
quick filling
L egg 3
butter 2 tbsp melted
cream 1 cup
salt 1 tsp
++++++++++++++++++++++++++++++++++++
蛋挞液
egg 2
egg yolk 3
sugar 1/2 cup
milk 1 cup
10% cream 1/2 cup
葡式蛋挞
青龙版 http://www.xinshipu.com/%E8%91%A1%E5%BC%8F%E8%9B%8B%E6%8C%9E-12067.htm
蛋液：
鲜奶油140ml，
鲜奶140ml，
糖40克，
蛋黄3个，
低粉7克，
炼乳15ml，（可省略）
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
君之版 http://blog.sina.com.cn/s/blog_4a5089ff01008nc7.html
蛋液：
淡奶油180克，
牛奶140克，
细砂糖80克，
蛋黄4个，
低筋面粉15克，
炼乳15克（可省略）
蛋液：
鲜奶油140ml，
鲜奶140ml，
糖40克，
蛋黄3个，
低粉7克，
炼乳15ml，（可省略）
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
君之版 http://blog.sina.com.cn/s/blog_4a5089ff01008nc7.html
蛋液：
淡奶油180克，
牛奶140克，
细砂糖80克，
蛋黄4个，
低筋面粉15克，
炼乳15克（可省略）
台版葡式蛋塔
视频 http://www.youtube.com/watch?v=91CYxHHmSMY&feature=related
蛋黄 100g
糖 50g
牛奶 50g
鲜奶油 200g
蛋挞皮 10 个
蛋黄 100g
糖 50g
牛奶 50g
鲜奶油 200g
蛋挞皮 10 个
Pastéis de Nata
视频 http://www.youtube.com/watch?v=USeKSLon0n8
portuguese custard tarts
500 g flour + 1 tsp salt
250 g butter , soften
1000ml whole milk
60 g flour + 20 g corn flour
375 g sugar
7 egg yolk
1 whole egg
1, make a dough, set aside 1 hour
2, heat the milk, add lemon peel and cinnamon
3, roll out, spread the butter, fold, put into fridge 15 mins
4, roll out, spread the butter, roll up, cut into 12
5, cut-sides up, thumbs dip into water, push the puff pastry. into the muffin molds, bottom and sides. set aside 1-2 hours.
6, beat together egg yolks and milk, to make the custard
7, pour the custard to about 3/4 full of tart.
8, put into oven, max, 20 min
portuguese custard tarts
500 g flour + 1 tsp salt
250 g butter , soften
1000ml whole milk
60 g flour + 20 g corn flour
375 g sugar
7 egg yolk
1 whole egg
1, make a dough, set aside 1 hour
2, heat the milk, add lemon peel and cinnamon
3, roll out, spread the butter, fold, put into fridge 15 mins
4, roll out, spread the butter, roll up, cut into 12
5, cut-sides up, thumbs dip into water, push the puff pastry. into the muffin molds, bottom and sides. set aside 1-2 hours.
6, beat together egg yolks and milk, to make the custard
7, pour the custard to about 3/4 full of tart.
8, put into oven, max, 20 min
Pastéis de Nata2
http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1532/Recipe.cfm
Pastéis de Nata-Portuguese Egg Custard Tarts in Diana's Recipe Book
Pastry:
2 cups flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks/5 oz./141g) chilled unsalted butter, cut into 1/4-inch cubes
5 to 7 tablespoons ice water
Custard:
1 tablespoon cornstarch
1 1/2 cup heavy cream
1 cup granulated sugar
6 egg yolks
Instructions:
Make The Pastry:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity. Bake at 350°F/180°C until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes. (The custard will continue to cook.) Cool completely in the tin. The pastéis are best when eaten the same day.
Makes 12 tarts.
Source:
David Leite, Leite's Culinaria (www.leitesculinaria.com).
David Leite has adapted the recipe from "Foods of the Azores Islands" by Deolinda Maria Avila (Self-published, 1977).
Pastéis de Nata-Portuguese Egg Custard Tarts in Diana's Recipe Book
Pastry:
2 cups flour, plus more for rolling
1 teaspoon salt
2 tablespoons granulated sugar
10 tablespoons (1 1/4 sticks/5 oz./141g) chilled unsalted butter, cut into 1/4-inch cubes
5 to 7 tablespoons ice water
Custard:
1 tablespoon cornstarch
1 1/2 cup heavy cream
1 cup granulated sugar
6 egg yolks
Instructions:
Make The Pastry:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.
Drizzle 5 tablespoons of the ice water over the mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.
On a lightly floured surface, roll half the dough to 1/16-inch thickness. Cut out 6 (4 1/2-inch) circles. (If you don't have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds. Repeat with the remaining dough. Place the tin in the freezer for 5 minutes. Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins. Line dough cups with cupcake papers and fill with dried beans or pastry weights. Bake at 350°F/180°C for 10 minutes to set.
Make The Custard
Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl. Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves. Check for sugar granules with a spoon; none should remain.
In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine.
Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity. Bake at 350°F/180°C until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes. (The custard will continue to cook.) Cool completely in the tin. The pastéis are best when eaten the same day.
Makes 12 tarts.
Source:
David Leite, Leite's Culinaria (www.leitesculinaria.com).
David Leite has adapted the recipe from "Foods of the Azores Islands" by Deolinda Maria Avila (Self-published, 1977).
Pastéis de Nata3
http://allrecipes.com/Recipe/portuguese-custard-tarts---pasteis-de-nata/detail.aspx
Portuguese Custard Tarts - Pasteis de Nata
Ingredients
- 1 cup milk
- 3 tablespoons cornstarch
- 1/2 vanilla bean
- 1 cup white sugar
- 6 egg yolks
- 1 (17.5 ounce) package frozen puff pastry, thawed
Directions
- Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
- In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
- Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top
澳门葡式蛋挞
http://gourmettraveller88.com/2009/06/02/portuguese-egg-custard-tarts/
Recipe adapted from Café Favorites Makes 12
Pastéis de Nata / portuguese custard tarts / 澳门葡式蛋挞 Lord Stow’s Bakery from Macau
Ingredients:
Directions:
Notes:
Recipe adapted from Café Favorites Makes 12
Pastéis de Nata / portuguese custard tarts / 澳门葡式蛋挞 Lord Stow’s Bakery from Macau
Ingredients:
- 100g caster sugar
- 2 tbsp cornflour
- 1/3 cup (80 ml) water
- 4 fresh egg yolks (large eggs)
- 300ml cream
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 ready-rolled sweet puff pastry
- cinnamon (optional for sprinkle on top)
- powdered sugar (optional to sprinkle on top)
- butter for greasing the muffin molds
Directions:
- Grease a 12-hole muffin mould with some butter.
- Preheat oven to 220°C.
- Whisk the egg yolks in a bowl, set aside.
- Mix the cornflour and water in a small bowl, set aside.
- In a stainless steel saucepan, add in the sugar, cream and gradually whisk in the egg yolks, turn to medium heat and keep stirring with a whisk until all sugar is dissolved, the cream and egg yolks are mixed well.
- While the mixture is slowly heating up, slowly pour in the cornflour mixture. Keep stirring to avoid lumps and until the mixture thickens and become custard.
- Unwrap the puff pastry, fold into half and then roll it up from the short side like a swiss roll.
- Divide the pastry into 12 equal round pastry dough.
- Cut-sides up, roll each small dough into a round piece on a lightly floured surface into a 10cm round. Push the rounds into the muffin molds with the sides sticking out, don’t worry they will strink when they are in the oven.
- Divide and spoon the custard into the each holes to about 3/4 full.
- Bake for about 2o minutes.When out of oven, let it stand for 5 minutes before lifting them to cool on wire rack.
- Optional, sprinkle some cinnamon and powder sugar for even more authenticity.
- Best served when they are piping hot or warm.
Notes:
- The recipe says mix the cornflour with sugar, cream, water and egg together, I find this will cause lumps so it’s better to dissolve the cornflour first with water.
- I used a spoon to help stirring the custard as after some custard may stick to the bottom, I use the back of the spoon to help to avoid curds forming and ensuring the custard is smooth.
2011年9月22日星期四
2011年8月24日星期三
tart Cheesecake
http://www.youtube.com/watch?v=t3lyFyT-DNo&feature=related by robjnixon
Nicko makes you a no fail Cheesecake!
250g Cream Cheese, softened
1 bought tart base or pie crust
380g Condensed Milk
Juice of 2 lemons
Nicko makes you a no fail Cheesecake!
250g Cream Cheese, softened
1 bought tart base or pie crust
380g Condensed Milk
Juice of 2 lemons
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