Sunday, June 18, 2017

黑芝麻绿茶挞 Black Sesame Green Tea Tart


This recipe is inspired by Anncoo's blog and adapted with a black sesame flavored tart shells to create some variations.

As you can see, I still have a long way to go on improving my skills on shaping the tarts base. I am happy with the outcome as the sesame give out a more aromatic smell than regular tarts base. And coupled with this soft egg fillings, its a perfect balance of sweet and savory.


黑芝麻绿茶挞
Black Sesame Green Tea Tart

Ingredients 材料

Black Sesame Shortcrust Pastry 黑芝麻挞皮 (A)
140g Plain Flour 中筋面粉
60g Rice Flour 粘米粉
140g Unsalted Butter 无盐奶油 (room temp 温室回温)
70g Castor Sugar 细砂糖
1/4 Tsp Salt 盐
40g Beaten Eggs 鸡蛋(打散)
40g Black Sesame Powder 黑芝麻粉

Green Tea Filling 绿茶布丁内陷 (B)
300g Fresh Milk 牛奶
65g Castor Sugar 细砂糖
3 Tsp Green Tea Powder 绿茶粉
2 Egg Yolks 蛋黄
2 Eggs 鸡蛋



Method 做法


Combine and sift plain and rice flour (A) together into a bowl. Set aside.
材料A的面粉及粘米粉一起混合,过沥入碗搁置待用。

To prepare sweet shortcrust pastry, beat butter (A) until soft and creamy. Add (A)  sugar, salt, egg and black sesame powder to incorporate. Sift in sifted flour (A) and fold with spatula to combine to form dough. Wrap dough in cling wrap and refrigerate for 3 hours.
事先准备甜派挞皮,把材料A里的奶油置入搅拌盆用搅拌器打至乳霜状,然后把A里的糖,盐,鸡蛋及黑芝麻粉混入,混匀。接着就将过沥的面粉粘米粉粉料拌入,用橡皮刮板拌匀成团后用保鲜纸包起来置入冰箱冷藏三个小时后即可用。


Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 3-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.
把冷藏好的面团移出,去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约3至5mm厚度的圆形,轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.
把多余的挞皮撕去,再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 180C degrees.
烤箱预热至180C度。


Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 18-20 mins.
在冷冻的挞面团铺上一层锡纸,用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤18-20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins.
把锡纸和小石头取出,再放入烤箱烘烤8至10分钟即可。

Boil (B) sugar and milk until sugar dissolved. Add green tea powder to combine then remove from heat.
将B里的砂糖及牛奶一起混入锅煮热至融化,再加绿茶粉均匀即可离火。

Whisk in egg and yolks in batches until evenly mixed. Sieve.
马上分次把鸡蛋,蛋黄混入绿茶牛奶,一边搅拌一边加入一直搅拌混匀后过沥。


Transfer mixture into the prepared tart shells and bake in the middle rack of a preheated oven for 20 mins. Allow the tarts to cool on wire rack for the egg to set. Serve.
把过沥好的面糊盛入已冷却的挞皮A里,置入预热至180C度的烤箱的中层烘烤20分钟即可取出,摆在凉架上待凉定型。

The leftover egg mixture can be transferred into pudding moulds and bake according to the same baking mode. Allow the baked puddings to cool before refrigerating. Best serve cold. 
剩余的鸡蛋液可以装入各自的布丁模以同样的烘烤方法烤熟成绿茶布丁。烤熟的布丁待凉后便可冷藏后即品尝。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...