苹果派 (Apple Pie)

刚从柔佛回来，多几天又要出国旅行，坐游轮去甲米和普吉岛。2013年真是忙碌的一年，一月吉打，马六甲过新年，四月到台湾22日游，七月到沙巴亚庇4天3夜，九月到印尼万隆4天3夜游，十一月到新加坡逛逛，十一月底又去波德申享受按摩，十二月吉打，槟城，柔佛，马六甲，再去槟城，甲米和普吉岛... 2013真是个丰富的旅游年。今天圣诞节就留在家里大扫除，晚餐就和老公两个人吃圣诞大餐。主菜就不介绍了，之前的post都有写过，今天的特别介绍就是苹果派，老公说好吃喔！没有师傅，也没看食谱，老样子，阿嬷教的绝招，猜猜麦当劳苹果派是放些什么材料，凭记忆中的味道烹调出好好吃的苹果馅。

材料：

• 1份 Borg's Shortcrust Pastry
• 1个 红苹果
• 适量 肉桂粉（随个人喜欢的份量）
• 适量 黄糖（随个人喜欢的甜度）
• 适量 水

做法：

1. 将红苹果去皮，切丁，放入锅中，加入适量水。
2. 用小火把苹果煮软，加入适量的黄糖和肉桂粉。
3. 加少许的玉米粉打欠即可。
4. 用擀面杖把Shortcrust Pastry擀成四方形，用小刀在面团的边缘切两个L字（不要切断），掀起交叉，压好。
5. 放入苹果馅，跟着Shortcrust Pastry包装上的指示，烘烤至金黄色即可。

葡挞 (Portuguese Egg Tarts)

(Recipe from: http://janechew.blogspot.com/2012/10/pork-in-soy-sauce-and-portugese-egg.html)

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 30 mins.
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 Swiss roll. Roll pastry snugly but not tight, just enough to avoid lots of space or air pockets in roll. Wrap up and rest in fridge for another 30 mins.
9. Divided by using sharp knife into small portion (I made 15 small one using 6cm round moulds and 6 x 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 into moulds till 80% full.
12. Bake at 220C till cooked and golden brown. Remove and it is best to serve while it still warm.

蓝莓芝士挞 (Blueberry Cheese Tart III)

Crust (10 tarts):

• 70g Unsalted Butter
• 35g Icing Sugar (sifted)
• 140g Low Protein Flour (sifted)
• 20g Egg
• 1/2 teaspoon Vanilla Essence

Method:

1. Put in butter, sifted icing sugar and sifted flour into a mixing bowl.
2. Blend until mixture resembles coarse bread crumbs.
3. Add egg and vanilla essence, knead to form a dough. Do not over knead your dough.
4. Wrap dough with cling wrap and refrigerate for 30 minutes.
5. Take a little portion of dough and press dough into tart cases, trim off edge.
6. Use a fork to poke holes in the bottom of tart.
7. Bake in preheated oven at 180C for 12-15 minutes or until golden brown.

Cream Cheese Fillings:

• 125g Cream Cheese
• 30g Castor Sugar (reduce sugar if prefer less sweet)
• 10g Unsalted Butter
• 50g Egg
• some Blueberry Jam

Method:

1. To make filling, combine cream cheese, sugar and butter in a clean bowl. Cream all the ingredients until smooth.
2. Add in egg and mix well.
3. Spoon the filling into the tarts. Add some blueberry jam. Use a tooth pick to draw out the jam.
4. Bake in preheated oven at 170C for 8-10 minutes.

蛋挞 (Egg Tarts)

塔皮材料：

• 140克 无盐奶油
• 70克 糖粉（过筛）
• 280克 低筋面粉（过筛）
• 40克 蛋
• 1 茶匙香草精

塔皮做法：

1. 把奶油，糖粉，过筛的粉料放入搅拌机内，混匀成粒状。
2. 加入蛋和香草精，拌成面团，用保鲜膜包好，冷藏半小时。
3. 拿适量面团，放入挞模里，将面团捏压至挞模边缘，修边。
4. 用叉子刺些洞洞在挞上。
5. 送入预热烤箱180度，烘烤12-15分钟。

蛋汁材料：

• 3个 鸡蛋 
• 110克 幼糖
• 225克 热水
• 85克 淡奶

蛋汁做法：

1. 先把幼糖和热水拌勻，直到糖完全溶解，备用。
2. 将鸡蛋和淡奶搅拌均匀，加入糖水，拌至完全混和。
3. 用筛过滤蛋汁，把蛋汁里的粒粒和泡沫隔去，倒進挞殼內。
4. 放入烤炉180度，焗至蛋汁些微胀起，就立刻打開烤炉的门2至3吋。
5. 烤多10至15分钟，直至蛋汁熟为止。

蓝莓芝士挞 (Blueberry Cheese Tart II)

Blueberry Cheese Tart again! My second attempt using the same recipe

Crust:

• 140g Unsalted Butter
• 70g Icing Sugar (sifted)
• 280g Low Protein Flour (sifted)
• 40g Egg
• 1 teaspoon Vanilla Essence

Method:

1. Put in butter, sifted icing sugar and sifted flour into a mixing bowl.
2. Blend until mixture resembles coarse bread crumbs.
3. Add egg and vanilla essence, knead to form a dough. Do not over knead your dough.
4. Wrap dough with cling wrap and refrigerate for 30 minutes.
5. Take a little portion of dough and press dough into tart cases, trim off edge.
6. Use a fork to poke holes in the bottom of tart.
7. Bake in preheated oven at 180C for 12-15 minutes or until golden brown.

Cream Cheese Fillings:

• 125g Cream Cheese
• 30g Castor Sugar
• 10g Unsalted Butter
• 50g Egg
• some Blueberry Jam

Method:

1. To make filling, combine cream cheese, sugar and butter in a clean bowl. Cream all the ingredients until smooth.
2. Add in egg and mix well.
3. Spoon the filling into the tarts. Add some blueberry jam. Use a tooth pick to draw out the jam.
4. Bake in preheated oven at 170C for 8-10 minutes.

蓝莓芝士挞 (Blueberry Cheese Tart)

塔皮材料：

• 140克 无盐奶
• 70克 糖粉（过筛）
• 280克 低筋面粉（过筛）
• 40克 蛋
• 1 茶匙香草精

做法：

1. 把奶油，糖粉，过筛的粉料放入搅拌机内，混匀成粒状。
2. 加入蛋和香草精，拌成面团，用保鲜膜包好，冷藏半小时。
3. 拿适量面团，放入挞模里，将面团捏压至挞模边缘，修边。
4. 用叉子刺些洞洞在挞上。
5. 送入预热烤箱180度，烘烤12-15分钟。

芝士馅料：

• 125克 奶油芝士
• 30克 幼糖
• 10克 无盐奶油
• 50克 蛋
• 适量蓝莓果酱

做法：

1. 将芝士，糖和奶油搅拌至滑。
2. 加入蛋，拌均匀即可。
3. 把芝士馅料倒入挞杯内。
4. 加入适量蓝莓酱，用牙签画出花纹
5. 送入预热烤箱170度烤8-10分钟，或表面不沾手即可。