Showing posts with label 甜點. Show all posts
Showing posts with label 甜點. Show all posts

Monday, 28 October 2019

Toffee Apples

 Recipe adapted from: BBC Good Food 




Ingredients 

8 Red Apples
400g Caster Sugar 
1 tsp Lemon Juice 
4 tbsp Golden Syrup
8  Lolly Sticks 

Method 

1.Pull any stalks off the twigs and push the sharpest end of each stick (or the lolly sticks) into the stalk-end of each apple, making sure it is firmly wedged in. Put a large piece of baking parchment onto a wooden board 

2.Tip the sugar into a large saucepan and add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Swirl the pan gently to move the sugar around, but don’t stir. Add the golden syrup and bubble the mixture (be careful it doesn’t boil over) until it reaches 'hard crack' stage or 150C on a sugar thermometer. If you don't have a thermometer, test the toffee by dropping a small amount into cold water. It should harden instantly and, when removed, be brittle. If it's soft, continue to boil. When it's ready, drip in some food colouring and swirl to combine. Add the glitter, if using, and turn off the heat. 

3.Working quickly, dip each apple into the toffee, tipping the pan to cover all the skin. Lift out and allow any excess to drip off before putting on the baking parchment. Repeat with the remaining apples. Gently heat the toffee again if you need to. Best eaten on the same day. 


Friday, 3 October 2014

Flapjacks

Flapjack keep well in an airtight container.

You will get different results depending on which type of oats you use – Whole oats or jumbo oats don’t absort as much of the melted mixture as ROLLED OATS do, so the flapjack will be more syrupy but equally delicious!


Here's the recipe, taken from "Simple Cakes" by Mary Berry (P.90)

225g Butter
225g Demerara sugar (I used 150g)
75g Golden syrup
275g Rolled oats

2x 8” sandwich tins


Method:
1. Preheat the oven to 160C and line your tin with baking paper.
2. Melt the butter in a large pan along with the sugar and syrup stir continuously until melted.
3. Once melted add the oats and stir thoroughly.
4. Then pour the mixture into your tin
5. Press the mixture flat with the back of a spoon to level the surface.
6. Put into the preheated oven and bake for 35 minutes until golden brown.
7. Loosen the edges of the flapjacks from the sides of the tins with a small, flexible palette knife, then
leave to cool in the tin for about 10 minutes.
8. Tip the flapjack out and slice each round into 8 wedges. Leave on a wire rack to cool
 completely.

***Take care not to overbake the flapjack or they will be very hard!

Saturday, 1 March 2014

Double Chocolate Millionaires Shortbread


Double Chocolate Millionaires Shortbread

Biscuit Base:
250g shortbread biscuits, crushed
30g Cocoa powder
100g Chocolate Chips
55g melted butter (melted)

Center Layer:
150g butter
150g dark brown soft sugar

Top Layer:
200g dark chocolate

To Make the Chocolate biscuit base:
Crush the shortbread into crumbs using food processor. Then add the cocoa powder, chocolate chips and finally the melted butter. Mix it all together. Transfer it to a lined baking tray and press down with the back of a spoon until you have a smooth, firm base. Chill for 30 minutes to set.


To make the caramel center:
Melt the butter and sugar in a saucepan on a high heat. Then add the can of condensed milk and bring to a boil, make sure you stir continuously! Once the caramel has thickened slightky, remove from the heat and pour over on your biscuit base. Transfer the tray to the fridge again from another 30 minutes.


For the topping:
Melt the dark chocolate then pour it over the caramel and spread to the edges using the back of a spoon. Return to the fridge for a final 10 minutes to allow the chocolate to set, then cut into square and serve.


Enjoy!!
 

Saturday, 1 September 2012

Easy Tiramisu


簡易提拉米蘇

Tiramisu一向是我喜歡的甜點之一


食譜取自: Carol自在生活

材料:
馬斯卡朋起士(Mascarpone Cheese):300g
動物性鮮奶油150g(乳脂肪35%),
細砂糖50g
市售蛋黃餅乾12片
即溶咖啡粉1大匙,
熱水50cc
無糖純可可粉1大匙

事先準備工作:
1.動物性鮮奶油使用低速打至8分發(有明顯痕跡,不流動的狀態),放至冰箱冷藏1-2小時
2.將即溶咖啡粉倒入熱水中混合均勻融化放涼
3.馬斯卡朋起士用打蛋器攪散成為乳霜狀(約1分鐘)
4.將細砂糖加入混合攪拌均勻
5.再將事先打發的鮮奶油加入混合均勻
6.市售蛋黃餅乾2面都沾上濃咖啡液
7.平均將一片蛋黃餅乾放入容器底部
8.平均鋪上一半的乳酪餡
9.再鋪上一片沾上濃咖啡液的蛋黃餅乾
10.平均鋪上剩下一半的乳酪餡
11.在桌上輕敲幾下讓表面乳酪餡攤平整
12.表面封上保鮮模或蓋上蓋子放入冰箱冷藏至少3-4小時
13.吃之前用濾網篩上一層無糖可可粉即可
  

Flapjacks


Flapjacks

Mary Berry, is the queen of the kitchen, particularly loved and respected for her role as judge on the Great British Bake Off. Follow her foolproof recipe for Flapjacks, taken from her fabulous Mary Berry’s “Simple Cakes” (P.90)

Flapjacks keep well in an airtight container.

You will get different results depending on which type of oats you use-whole oats or jumbo oats don’t absorb as much as rolled oats do.


To weigh the syrup, first weigh the sugar, then spread the sugar over the scale pan and measure the syrup on top to make a total weight of 300g.

Tin needed: 2x20cm (8 in)


Ingreditents:
225g butter plus extra fro greasing
75g golden syrup
225g demerara sugar
250g rolled oats



Method:
1 Lighlty butter the roasting tin or cake tin.

2 Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

3 Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 160C (160C fan, Gas 4) for about 30 minutes.

4 Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.




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