chocolate pastry filling recipe的八卦，Yahoo名人娛樂都在討論

I’ve always loved classic baked mooncakes — something Shangri-La Kuala Lumpur never fails to do. But they also have trendy mooncakes such as their Celebrity Michelin Starred Chef Recipe Gift Box Matcha with Red Bean & Yuzu and Kid’s Rabbit-Shaped Gift Box with Chocolate Orange & Nut and Mango, Passionfruit & Coconut snowskin range.

The classic baked mooncakes are good as expected. Smooth lotus paste filling and quality assorted nuts — Shangri-La standard, for sure.

And then we have the new mooncakes; red bean & yuzu which features a baked, melt-in-the-mouth pastry case, and red bean mochi centre. Quite good, this one.

The rabbit shaped gift box made MA so happy, because she’s been watching her mummy receive so many “special deliveries” and was delighted to receive her own from Shangri-La KL. Obviously, I didn’t get to eat her mooncake stash. “Mummy, got sugar. You cannot eat,” she said. Sorry, I cannot give you a review on that. She inhaled it.

#shangrilakl #midautumnfestival #mooncake

Hey guys! Mood raya I dah datang ok so ape lagi, jomla buat kuih raya! First recipe nak share is a crowd pleaser, tart nenas 🍍 I suka tart nenas tapi I’m very picky because I nak pastry tart tu ada firmness but it melts in my mouth. And also homemade pineapple jam please, it makes all the difference 🤤 For this recipe I used Golden Churn Pure Creamy Butter, a premium butter that gives my pineapple tart all the buttery goodness. Sumpah sedap! 😋 and also I made my own pineapple tart so yes this is the perfect pineapple tart for me 😁 Kalau nak tau lebih lanjut about Golden Churn butter, go to their Facebook page : https://www.facebook.com/OfficialGoldenChurn/

TART NENAS / PINEAPPLE TART (makes 110pcs - bite size)

Pastry :
1 cup of Golden Churn Butter
1/3 cup of castor sugar
1 egg yolk
1/2 tsp vanilla essence
3 cups of plain flour
2 tbsps corn flour
2 tbsps custard powder

Filling :
Homemade pineapple jam (if you want the recipe, do let me know) or you can use pre-made pinapple paste. If you are making the filling yourself, make it a day before. Sumpah guna homemade jam lagi sedap gile ok, beza rasa kalau guna paste.

Egg wash :
1 egg yolk
A lil bit of yellow colouring

HOW TO :
Follow the instructions in my video but here some tips :
1. Preheat the oven at 170 degrees F for at least 10 minutes. Cooking time depends on the size of your tarts and oven. Mine is 16 minutes for 20 pcs of bite size.
2. If you nak buat tart gulung instead of open tart like this, kurangkan tepung so dough jadi lembut sikit.
3. Sapu egg wash dulu before letak jem nenas lagi senang keje.
4. Make sure all ingredients room temperature.

Okay guys, I hope you try this recipe and let me know how it turns out! For more recipes, go to my hashtags #sabbypruekitchen 👩‍🍳 #goldenchurn #goldenchurnbutter #tartnenas #resipitartnenas #tartnenashomemade #pineappletart #homemadepineappletart #pineappletartrecipe #easyrecipe #resipimudah #kuihraya

And also, checkout @sizzlingsuzai coz dia pun share recipe chocolate chip sedappp 😋 woot woot!

🍋Tangy lemon tart with buttery crust🍋 Added some fresh strawberries for Color too!
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Is lemon tarts your thing or you prefer something richer like chocolate, hazelnut or Pb tarts 🙈
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For the recipe, visit www.sherbakes.com and search for lemon tart or the link below: https://www.sherbakes.com/2019/08/baked-lemon-tart-tangy-filling-and-buttery-crust.html
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#sweetmagazine #cakevideo #feedfeed #f52grams #foodstyling #bakersofsgp #foodart #gloobyfood #sherbakes #dessertbae #thebakefeed #tarts #pastry #sgig #sgfood #sgfoodblogger #instadesserts #feedfeedbaking #fruitart #sgig #sgbakers #fruittart #feedfeedbaking #lemontart #lemontarts #lemonpie #strawberrytart #breakfastideas #breakfast

抹茶タルト台に抹茶チョコのフィリングを詰めた抹茶がいっぱい楽しめるタルトです。今回は、粉砂糖でクリスマスぽくデコレーションしてみました。簡単デコなので好きな形を見つけてお試しください。

* Recipe * (21-cm round mold)
Make a tart pastry.
1.Mix roughly , 200g cake flour , 8g green tea , a pinch of salt.
2.Put 100g salt-free butter which was cut small and chilled . Mix it like rubbing.
3.Put in (10g) 2 teaspoons water and 1 egg beaten that are mixed together.
4.Mix so as not kneaded.
5.Gently,make it a bundle.
6.Wrap in plastic wrap, and ,make it rest in the refrigerator for 20 minutes or more.
7.Lengthen the dough in thickness of 4-5 mm with a rolling pin on the stand that was floured.
8.Spread the dough into the mold, trim off the excess part.
9.Make a hole in the bottom with a fork etc.
10.Cover with an oven sheet , and place a weight.
11.In the oven preheated at 180 ℃, bake for 25 minutes at first, and then take the weight and bakes for 7 minutes.
12.Remove from the mold after taking excess heat , let it cool on a net.
13.Apply 20g of melted white chocolates to the bottom of a tart.
(In order to prevent the tart becoming wet with the filling)


Make the filling.
14.Put 170cc (175g) of fresh cream into a small pan, and warm over the fire so as not to boil over.
15.Remove it from the fire, put in tea strainer sieved powdered green tea (maccha) 8g, and mix.
16.Put in the chopped white chocolate 195g and melt.
17.Pour the melted white chocolate 16 into to tart(13).
18.Cool and harden in a refrigerator.
19.Sprinkle powdered sugar that does not melt in finish.

*レシピ*（21センチ丸型）
タルト生地を作ります。
手で作ることもできます。
１．薄力粉 200g、抹茶 8g、塩 ひとつまみをザッと混ぜる。
２．小さく切って冷やしておいた無塩バター 100gを入れ
　　こすり合わせるように混ぜる。
３．溶き卵 1個と水 小さじ2（10g）を混ぜあわせたものを
　　入れる。
４．練らないように混ぜ合わせる。
５．やさしく、ひとまとまりにする。
６．ラップで包み、20分以上冷蔵庫で休ませる。

７．打ち粉をした台で生地をめん棒で4〜5ミリの厚さに伸ばす。
８．型に生地を敷き込み、余分な生地を切り落とす。
９．底にフォークなどで穴を空ける。
１０．オーブンシートを敷き、重しをのせる。
１１．180度に予熱したオーブンで、まず25分焼き、
　　　重しを取って7分焼く。
１２．粗熱がとれたら型から外し、網の上で冷ます。

１３．溶かしたホワイトチョコ 20gをタルトの底に塗る。
　　（タルトがフィリングでシットリするのを防ぐため）

フィリングを作ります。
１４．生クリーム 170cc（175g）を小鍋に入れ、火にかけ
　　　沸騰させないように温める。
１５．火から下ろし、抹茶 8gを茶こしでふるって入れ、
　　　混ぜる。
１６．刻んだ ホワイトチョコ 195gを入れ、溶かす。
１７．１３のタルト台に１６を流し入れる。
１８．冷蔵庫で冷やし固める。
１９．溶けない粉砂糖をふりかけて仕上げる。

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A macaron is a sweet meringue-based French confectionery. It is crisp on the outside and chewy on the inside.

This is the basic macaron recipe with the basic buttercream filling ;) You can customize with any color and flavor.

I hope you like my panda idea ;)

---------------------------------
How to Make Panda Macaron

Difficulty: Patience
Time: 3hours
Number of servings: 10 large macarons

Necessary Equipment:
electric mixer
pastry bag with a 3/8-inch round tip

Ingredients:
((Macaron Shells))
55g (2oz.) egg whites
50g (1.8oz.) granulated sugar
60g (2.1oz.) ground almonds (without skin)
80g (2.8oz.) powdered sugar (confectioner's sugar)
((Buttercream Filling))
2 egg yolks
40g (1.4oz.) granulated sugar
100g (3.5oz.) unsalted butter *room temperature
vanilla extract
((Decoration))
brown and pink chocolate pens

Directions:
((Macaron Shells))
1. To draw panda face, you want to make large macarons. So, draw about an inch and a half wide circles (leaving about 2 inches between) on a piece of paper. To make perfect uniform circles, you wanted to place it under the parchment paper to trace. You can search for the template online.
2. Measure the egg whites in a large bowl, and keep in the fridge (to make them easier to whip). Sift in ground almonds and powdered sugar in a large bowl, then keep in the fridge (to let them stay dry).
3. Meringue: Whip egg whites with an electric mixer until foamy. Gradually add granulated sugar 1/3 at a time, then continue to whip until stiff glossy peaks form when you lift the beaters.
4. Add the meringue into the dry ingredients, and mix with a silicone spatula until just incorporated.
5. Macaronnage: Punch down the spatula into the batter, then scrape batter from the sides to the center, and punch again. Repeat this for 10 or more times (depending on your arm strength) until the batter slowly and continuously drips back into the bowl like a ribbon when you scoop it up with the spatula.
6. Line baking sheets with parchment paper, place the template under the parchment paper. Fit a pastry bag with a 3/8-inch round tip, and fill with batter. Pipe out the batter in the circles (the batter will spread a little, so keep it smaller). Tap bottom of each baking sheet (or slam on the counter) to release any air bubbles in macarons.
7. Let stand at room temperature until dry, and a skin forms on the tops,　for about 30 minutes or more. Make sure the batter will not stick to your finger.
8. Preheat the oven to 150C (302F). Bake for 14-15 minutes. Let the macarons cool completely on the baking sheet.
((Buttercream Filling))
1. Beat the egg yolks and sugar until they turn a lemon-yellow color and thick.
2. Add the butter and mix well. Then add vanilla extract to taste.
3. Pour the buttercream into a pastry bag.
((Decoration))
1. Pipe about 1 teaspoon buttercream on to the middle of one shell, then gently place another shell on top.
2. Set the chocolate pens in a cup of hot water for a few minutes. Cut the tip of the chocolate pens and draw panda faces on the macarons.

Rest the filled macarons for a day before eating them. You can store them in an airtight container in the fridge for up to 3 days.

レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post_8.html
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Music by
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Gemini
The Gloaming
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Chocolate Macaron by Emojoie Cuisine
https://youtu.be/pUpQgpnzOCs
https://youtu.be/zZas5jQuEQs

INGREDIENTS FOR 4 SERVINGS:
15g pine nuts
250g apples, finely sliced
10g lemon juice
20g sugar
20g raisins
zest of 1 lemon
15g breadcrumbs
½tsp cinnamon
1 sheet puff pastry 9” x 14” (23cm x 35cm)
soy milk



STEPS
Preheat the oven to 170°C.
Toast the pine nuts for about 5 minutes or until properly browned.
Mix the apples with the lemon juice, the sugar, the pine nuts, the raisins, the zest, the breadcrumbs and the cinnamon, and stir well to properly combine the ingredients. Reserve in the fridge until needed.
Roll out the pastry, and mark it into three long, even strips by pressing down with a ruler, without cutting through.
Cut 1” (2.5cm) wide horizontal strips on either sides of the sheet (14 strips per side), leaving the middle third untouched. To make the strudel easier to close, cut the four outer strips to obtain two flaps that will be used to seal the ends.
Spread the apple filling to cover the middle third of the pastry, and gently press it to make it more uniform. Fold the flap over the filling, and then the strips on each side alternately to create a braid.
Brush the strudel with the soy milk and bake in the preheated oven for 30 minutes – or until golden brown – turning once if it’s browning unevenly.
Leave to cool down completely, then slice, dust with icing sugar, and enjoy!

SUBSTITUTIONS and TIPS
The lemon zest can be substituted with the zest of any other preferred citrus fruit.
For the apples, I used Gala variety, but any other sweet variety will work just as well.
For the sugar, you can use any kind of granulated sugar you want, as they all work well.