做1個9吋大撻......
1. 先將牛油90g和糖霜45g打勻至順滑，加入雞蛋1/2隻打透; 篩入低筋麵粉150g搓勻成麵糰，將麵糰輾平，平均地壓在9吋撻模，再平均鋪上baking beans。
2. 將撻底放入已預熱焗爐180C，焗約15至20分鐘; 取出倒去baking beans 並脫模，放在架上待涼。
P.S. 如不想撻底內部形成蜂窩狀，可先鋪上一張牛油紙，然後才放上baking beans!
3. 搗碎並隔熱水坐溶朱古力適量。
4. 將撻底塗上一層朱古力醬。
5. 將撻底放入雪櫃，讓朱古力凝固。
6. 吉士醬: 先將whipping cream 45ml 打至挺身; 其後加入牛奶45ml、吉士粉10g、雲呢嗱籽1/2枝和適量糖霜拌勻 (隨自己口味增減甜度~); 將吉士醬平均鋪在撻底。
水果可隨自己喜好而變化; 另可在生果上塗上果面光亮膏增加外表美觀! (不過我無搽........)
嘩 !!!好有睇頭
回覆刪除[版主回覆09/21/2009 17:25:00]多謝讚賞~ 我都幾滿意外表! 但我覺得仍有地方要改進.....
好靚呀, 一定好好味啫.
回覆刪除想問妳用呢個9吋模咁大, 會唔會好難脫模架?
[版主回覆09/21/2009 17:24:00]多謝讚賞!
我個9吋模係non stick 甩底模來架，超容易脫模! 完全零難度~~~
好靚呀 仲加埋啲薄荷葉上去，紅紅綠綠好鬼sharp
回覆刪除[版主回覆09/21/2009 17:19:00]個造型係參考我blog 友蕃薯媽既! (係參考~ 唔係一樣架!!)
不過我見本<香港蛋糕>都好常用薄荷葉來裝飾~ 襯芒果既黃色都好靚架!!!
我睇左你個BLOG好耐架喇,不過第一次留言,因為你個TART真係整得好靚呀,我上次整過吉士餡,不過整得好難食,我買左個7"模,可唔可以比個7"既食譜我呀??因為我都好想整呀~~~你真係好有天份,你整既麵包都好正添呀!!!加油~~
回覆刪除[版主回覆09/21/2009 17:13:00]多謝來訪 + 讚賞!
雖然今次我第一次整都好滿意，不過我認為仲有好多細節要改進! 而個吉士餡就係其中一個要改善既地方嘞! 我個人覺得太稀......
妳睇開我blog，都知道我大部份食譜係冇份量，而且烘焙我仲係超新手來! 做蛋糕麵包份量反而要好準確，所以我都係跟書做既!
至於依個撻，撻底 + 吉士醬我分別跟<香港蛋糕>裡面2個唔同既食譜做出來! 其實書裡面冇指明撻模要幾大，不過咁啱for 我個9吋撻模啱啱好!
妳不如試試將所有材料份量除9份，再乘7! 睇吓咁樣work 唔work?
掂!
回覆刪除[版主回覆09/21/2009 17:03:00]thanks!
好令唷^^"""如果沒果面光亮膏, 可以用魚膠粉開水...當JELLY水咁茶... 就可以啦... =]
回覆刪除[版主回覆09/21/2009 17:43:00]thank you~~~~ 本來我想整個同妳果個同款，不過我d士多啤梨唔夠妳果d咁大粒咁靚，又 買唔到blueberry.......所以唸咗第二個款!
其實我有果面光亮膏架! 不過果日趕住出門口，所以冇整囉! 原來魚膠粉水都得既!!! thanks~~~
請問可唔可以要妳個吉士醬recipe? 我跟<香港蛋糕>裡面果個吉士醬食譜，好香雲呢嗱味但太稀.....thanks!
生日收到咁靚既蛋糕好開心嫁
回覆刪除[版主回覆09/23/2009 05:15:00]除咗收既人開心，送既人都好開心架!
VERY PRETTY!!! Yummy!!! Can I try some?!
回覆刪除[版主回覆09/23/2009 05:14:00]thank you very much!
of course you can try some.......of the pic!
好靚呀~~~ 好想食呀~~ 我最鐘意食 tart 0架0刺~~~
回覆刪除[版主回覆09/23/2009 05:05:00]多謝~ 多謝~ 妳又試吓整吖!
好靚呀!收到的人一定很開心, 因是你的親手傑作及你那份心意!
回覆刪除[版主回覆09/23/2009 05:02:00]多謝讚賞! 不過仍有地方要待改善........
我朋友真係好開心~ 我見到佢咁鍾意我整比佢既撻，我都好開心!
哇!好pro呀!
回覆刪除[版主回覆09/23/2009 04:59:00]多謝! 不過仍然有地方尚待改進~~~
你好...你整得好靚....
回覆刪除我試過整個醬..但整左幾次...一落吉士粉就變左水....想問下你有乜辦法呢？因我照住你呢個份量....45ml whipping cream...45ml鮮奶...10g吉士粉...半枝雲呢拿籽....
初時打whipping同奶都仲可以...一落吉士粉就死左....麻煩你....^v^
[版主回覆09/23/2009 04:58:00]多謝讚賞~
其實我都覺得個吉士醬太稀! 不過又未至於水咁稀........個將我都係跟書裡面另一個食譜來做，我覺得依個吉士醬食譜唔太好! 我下次會試吓另一個吉士醬食譜~~~
in the meantime，妳可以試試減少鮮奶既份量 + 增加whipping cream~ 而且盡量將whipping cream 打厚身d!
Mrs T, regarding you told me that you want to improve the custard cream, have you thought of adding a little bit rhum in the cream. Rhum adds excellent flavor to pastry creams. That's what the french do here. Although I don't know baking, I love tasting different pastries. Perhaps you may try this next time!
回覆刪除[版主回覆09/24/2009 06:28:00]thanks Aline for your advice~
actually it wasnt the taste of the custard which i have to improve on, it was the texture~ my friends liked it very much but i thought it was too thin! ive already found another custard recipe, will try it again once i receive my new mixer~
however your rhum idea is quite good! it's worth a try~ thanks very much~~~