Vol De Nuit 午夜飞行

杂片

with 5 comments

jinnie问我下次什么时候更新,老实讲我整个夏天什么都没有做,所以没东西拿来更新。唯一做的茉莉味的panna cotta也是直接吃掉,因为觉得没什么好拍的,panna cotta都一个样子。倒是有件事挺开心的,mowielicious是我很喜欢的blog之一,当时看到他有book giveaways的活动,我一向没什么运气,留了言也就忘了。没想到几天后收到email说我还真赢了一本书,是Helene Dujardin’s ‘Plate to Pixel’ . 原本是想拍书来着,可拍不好,就干脆拍拍新买来的模子,书当背景挺好的。

很漂亮、很可爱的Crabapple,不知道是不是我买的不好,有点酸酸的,加点糖和lemon verbena一起煮了,味道很不错,纠结要不要做这个味道的果酱呢?冬天做的金橘果酱还没动呢。


做panna cotta用的Jasmine downy pearls,这茶拍出来比甜点好看多了。

Written by Faye

September 7, 2011 at 10:19 am

Posted in Photographie

Lemon thyme poached apricots tart

with 17 comments

前几天下着雨,哪里也去不了,Angela和我两个人在家无所事事,乘着她自己玩耍的空隙做好塔皮扔在冰箱里。前一天买到的apricots很甜,不过还是用lemon thyme syrup poach了一下。趁她下午睡着了,赶紧烤好塔皮,然后抹一层crème d’amande,铺上apricots,送回烤箱继续烤30分钟。

烤好的塔还在rack上凉着,Angela就已经醒了,她好奇的爬到桌子上,认真研究着面前的塔。小手在上面戳来戳去,找不到下手的地方,最后总算拿起一片apricot放进嘴里。不过她似乎更喜欢塔皮,香香脆脆酥酥的,还有杏仁的香味。

雨天在家里弄点吃的,有点小幸福的感觉,不过遗憾的是照片就没有那么幸福了。雨天的阴霾也蔓延到照片里,有点无奈。塔皮用的PH的食谱,要的吱声哦。

 

Pierre Herme’s Sweet Tart Dough
285g unsalted butter, at room temperature
150g icing sugar, sifted
100g ground almonds
½ teaspoon salt
½ teaspoon vanilla bean pulp
2 large eggs, at room temperature, lightly beaten
490g all-purpose flour

1.Put the butter and sugar in the bowl with the paddle attachment and beat on low speed until creamy. Add the almond, vanilla and salt, and beat until the mixture is roughly blended. With the mixer still on low, add the eggs,and the flour in three or four additions. Mix just until the ingredients starts come together to form a soft, moist dough that doesn’t clean the sides of the bowl completely but does hold together. Don’t overdo it.
2.Gather the dough into a ball and divide it into three or four pieces. Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking. At this stage, the dough can be wrapped airtight and frozen for up to a month.
3.For each tart, butter a tart ring and keep it close at hand. Work with one piece of dough at a time; keep the remaining dough in the refrigerator.
4.Working on a lightly floured surface, roll the dough between 1/16 and 1/8 inch thick, lifting it often and making certain that the work surface and the dough are amply floured at all times.
5.Line the tart ring; run your rolling pin across the top of the ring to cut off the excess; patch cracks with scraps. Prick the dough all over with the tines of a fork and chill for at least 30 minutes in the freezer .
6.To bake the crust, preheat the oven to 180°C/ 350°F . Line each crust with parchment paper or aluminium foil and fill with pie weights or dried beans or rice. To partially bake, bake for 18 to 20 minutes, or until lightly coloured. If the crust needs to be fully baked, remove the parchment and pie weights and bake for another 5 to 8 minutes, or until golden. Transfer the crust to a rack to cool.

Written by Faye

June 24, 2011 at 10:01 am

Posted in Pâtisserie

Gâteau aux kumquats et au chocolat

with 4 comments

很早的时候在Lorraine那里见过她用semolina做蛋糕,就好奇是什么样的口感。这个看着挺省事的,就拿来做做。口感是挺紧实的那种,照片里也能看出来。原食谱用的是橙子,我用了金橘。为了刨出足够的zest擦了半天,挤金橘汁更是困难,挤了几十个才出来足够的汁水,建议大家还是用橙子吧,方便。

吃不惯lindt的Ecuador,尝过以后就丢在那里。这次本着废物利用把它扔进蛋糕里,没想到味道还不错,和金橘还蛮搭的。食谱可以做个8″的蛋糕,我double了一下,做了一个8″的和24个mini muffine size的。

Gâteau aux kumquats et au chocolat

40g  Dark chocolate ,chopped
20g  unsalted better, diced
120g sugar
1tsp vanilla
1tbsp Kumquat zest
2 large eggs
40g  flour
2g  Baking powder
175g  kumquat  juice
130g semolina

1.Preheat the oven 375°F.Butter and flour the cake pan,line the bottom with partchment paper.
2.Beat the butter and 90g sugar in the bowl,add the vanilla,kumquat zest,and eggs.
3.In another bowl,put semolina,100g kumquat  juice,flour,BP,chocolate together,use spatula mixing well.
4.Pour the semolina mixture in to the butter mixture, mix until just combined.
5.Pour in the pan,bake for 30 mins. cool for 10 mins,take the cake out and cool complete.
6.Make the kumquat syrup to brush the cake.Boil 75g kumquat  juice and 30g sugar together, until the sugar is dissolved. Brush the cake while the syrup still warm.

Written by Faye

May 25, 2011 at 4:22 am

Posted in Pâtisserie

Blueberry muffin with cinnamon crumble topping

with 15 comments

妈妈特别喜欢有蓝莓的甜点,但是烤大蛋糕她又觉得太多吃不完。我就给她烤了muffin,一次一个刚刚好。我一直喜欢blueberry和cinnamon的搭配,就在上面撒了cinnamon crumble. 这次用的ceylon cinnamon味道很温柔,比一般的cinnamon闻起来更mild.烤的时候就很香,吃起来更香,自己都喜欢的不得了。

Blueberry muffin with cinnamon crumble topping

6Tbsp unsalted butter
1/2cup milk
1 large egg
1 large egg yolk
1Tbsp vanilla
1 1/2cup flour
3/4cup sugar
1 1/2Tsp Baking powder
1/2tsp salt
1cup fresh or frozen blueberries

Topping
2Tbsp butter
1/3cup flour
2Tbsp sugar
1/4Tsp cinnamon

1. Melt the butter,whisk in the milk,egg,egg yolk,vanilla.
2. Whisk together flour, sugar,BP,salt.
3. Add the flour mixture in to the milk mixture, stir until just combined.Do not overmix.
4. Preheat the oven 375°F. Fold in the blueberries.
5. Fill each muffin tin 3/4 full, rub topping togethe, add to the top.
6. Bake for 15 to 20 minutes or until a toothpick comes out clean. Makes 12.

Written by Faye

May 13, 2011 at 10:18 am

Posted in Pâtisserie

1st birthday — Angela

with 14 comments

本该上周更新这篇的,忙乱的拖了一星期才来,从来都是心安理得拖拉着更新的人,现在边打字边有点小内疚。


Why? Because my little baby girl has turned 1 years old!

It’s been a such wonderful year, although alway lack of sleep, but we’re still enjoy it. Every time when she called mommy, the moment she smiling at me, and whenever she’s in my arms…… they sparkle like a jewel, will shine forever in my memory.

To celebrate her birthday, we throw a small party. So I made some black forst cupcake, chocolate cupcake filled with cherry jam, topped with kirsch cream and gum paste flowers. It has been many many years, since the last time I work with gum paste, my hands get rusty. The flowers come out not as good as I thought, but I don’t have time make it again.

The cupcakes were for adults, I made a Special cake for Angela, that’s the first cake she ever tasted. I named this cake after her, because it’s has the same taste as her smell—-milky.

It is fun to take photo of her everyday, even one small activate will be record.

Written by Faye

April 14, 2011 at 10:14 am

Posted in Pâtisserie

还是white velvet cake

with 20 comments

Peter的同事听说我的甜点很好吃,一直在问他要什么时候能吃到。前几天,我想想再拖下去都有点对不住人家了,还是赶紧做出来,好让他带到公司去。

把手边现有的材料搜罗一下,做个金橘味的小蛋糕,这样吃起来也方便,不用切来切去的。晚上Peter回来,说大家反应很强烈,纷纷问我接不接订单,教不教学生。我笑笑:你忘啦,我已经很久都不接单、不教学生啦。不过甜点以后还会请他们吃的啦!

食谱太简单了,就是white velvet cake里加入切碎的candied kumquet.谁要就吱一声。我承认最近一直连续的在烤这个white velvet cake,其实自己不是太喜欢做重复的东西,但是这个蛋糕太好吃了,百吃不厌。怀孕的时候胃口很差,给自己做了一个大的当生日蛋糕,结果都吃了,就是吃完了也不长肉。而且很多时候做甜点都会有蛋白多下来,那用来做这个蛋糕就再合适不过了,一点都不浪费。

这个还是写稿子多下来的东西,重新装饰组合了一下,拿来给blog撑撑场面,这里自己看着都觉得可怜,sigh~~

蛋糕食谱除了糖从原来的300g减到240g外,其他一字没动的打上来了,糖减的比较多,但吃起来味道正好。

White velvet butter cake  (adapted from The cake bible)

Egg whites 135g

Milk 1cup

Vanilla 2 1/4tsp

Sifted cake flour 300g

Sugar 240g

Baking powder 1Tbsp+1tsp

Salt 3/4tsp

Unsalted butter 170g, softened

1. Preheat the oven to 350°F.

2. In a medium bowl lightly combine the egg whites,1/4cup milk and vanilla.

3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds. Add the butter and remaining 3/4cup milk. Mix on low speed to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

4. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 25to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

5. Let the cake cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Written by Faye

March 30, 2011 at 12:29 pm

Posted in Pâtisserie

Cake for Mom

with 6 comments

做了这么多年的蛋糕,却从来没有给妈妈做过生日蛋糕,这次新家弄好,爸爸妈妈也可以过来,我们已经有10年没住在一起了。正好赶上妈妈的生日,一定要做个生日蛋糕,补偿这么多年没在她身边,哪怕只是一点点也好。不过宝宝已经到了满地乱爬、学走路的时候了,白天必须一刻不停的陪伴她,只有等晚上她睡着以后再动手做。

把家伙们一字排开,午夜蛋糕时,哈哈,以前接订单的感觉又回来了。妈妈特爱咖啡,就做了一个咖啡味的戚风,一切都很顺利,等到出炉倒扣好准备去睡觉时,杯具发生了,蛋糕完整的从模子里掉下来了,我顿时石化,555…看着热气腾腾的蛋糕一点点地缩小,我无能为力。手生的结果,突然想起几天前和鱼宝聊天时她说好久没做东西,心血来潮的做macaron,结果……同病相怜!郁闷的爬上床,好半天睡不着。第二天早上天还没亮就醒了,一想到那蛋糕就睡不着了,反正还早,乘大家还没起来,我偷偷下床又做了一个,这次总算还好,不然我拿什么给妈妈庆祝生日呀~~

用上好的茉莉花茶在cream里infuse12个小时,打发后抹在蛋糕上。大家一致觉得cream的味道最好,清爽、浓郁还香气四溢。遗憾的是没有更多的时间作装饰,应该再精致点的。不过妈妈很开心也很感动,她觉得好就足够了。

Written by Faye

March 15, 2011 at 12:27 pm

Posted in Pâtisserie

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