Vol De Nuit 午夜飞行

Citrus baba, Mandarin tartlet, Kumquat pound cake

with 6 comments

自从space改版后我就找不到哪里是哪里了,用着头晕。
好吧,这不是我想说的重点,其实我是想说,冬眠期已经过了,最近RP大爆发,做了很多甜点,大家期待我多更新点,这次真的变得勤劳了。
送去修的电脑今天终于拿回来了,所以现在才更新,本来可以更早的。
前些日子家里有好多橘子啊,橙子啊,看得我手痒痒,不拿来做点什么实在是难受。就做了Hidemi Sugino书上的甜点,一连三个。

Citrus baba 把烤好的baba放入橙汁糖浆里浸透吸足。不过我个人不是很喜欢这种口感。
Mandarin tartlet 煮好的橘子奶油抹在烤过的塔皮里,上面撒上一层糖,用blow torch烧一下就好了。这个橘子奶油真的很好吃,做的时候我偷偷吃了好多。咳,其实我在减肥中,吃那么多好有罪恶感呐~~

 Kumquat pound cake 很平常的蛋糕,但是很香,很湿润。蛋糕里用了杏仁粉,糖渍金橘打成的果茸,上面再撒上杏仁粒,放上糖渍金橘,香气四溢的。

Mandarin cream  橘子奶油       (adapted from The dessert book)

60g   糖
15g   面粉
80g   全蛋
60g   蛋黄
75g   无盐奶油  融化
80g   橘子汁
15g   Mandarine brandy    我用Grand marnier
1 1/2个  橘子皮

1. 混合糖和面粉,一点点地加入蛋液,慢慢搅匀。
2. 加入融化的奶油继续搅拌均匀,然后过滤。加入橘子汁和橘子皮。
3. 把盆放到煮着热水的锅上,隔水搅拌5分钟。
4. 将混合物倒入锅里在炉子上用中火煮至微滚。然后继续煮多几秒钟,当开始变厚,变浓稠,像pastry cream一样就马上离火。煮时间太长的话,奶油是会分离的。
5. 把整个锅放入冰水中冷却,并不断的搅拌,直到放凉。加入brandy搅拌均匀。放进冰箱中备用,可以保存4-5天左右。

Kumquat pound cake                 (adapted from The dessert book)

50g  Kumquat compote  糖渍金橘
50g  unsalted butter  无盐奶油
75g  Confectioners’ sugar  糖粉
90g  whole eggs  全蛋
35g  flour  面粉
0.7g  Baking powder
50g  almond flour  杏仁粉
Diced almonds for sprinkle  杏仁粒撒在蛋糕表面
Kumquat compote,for garnish  糖渍金橘用于表面装饰
Mandarin brandy for blushing  橘子白兰地刷在蛋糕上

1. Sift together flour, baking powder and almond flour. Generously brush tins with butter.
2. In a food processor, chop kumquat compote coarsely, transfer to a bowl.
3. In the food processor, add butter and sugar, and process for 7 to 8 seconds. Grandually add egg dan flour mixture, pulsing until just incorporated fot 5 to 6 seconds, after each addition. Don’t over-mix, because batter will become too soft.
4. transfer this batter to the kumquat, and fold until incorporated with a spatula.
5. Pour batter  into a pastry bag without tip, and tube into each tin. Lightly tap tins. Arrange some slices of kumquat and diced almonds on top. Bake in a 170/340oven,until a cake tester inserted into the centers comes out chean, about 25 minustes.
6. Remove from tins and transfer to a wire rack; let cool. Brush cakes with brandy, and sprinkle confectioners’ sugar. Garnish with kumquat compote.

Kumquat compote

200g  kumquats  金橘
200g  sugar  糖
200g  water  水

1. Wash and pat dry kumquats. Remove calyces,and cut in half horizontally; pit with a fork.
2. Bring sugar and water to a boil, and add kumquats. Cover with a paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat, and set aside at room temperature overnight.
3. Reheat only poaching liquid to a boil, and return over to kumquats. Leave overnight. Refrigerated in a container up to 1 week.

Written by Faye

March 7, 2009 at 11:49 am

Posted in Pâtisserie

6 Responses

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  1. what is baba?

    霄音

    March 7, 2009 at 12:19 pm

  2. 回家这么久,终于RP大爆发啦~~哈~~ 期待更多甜点哟~~^^我也快要毕业啰~~真开心~~:D

    Kaiyu

    March 7, 2009 at 4:28 pm

  3. 你好厉害!忍不出想冒个泡对你说这句话!哈哈

    Joe

    March 8, 2009 at 12:29 am

  4. 又上新了,好喜欢!!!!!春天了,看到小花就开心~~

    March 8, 2009 at 10:53 am

  5. 我做的pound cake顶部都会开裂~你做的这个很漂亮~请教Kumquat pound cake 的配方和做法 谢谢~

    Louisa

    March 13, 2009 at 4:05 am

  6. 霄音: baba就是用酵母发酵烤出来的小蛋糕,本身没什么味道,需要放在糖浆里浸泡的。宝: RP大爆发,呵呵,其实早就该爆发了。能看到你真好,听到你快毕业了,更开心。Joe: 想看到你能多多冒泡~~Ling: 是呀,等一下还要更新哦。Louisa: 顶部裂开貌似和BP的多少也有点关系吧。食谱是英文的,你要吗。

    faye

    March 14, 2009 at 10:11 am


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