熱代水果烤餅  

前一陣子得了烤餅熱,烤了一堆,休息了一陣子,再來做烤餅了。這次用熱代水果乾來做的,像是杏子乾,桃子乾,木瓜乾,鳳梨乾之類的,有熱代風情,去不了夏威夷渡假,吃吃熱代水果烤餅也聊勝於無!

 

份量: 3

 

A材料

中筋麵粉              230

泡打粉                      2 小匙

                             ½ 小匙

白砂糖                      2 大匙

 

B材料

橘子屑                              1

無鹽奶油,切丁          115

熱代水果乾,泡過水     ½

白脫牛奶                       160

 

C 材料

白脫牛奶                2 大匙

白砂糖                    2 大匙

 

作法

1. 預熱烤箱425°F。將所有A材料過篩,用酥皮切刀將B材料的橘子屑和奶油切進麵粉中,直到最大塊的奶油約為小青豆大小,加入泡水瀝乾的熱代水果乾。

2. 2/3 杯的白脫牛奶到入麵粉中輕輕揉成一團,不要過度攪拌,成團就好了。

3. 將麵團放到一個灑了麵粉的平台上輕輕按壓成一個圓盤狀,大約1公分厚,將麵團折成兩半,再輕輕按壓成約1.5公分厚,用圓型的小比司吉切刀切成36個小圓塊,放到鋪了烤盤紙的烤盤上。刷上C材料的白脫牛奶,灑上白砂糖。

4. 進烤箱用425°F烤約9-11分鐘到金黃,出爐後放空心架涼,底部才會脆。

 

Bella五星級廚房相關食譜

DSC07518.JPG    DSC07524.JPG  

     英式檸檬烤餅              橙香蔓越莓烤餅

-----------------------------------------------------------------

 

Tropical Scones

 

Scones are very versatile.  One can add almost anything to create flavor and texture.  This tropical fruit scone is flaky and delicious with a hint of apricot, pineapple, peach, and papaya.  It’s the tropics in a bit!!

 

A Ingredients

All-purpose                 230 g      

Baking powder               2 teaspoons           

Kosher salt                     ½ teaspoon

Sugar                               2 tablespoon

 

B Ingredients

Orange zest                                              1 orange (med.)

Unsalted butter, cubed                            ½ cup       

Tropical dried fruits, soaked, drained     ½ cup

Buttermilk                                             2/3 cup

 

C Ingredients

Buttermilk                         2 tablespoon

Raw sugar                         2 tablespoons

 

Directions:

 

1. Preheat the oven to 425°F. Sift A Ingredients into a mixing bowl, mix in the orange zest, then cut in the butter with a pastry cutter until the mixture resembled bread crumbs.  . The smallest crumbs should be the size of a sweet peastir in the dried fruits. 

2. Pour 2/3 cup buttermilk into the dry ingredients and fold with a rubber spatula until all loose powders are incorporated.  Do not over mix. 

3. Put the dough onto a lightly floured surface and shape into a ball.  Pat the dough down into a thin disk, fold the thin disk in half, pat down some more.  Using a small biscuit cutter, cut the disk into 36 rounds.  Set the scones on a parchment paper lined baking sheet, and brush the top with C buttermilk and sprinkle with sugar. 

 

4. Bake at 425°F for 9-11 minutes until golden brown. 

 

 

Serving: 3 dozen

創作者介紹
創作者 Bella 的頭像
Bella

Bella五星級廚房

Bella 發表在 痞客邦 留言(1) 人氣()