Friday, January 20, 2017

蓝莓酥 Blueberry Tarts




年饼之九~蓝莓酥,今年的年饼系列依然是少不蓝莓酥,
依然是用回配方。 










蓝莓酥

材料 :


牛油  180
糖粉  30

面粉  150

粟米粉  100

奶粉  50


内馅 : 蓝莓馅 (每份20克)


做法 :
 


1. 牛油加糖粉搅拌均匀,加入过筛的粉类拌成团。
2. 将面团分成每份30克,包入一份蓝莓馅,搓圆。
3. 放入模型里印出形状,排放在铺了烤纸的烤盘上。
4. 放入预热烤箱160度,烘烤25分钟或至表面金黄色。








Blueberry Tarts

Ingredients: 

180g butter
30g icing sugar
150g plain flour / all purpose flour 
100g corn flour
50g milk powder

Blueberry filling (20g each) 


Method :

1. Mixed butter and icing sugar till combine,fold in the sifted flour mix till become a soft dough.
2. Roll dough into ball 30g each,wrap in the blueberry filling.
3. Place dough inside the mould,flatten dough to conform to shape of mould. 
4. Remove blueberry tarts from the mould and arrange on the baking tray line with baking sheet.  
5. Bake in preheated oven at 160C for 25mins or till golden brown. 


(Recipe from here


















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