Thursday, 18 September 2014

椰子塔 ~ Traditional Coconut Tarts







我。。。很久没吃椰子塔了。你呢?

食谱取自 Guai Shu Shu

椰子塔

塔皮材料:
25g 鸡蛋 打散
100g 普通面粉 过筛
20g 糖粉   过筛
50g 牛油 切块状
1 茶匙 香草香精

椰丝馅材料 :
200g 嫩白椰丝
75g 融化牛油
100g 细幼糖
2 鸡蛋
1 汤匙 练奶
3 汤匙

做法
1.塔皮 在大碗里,加入块状牛油和面粉。搓成饼碎状,然后加入糖粉。

2.加蛋液和香草香精,搓成团。 (图1                 
~ 1 / picture 1 ~

3.把(2)的面团放入冰箱里冷藏 20 ~ 30分钟 ( 如果面团容易操作,可不必放入冰箱里)
4.将塔皮從冰箱拿出。分成6等份,把小份面团压入塔模,慢慢由中心往外推開 , 再將多的塔皮刮除。

5.底部叉洞,防止烤时涨起。备用。

6.椰丝馅 将全部椰丝馅材料放入大碗里,搅拌均匀.(图2                
~ 2/ picture 2 ~

7.预热烤箱180 .馅料倒入塔内,烤约20 ~ 25分鐘 (每台烤箱,上下溫度不同,请自己注意) (图3
~ 3/ picture 3 ~

 
Recipe source :  Guai Shu Shu

Traditional Coconut Tarts

Ingredients  ( for tart shells ) :
25g egg (lightly beaten)
100g plain flour (sifted )
20g icing sugar (sifted )
50g chilled butter cut into cubes
1tsp vanilla essence

Coconut filling :
200g shredded coconuts
75g butter (melted)
100g castor sugar
2 eggs 
1 tbsp condensed milk
3 tbsp water

Method :
1. For tart shells : In a big mixing bowl , put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix.

2. Add lightly beaten eggs and vanilla essence, mix slowly until it become a dough.  ( Picture 1 )

3. Put it in the fridge to chill for 20-30 minutes. Note that if you are able to handle soft dough , you can by pass this step.

4. Take the dough from the fridge .Divide it into 6 small dough .Use your hand to press the dough against the sides and make it as even as possible. Use a knife or anything sharp to cut off the sides.

5Use a fork to make some holes to let any trapped air to escape. Set aside for later use.

6. For coconut fillings : In a big mixing bowl , mix all ingredients using a spoon or spatula until well mixed .  ( Picture 2 )

7. Pre-heat the oven to 180 degree Celsius. Scope the fillings into the tarts and bake in the oven’s lower shelf. Bake for 20 – 25 minutes or until the tart shells become golden brown .  ( Picture 3 )