Sunday, 27 February 2011

GRAND WEDDING II

Everyone lovess a Grand Wedding. Melt-in-your-mouth cookies, lightly scented with mango and peach.  No one can resist biting into these luscious shortbreads.


Grand Wedding Sablé 

225 grams butter
60 grams icing suga
1 teaspoon pure vanilla extract
2 25 grams all-purpose flour
35 grams rice flour
4 x TWG Grand Wedding® teabags
1/4 teaspoon salt

In a mixing bowl, beat the butter and sugar just until smooth and creamy.  Beat in the vanilla extract.

In a small bowl, mix together the all-purpose flour, rice flour, tea leaves, and salt.  Stir the flour mixture into the beaten butter until combined.

Form the dough into a log, about 4-cm in diameter.  Wrap with plastic and refrigerate overnight.

When you're ready to bake, preheat your oven at 180 degrees C. Line baking sheets with parchment paper.

Unwrap the dough log and, using a very sharp knife, cut the chilled dough into slices no thicker than ½ cm. Place the slices on prepared baking sheets, spacing them well apart.

Bake the cookies for 8 to10 minutes, rotating the baking sheet midway during baking, until the edges of the cookies are lightly brown. When the cookies are baked, rest them for a few minutes to firm up a bit, then transfer to wire racks. Allow the cookies to cool completely before storing in an airtight container.

Enjoy!


I think the cookies can do with less tea leaves so next time I would probably make do with 4 teabags instead of 5.  

Sunday, 6 February 2011

CHINESE MUFFIN

How would you say  "葱饼" in English? I confess that I have absolutely no idea! So I'm going to refer to them as Chinese Muffins because, just like their English counterparts, they are yeast-based and cooked over a skillet.


三星葱饼
Adapted from 阿芳的3杯麵粉72變 by 蔡季芳

Makes 10

Dough
3 cups all-purpose flour
2 tablespoons caster sugar
1½ teaspoons instant yeast
1¼ cups water
1 tablespoon olive oil
Flour for dusting

Filling
Approx 200 grams spring onion
½ teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

Place flour, sugar, yeast and 1 cup ( a little more) water into a large mixing bowl. Using a pair of chopsticks, stir ingredients together. After the water begins to be absorbed, use your hands to gently knead into a dough.

Add the oil and knead until dough becomes very smooth.

Cover the dough and leave to proof for 20 – 30 minutes.

While the dough is proofing, wash and dry the spring onions. Cut finely. Marinate with salt, black pepper and olive oil.

Gently turn dough onto lightly floured work surface. Divide the dough into 10 equal portions. Roll out each into a tongue shape.

Fill each with spring onion filling. Let the 2 long sides meet and pinch edges together.

Form into a snail. Dust your palm with a little flour and press each piece to flatten.

Cover and leave to rest for 5 minutes.

Heat some olive oil in a skillet over medium heat.  Uncover the muffin rounds and gently transfer them to the skillet.  Cook both sides of the muffins for 4 - 5 minutes until the bottom of muffin turns golden brown.

Enjoy them while they're warm.  They ought to turn out slightly flatter - like a 咸煎餅 - but each time I press them down, they bounce back almost instantly!