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Sunday, 17 June 2012

MANGGO YEAST SUGAR TART


Saya teringin sangat makan yeast tart, Dulu saya pernah buat menggunakan epal dan blueberi, tapi masa tu saya belum berblogging lagi. Tapi stok mangga banyak di rumah, hasil dari tuaian di kampung haritu, so bagi menghabiskan stok mangga saya, saya pun merajinkan diri membuat manggo yeast tart ni yang memang merupakan kegemaran saya. Kepada peminat-peminat tart bolehlah mencuba tart jenis ini yang pastinya memberikkan kelainan. Saya dapatkan sumber resepi dari sini

Apple yeast sugar tart
from The Cook's Companion

TAMBAH ALMOND


1 ¾ cups (245g) all purpose flour, sifted
pinch of salt
1 tablespoon caster sugar
1 teaspoon instant yeast
1 egg
½ cup (120ml) warm whole milk
2 tablespoons (28g) softened unsalted butter
2-3 eating apples – I used Gala apples (saya guna buah mangga, boleh dipelbagaikan jenis buahnya)
1/3 cup (67g) demerara sugar (saya guna brown sugar)
½ cup (120ml) thick cream* (saya guna whipping cream)



Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter – I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed flan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly). (saya hanya guna loyang yang di lapik dengan baking paper sahaja, sbb x de Loose bottomed flan pan.

Preheat oven to 225°C/437°F. Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerara sugar. Place pie plate/flan pan on a baking sheet. Bake for 10 minutes, then reduce heat to 200°C/395°F. Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.
selepas di potong, so spongy..





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