2017年9月3日 星期日

芝麻焦糖蕾絲餅sesame caramel tuiles





這個芝麻蕾絲餅乾是我做過最精緻的餅乾了!甚至可以看到光穿透半透明琥珀色的焦糖,真的美到像藝術品,而且是可以吃的藝術品誒,很適合拿來裝飾(我有一個白芝麻巧克力慕斯快貼上來了,就是用這個當裝飾)
當餅乾還是熱的的時候可以塑形,最簡單就是放在棍子上產生弧度,或是可以折成波浪,我也有嘗試做長型的放在兩支棍子上就有兩個˙waveXDD
他們吃起來就像烤布蕾上的焦糖,非常酥脆,甜中帶有芝麻的香氣。放在保鮮盒中冷藏可以維持酥脆。

The caramel tuiles are the most delicate cookies I've ever made! You can even see the light come through the amber caramel. They are so pretty that I consider them as art that can be ate, ideal for cake decorating. Actually I have a white sesame chocolate mouse coming up using the sesame caramel tuiles as decoration.
You can play with the shape of the cookies while they're warm but you need to be fast! They harden in a blink. I even made a strop and hang it on two rolling pan to create curves.
The tuiles are super crispy and sweet with a note of sesame. Store them in the airtight container in the fridge then they will stay crisp for couple of days.

食譜改寫自Recipe adapted from:L’atelier des chefs
份量:30片
材料ingredients:

糖粉70g
低筋麵粉20g
白芝麻粒25g
奶油(融化)20g
柳橙汁25ml

70g powder sugar
20g flour
25g white sesame seed
20g unsalted butter, melted
25ml orange juice



作法Directions::
1.將所有材料混合成一個麵糊
Mix all the ingredients together to form a batter.


2.用保鮮膜包起來然後冷藏半小時讓麵糊變稠一點
Cover and refrigerate for 30 minutes for the batter to firm up a little.


3.烤箱預熱 200℃,挖一小匙(食指指甲大小)麵糊倒烤盤上,每糰間隔要很大因為餅乾在烤時會攤開四倍大!❦
Preheat the oven to 200℃/392. Scoop small amount of the batter onto the silicon baking sheet. Leave wide gap between each scoop because the cookies will spray about 4 times wide. ❦


4.烤五分鐘,過程要顧在烤箱前等到餅乾變焦糖色就馬上拿出烤箱
Bake for 5 minutes and put a close eye on it, take the cookies out of the oven when the it turns into caramel color.

5.讓餅乾冷卻一分鐘成形,然後用小刀或刮刀小心的刮起餅乾,放到桿麵棍上冷卻塑形
Let the cookies cool for 1 minute then with a spatula carefully lift up the cookies and hang it on a rolling pan or shape it whatever your heart desire. Work quickly cause the caramel set very fast.



❦我建議如果要塑型的話一次不要烤超過三個,不然會來不及就變硬了
If you want to shape the cookies I suggest you bake no more than 3 cookies at a time.

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