堅果塔做法(含塔皮製作) How to Make Mixed Nut Tarts




如何自製鹽味焦糖(楓糖)綜合堅果塔呢?綜合堅果塔不只有夏威夷豆,還包含了其它種類有益健康的堅果,例如腰果與杏仁果等。我們這裡更採用鹽、二砂糖與楓糖漿來製作焦糖,做出來的焦糖聞起來、吃起來都更加層次豐富、美妙可口。同時,我們採用以堅果裹上薄薄糖衣的手法製作,吃起來不但不會太過甜膩,也不會硬到讓您咬不下去。逢年過節,送禮、自用兩相宜。提醒您,雖然綜合堅果塔是既健康又美味的點心,但為了熱量控制著想,還是不能一次吃太多哦(每份約 150 大卡)。(文末附影片)

How to make salted maple caramel mixed nut tarts? Apart from macadamia nuts, mixed nut tart also features other kinds of healthy nuts, such as cashew nuts and almonds. We also make the caramel from salt, light brown sugar and maple syrup, which can make the smell and flavour of the tarts even more sophisticated and magnificent. Mind you, even though they are healthy and tasty, still, don't eat too many nut tarts at a time so as to keep yourself fit. (Around 150kcal per piece) (See video tutorial at the end.)

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


材 料(Ingredients):

自製綜合堅果塔的所有食材一覽(可做二十個)。圖片來源:cooking23s.blogspot.com
步 驟(Steps):

(1)

軟化無鹽奶油加入糖粉,用打蛋器打製泛白狀後,分兩次加入全蛋液打勻(每次蛋液混勻後再加)。

Use an egg whisk to mix the softened unsalted butter and the icing sugar. Beat them until the mixture starts to turn white. Mix in the first half of the whipped whole eggs. Beat them well together. Mix in the second half of the whipped whole eggs. Beat them well together again.

將奶油與糖粉打至泛白狀。圖片來源:cooking23s.blogspot.com

(2)

依序加入鹽、過篩低筋麵粉、杏仁粉,用刮刀按壓成團(切勿拌太久以免出筋),放入食品級塑膠袋,密封冷藏至少一個小時。

Mix in the salt, the sifted cake flour, and the almond flour respectively. Knead them into a dough with a spatula. Don't over-knead them. Keep the dough in a sealed food-grade plastic bag under refrigeration for at least an hour.

用刮刀按壓成團。圖片來源:cooking23s.blogspot.com

拌好裝袋後的麵團。圖片來源:cooking23s.blogspot.com

(3)

將麵團平分為二十份,每份約十五公克,放入塔皮模型內,一邊旋轉模型、一邊以手指按壓,使麵團平整貼近塔模。按好後,以叉子在麵團表皮戳一些小洞。靜置室溫二十分鐘。

Separate the dough into 20 even pieces (each piece weighs about 15g). Put the dough pieces into the moulds and press them with your fingers until they cover the moulds smoothly. Poke the surfaces of the dough pieces with a fork and leave some small holes. Leave them under room temperature for 20 minutes.

可分別運用拇指與中指來按壓。圖片來源:cooking23s.blogspot.com

戳洞、靜置是為了不讓塔皮麵團收縮太多而造成變形。圖片來源:cooking23s.blogspot.com

(4)

烤箱預熱至實際溫度 160 度(以烤箱內另行擺放的溫度計為準),放入塔皮麵團,烤十五分鐘後(塔皮已上色後),將烤盤前後對調,再烤三分鐘後出爐,靜置十分鐘後脫模備用。

Preheat an oven to 160°C (which is the actual temperature). Bake them for 15 minutes. Turn around. Bake them for another 3 minutes. Leave them at room temperature for 10 minutes. Get them off the moulds. Set them aside.

烤的時候,將烤盤放在烤箱中層。圖片來源:cooking23s.blogspot.com

放涼再脫模才不會被燙到。圖片來源:cooking23s.blogspot.com

(5)

將生的夏威夷豆以實際溫度 150 度烤十五分鐘(每隔五分鐘翻動一次)。將它們與其它熟的堅果一起放入 110 度的烤箱中保熱備用。

Bake the raw macadamia nuts at 150°C, which is the actual temperature, for 15 minutes (flip them over every 5 minutes). Keep them hot in an over at 110°C along with other roasted nuts and seeds.

保熱是為了將來裹上焦糖醬時,不會使焦糖降溫、硬化地太快。圖片來源:cooking23s.blogspot.com

(6)

鍋內入水、麥芽糖、楓糖漿、二砂糖、鹽,拌勻,以中火煮滾、煮融化至 115 度後,加入無鹽奶油拌勻,拌勻後不再攪拌以免糖漿反砂,等聞到焦糖味即關火(約 135 度左右)。

Leave the water, maltose, maple syrup, light brown sugar, and salt in a pot over medium heat, and mix them well. Cook the liquid. Mix in the unsalted butter with a silicone spatula at 115°C, then stir no more. Heat off after it smells like the caramel (after around 135°C).

煮焦糖時宜使用溫度計探針來監控溫度。圖片來源:cooking23s.blogspot.com

(7)

關火之後,儘速加入蔓越莓乾與保熱的堅果,均勻裹上焦糖漿後,儘速放入各個烤好的塔皮上。

Mix in the dried cranberries and hot nuts as soon as possible after turning off the heat. Then put the fillings onto each crust as soon as possible.

此階段的動作要快,以免焦糖硬化後難以塑形。圖片來源:cooking23s.blogspot.com

(8)

以實際溫度 140 度烤二十分鐘後出爐,撒些玫瑰鹽在表面即大功告成。

Bake them at 140°C, which is the actual temperature, for 20 minutes. Sprinkle a pinch of salt on top of them. Then, voila!

此階段的烘烤可讓堅果塔更加定型。圖片來源:cooking23s.blogspot.com

鹽味焦糖(楓糖)綜合堅果塔能帶給您層次豐富的味覺饗宴。圖片來源:cooking23s.blogspot.com

成品圖。圖片來源:cooking23s.blogspot.com

在室溫下大約可密封保存一週。圖片來源:cooking23s.blogspot.com





說 明(Footnotes):

(1)

不喜歡焦糖味道的人可試著將糖漿煮至 120 度左右即關火,如此做成的堅果塔將不會有焦糖味,取而代之的是一股清香的楓糖味,但此種做法做成的糖漿冷卻後將呈現米白色。

If you don't like the flavour of the caramel, you can turn off the heat at around 120°C while cooking the sugar syrup. Then, the nut tart will have a flavour of maple syrup instead of the flavour of caramel to it. However, it will have a white-coloured skin on the fillings as a result.

雖然這樣做也別有一番風味,但白色糖衣較容易讓人誤以為是焦糖煮失敗而反砂所致。圖片來源:cooking23s.blogspot.com

(2)

我們這裡講的杏仁粉,是用一般常吃到的零嘴「杏仁」或「杏仁果」(英語:almond)做的烘焙用的杏仁粉,這種杏仁果又叫做「扁桃仁」,用它做成的「杏仁粉」,與我們在超市或賣場常聞到的那種味道很重的、用來泡杏仁茶的「杏仁粉」,兩者的味道是完全不一樣的哦。

The almond flour we mention here is the one for baking, not the one for making almond tea. They are made of different ingredients and smell totally different.



😺:喜歡我們的創作嗎?記得訂閱我們的YouTube頻道哦~ 您的鼓勵是我們最大的動力來源。

分享:

8 則回應

  1. 很清楚的步驟,會試著做做看.謝謝分享

    回覆刪除
  2. 回覆
    1. 塔模的上方直徑約 5.5 公分,下方直徑約 3.5 公分,高度約 2.5 公分。祝成功。

      刪除
  3. 為什麼完成後焦糖變得太硬呢?

    回覆刪除
    回覆
    1. 請再確認一下餡料中的各項食材比例,是否有完全依照我們的食譜,以及,煮糖漿的溫度控制是否有確實按照我們做法寫的那樣控制好糖漿的溫度。我們曾經反覆試做過許多次,做出來的口感都是脆的(有影片為證,刀子一碰就散開了),不像有些外面賣的那麼硬。因此,如果食材比例、煮糖溫度都正確無誤,糖漿也有塗抹均勻(也許是這個原因?),不太可能出現太硬的口感哦~

      刪除
  4. 回覆
    1. 可將食譜中的杏仁粉改成等量的低筋麵粉。

      如果沒有杏仁粉,塔皮會比較沒有那麼酥(但還是不錯吃),也會少了杏仁粉的香味(也許這正是你要的結果)。

      不過,我們這裡講的杏仁粉,是用一般常吃到的零嘴堅果「杏仁」或「杏仁果」(無調味,英語:almond)做的,這種杏仁果又叫做「扁桃仁」,與原產自東亞的南杏或北杏(英語:apricot kernel)是完全不一樣的品種。用 almond 做成的「杏仁粉」,與我們在超市或賣場常聞到的那種味道很重的、用來泡杏仁茶的「杏仁粉」,兩者的味道是完全不一樣的哦。😊

      刪除