Зелен чай с тарталети
Тези тарталети са адаптирани от рецепта от ChikaLicious десерти бар в Ню Йорк. Марта направи тази рецепта за епизод 508 на Марта Бейкс.
добив
Тези тарталети са адаптирани от рецепта от ChikaLicious десерти бар в Ню Йорк. Марта направи тази рецепта за епизод 508 на Марта Бейкс.
добив
Braiden
26.04.2023 @ 21:22
These tartlets are adapted from a recipe from ChikaLicious dessert bar in New York. Martha made this recipe for episode 508 of Martha Bakes. Makes 12 cupcakes. Ingredients: 1 cup cake flour, 1/4 teaspoon salt, 1/4 teaspoon bread soda, 1/2 teaspoon baking powder, 5 tablespoons matcha, plus more for garnish, 4 tablespoons (1/2 stick) unsalted butter, room temperature, 3/4 cup sugar, 1 large egg, 1/2 cup milk, room temperature. Green Tea Ganache: Green Tea Boutique Cream. Instructions: 1. Preheat the oven to 350 degrees. Sprinkle a standard 12-cup muffin tin with paper liners. In a small bowl, sift together the flour, salt, bread soda, baking powder, and matcha. 2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and beat until combined, scraping down the sides of the bowl as needed. Reduce the speed to low. Add the flour mixture and then alternate with the milk, mixing until just combined. 3. Divide the batter evenly among the lined cups, filling each about halfway. Bake, rotating halfway through, until the cupcakes spring back when touched and a cake tester inserted in the centers comes out clean, about 16 minutes. Let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely. 4. Fill a pastry bag fitted with a small round tip (Ateco #801) with the green tea ganache. Pipe about 1 tablespoon of ganache into the center of each cupcake. (Reserve any remaining ganache for decorating the tartlets.) Fill another pastry bag fitted with a large plain round tip (Ateco #809) with the green tea cream. Pipe a dollop of sweet cream on top of each cupcake. Dust a little matcha over half of each cupcake. Top each cupcake with a reserved ganache. Store the cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Bring to room temperature before serving.