At first I was a bit confuse, what do you suppose to do with caramel pots and shortbread sticks but I flicked into the milis and got lots of pencerahan. Special thanks to Ningku sing paling ayu dewe Rachmah Setyawati ^_*
I made this with hardly any difficulties, thanks to all the tips and tricks from all the KBB’ers. Just that when I made the caramel my hands were itching to stir the sugar but pfiuh I took a hold on myself and didn’t do it. My caramel pots took double time in the oven than expected which was 30minutes. Then came the shortbread sticks, I cut the sugar amount down to 50% since again some tips said so and boy was I glad I did that otherwise the taste would be far too sweet for my taste buds. I also used 12 mint leaves but somehow the tasted wasn’t as minty as I I expected. When I wanted to rolled the dough, it stick to the surface and the rolling pin, but I put the dough for some hours in the fridge and voila my problem solved.
All in all it wasn’t that crazily difficult, pfiuh. I liked the caramel pots because I like everything caramel, the shortbread sticks melted in your mouth. Thanks for the hosts; Dita and Lina for hosting this challenge.
Recipe:
Minted Shortbread Sticks
– 100g icing sugar (I used 50gr)
– 200g flour
– 100g cornflour
– 250g unsalted butter, softened
– 1 vanilla pod, seeds removed and reserved
– 1 sprig mint, chopped (I used 12 leaves)
Preheat the oven to 150C. Line a baking tray with baking paper.
Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.
Caramel Pots
– 125g caster sugar
– 2 Tbs water
– 125ml milk
– 250ml cream
– 3 egg yolks
Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cre
am in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.
Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.
Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.
Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine
aku bikin caramelnya dua kali rur, pertama gosong tak tinggal. Kedua, masih terlalu gelap..agak2 pait dikit..tapi sikaaattt aja :). Anak2ku seneng cookiesnya, bojoku nggak..jarene neg uakeh butter.
ngintip kerjaan rekan yang lain..😛
rur, kok karemelnya keriput ya permukaannya? apa kurang air buat bain marienya?