连续做了几次月饼，
我开始想念了。。面包香、蛋糕香、饼干香～～
今儿先来个挞，再继续为月饼疯吧！
这个梅子挞，做法简单，
味道也挺好的。
一丁点的柠檬香气，
微酸微甜的梅子加上有点酥脆不干不湿的组织，是我喜欢的口感。
简而言之，对我来说，它的口感就介于挞和shortbread之间。
材料 Ingredients:
150g 面粉
150g unbleached all-purpose flour
1/2 tsp 发粉
1/2 tsp baking powder
1/4 tsp 肉桂粉
1/4 tsp ground cinnamon
1/4 tsp ground cinnamon
1/8 tsp 海盐
1/8 tsp fine sea salt
1/8 tsp fine sea salt
125g 无盐奶油（室温）
125g unsalted butter, at room temperature
125g unsalted butter, at room temperature
1粒蛋黄（大）
1 large egg yolks
1 large egg yolks
40g 赤砂糖
40g brown sugar
40g brown sugar
1/2 tsp 香草精
1/2 tsp pure vanilla extract
1粒柠檬屑
3 至 4粒小梅子
3-4 plums (small), pitted and sliced
3-4 plums (small), pitted and sliced
装饰：糖粉 + 开心果碎
Dusting : icing sugar + chopped pistachio nuts
做法 Method:
1) 预热烤箱170度。
Preheat the oven to 170 degree
2) 先混合面粉，发粉，肉桂粉和盐，待用。
In a mixing bowl, whisk together the flour, baking powder, cinnamon and salt, set aside.
3）用桌面型搅拌器以中速打发奶油至泛白约2分钟，加入蛋黄，赤砂糖，香草精和柠檬屑继续搅打至颜色变白。换至低速，分三次加入面粉混合物，拌匀，注意不要过度搅拌。
In the bowl of a stand mixer, cream butter on medium high speed until pale and fluffy, about 2 minutes. Add the egg yolk, brown sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in color. Reduce the speed to low and add the flour mixture in thirds, mixing until incorporated, be careful not to overmix.
4）把面糊平均倒入模具里，排入梅子，用手指轻轻地把梅子稍微压入面糊。
Divide the dough evenly among ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers.
5）烤约25-30分钟直到挞上层呈现金黄色。趁热享用或者用保鲜膜盖好或者冷藏（最多三天）。
Bake for 25-30 minutes, until tartlets caramelized to a golden brown. These are best to serve warm, but they can be covered with plastic wrap or refrigerated for up to 3 days.
I am submitting this post to Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)
