酥皮杏仁茶  

每次去吃廣式飲茶,我一定是一坐下馬上跟服務生點這道酥皮杏仁茶,每次都要等大約25分鐘才吃的到,母親節那天吃,突然想到,這甜湯應該很容易做,不就是杏仁茶加銀杏酥皮下去烤一烤而已,沒理由每次去港式飲茶吃,一碗還要不少錢。這個下午就動手做了幾碗,家裡還吃到打架呢!! 晚上老爺沒吃到,嘴翹的老高的~

 

份量: 2 人份

 

A材料

銀杏,真空包裝         1

                                 1

白砂糖                         3 大匙

 

B材料

杏仁茶粉         6 大匙

奶粉                 3 大匙

白砂糖             1 大匙

                     2

 

C材料

酥皮                            適量

                                1

                                1 大匙

杏仁片                        1 大匙

 

作法

1. A材料全倒入一小湯鍋中,煮滾後轉小火煮約10分鐘,將銀杏撈出,備用。

2. 預熱烤箱400°F。將B材料全部放入另一湯鍋中煮滾,放入銀杏一起再煮2-3分鐘。

3. C材料的蛋和水在一碗中打散。將杏仁茶倒入湯碗中,在湯碗的邊緣刷上蛋液,鋪上C材料的酥皮,用刷子將蛋汁刷到酥皮上,灑上杏仁片。

4. 放入烤箱,400°F 烤約14-15分鐘,出爐趁熱吃。

 

酥皮杏仁茶 酥皮杏仁茶  

 

 

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Almond Milk Bake

 

I noticed there is lots of almond milk for sale in the super markets lately.  Unfortunately, those store-bought almond milk tastes nothing like this one here.  It’s sweet, thick, and creamy,  and the puff pastry makes the elegant touch.  Almond has the medicinal value of soothing the throat.  This almond milk is the perfect drink in this annoying allergy season!!!

 

A Ingredients

Ginkgo nuts                            1 package

Water                                      1 cup

Sugar                                      3 tablespoon

 

B Ingredients

Almond milk powder               6 tablespoon

Dry milk powder                      3 tablespoon

Sugar                                         1 tablespoon

Water                                        2 cups

 

C Ingredients

Puff pastry, cut out             2 pieces

Egg                                     1 piece

Water                                 1 tablespoon

Sliced almond                   1 tablespoon

 

1. Put all A ingredients in a small soup pot, bring to a boil and turn the heat down to low, cook about 10 minutes, drain and set aside. 

2. Preheat oven to 400°F. Bring B ingredients in a small sauce pan to a boil, add the Ginkgo nuts, cook an additional 2-3 minutes. 

3. Beat the C ingredient egg and water together to create an egg wash.  Pour the almond milk into soup bowl, brush the egg wash onto the rims of the soup bowls, place the puff pastry cut out onto the soup bowl, brush more egg wash onto the puff pastry, sprinkle with sliced almond. 

4. Bake at a 400°F oven for about 14-15 minutes, serve hot. 

 

Servings: 2

酥皮杏仁茶  

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