香港雞蛋仔  

這堂課上的真是太好玩了,有了這些美女們的陪伴,在廚房裡的時間,就不顯得寂寞孤獨了!!


Bella這一次又隔了很久才上菜,又出去笨了一次,再學聰明了一次,也不算是沒有收穫的,請大家不要生Bella的氣,還是像一直以來這樣支持我好嗎?

 

份量: 4-6 片

 

雞蛋仔材料

 

A材料

雞蛋                             4 個

香草卡士達                ¾ 杯

白砂糖                      100 克

白脫牛奶                   160 ml

香草精                          1 小匙

鹽                                ⅛ 小匙

 

B材料

低筋麵粉                  160 克  

糯米粉                        20 克

太白粉(生粉)              20 克

 

C材料

啤酒                             ¼ 杯

椰子油                         40 克

 

作法

1. 將A材料依順序量入一大盆中打勻,再篩入B材料一起打勻。

2. 加入啤酒將麵糊打鬆,最後再打入椰子油。

3. 用保鮮膜包覆,放入冰箱中冷藏半個小時以上。

4. 將雞蛋仔模分開,上鍋下鍋各自在一爐頭上加熱,用刷子刷點油到下鍋模子上,倒入約3/4杯的麵糊,立刻將上鍋蓋上,反轉過來稍微轉一下,讓麵糊能夠均勻覆蓋,繼續煎約2分鐘,再將鍋反過來在煎1-2分鐘至雞蛋仔金黃為止。

5. 將雞蛋仔倒扣到一個空心架上放涼1-2分鐘,趁熱吃!!

 

 

 

Bella五星級廚房相關食譜

 

 

   奶酥燒餅    奶酥燒餅

 

   杏仁瓦片    杏仁瓦片

 

 

香草卡士達醬 Vanilla Custard

 

分量: 1 杯

 

A材料

  

蛋                          3 個

 

白砂糖                    30 克

 

牛奶                      200 cc

 

太白粉(生粉)           1 小匙

 

低筋麵粉                 1 小匙

 

 

B材料

 

香草糊                    ½ 小匙

 

香草精                    ½ 小匙

 

奶油                          10 克

 

 

作法

 

1. 將A材料量入一個大玻璃碗中,隔水加熱,用打蛋器時常攪拌,一直到濃稠為止,大約要4-7分鐘,離火。

 

2. 拌入B材料,稍涼候用保鮮膜覆蓋,要蓋在卡士達醬的上面,避免表面有皮產生,放入冰箱冷藏2小時。

 

 

 

Bubble Waffles

 

I know it’s been a while but I’m back now.  This is where I belong...

 

A Ingredients

Egg                              4 pieces

Vanilla custard            ¾ cup

Sugar                       100 g

Buttermilk                 160 cc

Vanilla extract               1 teaspoon

Salt                              ⅛ teaspoon

 

B Ingredients

Cake flour                 160 g

Sweet rice flour           20 g

Potato starch               20 g

 

C Ingredients

Beer                        ¼ cup

Coconut oil             40 g



Directions:

1. Measure all A ingredients into a mixing bowl according to recipe order, beat slightly before sifting B ingredients in, mix well but do not over mix.  

2. Add beer to lighten the batter, then beat in the coconut oil.

3. Cover with plastic wrap, refrigerate for at least 30 minutes.

4. Seperate the egg waffle molds onto two stove tops to preheat, bruch lightly with vegetable oil, when it’s hot enough, pour around ¾ cup batter onto the bottom mold, rotate to cover the whole area, top with the top mold, invert immediately, rotate slowly to coat.  Keep cooking for about 2 more minute or until the waffles are golden brown or crispy.  

5. Invert the waffles onto a wired rack to cool 1-2 minutes, serve while hot!

 

Serving: 4-6



Vanilla Custard

 

A Ingredients

Eggs                          3 pieces

Sugar                       30 g

Milk                         200 cc

Potato starch              1 teaspoon

Cake flour                    1 teaspoon   

 

B Ingredients

Vanilla paste              ½ teaspoon

Vanilla extract            ½ teaspoon

Butter                         10 g

 

Directions:

1. Measure all A ingredients into a big glass bowl, heat over a water bath, beat constantly until thicken, around 4-7 minutes or longer, remove from heat.  

2. Mix in B ingredients, let cool slightly and cover with plastic wrap.  Remember to lay the plastic wrap directly on top of the custard.  Refrigerate 2 hours.  

 

Serving: 1 cup

 

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