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子爵府

積分: 12365


1#
發表於 07-1-30 19:56 |只看該作者

梳乎厘?

滿thanks~


珍珠宮

積分: 36964

wyeth冷知識勳章 醒目開學勳章 畀面勳章 陪月勳章


2#
發表於 07-1-31 11:29 |只看該作者

Re: 梳乎厘?

忌廉芝士梳乎厘
 
材料:
2個5吋梳乎厘杯
忌廉芝士 100克
牛奶 1杯
麵粉 1湯匙
蛋黃 2個
蛋白 2個
砂糖 2湯匙
他他粉 1/4茶匙
糖霜(裝飾用) 少許
     
做法:
蛋黃加入1湯匙糖打勻,加入已篩好的麵粉攪勻成糊狀
牛奶煮滾,倒入麵糊中攪勻,再加入己打至軟滑的忌廉芝士
蛋白打至起泡,放下1湯匙糖及他他粉,再打至企身,加入麵糊中混合
將麵糊放入焗杯中,約8成滿,入焗爐以220C焗15分鍾取出,撒上糖霜即成

小貼士:
若想梳乎厘焗得穩陣又保持香滑軟綿,最好先將梳乎厘連盛器放在熱水中浸一會才拿去焗,這樣焗出來的梳乎厘才會有更佳的味道。另外,當注入梳乎厘於盛器中時,切忌注至全滿,必須留底少許空間,這樣焗出來的梳乎厘才不至於溢滿瀉出,因而影響外觀。



芒果梳乎厘1
 
材料:
麵粉1 1/2安士
牛油1安士
鮮奶4 1/2安士
蛋黃4隻
芒果(攪爛)1/2杯
橙酒1湯匙
蛋白4隻
幼砂糖2安士
糖粉少許
   
做法:
1. 麵粉及牛油拌勻,加入已煮熱之鮮奶中煮至幼滑,再加蛋黃、芒果及橙酒邊攪邊煮至糊狀成蛋奶糊。
2. 蛋白打至起泡後加砂糖再打至光身及企身,加入蛋奶糊輕手攪勻。
3. 把梳乎里分別盛於9個已塗抹牛油及灑糖粉之焗盅內,大概八分滿。後置已預熱10分鐘之200度焗爐焗20分鐘,出爐後面灑糖粉即成。



芒果梳乎厘2
 
材料:
蛋黃3隻
糖62g
面粉20g
牛奶125g
雲呢拿條1條
芒果醬20g
蛋白2隻
     
做法:
1.將呢拿條切開,挖出種子,放入牛奶中煮滾。煮約15分鐘,待種子溶解即可熄火。
2.將雲呢拿條垂直切開一半。用刀背將雲呢拿條上的粒粒(即種子)挖出。已挖空的雲呢拿條,亦可放入同煮。但牛奶煮熟後需經過隔渣。
3.蛋黃、糖及粉攪勻,倒入牛奶攪拌。芒果醬煮至微溫,倒入糊內,攪勻。芒果醬時,速度不宜過急。蛋白拂至企身後,要輕力加入糊內。
4.將材料倒入焗杯內,加上已切粒的芒果。放入焗爐,以180度火焗約6分鐘即成。

小貼士:
1. 煮牛奶及雲呢拿條時,避免使用猛火,否則易煲出味。
2. 蛋白可以先雪藏約15分鐘,拂打時就可以做出更均勻的效果。
3. 將材料放入焗杯前,在杯上撒上適量面粉,避免黏底。
4. 芒果醬可在大型西式超級市場找到,但售價極高,一般售約$1,800/500g。想慳錢,可用新鮮生果代替。只需將芒果攪拌至碎,隔渣後的果汁就可直接使用。也可用其他材料,如士多啤梨、熱情果、朱古力等。
食譜來源:蘋果日報




原味梳乎厘
 
材料:A
蛋黃 2 隻
砂糖30 克
牛奶 90 毫升
麵粉 20 克
  材料:B
蛋白 4隻
砂糖 20 克  
做法:
1. 蛋黃加入30克糖打勻,加入已篩好的麵粉攪勻成糊狀;
2. 牛奶煮熱,加入麵糊中快手攪勻,座於熱水上不停攪至稠糊,放凍後加入薑汁拌勻;
3. 蛋白打至起泡,放下20克糖,再打至企身,加入麵糊中混合 ;
4. 將麵糊放入焗杯中,約8成滿,入焗爐以200C焗12分鍾取出,撒上糖霜即成。



薑汁梳乎厘
 
材料:A
蛋黃 2 隻
砂糖 30 克
牛奶 90 毫升
薑汁 2 湯匙
麵粉 20 克
  材料:B
蛋白 4隻
砂糖 20 克  
做法:
1. 蛋黃加入30克糖打勻,加入已篩好的麵粉攪勻成糊狀 ;
2. 牛奶煮熱,加入麵糊中快手攪勻,座於熱水上不停攪至稠糊,放凍後加入薑汁拌勻 ;
3. 蛋白打至起泡,放下20克糖,再打至企身,加入麵糊中混合 ;
4. 將麵糊放入焗杯中,約8成滿,入焗爐以200C焗12分鐘取出,撒上糖霜即成 。



檸汁凍梳乎厘
 
材料:
蛋黃2個
淡忌廉120g
砂糖90g
蛋白2個
檸汁70g
魚膠片2塊
檸檬皮絲少許
鹽5g
   
做法:
1. 將忌廉用打蛋器打至企身,倒入檸汁拌勻,備用。
2. 將蛋黃和糖打勻,備用。
3. 蛋白加入鹽打至泡。
4. 魚膠片煮溶。將蛋白和蛋黃糖混合液拌勻,再加入檸汁忌廉。再將魚膠液加入忌廉中拌勻。
5. 將材料倒入梳乎厘杯內,灑上檸檬皮絲,放雪櫃下格冷藏3小時即成。


男爵府

積分: 8768


3#
發表於 07-1-31 11:42 |只看該作者

Re: 梳乎厘?

One little tip, when u are baking 梳乎厘. Do not open the oven door half way through to check. Becasue if u open the oven before it's cook, it will lose heat and causing the 梳乎厘 to collapse. So be patient! It is actually very easy to bake (although it looks difficult), my husband make it all the time! good luck!

happykklam 寫道:
滿thanks~


子爵府

積分: 12365


4#
發表於 07-1-31 12:13 |只看該作者

Re: 梳乎厘?

waiabbey""thanks~


男爵府

積分: 8768


5#
發表於 07-1-31 12:42 |只看該作者

Re: 梳乎厘?

唔該晒張秋、waiabbey,另外想請問梳乎厘一定要趁熱食?如果凍左個梳乎厘係咪會"塌"番落黎架?thanks

hi, happykklam, you can make cold 梳乎厘 as one of 張秋's recipes. Yes it will shrink a bit after it cool down when the air inside has the chance to release, but it should not be completely 塌落黎. However, I do prefer the hot type! If u make the hot variety, it is better to have it as soon as you made it! One different way of eating 梳乎厘 is, when it is still hot, use a spoon to dig a hole in the middle of the 梳乎厘, then drop one scoop of ice-cream into the hole. It's so good, hot and cold at the same time ....


子爵府

積分: 12365


6#
發表於 07-2-1 01:20 |只看該作者

Re: 梳乎厘?

~


子爵府

積分: 12365


7#
發表於 07-2-1 23:06 |只看該作者

Re: 梳乎厘?

d:-(
芒果梳乎厘1
 
材料:
麵粉1 1/2安士
牛油1安士
鮮奶4 1/2安士
蛋黃4隻
芒果(攪爛)1/2杯
橙酒1湯匙
蛋白4隻
幼砂糖2安士
糖粉少許
   
做法:
1. 麵粉及牛油拌勻,加入已煮熱之鮮奶中煮至幼滑,再加蛋黃、芒果及橙酒邊攪邊煮至糊狀成蛋奶糊。
2. 蛋白打至起泡後加砂糖再打至光身及企身,加入蛋奶糊輕手攪勻。
3. 把梳乎里分別盛於9個已塗抹牛油及灑糖粉之焗盅內,大概八分滿。後置已預熱10分鐘之200度焗爐焗20分鐘,出爐後面灑糖粉即成。


子爵府

積分: 12365


8#
發表於 07-2-1 23:51 |只看該作者

Re: 梳乎厘?

"" :-( :-(


男爵府

積分: 8768


9#
發表於 07-2-2 11:45 |只看該作者

Re: 梳乎厘?

芒果梳乎厘1
 
材料:
麵粉1 1/2安士
牛油1安士
鮮奶4 1/2安士
蛋黃4隻
芒果(攪爛)1/2杯
橙酒1湯匙
蛋白4隻
幼砂糖2安士
糖粉少許
   
做法:
1. 麵粉及牛油拌勻,加入已煮熱之鮮奶中煮至幼滑,再加蛋黃、芒果及橙酒邊攪邊煮至糊狀成蛋奶糊。
2. 蛋白打至起泡後加砂糖再打至光身及企身,加入蛋奶糊輕手攪勻。
3. 把梳乎里分別盛於9個已塗抹牛油及灑糖粉之焗盅內,大概八分滿。後置已預熱10分鐘之200度焗爐焗20分鐘,出爐後面灑糖粉即成。


Hi happykklam,
I think I know what your problem is and don't worry, it s not your fault! I had a look at the recipe above and I have noticed that there are alot of serious mistakes! I think this recipe was probably translated from English and the translation is not very accurat.

So don't worry, I don't think there is anything wrong with your cooking skill!

For example: 蛋白打至起泡後加砂糖再打至光身及企身,加入蛋奶糊輕手攪勻, this line is not very clear, it seems to ask you to add the 蛋奶糊 into the 蛋白, or it can also means the other way round. Which way did you do? The right way is supposed to be add 蛋白 into 蛋奶糊, also you are NOT supposed to do what it says 輕手攪勻! For every souffle (梳乎厘) recipe, you must "fold" the 蛋白 spoon by spoon into the 蛋奶糊, never stir it or mix it hard. The reason for using the "folding method" is so that the 梳乎厘 will have enough air inside to rise at the end, if you just 攪勻 it will not be light enough to rise.

Another point I notice is that all the recipes that were posted on this page use 麵粉! I don't really see that many souffle recipe using 麵粉 (although I do see it but very rarely), sometime the recipes use "corn flour". This is because corn flour actually help prevent the梳乎厘 to collaspe, but 麵粉 does not help!

If u still have some left-over 材料, u can try it again taking my note above. Of course, also remember to brush your oven-proof dish with melted butter first and make sure you pre heat the oven and never open the door before it is cooked.

If it still does not work, I would suggest you to try another recipe (as this one is really a bit strange). Try the 原味梳乎厘 first to practise and then try more complicated one (but also make sure you do not just mix 蛋奶糊 & 蛋白 togehter, you must fold the 蛋白 in, this apply for all 梳乎厘). 梳乎厘 is not difficult to make but there is lots of technique involved and they must be follow strictly, that is what make it easy to fail, but once you 成功 making one, it will become very easy for u so don't give up! (if u practise on the 原味梳乎厘, it is not even expensive to make even if you have to fail a few times)

I will also attach another recipe for you to try if you want, very simple one.

Strawberry souffle
Ingredients
30g/1oz unsalted butter, melted
30g/1oz white chocolate, finely grated
4 strawberries, stalks removed and chopped
30g/1oz caster sugar
2 free-range eggs, separated
icing sugar for dusting



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Brush an ovenproof dish with melted butter and then coat with the grated chocolate.
3. Place the strawberries into a food processor and blend until smooth. Transfer to a bowl and stir in the sugar and egg yolks.
4. In a separate bowl, whisk the egg whites until stiff then fold into the strawberry mixture.
5. Pour the mixture into the dish and place in the oven and bake for 8-10 minutes, or until well risen and golden.
6. Remove from the oven and dust with icing sugar to serve.

I hope this will help, sorry I do not have chinese version to type chinese .... good luck!


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