星期二, 8月 21, 2012

[通少甜品]情迷酒醉梳乎里 (Grand Marnier soufflé)

http://tonykarenkitchen.com/
.: 簡介 Info :.
 
好老實, 整蛋糕甜品非我強項, 所以如果大家有咩問題的話, 我未必可以一一解答的, 做甜品尤其是焗蛋糕, 每一個步驟都係關鍵, 發蛋, 摺疊蛋白手勢, 焗爐火力了解等等, 都會令出來的製成品有不一樣的成果, 一定要多試多練, 才會容易成功的
 
或者有些蛋糕達人天生神人, 唔需點學就可以整出靚蛋糕, 但我自問只係個凡人, 對我來講, 想整靚甜品必須要下苦功, 多練習, 尤其是基本功, 和烹飪一樣, 只有多煮, 才會熟習個中技巧, 之後點煮都無問題, 因為萬變不離其中的
 
這個梳乎里, 超好味道, 但其實我和朋友一起整時, 沒有完全按照食譜去做, 所以我亦沒有步驟相, 因為有點亂來的,哈哈, 不過真係好好玩, 大家都可以試試啊
http://tonykarenkitchen.com/  
.: 材料 Ingredients :.

1- 3/4杯奶 (3/4 cup of milk)
2- 1/4杯糖 (1/4 cup of sugar)
3- 3湯匙牛油, 已溶化 (3 tbsp of melted butter)
4- 1/4杯麵粉, 中筋 (1/4 cup of all purpose flour)
5- 蛋黃4隻 (4 egg yolks)
6- 橙皮碎1茶匙 (或檸檬, 青檸也可以) (1 tsp of Zest of orange or lemon or lime)
7- 君度橙酒1茶匙(或可改用雲尼拿香精) (1 tbsp of Grand Marnier (optional, replace it with Vanilla essence)
8- 蛋白4 隻 (4 egg white)
9- 3湯匙糖(打蛋白用) 3 tbsp of white sugar (for egg white)
http://tonykarenkitchen.com/  
.: 準備 Preparations :.

1- 焗爐用攝氏165度預熱
Preheat the oven with 165 Celsius (375F)
 
2- 將所有裝梳乎里的碗內塗上滿牛油, 再加入砂糖令它黏著碗邊, 將多餘的糖倒出來再用
Butter the soufflé dishes or ramekins.  Dust with a little sugar.  Tilt and tap out excess
 
3- 將已溶的牛油逐少加到麵粉攪勻至無粒
Slowly mix in the melted butter into the flour until smooth
http://tonykarenkitchen.com/  
.: 步驟 Directions :.  

Step 1:
將奶和糖放入煲內, 用中慢火煲至糖溶化, 加入牛油麵粉糰攪勻, 改用慢火, 慢慢煮至汁料杰身(約5分鐘), 離火, 加入蛋黃(每次1隻, 先攪勻再加), 然後加入橙皮, 酒攪勻, 放涼備用

In a pot, combine milk and sugar and heat it over medium low heat until the sugar is dissolved.  Add in the butter mixture.  Turn the heat to low.  Cook the mixture until it is thickened, about 5 minutes.  Set it aside.  Add in an egg yolk, one at a time, and mix it well.  Then add in orange zest and grand Marnier.  Mix it well and set it aside to cool down.

Step 2:
將蛋白用電動發蛋器, 用中速打至起泡, 加入1湯匙砂糖, 轉高速, 將蛋白打至軟白, 再加加入1湯匙砂糖, 繼續打至蛋白開始輕身時, 再加入最後加入1湯匙砂糖, 然後打至起勾

Beat the egg white with an electric mixer on medium speed until the egg white is full of bubble.  Add in 1 tbsp of sugar and beat the egg with high speed until it is white and soft.  Add 1 tbsp of sugar and continue beating it until it is thickened.  Add in 1 tbsp and continue beating it until it forms soft peaks.

Step 3:
將1/3打好的蛋白加入到蛋黃混合物中, 輕手攪勻令蛋黃混合物變輕身, 再用摺疊手法將餘下的蛋白混合, 然後平均填滿每隻梳乎里杯, 再用刀刮平表面, 抹乾淨, 再用手指公, 沿著隻梳乎里杯邊劃一個圈

Add in 1/3 of the egg white into the egg mixture.  Gently mix until the batter is lightened.  Fold in the remaining egg white and mix it well.  Divide the mixture into the soufflé dishes.

Step 4:
將梳乎里放入焗爐焗20分鐘或至表面金黃, 取出灑上糖霜, 立即享用

Bake it for 20 minutes or until the soufflé have doubled in size and are nicely browned.  Remove the soufflé from the oven.  Dust it with the powdered sugar and serve immediately. 

http://tonykarenkitchen.com/
.: 小貼士 Cook's note :.

1- 混合蛋白時不要攪得太多以至蛋白內的空氣流失
2- 焗爐是成功的重要因素, 如果焗爐流失熱力較多, 會令它升不起, 如果焗爐太熱的話, 就會升得快但塌得更快, 梳乎里杯中的糖也是十分重要, 它能撐起蛋白, 令它有能力升起
3- 如果本身對焗蛋糕基本技巧不熟識, 不知何為起勾, 摺疊手法, 那就應先試學海棉蛋糕這些基本, 當有一定的技巧, 才試這個甜品

1- Be gentle when mixing the egg white into the egg mixture, and not to stir too many time or the egg white will be deflated.
2- The successful factor is based on your oven temperature. Too hot it will rise and fell quick. Too cold, it won't rise it up. Sugar dusted in the soufflé dish is also a key point. Sugar will give the egg mixture something to grab on to as it rises up the side of the dish. 
3- Not sure the basic about the soft peaks and folding egg white?  Practice on making sponge cake before you try the soufflé.

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