通少






食譜: 香滑椰汁糕 (Coconut soft pudding)

14/06/2008 01:40:52
網誌分類: 自製美食 回應:5 | |


th100_.gif image by tonytsang_emotion好緊張呀, 意大利戰羅馬尼亞, 好好睇呀, 意大利仍然咁喜歡碌係地係扮死, 啲球證仍然好戇居相喎, 真係令人費解呀, 宜家仲係1比1呀

onion2073.gif image by tonytsang_emotion昨日出完芒果布甸, 今日繼續出甜品, 夏天咁熱, 無理由唔整甜品架, 唔通去打邊爐咩, 何況又唔係日日食, 一次半次無所謂啦, 又或者招呼下朋友都好呀

通少出品, onion2064.gif image by tonytsang_emotion一定唔會跟傳統做法, 個個都教用砂糖, 我就用冰糖, 死味, 其實我覺得反而仲好味, onion2079.gif image by tonytsang_emotion而且覺得健康過落成杯砂糖咁恐怖呀

記得喎, 做雪過既甜品, 一定要整甜啲, 唔知點解, 一雪完出嚟, 個甜味會比人打左8折呀

onion2015.gif image by tonytsang_emotion魚膠粉我覺得好麻煩, 啲水一唔夠熱, 就溶唔晒, 要攪好耐先得, 我會建議將佢濾過先好加入其他材料呀, 隔開未溶嘅魚膠粒呀

唔怕話埋你地知, onion203.gif image by tonytsang_emotion我仲有2個甜品未出呀, 下星期繼續, 哈哈

正所謂: 香甜軟滑椰汁糕, 簡單易整真係好

print_icon-over.gif image by tonytsang_emotion 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右 (不計雪凍時間)

1- 魚膠粉14g (14 g Gelatin powder)
tonytsang and kareny recipy
2- 熱水 200ml (200 ml hot water)
tonytsang and kareny recipy
3- 椰漿 400ml (2 premium coconut milk 400ml )
tonytsang and kareny recipy
4- 淡奶 100 ml (100 ml evaporated milk)
tonytsang and kareny recipy
5- 冰糖 60g (Rock sugar 60g)
tonytsang and kareny recipy
6- 椰絲適量 (Some shredded coconut)

tonytsang and kareny recipy


tonytsang and kareny recipy
1- 用100ml熱水先將冰糖溶化成糖水, 加入椰漿, 淡奶攪勻
tonytsang and kareny recipy
2- 魚膠粉用另外100ml整成魚膠水, 耐心攪至完全溶化, 再倒入已搞好的椰汁中攪勻, 平均倒入每個啫喱杯或器皿中雪3個小時, 灑上椰絲即成

1- Dissolve the rock sugar into 100ml hot water.  Mix it with the coconut milk and milk. 
tonytsang and kareny recipy
2- Dissolve the gelatin into 100 ml hot water.  Mix it patiently until totally dissolved.  Mix it the coconut mix prepared in step 1.  Add the coconut mix evenly into each jelly cup or the container.  Freeze it in the fridge (not freezer) for 3 hours.  Spray some shredded coconut.  Enjoy.tonytsang and kareny recipy

1- 魚膠粉好難攪溶, 水一定要夠熱, 攪完最好濾過, 隔去未溶部份
tonytsang and kareny recipy網誌排行 top-bloggers.com

2-
雪凍嘅甜品出來甜度會淡一點, 最好雪前整甜啲
tonytsang and kareny recipy

3- 唔用冰糖可以用砂糖3/4杯代替
tonytsang and kareny recipy網誌排行 top-bloggers.com
1- It is not easy to dissolve the gelatin.  Make sure the water is hot enough.  It is better to filter is to get rid of the gelatin not dissolved.
tonytsang and kareny recipy
2- The sweetness will be less after freezing in the fridge.  Please make it sweeter before put into the fridge.tonytsang
tonytsang and kareny recipy
3- Rock sugar can be replaced by 3/4 cup of sugar.tonytsang


#1      回應者: susanna (訪客) 回應時間: 20/06/2009 00:16:02

我學完芒果布甸,而家學整椰汁糕,真係好香好滑呀,我想問可唔可以放紅豆或馬豆,應該點做?

#2      回應者: tony_karen 回應時間: 24/06/2009 02:53:47

放紅豆同馬豆當然無問題, 記得要先將佢地煮腍先, 其他步驟都一樣, 但記得要整甜多少少, 因為紅豆本身鹹鹹地

#3      回應者: kayi (訪客) 回應時間: 19/12/2010 11:02:19

請問邊到有得買椰絲:(?
同埋如果正好拎出黎大概要等2個鐘先食既話,會唔會變成一攤水?>_<

#4      回應者: ps (訪客) 回應時間: 18/04/2011 14:32:43

您好, 我用了25G 既Gelatin, 因為我中意硬身小小既椰汁糕.
再加上己蒸熟的芋頭, 味道真係好好呀..
但就有一個問題, 我既椰法糕分左2層, 上便果層就係奶白味, 椰味多d. 下便果層無咁奶白, 有小小0者0厘feel,無咁多椰味. 個效果就好似係剛開既椰汁咁, 上便係好杰, 下便就好水咁.... 請問您知為何會這樣嗎?

#5      回應者: amy (訪客) 回應時間: 19/05/2011 15:28:57

我好喜歡這 (BLOG)的烹飪....

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