Ingredient
A: To make mock egg yolk
170ml carrot juice
2g agar-agar powder
50g caster sugar
1/4 tsp salt
Utensil needed:
1 round ice-cube tray mould
B: For filling
90g ripen bananas (mashed)
2g agar-agar powder
200ml water
40g caster sugar
3g jelly powder (instant)
1/4 tsp salt
50g fresh milk
Utensil needed:
Few tart moulds
C: Coffee crystal jelly skin
450ml water
80g rock sugar
5g agar-agar powder
5g jelly powder (instant)
2g coffee granules (instant)
Few drops of coffee essence
Utensil needed:
Few jelly moulds
Method:
1. Cook ingredient (A) in a pot over low heat till well-dissolved. Once it has reached a boiling point, turn off heat. Pour into mould, cool and keep chilled till well-set. Unmould for usage.
2. Bring ingredient (B) to a boil over low heat. Once it has reached a boiling point, turn off heat. Pour into tart moulds. Place a piece of no.(1) mock egg yolk into the centre. Cool, keep chilled till well-set. Remove for usage.
3. Place ingredient (C) into a pot. Use low heat to cook. Bring it to a boil, pour a little into moulds. Place in one piece of no.(2). Fill up with boiled ingredient (C). Cool, keep chilled.
材料
A:素蛋黄燕菜
红罗卜汁170毫升
燕菜粉2克
幼糖50克
盐1/4茶匙
用具:
圆形冰块模1个
B:燕菜内馅
熟香蕉90克(压烂)
燕菜粉2克
清水200毫升
幼糖40克
即溶遮里粉3克
盐1/4茶匙
鲜奶50克
用具:
塔模数个
C:咖啡水晶皮
清水450毫升
冰糖80克
燕菜粉5克
即溶遮里粉5克
即溶咖啡2克
咖啡香精数滴
用具:
燕菜模型数个
做法:
1. 将材料(A)放入锅里以小火煮至溶解及滚,熄火倒入模里待凉,冷藏至凝固后取出,待用。
2. 将(B)料放入锅里以小火煮至滚,熄火倒入塔模里,中间放入1粒(1),待凉,冷藏至凝固,取出待用。
3. 将材料(C)放入锅里,以小火煮至滚后倒少许在模里,放入(2)再淋满(C)料,待凉冷藏至凝固,即可享用。
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