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Tony | 16th Apr 2010, 9:45 AM | 通之食譜-Tony Recipes | (1613 Reads)
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今日出我最新的整嘅甜品, 就 係叮噹/多拉A夢超喜歡的豆沙餅(銅鑼燒), 我2日前第一次整, 味道一流, 但係唔多軟熟呀, 我自己唔多滿意呢

所以昨日食譜都無寫就去整多次, 今次用分蛋法去整, 出來效果當然一流呀, 超軟熟呀, 真 係完一個又想食多個呀

以 後都唔再出街買啦, 一來貴, 二來有疑似防腐劑味, 三來太甜, 甜死人呀, 自己整, 新鮮熱辣, 非常軟熟, 喜歡夾甚麼餡都可以, 真係一流呀, 我自己再另外加入栗子碎呀, 味道又夾又好味道, 無得彈呀

雖然時間要多得都幾多, 不過一啲都唔難做的, 如 果想快啲煮好, 用兩個鑊就可以, 我都係咁, 因為通常一個鑊煮一個最易控制

記得唔好太大火, 細火開始, 唔夠熱先開打多少少就好啦, 唔 好貪快加得太大火, 會好易濃又唔熟呀,

希望大家會試吓, 唔難整, 又好味, 出街買, 不如自己整, 我又少樣食品唔需要係超市買囉, 呵呵

通 少第一本食譜"倆口子住家菜"已印刷好了, 預計4月21號左右於香港各大書局 (三聯書店, 商務印書館及中華書局) 有售, 售價$48, 食譜中英對照, 還有10多個秘密食譜, 從未刊登過的, 頭100位連購書單據及回郵信封一個, 寄到香港耀興道3號東滙廣場9樓圓方出版社市場部收, 註明"換領通少親筆簽名"即可以得到我設計的小禮物連我的親筆簽名, 名額:100名, 先到先得, 希望大家多多支持呢, 而海外朋友則可以於yesasia 中訂購

print_icon-over.gif image by tonytsang_emotion 
(password: tonytsang)

Prep 準備: 20 minutes |  Cook 烹調: 40 minutes |  For 份量: 8 pieces |  Calories 熱量: 200/piece (Estimated/ 估計)
材料 Ingredients
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(Click the red word to see more detail)
1- 蜜糖 1湯匙 (1 tbsp of honey)
tonytsang and kareny recipy
2- 日 本醬油1茶匙 (1 tsp of Japanese Soya sauce)
tonytsang and kareny recipy
3- 味 醂1湯匙 (1 tbsp Mirin)
tonytsang and kareny recipy
4- 熱水2湯匙 (2 tbsp of hot water)
tonytsang and kareny recipy
5- 奶50ml (50ml of milk)

tonytsang and kareny recipy
6- 蛋黃3隻 (3 egg yolk)
tonytsang and kareny recipy
7- * 自發粉100克 (100g self-rising flour)
tonytsang and kareny recipy
8- 蛋白3隻 (3 egg white)
tonytsang and kareny recipy
9- 砂糖40克 (40g white sugar)
tonytsang and kareny recipy
10- 紅豆蓉300克 (300g red bean paste)
tonytsang and kareny recipy
* 沒有自發粉可改用低筋麵粉100克+泡打粉1茶匙代替
(You can replace 100g cake flour + 1 tsp of baking powder)
tonytsang and kareny recipy

做法 Steps
 
1- 先將材料1-4攪勻至蜜糖完全溶化(圖1), 加入牛奶攪勻, 再加蛋黃攪勻, 再篩入自發粉攪勻至無粉粒(圖2), 放於一邊備用
tonytsang and kareny recipy
2- 蛋白先高速打至起泡, 加入1/3糖, 再高速打至起波浪紋, 再加入1/3糖, 高速打至滑身, 再加1/3糖, 中速打至起勾 (圖3), 蛋白分三次"摺"入蛋黃料中, 每次都要摺至完全混合(圖4)
tonytsang and kareny recipy
3- 易潔鑊用低火無油燒熱(燒2分鐘), 加入1/4杯蛋漿, 燒至表面有很多泡泡(圖5), 反轉燒另一面(圖6), 約1分鐘, 盛起待涼, 重複至煮完所蛋漿
tonytsang and kareny recipy
4- 紅豆蓉先壓平, 再舖上銅鑼燒(平的一面), 再夾上銅鑼燒, 輕輕壓實, 多餘或凸出豆沙蓉用刀刮去, 重複步驟至完成所有銅鑼燒即成
tonytsang and kareny recipy
1- Stir well all the ingredients 1-4 until honey is dissolved (fig.1).  Stir in the milk and mix it well.  Stir in the egg yolk and mix it well.  Sieve in the flour until mixture is smooth (fig.2).  Put it aside
tonytsang and kareny recipy
2-
Whisk the egg white high speed until it forms bubbles.  Add in 1/3 of the sugar.  Whisk again in high speed until it become white and forms the waves.  Add in 1/3 of the sugar.  Whisk again in high speed until it become white and smooth.  Add in 1/3 of the sugar.  Whisk again in medium speed until it can form a soft peak (fig.3).  Fold in the egg white into the mixture and mix it well (fig.4).
tonytsang and kareny recipy
3- Preheat the pan over low heat for 2 minutes.  Add in 1/4 cup of mixture.  Pan fry it until bubble comes up (fig.5).  Flip it over and pan fry the other side for 1 minute (fig.6).  Repeat the same step until using all the mixture.  Let the cakes cool down.
tonytsang and kareny recipy
4- Flatten the Red bean paste
.  Top it over to one cake.  Top it over with another cake to make it like a sandwich.  Press it lightly to firm the cake.  Remove the exceeded red bean by using a knife.  Repeat the same steps until cakes are all combined.

貼士 Tips
1- 打蛋白時, 要確保所以用具都沒有一點水, 否則會打不起, 還有, 記得要當開始企身時, 打蛋速度要減慢, 亦不要再打太耐, 否則一旦變回水就沒得救了
tonytsang and kareny recipy
2- 燒至2-3個餅之後最好將鑊放上濕布降一降溫, 否則就會越來越快把餅燒焦了
tonytsang and kareny recipy
3- 蜜糖一定要用熱水溶化, 否則很難把粉漿攪滑
tonytsang and kareny recipy
1-
Make sure all the tools use for whisk the egg white are dry completely.  Otherwise, it will be impossible to make the soft peak.  Once the egg white is foaming, turn the speed into medium to avoid over whisking the egg white.   
tonytsang and kareny recipy
2- Cool down the pan by using a wet towel after pan-fried 2-3 cakes.  Otherwise, it will be easy to over burn the rest of the cake.
tonytsang and kareny recipy

3- Honey must dissolved by hot water before adding other ingredient.
tonytsang and kareny recipy


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