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2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇♀️
易到你唔信朱古力蛋糕
材料
📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒
做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。
提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。
English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)
Egg whites - 4 (beat until stiff peak)
6 inch cake pan
Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional
Methods:
1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.
2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.
3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.
4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.
5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.
6. Transfer to a 6 inch cake pan greased and lined with parchment paper.
7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.
8. Garnish with icing sugar and strawberries. Serve.
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氣炸金菇肥牛卷
材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)
調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)
做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).
English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)
Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional
Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt
Methods:
1. Roll each beef slice with enoki mushrooms filling.
2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.
3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.
4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).
5. Transfer to serving plate. Serve.
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芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量
調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml
做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。
熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。
這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。
錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。
備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入
English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.
Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.
Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.
Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.
Chinese sausages - 2 clean and chop into small pieces
Chinese cured pork strips (“Lap Yuk”) - optional
Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)
Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.
Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp
Garnish ingredients:
White sesame seeds
Green onion pieces
Methods:
1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside
2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.
3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.
4. Add in mushroom pieces, and fry until fragrant.
5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.
6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.
7. Return fried taro pieces back to the work and mix well.
8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.
9. Add another ½ cup of water, mix well, and bring to a boil.
10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.
11. Transfer to a steam proof OILED container.
12. Steam for about 35 to 40 minutes.
Note: Best to pan fry them the next day.
#肥媽食譜
＃Mariarecipes
corn flour corn starch分別 在 Re: [問題] 粗粒玉米粉能夠做什麼- 看板baking 的八卦
我怎麼有一種感覺（希望不是錯覺）
capik在說的好像和大家說的是不一樣的東西
我們在說的是粗玉米粒(cornmeal)
就是磨碎的玉米粒而已
不是玉米粉(corn starch)
玉米粉是已經處理過的澱粉可用來勾芡
（題外話：用玉米粉勾芡效果比太白粉好
質地更細緻，久置不反水，不易產生像太白粉勾芡會有的糊塊）
磨碎的玉米粒可做什麼? 至少可取代整顆玉米粒
所以我說它可以用來煮玉米湯（取代玉米粒，不是取代太白粉）
購物台在賣貴夫人這類食物調理機時
其中一項示範就是把玉米磨碎，加一瓢水，讓大家了解可以這樣煮玉米湯
效果好不好？
姑且先不論口感，磨碎的玉米粒一定比整顆的易煮軟吧 :)
※ 引述《capik (capik)》之銘言：
: ※ 引述《cuteterisa (平價奢華風即將席捲全台)》之銘言：
: : 我前陣子自己磨了粗玉米粉， 所以我有研究一下可以做的東西
: : corn bread (做鹹做甜隨便你，鹹的就加洋蔥及培根)
: : https://culinaryarts.about.com/od/bakingdesserts/r/cornbread.htm
: : cornmeal muffin (一樣做鹹做甜隨便你)
: : https://tinyurl.com/22ozmaq
: : 當麵包粉用，將肉類裹上粗玉米粉拿去煎或炸
: : https://tinyurl.com/25ymo8a
: : 煮成像小米粥的cornmeal mush, 加牛奶一起下去煮，加楓糖漿吃，
: : 還可以冷了之後拿去冰成塊狀，之後切成片狀下去煎(有點像我們的布丁酥)
: : https://tinyurl.com/28dyhm9
: : 更多cornmeal食譜 請愛用google!!
: : 至於推文有人說會煮到化不開，我不知道是否有實際操作過呢?
: : 不然一樣硬梆梆的豆類都可以煮到軟爛，
: : 為何已經磨成細粗粒的玉米粉會沒辦法煮爛呢?
: : (不要來戰我，我個人愛好和平 XDDD)
: 順便問一下詩詩的煮飯經驗，
: 需要用到太白粉、玉米粉勾芡的湯類，
: 如果你一下太白粉、玉米粉很集中丟下去，沒有馬上攪拌開來，會造成什麼效果？
: 同樣的道理粗玉米粉就比較容易有同樣的效果。
: （至於有人提到推文的人沒有實際操作過，我想沒操作過怎麼會知道以這效果，
: 難不成是靠想像力？)
: 不信的話自己去做實驗就明白了，拿一點粗玉米粉，用一杯熱水，丟進去，看什麼效果
: （沒攪拌或是攪拌不均勻時，會很明顯）
: 或許我煮飯經驗不豐富，不過吃市面上的肉羹也算還有經驗，有的店家也會造成
: 同樣的問題。會吃到軟爛的粉類凝結在一起。
: 所以回頭問，那些太白粉、玉米粉煮爛了沒？當然煮爛了，怎麼可能煮不爛。
: 凝結在一起沒，對的，他就是沒有完全化開。
: ......我也是愛好和平的人，不喜戰，勿戰我。XD....
--
※ 發信站: 批踢踢實業坊(ptt.cc)
◆ From: 61.230.133.30
我沒有加你罪的意思啊
只是覺得一整個雞同鴨講
試圖澄清一下而已啦
如果是滿福堡用的，
應該是磨碎的玉米粒(corn meal)，而非玉米（澱）粉(corn starch)
大家沒那麼小心眼的^^
※ 編輯: sunnypie1992 來自: 61.230.133.30 (05/25 01:00)
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