紅寶石 Red Rubies Dessert

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八月末,又是入秋吃月餅的季節,過去幾年甚少買月餅也很少動手做月餅,而幾年前也就那麼一次接單賣了月餅。多年以後,這次從新賣起月餅,口味方面更成熟許多,而且更加認真。

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忙著準備月餅訂單,雖然國慶日但手還不能停。空檔之餘,弄了杯紅寶石來涼一涼。其實部分理由是想要清空上星期新書拍攝時留下的菠蘿蜜和馬蹄。

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菠蘿蜜自然的甜度,馬蹄脆口和裹在外頭薯粉的Q勁度,這下午還真解暑。

材料:

  • 馬蹄 200克
  • 木薯粉 50克
  • 菠蘿蜜 8個
  • 椰奶 200ml
  • 糖漿
  • 紅色素

做法:

1.馬蹄去皮,切成小塊。

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2.馬蹄放入碗內,加入紅色素及水拌勻,靜置10分鐘。

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3.將馬蹄濾幹,裹上木薯粉。

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4.將馬蹄過篩。

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5. 鍋內燒開水,倒入馬蹄煮至浮起,撈起泡入冷水中。

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6. 將馬蹄,菠蘿蜜,糖漿和冰塊放入杯子裡,倒入椰奶即可。

Ingredients:

  • Water chestnuts 200g
  • Tapioca flour 50g
  • 8 Jack fruits
  • 200ml Coconut Milk
  • Red colouring
  • Syrup

Procedure:

  1. Skin the water chestnuts and cut into small pieces.
  2. Place the water chestnuts in a bowl, add water and red colouring. Stir well and let it sit for 10minutes.
  3. Drain the water chestnuts and coated with tapioca flour.
  4. Sift the water chestnuts to remove extra flour.
  5. Heat a pot of water, cook water chestnuts until they float. Drain and transfer into ice water.
  6. Place ice cube, syrup, jack fruits and water chestnuts in a jar, add coconut milk and ready to serve.

甜點 Dessert: http://squallcuisine.com/?cat=89

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