2016年1月6日星期三

Caramel Pudding 焦糖布丁


這是我們其中一個在我們的頻道很受歡迎的影片喔~
超級簡單跟美味!
沒有焗箱也做得到~~ 嘗試一下吧^^

This is one of our famous videos in our Youtube Channel ~
It is easy and super delicious!
You even don't need an oven to make this~
Let's try it out ^^

Ingredients of Caramel Pudding 焦糖布丁

Ingredients for Caramel 焦糖食譜
Sugar 60g 糖 60克
Water 20ml 水20ml

1. Add sugar and water into a pan and cook with slow heat.
在小鍋內加入糖和水,用慢火煮
2. Do not stir it with spoon from the beginning until the color turn brown.
一開始不要攪拌,直到顏色轉成啡,可以用湯匙攪拌均勻
3. When the color turn to dark brown, turn off the heat.
當糖液轉成深啡色,關火
4. Quickly put the caramel into the cup and set it aside.
把焦糖迅速倒入容器內,待冷

** If the caramel is hard and hard to pour out, heat it with a bit of water to make it runny.
** 如果焦糖煮得太硬,可以加一點點水加熱再做調整

2 Eggs 雞蛋 2隻
1 Yolk 蛋黃1隻
Sugar 40g 糖 40克
Milk 1 little box(236ml) 牛奶 1盒 (236毫升)
Vanilla extract 1/4tsp 雲尼拿香油 1/4茶匙

1. Add milk into the same pan and cook with slow heat.
在同一個小鍋,加入牛奶,用慢火煮
2. Bring it to boil and set it aside.
把它煮沸,待涼
3. In a bowl, add two whole eggs and a yolk. Mix it.
雞蛋用攪拌器混合均勻
4. Add vanilla extract (optional), mix well.
加入雲尼拿香油、糖和焦糖牛奶,混合均勻
5. Pour the egg mixture through filter sieve twice to make it smooth
攪拌均勻的牛奶混合物用濾網過濾
6. Fill the cups with egg mixture. Kindly remove the bubble!
把牛奶混合物平均倒入容器內,去除平面的泡泡!
7. Cover with aluminum foil.
蓋上鍚紙
8. Steam puddings with medium heat.
用慢火蒸10分鐘
9. When the time is up, turn off the heat and let it still steaming in the pan for 10 minutes.
當時間到了關火,再焗10分鐘
10. Put the puddings in the fridge and freeze them for 3-4 hours.
放入雪櫃冷藏3-4小時


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