木糠布甸 Serradura Pudding
木糠布甸源至葡萄牙,木糠是指餅乾屑形似木糠状。
鮮奶油的細膩纏綿跟富有質感的餅乾屑是個完美結合。
其實這個甜點是很膩的 (看材料就知道了,奶油煉奶什麽的)。
不要誤會,我非常愛這道甜點,但是你知道的...容易發胖啦! (◞‸◟)所以不要一次過弄太多,抵制著全部吃完的衝動,建議做多了就送人吧,所謂獨食難肥嘛 ╮(´_ゝ`)╭
像我那樣弄了六杯,家裡的人又不太愛吃甜的,結果我自己KO了三杯,然後兩個月都不想碰木糠布甸了 (。ŏ_ŏ)
下面的材料是 5-6人分量
想少做一點的話,材料全部按分量減半就可以了
用料
瑪莉餅 Marie Biscult | 70 g |
淡奶油 Whipping Cream | 200 ml |
煉奶 Condensed Milk | 35-40 g |
雲尼拿油 Vanilla Extract | 1/2 tsp |
木糠布甸 Serradura Pudding的做法
將瑪莉餅壓碎,餅乾屑最好過篩,越碎越蓬鬆,口感越細膩。
Crush the Marie biscults into crumbs. Using a spoon, pass the crumbs through the sieve. The finer the crumbs are, the more delicate and fluffy the texture will be.用打蛋器打發淡奶油,打至出紋理清楚,約6-7成。然後加入煉奶 & 數滴雲尼拿油。
Whisk the whipping cream until about 60-70%
Then add in condensed milk & a few drops of vanilla extract.繼續打至8-9成,提起時呈尖峰,可寫字的狀態 (有點像軟冰淇淋),打發過度會不夠軟滑。把打發好的淡奶油裝入裱花袋。
Whisk the whipping cream until about 80-90% and you can see trails on the surface when you lift up the whisk.
Put the mixture into a piping bag.用勺子鋪一層餅乾屑至容器,然後用裱花袋把奶油擠到餅乾屑上,沿著邊緣一圈一圈的擠至中心,一層奶油一層餅乾屑的鋪,每層用匙羹輕輕在木糠表面壓向下,每層薄一點會沒那麼膩。
Using a spoon, place a layer of biscult crumbs in a container. Use the piping bag to pipe a swirl of cream onto the crumbs, starting from the edge of the container. Continue layering. After placing each layer of crumbs, gently press down the surface with a spoon直至杯子裝滿,用一隻手拿著勺子放在奶油上,另一隻手不停轉動杯子,就可以把表面的奶油弄平。
Repeat layers until the container is full, finishing off with a layer of whipped cream. With one hand holding a spoon on the cream, use the other hand to keep turning the container, so that the surface can be perfectly flattened.可以立刻吃,或冷藏2小時以上,奶油冷藏后變硬一點會更好吃喔 ~
You can serve immediately. Or you can also store the puddings in the fridge for 2 hours or above and serve when the whipped cream gets harder.
小贴士
- 淡奶油要夠凍的時候才打起,就是要用的時候才從冰箱裡取出馬上打發
- 可以用奧利奧 Oreo 餅乾代替瑪莉餅
- 用裱化袋擠奶油會比用勺子均勻,不過要擠快點, 免得淡奶油因為手的溫度而溶掉
- whipping cream should only be taken out from the the fridge right before whisking, as it becomes firm easily when it's chilled
- Marie biscults can be replaced by Oreo biscults
- piping bag creates more even layers of cream, compare to using a spoon. however the cream may be easily melted by the high temperature of your hands, so it needs to be piped quickly.
-
“99种自制小零食”03冻干草莓白巧克力橙子脆片的烹饪做法,大厨教你详细做法
好久之前看综艺的时候被种草了这种巧克力橙子脆片,近几年国内突然火了起来,但是好贵哦!!!于是自己动手复刻一下~另一款软身版的糖渍橙子黑巧脆片用料血橙2个浓缩柠檬汁15克海盐一小捏白巧克力120克冻干草莓粒粒适量【99种自制小零食】03冻干草莓白巧克力橙子脆片的做...
-
🍓草莓巧克力🍫的做法和图解,🍓草莓巧克力🍫怎么做更好吃
冬天是吃草莓🍓的季节哦~🍓草莓是馨怡最爱的水果之一,好开心今天可以和大家一起分享最爱吃的甜品之一:🍓草莓巧克力🍫具体步骤如下:1.准备一小锅热水;2.在热水锅中放入空碗,将醇黑巧克力倒入碗中;3.不断搅拌巧克力,使之融化,直至完全光滑无颗粒;4.给草莓裹上巧克力酱,有3/...
-
铜锣烧 简易版的做法和图解,铜锣烧 简易版怎么做更好吃
美味又好吃的铜锣烧,你也快来试一试吧!用料鸡蛋1个牛奶200到250克细砂糖按自己喜好铜锣烧粉或者低筋面粉一袋到半袋/150到200克果酱/蜂蜜按自己喜好铜锣烧简易版的做法材料全家福倒入所有材料搅拌均匀像这样就行,可以有一点小疙瘩我用的是这样的小锅,也可以用平底锅...
-
自制青团|香甜软糯,春季限定美食的详细做法,自制青团|香甜软糯,春季限定美食做法技巧
.......ᴅᴜᴅᴜ今日份美食已送达(。•ᴗ-)_请签收香甜软糯的团子包着沙沙的咸蛋黄,是春天的味道~用料青团青团预拌粉200g玉米油20g清水180g内馅咸蛋黄200g沙拉酱50g肉松50g自制青团|香甜软糯,春季限定美食的做法做了很多和同事一起分享,所以特地买了包装~满满的馅...