Wednesday, 26 February 2014

苹果奶酥伴自制蛋奶羹 ~ Apple Crumble with Homemade Custard

                          






 
 
食谱取自 有碗话碗

苹果奶酥伴自制蛋奶羹

苹果奶酥

材料:
铺面奶酥:
面粉 400g (过篩)
无盐牛油 250g (室温切粒
淺黄色软砂糖  160g
少许牛油作涂烤盘用

 
馅料:
红苹果去皮去心切丁方 ( 任何种类也可,足以鋪滿烤盘的底部便行。)
干葡萄或混合果干 100g
肉桂粉 1 茶匙

 
做法:
1. 把面粉和糖置大碗中拌勻,加入牛油。用指尖把牛油和面粉揉拋搓揑均勻至面包糠狀。
                 




2. 另一大碗內放进苹果粒和葡萄干,加入肉桂粉拌勻。
                 



 
3. 预热烤箱至 180c

4. 烤盘內抹牛油,把苹果馅料放进底部铺平,把奶酥加在上面平均按满。置烤箱內焗 40 ~ 45 分钟或至表面金黄色。

 

自制蛋奶羹

材料:
牛奶 1 pint / 570 ml
忌亷/ 动物性奶油  55 ml
云尼拿香精 1/2 茶匙
蛋黃 4
砂糖 30g / 1oz
粟粉 2 茶匙


做法:
1. 蛋黄、糖和粟粉放在大碗中拌勻。

2. 牛奶、忌亷置小煲內用小火煮至微沸。

3. 把热奶液倒进蛋液里,用气球拂不断的搅拂。

4. 把奶蛋羹全部倒回小煲去,加云尼拿香精,用小火再次煮热。用木匙轻轻不断搅拌以防黏底,至奶蛋液开始微沸,变厚了和可以在木匙上停留便即熄火。 ( 小心不要煮过头, 煮过火了會呈凝结微粒狀 。如真的煮過火了,可尝试把奶蛋倒进另一碗或干净量杯去,继续搅拌看是否會再呈光滑;必要时可过篩试试。)

5. 把奶蛋羹倒进容器內马上上桌。

6. 要保持奶蛋羹的热度,可置热水盘上隔水坐热,並在上面蓋保鲜纸以防结皮。

 

Recipe source : Rice Bowl Tales

Apple Crumble with Homemade Custard

Apple Crumble 

Ingredients:
For the topping:
400g plain flour, sieved
250g unsalted butter, cubed at room temparature.
160g light soft brown sugar
knob of butter for greasing

For the filling:
any type of red apples, enough to cover the base of a round oven dish, peeled, cored and cut into small square pieces.
1 tsp ground cinnamon

 
Method:
1. Place the flour and sugar in a large bowl and mix well. Use your finger tips to rub the butter into the flour mixture, keep rubbing until the mixture resembles breadcrumbs.

2. Preheat the oven to 180c .

3. Place the apple in another large bowl, add the dried fruit and cinnamon and mix well.

4. Butter the oven-proof dish, put the fruit mixture on the bottom, then sprinkle the crumble mixture on top. Bake in the oven for 40 - 45 minutes until the top is browned .

 
Homemade Custard

Ingredients
570ml / 1 pint fresh milk
55 ml / 2fl oz single cream
1 /2 tsp good vanilla extract
4 egg yolks
30g / 1 oz caster sugar
2tsp cornflour

 
Method:
1. Whisk the egg yolks, sugar and cornflour together in a large bowl until well combined .

2. Bring the milk and cream to a simmering point on a low heat.

3. Pour the hot milk onto the egg mixture, whisking all the time with a balloon whisk.

4. Return to the pan and on a low heat, add vanilla extract, stir gently and continuously with a wooden spoon until the custard is thick and smooth; which will happen as soon as it reaches simmering point, then turn off the heat. ( Take great care not to over heat it, or they will curdle and look grainy. If that happens, try transfer it to a clean measuring jug or a bowl and continue to whisk it until it becomes smooth again or straining it through a sieve may help too. )

5. Pour custard into a jug and serve it at once.

6. To keep hot, stand the jug in hot water, and cover the top with cling film to prevent the skin forming.