Saturday, 1 August 2015

紫薯鲜奶炖蛋白 ~ Steamed Milk With Egg Whites and Purple Sweet Potato

食谱取自 Cuisine Paradise


材料 ( 2人份 )
200ml  鲜奶
2 大蛋白 60gA
2大匙 细砂糖
100g  紫薯 (蒸熟,留少许切小块
4 ~ 6  煮熟的白果

1. 小锅里倒入鲜奶和细砂糖,以中小火加热和糖溶解。备用。

2. 轻轻敲打蛋白至起少许泡泡 。过滤,倒入鲜奶里,用筷子/叉搅拌均匀。

3. 碗里加入1 ~ 1 ½大匙紫薯块,压成泥。

4. 慢慢的将2倒入碗里。用保鲜膜盖上。

5. 以中火蒸8分钟,然后再加入少许的紫薯块和白果。继续以中火蒸1 ~ 1 ½分钟。即可。

Recipe source : Cuisine Paradise

Steamed Milk With Egg Whites and Purple Sweet Potato

Ingredients:  (serves 2)
200ml  fresh Milk
2 large egg white  (60g egg)
2tbsp sugar
100g steamed purple sweet potato  ( cut into small cubes )
4  ~ 6 ready to eat ginkgo nuts

Method :
1. Pour milk and sugar in a pot, heat till warm . Set aside .

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture. Give it a few stir using a fork or chopstick to mix well.

3. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

4. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

5. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1  1/2 minutes till slightly firm.