Monday, 13 August 2012

白咖啡芝士燕菜月饼(White Coffee Cheese Jelly Mooncake)


在决定燕菜款式时,我这Coffee Queen 毫不犹豫,
就钦点这款白咖啡芝士
果然,
无论是卖相或品质,
都令人满意。 
When deciding on a flavor for another Jelly Mooncake, I lived up to my nickname of "Coffee Queen" and decided on this White Coffee Cheese Jelly Mooncake. It turned out to be a very good choice indeed.



怡保白咖啡,纽西兰的芝士,
东西合拼,
别有一番味道哦!
Ipoh White Coffee plus New Zealand Cheese: Oriental and Western, not a bad combination!




 白咖啡芝士燕菜月饼
 White Coffee Cheese Jelly Mooncake



食谱参考《时尚燕菜月饼》
Recipe adapted from "时尚燕菜月饼"

燕菜蛋黄材料:
A: 1茶匙燕菜粉
    40克幼糖
    1/8茶匙盐
    150毫升水
    100克红萝卜,切块后煮熟,打成泥

馅料:
B:  20克幼糖
      1茶匙燕菜粉
      125毫升水
      20克Cheddar 芝士
      75毫升鲜奶油
      1茶匙柠檬汁

皮料:
C:    70克幼糖
       1/2汤匙燕菜粉
        250毫升水
D:    100克鲜奶油
E:     20克三合一白咖啡

做法 做法:
1。   材料(A) 倒入锅里煮滚,熄火过滤后倒入制作冰块的小圆模内,待凝固扣出。

2。   馅料(B) 除了鲜奶油全倒入锅里煮滚,熄火加入鲜奶油,拌均后过滤。

3。 将少许(2)倒入小杯内,稍凝固置入一粒(1)的蛋黄,再倒入(2)至盖满蛋黄,待凝固冷却后取出修饰边沿,待用。

4。   皮料(C) 煮滚熄火,加入(D) 料拌匀,舀出100毫升保留为白色,其余加入(E)料搅均成咖啡色,过滤待用。

5。  取少许(4)的咖啡色燕菜水倒入模里,待稍凝固即置入(3),再倒入少许(4)的白色燕菜水,待凝固再填满咖啡色燕菜水,待凝固冷却后,放入冰箱冷藏。

Jelly Egg Yolk Ingredients:
A: 1tsp jelly powder
    40g castor sugar
    1/8tsp salt
    150ml water
    100g carrots, cut into pieces, cook and mash


Fillings:
B: 20g castor sugar
     1tsp jelly powder
     1/8tsp salt
     125ml water
     20g Cheddar cheese 
     75ml whipping cream
     1tsp lemon juice

Jelly Skin:
C:  70g castor sugar
      1/2 tbsp jelly powder
      250ml water
D:  100g whipping cream
E:   20g 3-in-1 white coffee

Method:
1. Boil ingredients A in a pot, then remove from heat and strain into a jelly egg yolk mould. Remove once solid for later use.

2. Boil all ingredients B except the whipping cream in another pot. Remove the pot from heat before adding the whipping cream. Mix evenly before sieving.
 
3. Pour some of (2) into a bowl. When it has solidify somewhat, add in a jelly egg yolk from (1), then pour in some more (2) until it covers the egg yolk. Chill in the fridge until it has solidify completely and carefully remove from mould.

4. Boil ingredients C, then remove from flame and stir in ingredients D. Scoop out 100ml to maintain a white color, then add in ingredient E into the remainder. Sieve the coffee colored mixture.

5. Pour some coffee mixture from (4) into the jelly mould. When it has solidify slightly, put in a filling from (3), then pour in some white mixture from (4) and fill up the mould with the coffee mixture.

6. When (5) has cooled and solidified completely, store the jelly mooncake in a fridge.


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