Monday 19 August 2013

豆奶南瓜燕菜

看了安迪漾的燕菜月饼,觉得好想吃,于是买了豆回家。参考了《时尚燕菜月饼》,打算用南瓜做蛋黄,用红豆沙做馅料部分和豆奶做月饼皮。

豆奶南瓜燕菜


想得很完美,蛋黄也做好了,可是当要做红豆沙馅料时,发现放在冰箱的现成红豆沙馅料竟然弄到水而发霉了,好可惜。月饼就做不出来了,于是做了这个豆奶南瓜燕菜。

不过,这样也好,这次当做练习,下次买了红豆馅,再来挑战过。我觉得豆奶还是要用新鲜的,味道应该会比较好吃。这个豆奶制成的果冻味道有点“很假”的感觉因为这种豆奶放了防腐剂。

材料A (燕菜蛋黄)
100g                南瓜泥 (Mashed pumpkin)
1茶匙              燕菜粉 (Agar-agar powder)
40g                  细砂糖-我用35g,觉得还是偏甜,可以再减5-10g (Caster sugar)
1/8茶匙           盐 (Salt)
150ml              清水 (Plain water)

材料A (燕菜豆奶)
300ml              豆奶
1+1/4茶匙       燕菜粉 (Agar-agar powder)

步骤
1. 材料A全倒入锅内煮滚,熄火,过滤后,倒入制作冰块的小圆模内,凝固后扣出。
2. 材料B倒入锅内煮滚,转小火,盛起一些,倒少许入模里(越1/5高度),待少许凝固后,
    放燕菜蛋黄在中央。
3. 熄火,用腌菜豆奶填满整个模,待凝固后,整个扣出,即可。

煮材料A

材料A煮滚了

过滤后

燕菜蛋黄

就是这样

完成

虽然不能够做燕菜月饼,但也吃到了燕菜

剩下的,收冰箱冰冷冻一下再吃

16 comments:

  1. Jozelyn, in moon cake mood already! Very nice jelly mooncakes. The jelly yolks look very cute!

    ReplyDelete
    Replies
    1. Hi, Phong Hong. Actually I plan to bake traditional mooncake but thought still early. So I make jelly first :)

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  2. Jozelyn, 你真的很厉害! 用南瓜来做蛋黄,很像真的一样。。。我喜欢 :)

    ReplyDelete
    Replies
    1. Ann 师傅,我也是从你和Aunty Young那儿,还有那本Y3K的食谱里偷师的。

      Delete
  3. 冰冰凉凉的燕菜月饼, 很赞!

    ReplyDelete
    Replies
    1. 这还没算是月饼呢,还得加油!

      Delete
  4. Jozelyn,你的燕菜月饼做的很棒!用南瓜做蛋黄,太像了!

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    Replies
    1. 谢谢你,Esther。这个要用比较深色的南瓜才会拿到比较红的颜色 :)

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  5. Hi Jozelyn,
    This is simply delightful! Looks very yummy and cooling!

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  6. Jozelyn, 你的蛋黄很漂亮哦,我没有哪个模,所以那天的燕菜都没有黄的,明天要去找找看。

    ReplyDelete
    Replies
    1. 烘培店有卖,如果找不到,可以去找做冰块的模,是一样的 :)

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  7. Hi Jozelyn! This looks delicious, can't wait to see your mooncake post!

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  8. Hi Jozelyn, most jelly mooncakes use coconut milk. I like yours with soya milk. I think this keeps longer than those using coconut milk. Must give this a try.

    ReplyDelete
    Replies
    1. If you make this, I suggest that you should use the fresh soya milk then boil with pandan leaves, it give a better taste. I used those in bottle, the taste is too artificial :'(

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