今日我上家政堂整咗Chinese Snacks呀~

即係中式點心.

幅相入面有五樣唔同既點心,

都係其他Home E.既同學仔整既.

等我由左至右,由上而下講講啦~

左上:Winky Liu--蓮蓉酥餅(Short Cake With Lotus Seed Puree)

右上:Jacky Yu--好多芝麻既蕃薯棗(Sweet Potato Fingers)

置中:Vicky Chung--煎燶咗一面既豆沙煎軟糍(Red Bean Puree Hot Cake)

左下:我Mandy Siu--平平無奇既炸鮮奶(Deep Fried Milk Custard)

右下:Carol--要打六隻蛋白既高力豆沙(Red Bean Puree Puffs)

另外,占士整既西米布甸(Sago Pudding)同Melinda整既水晶西米餅(Pearl Crystal Cakes)都相繼宣佈唔掂.

我都唔明白錯o係邊,

我肯定我o地已經跟足個食譜,

每一次都會有一兩個因食譜問題而攪唔掂.

我有D懷擬食譜既可信性和成功度.

我都試過失敗,

不過係人為而造成,

當時都幾傷心o架!!!

希望下次可以再試D特別野啦~~


炸鮮奶(Deep Fried Milk Custard)

Ingresients:
2nos. egg whites
225ml fresh milk
140ml coconut milk
40g cornflour
oil for deep fat frying
castor sugar for serving

Batter:
75g plain flour
40g cornflour
1tsp. baking power
1/4tsp. salt
1tbsp. cooked oil
120ml water

Seasoning:
a pinch of salt
1/2tsp. sugar

Method:
[Milk Custard]
1. Mix fresh milk, coconut milk, cornflour and seasoning together.
2. Beat the egg whites until stuff.
3. Heat saucepan with 1 tsp. oil, and (1). Stir constantly under low heat and cook until it thickens.
4. Remove from and add (2). Stir well and pour into a greased tin. Cool and chill in the refrigerator until set.
[Batter]
5. Sieve plain flour,cornflour, baking power and salt together. Add water and cooked oil. Beat until smooth.
6. Cut the milk custard into (2.5x4)cm pieces. Coat the milk custard with batter.
7. Deep fat frying over medium heat until golden brown. Serve with castor sugar.

註:
*所有材料份量必須正確.
*於第一步可將milk mixture過篩以防結粒.
*於第三步,需不停攪拌防止黏底.
*炸鮮奶時要快,如不,milk custard會溶化.