Wednesday, May 4, 2011

杏汁炖蛋




平时就爱吃甜点。冷的,热的,中式,日式,西式,嘿 。。。我照单全收。所以啊,这次从香港回来还不过一个星期,心里就老想着那美味的港式甜品。  杨枝甘露的香滑,芒果的甜搭配柚子的微酸,让人吃了不会腻,果然是甘露般清爽! 龟苓膏苦涩中带有回甘,芝麻糊和杏仁茶的香醇美味,豆腐花的滑溜口感, 还有那炖蛋浓郁的奶香。 哎哟!真想现在再吃多两碗!不如阿芳我自己动手做做看,还可以跟老公和女儿 “甜蜜蜜” 一下。


营养丰富的杏汁炖蛋

家里准备的食材料理,必然是比外面买的较健康营养。就说这鸡蛋吧,它是低胆固醇,高营养的鲜鸡蛋。 最近,阿芳获赠一盒 6 粒 装的鲜鸡蛋 “CP Chilled Fresh Eggs"。据包装盒上标明,鸡蛋是在下蛋后一个小时内,清洗及冷藏。鸡蛋在清洗的过程中,有严格消毒以确保食品卫生。厂商还在蛋壳涂上保护油,防止细菌感染。由于鸡蛋从包装到货运的整个过程中保持在低温,鸡蛋可存放高达90天!鸡蛋到了超市,也是摆放在开放式的冷藏阁里,继续确保新鲜度。


市价S$2.50 , 可在Cold Storage, NTUC Finest, Meidi-ya 和 Carrefour 等超市购买到

虽说这是赠品,我还是有一定的疑问:“鸡蛋不就是鸡蛋吗?这家的蛋能有多新鲜呢?” 二话不说,我小心翼翼的拨开蛋壳,“哇。。。 这是漂亮的咯!” 深橘子色的饱满蛋黄,包裹在粘稠状的蛋白里。要比这鸡蛋更新鲜,唯有上农场自个挑选了。


鸡蛋+杏仁粉+鲜奶的美妙搭配!



材料:(两人份)
300ml 水+鲜奶(奶放多少依个人口味)
8 tsp 杏仁粉
白糖(适量)
2 个鸡蛋(大约各65g)


1) 水和鲜奶煮开,加白糖和杏仁粉,搅拌至溶化。放凉备用。
2) 鸡蛋打散,加(1)拌匀,过滤。
3) 倒入小碗,用保鲜纸包好,放入备有开水的蒸锅。
4) 先用大火蒸五分钟,转小火蒸约十分钟。


*可放 1/2 tsp 杏仁精增添香味




Recipe:
(makes 2 servings)


300 ml milk + water (adjust amount of milk to suit to taste)
8 tsp almond powder
sugar to taste
2 large eggs (65g each)
1/2 tsp almond extract (optional)

Method:
1) Bring the water and milk to boil.  Stir in sugar and almond powder till completely dissolve.  Let it cool completely.
2) Beat the eggs, add in (1) and mix well.  Pour the egg custard into small bowls through a sieve.  Cover the bowls with cling wrap.
3) Steam the egg custard over medium high heat for 5 minutes, then adjust to low heat for another 10 minutes till set.



老实说,阿芳我的杏汁炖蛋没香港人气店“澳洲牛奶公司”的靓,但老公还是贴心地把整碗炖蛋吃完 ^_^ 我很喜爱杏仁口味的甜点,也爱饮用杏仁茶。据百度得到的资料:杏仁粉有滋润皮肤、美容养颜的功效。天气忽冷忽热时,小孩因支气管弱,易感冒,咳嗽。常饮用杏仁茶能强化支气管、去风寒和预防感冒。 
这个星期天就是母亲节啦,快来做一份爱心甜点,孝敬伟大的妈妈吧!杏汁炖蛋,让妈妈们吃出美丽,做个靓妈咪!
祝妈妈们母亲节快乐!

5 comments:

  1. Wow!!!U are making me droool!!!!! Almond Steamed Milk is my fav leh. And your chinese post is very well written too :) Jia You!

    ReplyDelete
  2. Thanks Ellena. Phew... I really spent quite a while to finish this post. Speaking in Mandarin is easy, but blogging is quite tough.

    ReplyDelete
  3. Actually I never try this dessert before, I feel like want to do this immediately! Look so yummy!

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  4. Wow, I love this dessert! Reminds me HK again.... kekeke ;)

    ReplyDelete

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