酥皮湯點整ga????????

圖片參考：http://www.joycekitchen.com/soup/western-recipe/image/soup-w4.JPG


以下呢個西蘭花帶子忌廉湯, 好易整亦都好好味，蓋酥皮邊同碗都要貼住按實，酥皮係冰箱取出等一分鐘先蓋上去，唔好太軟。

酥皮西蘭花帶子忌廉湯





材料



西蘭花
1個 (約300克)
　

帶子
數隻

清雞湯
1罐

清水
500 毫升
　

淡忌廉
500 毫升
1 塊急凍酥皮(解凍輾薄)




調味



鹽
少許
　

牛油
30 克

面粉
1湯匙

清水
3 湯匙
　





製作



1. 帶子洗淨切粒，牛油落鑊將帶子煎熟備用 。
2. 西蘭花洗淨切粒，在煲中炒，加鹽調味。
3. 加清水及清雞湯，煮滾後加淡忌廉，煮滾後放入攪拌器攪勻。
4. 再倒回煲中煮滾，下面粉水，煮至糊狀， 最後加入帶子即成 。

少少心得



Trista 落左比食譜多既面粉水先成糊狀。





可另鋪上puff pastry，掃上蛋汁，入己預熱焗爐180度15分鐘至金色。

2 cups (500 g) of butter
ice water
3-1/4 cups 3-times sifted all-purpose flour
1/2 teaspoon chilled lemon juice
3/4 cup ice water



method
1. Place 1-1/4 cups butter in a large mixing bowl filled with ice water. Knead with hands until butter has consistency of soft dough and is free from lumps. (You will have to remove your hands from the icy water several times during kneading process.) Place butter in double thickness of muslin or tea towel; squeeze to remove excess water.

2. Rub ice cubes over working surface (a piece of marble, if possible) to chill thoroughly. Place butter on cold surface; shape evenly into rectangle about 1/2 inch thick. Place on dry piece of muslin or towel. Wrap; refrigerate.

3. Thoroughly chill working surface again with ice. Sift flour with salt onto cold surface. With fingers, work flour out from center to form ring. Cut remaining 1/4 cup butter into small pieces in center of ring.

4. Chill working hand in ice water until cold; dry. Mix the flour, for a small amount at a time, with butter inside the ring by rubbing the flour with butter between your thumb and first 2 fingers. This breaks down the butter to form small granules. Chill and dry hand frequently during process.

5. Reshape ring; pour chilled lemon juice and 1/4 cup ice water in center. Work flour mixture from inner ring into liquid, using 2 knives, add small amounts of water and work in flour mixture until all ingredients are moistened.

6. Shape into smooth ball; sprinkle ball with additional sifted flour. Wrap in cloth; and chill for 30 minutes.

7. Again ice a cleaned working surface. Place dough on a chilled, floured surface; roll into long, narrow 1/2-inch-thick rectangle. Remove butter from muslin; place in center of rectangle.

8. Bring edge of rectangle nearest you up and over to center of butter. Brush off excess flour; press down gently. Fold left, then right sides to center. brush again; press down gently. Brush top flap over; press down gently. Lift dough and re-flour surface, if necessary.

9. Now begins the all-important part of making puff pastry--blending the butter into the dough. In all rolling and handling of dough care must be taken not to let butter break through dough, or air trapped between layers will escape. If this should happen, patch the hole with small amount of flour. Air trapped between layers will expand when baked and cause pastry to puff. Roll gently, keeping rectangular shape; do not roll over ends.

10. Fold edge nearest you to center; fold top edge to center. Fold top over to bottom edge. Make 1/2 turn to right; stick finger in top edge of dough to indicate starting position for next rolling step. Wrap securely in waxed paper; refrigerate for 30 minutes.

11. Remove dough from refrigerator; place on iced, floured surface with finger mark at top of working surface. Repeat 3 rolling, folding , and turning procedures as before; chill 30 minutes after second, third, and fourth rolling. After fifth roll, wrap; chill at least 3 hours.

12. Roll out sixth and final roll as recipe directs; bake immediately. (After fifth roll, dough can be chilled overnight. Let stand at room temperature for 30 minutes before rolling.)

焗酥皮海鮮忌廉湯

材 料 : 200 克鮮蝦
6 隻帶子
6 隻大蜆
6 隻青口
1 小隻鮮魷
1 罐罐頭忌廉湯
1 茶匙乾蔥茸
1 隻雞蛋(打勻)
1 塊急凍酥皮(解凍輾薄)
白酒少許

調味料 : 1 茶匙雞粉
1 茶匙生粉
白酒及胡椒粉各少許

做 法 : (1) 將蝦去報留尾及剔腸，和帶子同洗淨；蝦切雙
飛留用。
(2) 鮮魷撕去外衣，洗淨抹乾，劃花切件，和蝦、
帶子、青口、大蜆同加入調味料拌勻，略醃後
飛水待用。
(3) 燒熱油鑊爆香乾蔥茸，下白酒和忌廉湯，加入
適量清水煮滾，加入海鮮和調味料拌勻，即可
盛上焗盅內，蓋上酥皮，掃上蛋汁，放入已預
熱焗爐內以 180oC 焗 15-20 分鐘至金黃即可。