上课剩下的cheddar cheese,再不处理就发霉了。这几天都吃cheese, 好恐怖。对于一个不怎么爱吃cheese的人,天天吃cheese是蛮恐怖的事情。
虽说是恐怖,味道还是不错的。
食谱:
牛油(溶解) - 20g
面粉 - 15g
黄芥末 - 1茶匙
花椒粉 - 一点
牛奶 - 150g
鲜奶油 - 1汤匙
Cheddar Cheese (刨丝) - 55g
黑胡椒粉 - 一点
盐 - 一点
蛋黄 - 2粒
蛋白 - 2粒
苹果醋 - 一点
- 用牛油把三个remikins涂上牛油,放入冰箱。
- 把牛油放在锅里加热煮溶。加入面粉搅拌均匀。
- 加入黄芥末和花椒粉拌匀。
- 开小火,分次加入牛奶和鲜奶油搅拌至浓稠和顺滑。继续煮约2分钟。
- 离火,加入cheese,蛋黄,盐和黑胡椒粉调味。静置待凉。
- 把蛋白加入醋打发至硬,加入芝士糊里。以180C烤约8-10分钟至金黄。立刻上碟,趁热吃。
Cheddar Cheese Soufle
Melted Butter - 20g
Plain Flour - 15g
Yellow or Dijon Mustard - 1 tsp
Cayenne Pepper- to taste
Milk - 150g
Whipping Cream - 1 Tbsp
Shredded Cheddar Cheese - 55g
Black Pepper - to taste
Salt - to taste
Egg Yolks - 2 nos.
Egg Whites - 2 nos.
Apple Cider Vinegar - a bit
- Brush 3 remekins with melted butter. Place in the fridge.
- Melt butter in a saucepan. Stir in flour.
- Mix in mustard and cayenne pepper.
- Gradually add the milk and cream. Cook over low heat, stirring continuously until the mixture is thick and smooth. Allow to boil for another 2 minutes.
- Remove from heat. Stir in cheese, salt, pepper and egg yolks. Leave to cool slightly.
- Whisk egg whites and vinegar until firm (arc shape). Fold into cheese mixture.
- Bake at 180C for about 8-10 minutes or until well risen and golden brown.
- Serve immediately.
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