繼續冬至菜式idea❤️🔥煮大餐又點少得甜品！這個椰皇鮮奶燉蛋白出面就食得多，其實自己整都好簡單！而且抵好多🥹
之前一直覺得開椰皇好難，其實用刀背敲打整塊就會裂開啦😝可以參考post短片！我用了北海道鮮奶，加入新鮮椰皇水！蒸完熱辣辣，好適合冬天吃😚
提提大家每個椰皇size不同，可以按比例調整食譜🫶🏻
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🌟椰皇鮮奶燉蛋白📝食譜
烹調時間⏱30分鐘
🔸材料🔸
椰皇 2個
椰皇水 180ml
鮮奶 180ml
蛋白 4隻約180g
砂糖 約15g
🔹做法🔹
- 反轉椰皇，底部有3條線，如圖沿虛線用刀背拍打至有裂痕，先倒出椰子水；繼續圍圈敲打，撬起椰子蓋
- 蛋白用筷子拌勻備用；鮮奶小火加熱，不要煮滾，倒入砂糖攪拌至溶化，加入椰子水
- 倒入蛋白攪拌拌勻，過篩倒入椰皇至8成滿；用匙羹除去表面泡沫
- 蓋上錫紙，水滾後中火/蒸爐蒸40分鐘，如表面未凝固可以多蒸5分鐘；熄火靜置10分鐘即可享用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Coconut 2 px
Coconut water 180ml
Fresh milk 180ml
Egg whites from 4 eggs, approx. 180g
Sugar ～15g
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Invert the coconut and tap along the dotted lines shown in photo to crack it open. Pour out the coconut water and remove the lid.
- Mix the egg whites and set aside. Heat the fresh milk gently, add sugar and stir until dissolved. Add coconut water.
- Mix in the beaten egg whites, strain the mixture, and pour into the coconut until 80% full. Remove any foam.
- Cover with foil and steam over medium heat for 40 mins. If not set, steam for an additional 5 mins. Set aside for 10 mins before serving.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922