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薑汁蛋白燉鮮奶

October 29, 2016

今天做雪糕,用剩了兩顆蛋黃,不想掉去那麼浪費,就用來做燉鮮奶,還用了北海道3.6鮮奶,很滑,加了薑汁比較清爽。                

 

薑汁蛋白燉鮮奶

薑汁蛋白燉鮮奶

 

材料

  • 2個        蛋白
  • 220ml  鮮奶 (北海道3.6奶)
  • 2湯匙   上白糖
  • 2湯匙   薑汁

做法

  1. 蛋白挑筋,和其他材料放入一碗中拌勻,但不要打至起泡,糖溶解就可以,然後用篩過濾。
  2. 將鮮奶倒入碗中,用錫紙蓋著碗面,用中大火隔水蒸12分鐘,熄火,用餘溫焗2分鐘取出。

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4 Comments

  • Reply Maggie Lsm October 29, 2016 at 7:05 pm

    Hi Debbie,
    Can you tell me how to extract the ginger juice? What apparatus do you use?
    Thanks.
    Maggie

  • Reply Maggie Lam November 3, 2016 at 10:38 am

    Hi Debbie,
    請問是否水滾後才用中大火隔水䒱12分鐘?
    Maggie

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