古法椰汁糕 [飲食男女 Cannes食譜 backup]

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古法椰汁糕 [飲食男女 Cannes食譜 backup]

Рет қаралды 137,478

Күн бұрын

《飲食男女》網站食譜備份
archive.is/SjmYW
今集的椰汁糕，是用魚膠粉做的一款凍糕，驟眼看跟坊間的椰汁糕無異，卻有着非一般的口感。可惜自我年少時吃過一次以後，便再不見其蹤影！
材料不算花巧，特別的地方在於製作，會用到打起的蛋白，令製成品有着布甸的細滑，同時又有慕絲的輕盈，在細味時更像軟綿綿的棉花糖一樣，充滿氣泡感，相當有趣！
這款椰汁糕樣子雖平平無奇，製作上卻有點繁複，是一道很考耐性的甜品，偶有不慎就會出現分層，影響口感。或許就是這些原因，市面上已沒甚麼機會吃到了。事實上要還原它出來，並非想像中困難，只要注意一些細節，再加一點耐性，自然就能成功！學會了，將來就不愁吃不到啊！
材料：(7吋方形模)
a) 清水250克
魚膠粉20克
白砂糖130克
b) 蛋白90克 (3隻)
c) 濃椰漿300克 (室溫)
d) 冰粒150克
工具：座枱型打蛋器、打蛋器、小鍋、7吋方形糕盤（約1,300毫升）
做法：
1) 材料a)把清水煮滾後熄火。另外魚膠粉+砂糖拌勻後，即時倒入滾水，攪拌至魚膠粉溶化。
2) 用電動打蛋器「高速」把蛋白打至硬身，然後邊攪拌邊加入熱糖水，持續攪拌1-2分鐘。
3) 接着加入椰漿，改用「低速」攪拌約5分鐘，讓椰漿與蛋白充分融合，同時又可降溫。
4) 最後加入冰粒，持續攪拌至冰粒溶化為止。糊漿稍微變稠，需盡快倒入糕盤內，完成後放雪櫃冷藏數小時至完全凝固，便可切件享用。
溫馨提示：
1. 濃椰漿建議使用室溫的，若冰過最好預先解凍或加溫後才使用。這樣有利跟蛋白糖液更好的融合，而且也可避免糊漿過早凝固，尤其在冰還未完全溶化前出現。
2. 椰汁糕內的蛋白透過攪拌帶入大量微細氣泡，故體積會比一般液體大，建議盛載的器皿介乎1.5-2公升。
3. 未入模前，椰汁糊漿若出現過度凝固，可將它座在熱水上3-5秒，使其回復半流質狀態。
4. 製作環境比較低溫時，糊漿凝固的速度會較快；相反炎熱環境，最後的步驟在冰粒溶化後約2分鐘，仍未有凝固迹象，便要用冰鎮方式來攪拌，達至微稠。

Пікірлер: 47

@seed_1201 3 жыл бұрын

各位有關這個食譜的問題可以去Cannes老師嘅blog討論，她也分享了這個食譜在個人blog cannespo.blogspot.com/2021/05/blog-post_23.html

@spmo6112 3 жыл бұрын

我丨

@amyzh978 3 жыл бұрын

請問老師可否教做五仁月餅，唔該，你教得好清楚，可也喜歡睇你嘅視頻，我明天也跟你教做流心月餅，希望成功。多謝🙏

@chowshingcheung2183 2 жыл бұрын

@1mastcreator Жыл бұрын

椰汁糕好吃但鱼胶粉的口感却是最难吃的！如果能做成不放鱼胶粉的点心就完美了

@shiuyingsit7238 Жыл бұрын

@@amyzh978Jol

@wbytsue 2 жыл бұрын

謝謝Cannes,我兒時椰汁糕口感和味道的回憶復現。從前每星期六我跟嫲嫲在中上環大同酒家必吃的餐後甜品。這製作方法只曾在麗的電視節目「家庭烹飪」由李曾超群女士親自示範，當然材料分量沒筆錄記下,就只憑記憶,酒樓食肆可能因食材容易變壞不繼續出售。感謝Cannes復活這椰汁糕，希望喜愛椰汁糕的朋友試試這糕的口感,它與坊間現有的完全不同。

@SakdaR Жыл бұрын

Cannes 老師多謝你，你教得好易理解，溫文爾雅，你屋企人可以食到你既野真係好幸福

@davmak52 Ай бұрын

細個去天后東湖酒樓食嘅椰汁糕，就係慕絲口感，放入口即熔，有椰汁流出的

@brownie889 3 жыл бұрын

Thank you thank you so much. This is the only recipe I can find that makes such yummy and authentic 椰汁糕🙏🏻🙏🏻🙏🏻

@saraw1302 2 жыл бұрын

非常之多謝你 backup Cannes 食譜。

@pokuenlau3730 6 ай бұрын

感謝您🎉🎉 8:30

@rebeccalam3583 3 жыл бұрын

感謝你既分享！你真係好有心呀！

@peggyli688 2 жыл бұрын

Thank you and the pudding tastes exactly like what we eat in the restaurant. Love the texture of it. 💓

@user-kr2rz9fk5f 2 жыл бұрын

老師教的東西，看起來都好好吃喔，感謝老師

@mariafung5831 3 жыл бұрын

很喜歡💕這個糕點，感謝分享。

@lehalee974 2 жыл бұрын

多謝分享😋😋😘😘

@evaleung1232 3 жыл бұрын

Thank u so much for backing up her videos . I just subscribed your channel . U have most of Cannes’ videos . Thank you so much !!!!😭😭😭

@jojomark5911 2 жыл бұрын

今日先至看到👍👍

@Winston9876-j5i 3 жыл бұрын

醒目

@morganchan2465 Жыл бұрын

勁呀! 我都同意呢隻入面係棉密口感嘅椰汁糕已經冇人肯賣

@davmak52 Ай бұрын

出面嘅都變晒落魚膠粉同糯米粉

@susanhung436 3 жыл бұрын

very good

@edwardc958 2 жыл бұрын

全程要电動挍机，点解叫做古法😄

@user-ly8dp2lx3p 2 жыл бұрын

用寒天粉更健康

@dili5146 2 жыл бұрын

I love it

@kamhochoi9621 3 жыл бұрын

多谢

@jleung0717 3 жыл бұрын

Thank you very much

@gywghhb 3 жыл бұрын

感谢🙏🏼

@wendyau4161 2 жыл бұрын

如果不用冰粒是否要加多15Og水或奶。

@winnievuong7998 2 жыл бұрын

多謝老師的教授我好申意食古法椰汁精糕現在外面都不是古法只是旦菜糕,收費咸

@billykwong3525 2 жыл бұрын

以前在中式酒樓還可以食到，而家基本上都無加蛋青，連用機打都懶，全是椰汁蛋菜糕，失去咗軟綿口感！😓

@midpoint-hm6km Жыл бұрын

請問蛋要否事先放置待室溫？

@conniewong3868 3 жыл бұрын

👍🏻

@janetlee8973 Жыл бұрын

👏👏👍🙏🏼👍🙏🏼

@sabrinayeung3116 2 жыл бұрын

好吸引但生蛋白真係唔敢試

@DobeTang Жыл бұрын

食譜但完全唔講份量! 乜野係食譜大姐? 難得下面仲有人講多謝!

@meiyingshek3468 2 жыл бұрын

請問放幾多冰？

@linaade7728 Жыл бұрын

可以加芒果粒嗎？

@wagamama471 3 жыл бұрын

有冇backup其他？？多謝你！

@seed_1201 3 жыл бұрын

可以看這個playlist kzfaq.info/sun/PL_llHrYICWs2ncUvqdpbjrEdUTO9fz-WQ

@shahanajakhend2297 3 жыл бұрын

Plz say English

@makkaren2625 3 жыл бұрын

Material: (7 inch square mold) a) 250 grams of water Isinglass powder 20 grams 130 grams of white sugar b) 90g egg white (3 pcs) c) 300g thick coconut milk (room temperature) d) 150g ice cubes Tools: Bench-type whisk, whisk, small pot, 7-inch square cake pan (about 1,300 ml) practice: 1) Ingredients a) Boil the water and turn off the heat. In addition, after mixing the isinglass powder and sugar, pour it into boiling water and stir until the isinglass powder is dissolved. 2) Beat the egg whites with an electric whisk at "high speed" until hard, then add hot sugar water while stirring, and keep stirring for 1-2 minutes. 3) Then add the coconut milk and stir at "low speed" for about 5 minutes to let the coconut milk and the protein fully fuse, while cooling down the temperature. 4) Finally, add ice particles and continue stirring until the ice particles melt. The paste thickens slightly, so you need to pour it into the cake tray as soon as possible. After completion, put it in the refrigerator for a few hours until it is completely solidified, then you can cut it into pieces and enjoy. Tips: 1. It is recommended to use the thick coconut milk at room temperature. If it has been frozen, it is best to thaw or warm it before use. This is beneficial to better fusion with the meringue liquid, and it can also prevent the paste from setting prematurely, especially before the ice has completely melted. 2. The protein in the coconut milk cake is brought into a lot of fine bubbles through stirring, so the volume will be larger than normal liquid. It is recommended that the container be 1.5-2 liters. 3. Before entering the mold, if the coconut milk paste has over-solidified, it can be placed in hot water for 3-5 seconds to restore it to a semi-liquid state. 4. When the production environment is relatively low, the paste will solidify faster; on the contrary, in a hot environment, the last step is about 2 minutes after the ice particles have melted, and there is no sign of solidification. thick.

@shahanajakhend2297 3 жыл бұрын

Thank you so much 😊