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北海道3.6牛奶布丁

北海道3.6牛奶布丁

北海道牛奶布丁 milk pudding
昨天弄了燉奶
還剩了半盒牛奶
便在星期天弄了這個牛奶布丁
製作過程只需15mins
實在是一款簡單又好味的自家制甜品!

北海道牛奶布丁 milk pudding
北海道牛奶布丁 milk pudding

材料: (4人份量)
北海道特選3.6牛乳 350ml
砂糖 30g
淡忌廉 150ml
魚膠粉 8g
水 24ml

做法:
1. 魚膠粉用凍滾水開勻,用熱水坐溶。
2. 牛奶和砂糖用慢火煮熱,無需煮滾,只需將砂糖煮
溶即可。
3. 砂糖溶化後熄火,倒入魚膠粉水拌勻。
4. 加入淡忌廉拌勻。
5. 用茶隔過濾,注入容器內,放進雪櫃(普通格)冷卻至
凝固。 (冷藏溫度為4度,一般冷藏約兩小時已凝固)

備註:
1.魚膠粉必須用凍滾水開勻,不可用熱水開勻,開勻
後坐熱水才會溶,否則會結成一舊舊。

2.此食譜的魚膠粉份量可隨個人喜好而有所增加,因為此
份量製作出的布甸非常軟滑,入口即溶,如喜愛較有口感的布
甸,可隨意增加。

3.魚膠粉與水的比例是1:3

4.這個食譜用朱古力奶取代牛奶亦可,不用落糖,味道也很香濃!

20130608-235442.jpg

其他布丁食譜可按這裡

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