Egg Sauce | 蛋奶汁

  • Yield: 1 portion (280g~300g) Egg Sauce | 1份蛋奶汁
Good for : One 8" pie sauce | 1個8"批用汁份

Ingredients | 材料 :

(1) Light version egg sauce  清淡
蛋奶汁:
    2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙

1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
180g Whole Milk | 鮮奶

(2) medium version egg sauce  
忌廉蛋奶汁:
    2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙

1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
100g Whole Milk | 鮮奶
100g Whipping cream | 淡忌廉

(3) heavy version egg sauce  重忌廉蛋奶汁:
    2  Eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙

1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
200g Whipping cream | 淡忌廉


Steps | 做法 :


  • 先將蛋和奶攪拌均勻,加入鹽和黑胡椒調勻,待用。

  • Whisk egg and milk well, add salt and dark pepper, mix well and set aside for use.


* Tips | 心得 :
  • 只用鮮奶的蛋奶汁是清爽版本,而只用淡忌廉烘烤出來的口感綿密香濃。
  • 可以用等量的豆漿來代替淡忌廉或鮮奶。

  • The above different versions give light, medium and heavy egg sauces, depends on your preference.
  • May use soy milk as substitute for whipping cream and/or milk.








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