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芒果椰香燕菜

2016-12-06 Nyok Ching Wong, 今日好食谱, 甜点, 食谱, 饮食画报 Comments Off on 芒果椰香燕菜 3,025 Views

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%e8%8a%92%e6%9e%9c%e6%a4%b0%e9%a6%99%e7%87%95%e8%8f%9c ys346-3

A : (白色层)
♦  椰浆 200ml
♦  清水  300ml
♦  燕菜粉 6g
♦  糖   70g
♦  盐  1/4 茶匙
♦  粟粉 1/2 汤匙( 加 1汤匙水搅拌均匀)

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B : (黄色层)
♦  芒果泥    400ml ( 芒果肉 250g + 150 ml 水一起搅成果泥)
♦  清水  600ml
♦  燕菜粉 11g
♦  糖 120g

C:
♦  芒果肉丁  1粒芒果


1)  把材料 (A)里的燕菜粉和糖一起混合均匀, 加水煮滚( 一直搅拌), 转小火煮至糖溶化。

2) 加入椰浆和盐搅拌均匀, 最后加入粟粉水拌匀, 熄火。

3) 倒入 7寸方模里, 待半凝固。

4) 把材料(B)里的燕菜粉和糖混合均匀, 加水煮滚(一直搅拌), 加入芒果泥煮至糖溶化, 熄火。

5) 把煮好的芒果燕菜水慢慢地倒入已经半凝固的白色层, 加入材料 (C), 就完成了。作品凝固后, 放进冰箱里最少4个小时以上才可以脱模和享用了。

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♥  倒入芒果燕菜水时, 要分次的倒, 不要一次就倒完。每倒一次就排入一些芒果肉丁, 这样做好了的成品, 芒果肉丁才不会沉底, 会很均匀地在整个芒果层里。

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