有看過我網誌的朋友一定知道，我食譜內曝光率最高的材料一定是北海道3.6牛奶，不論整雪糕、smoothies、甜品、muffin、自家制的醬料等等，全部都是用它的，可想而知它在我心目中是如何的重要，hehe。所以我的雪櫃裡定期也有一、二盒存貨。
北海道3.6牛奶也不用多作介紹，相信很多人也知道它的好，香滑濃郁，還掛著日本北海道之名，單憑這兩點，已經足夠我不用其它的牌子。(當然，多喝也會容易胖，是要拿個取捨，好吃的東西全是魔鬼~!對嗎？)
用北海道3.6牛奶做甜品，要數牛奶布甸最出名，滑不溜口的質感，叫誰也瘋狂。嘻嘻，其實在家做一個3.6牛奶布甸很容易，保証成功！
材料：(10瓶100ml的份量)
北海道3.6牛奶...............640ml
淡忌廉...........................300ml
糖......................................80g
魚膠粉..............................10g
雲呢拿香油....................1茶匙
1) 先以慢火煲熱牛奶，保持微熱，不要滾起
2) 加入雲呢拿油及糖，搞拌至融化即可。
3) 用少量的熱水搞勻魚膠粉，成為魚膠粉水備用。魚膠粉份量一定要準確，及必須搞勻，要不然會有粉粒沉底
4) 加入魚膠粉水拌勻
5) 最後倒入淡忌廉，快速搞拌可熄火 (*牛奶千祈不要滾起，只要微熱)
6) 牛奶放涼後，就可以入樽，放入雪櫃雪一晚凝固後就可以食架喇！
今天出動LC Heart Ramekin喇，哈哈，還有在淘寶買的布甸樽仔
如果用布甸樽仔，記得要徹底洗淨及以滾水浸半小時消毒一下
加蓋後入雪櫃先，整整齊齊的牛奶布甸小隊
有得食喇~~~首先是LC Heart Ramekin系列 
和honey一人一個!!
好滑呀~~~~超好味
好吸引!
ReplyDelete[版主回覆06/01/2013 10:20:22]係呀~~超超好味!!你又試下整！一定有驚喜！
It is the second time I make this with my daughters, they love this very much. We also make the chocolate ice-cream in same day. We feel very wonderful and excited.
ReplyDeleteThank you for your amazing recipe.
[版主回覆07/28/2013 23:33:40]Thanks very much for your support!! hehe, so happy, it's great to make it with family members, i am happy that your daughters love it~~enjoy the good food always =)
Hello, i tried to make it several times, and i found out the pudding separated into two layers after i put in the fridge. Do u know why is that? Thanks.
ReplyDelete