這是我很愛的甜點, 因為它吃的時候很鬆脆, 但入口後又隨即溶化, 只是平日在街上買的比較甜, 入口後會令我的牙齒有點酸軟, 所以今次我減少一點糖的份量。
我家中亦沒有唧筒和唧花嘴, 所以用了密實袋代替。只要把密實袋的下角剪一個開口, 效果一樣的好。(這個蘑菰餅不用特別的唧花嘴, 所以可以用這個方法, 日後如果要弄一個忌廉蛋糕時,可能要花少少錢買一套唧花嘴了。)
這種法式的蛋白脆脆(Meringue), 做法其實很容易, 但一定要留意打好蛋白後白糖的過程, 一定不可心急, 要有耐性地續一把糖加在打法中的蛋白內, 才不會讓糖尋在容器的底部。
最好笑的是我先生回家看見這些菇, 他問:「為何放這些蘑菇在這裡?」 他以為是真的蘑菇呢!
食譜材料:
蛋白 ½ 杯 (大約四隻蛋)
塔塔粉 ¼ 茶匙
香草精 1 茶匙
白砂糖 1 杯 (但我略減了一部份)
朱古力粉 1 糖匙
朱古力糖粉漿 (朱古力粉、糖粉、加水混合)
做法:
1.Preheat the oven to 255F(110C), line 2 cookies sheets with parchment paper.
2.In a large metal bowl, use an electronic mixer to whip egg whites until foamy.
3.Add cream of tartar, salt and vanilla extract.
4.Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
5.Fill the bag (pastry bag) with the meringue , and pipe the mushroom caps and the stems.
6.Dust the mushroom caps lightly with cocoa using a smaller sifter or strainer.
7.Bake for 1 hour in the preheated oven, until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely.
8.Poke a small hole in the bottom of the mushroom cap, spread chocolate over the bottom of the cap, dip the tip of a stem in chocolate, and press lightly into the hole.
9.When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.
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