自已最喜愛的甜品 I - 梳乎里

經常聽到人說梳乎里好吃，要在高級餐廳才有得吃，還要賣很高的價錢。自從學懂怎樣做之後，我就覺得就算我曾到的半島，也沒我弄的好吃。是真的，可能他們的是正宗，但口味很難一概而論。曾吃過很多大酒店或餐廳的梳乎里，有的是行貨，可能用預伴粉做，有的因是自助餐所以在一個小焗爐焗，完全做不出它應有的香味。它叫疍奶酥，應有疍加奶及加入材料的香甜豐富的奶香疍香，以及面層及盅邊的香脆，而並不是方間的只有勁甜疍白味。竅門是在梳乎里盅塗牛油時要順方向向上塗，之後平勻地上一層薄砂糖再加上疍奶糊，滿盅後用抆刀抹平，焗出來就很美。曾到日本甜品森林的梳乎里專門店 (le souffle)吃過，賣七十多元一客，同行有日航酒店的糕餅主厨Daniel及Miss HO,大家也驚訝它怎可維持差不多十分鐘也不塌，而且邊位升得圓潤。在他們的Open Kitchen見學，發覺他們是使勁的在拌勻疍白跟疍王糊，完全不怕攪失氣泡。食味一般，是一貫日本的甜。

我個人最喜歡橙味。

在此要我要多謝我的啟 蒙 老師鍾國華師傅。

Orange Soufflé

Ingredients:

Pastry Cream

Butter                     30 g

Milk                         125 g

Egg                         1 Pc

Egg Yolk                2 Pc

Sugar                      10 g

Flour                        35 g

Orange Souffle

Orange Zest                1 Pc

Orange Juice             1 Pc

Cointreau                   As needed

Egg White                   200 g

Sugar                            100 g

Pastry Cream             As above

Extra Soft butter and sugar for ramekins

Preparation

For the pastry Cream

Mix flour and butter with your finger tips.

Bring the milk and sugar to boil

Lower the heat, whisk the flour mixture into the milk until thick

Remove from heat, whisk the egg and egg yolk in it one at a time. Set aside for use

For the Orange Souffle

Preheat the oven to 200 degree,

Grease the ramekins with butter and sugar

In a bowl, add in pastry cream, orange zest, orange juice and cointreau

Beat the egg white with sugar until stiff

Use the whisk to mix one third of egg white to pastry cream, then fold in the rest of the egg white

Pour mixture into the ramekins

Bake in the preheat oven  for about 13-14 mins 

Don't open the oven door during the process

 

甜品森林內梳乎里專門店的四款梳乎里