奶皇餡【蛋香嫩滑】Chinese Steamed Custard Fillings Recipe

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custard_01

肥丁不愛人工香味,吉士粉、奶粉、香精化學劑一概省略,所以要選擇質量好的原材料,並以自己製作的天然雲呢拿香精 (香草精) 提味,減少身體負擔。

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材料

custard_ing

做法

1. 蛋黃及原蔗糖放入大碗中,打發至蔗糖溶化,用網篩過濾

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奶皇餡【蛋香嫩滑】Custard Fillings

2. 加入牛奶,拌勻

3. 麵粉過篩,放入不鏽鋼盤裏,分 3 ~ 4 次加入蛋黃奶漿,用木勺攪拌至沒有粉粒,才加入餘下的蛋黃奶漿

custard_step_02

4. 加入香草精,拌勻。如來不及自製香草精(最快要釀製一年),買雲呢拿枝 (香草豆莢) 切開,用刀刮出黑色的香草籽加進去,也能取得香味,不過奶黃餡混合了香草籽的黑色點點,視覺上不夠漂亮

5. 加入切丁的奶油

custard_step_03

custard_step_04

6. 隔水小火加熱,攪拌至奶油完全溶化,停止攪拌,繼續加熱 2 ~ 3 分鐘,盤底的奶皇開始凝固,用木勺刮起來,讓液體盡量接觸盤底。繼續靜止加熱 2 ~ 1.5 分鐘,重複把盤底的已凝固的刮上來,盡量不要攪拌,隨著固體愈來愈多,液體愈來愈小,加熱的時間愈來愈短,奶皇全部蒸熟成固體即可離火,煮太軟很難定型包餡,煮太熟則不幼滑。因為每個爐具的火力、煮食用具的厚薄有差異,判斷煮熟的程度真的需要自己拿捏,煮 1 ~ 2 次就能掌握了

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custard_step_05

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7. 從不鏽鋼盤取出奶皇,放涼,揉搓成長麵糰,等分為你需要的份量 (製作肥丁奶皇月餅約 20 份,每份約 14 ~ 15 g,塑圓)備用

custard_step_06

小叮嚀

  • 奶黃餡用保鮮膜包好,可在冰箱存放 2 ~ 3 天
  • 奶黃月餅熱量高,所以肥丁沒有加鹹蛋,要是非常喜歡鹹蛋,把鹹蛋蒸熟壓碎與煮好的奶黃混合即可

custard_02

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48 thoughts on “奶皇餡【蛋香嫩滑】Chinese Steamed Custard Fillings Recipe

  • Friday August 17th, 2018 at 02:42PM
    Permalink

    請問用椰糖要調整糖的份量嗎?會吃得出椰香味嗎?謝謝肥丁

    Reply
    • Friday August 17th, 2018 at 05:52PM
      Permalink

      椰糖可以不用調整
      想吃到椰香味
      牛奶可用椰漿取代

      Reply
  • Tuesday August 7th, 2018 at 05:22AM
    Permalink

    請問製成冰皮月餅可冷凍保存嗎?口感會有差異嗎?謝謝!

    Reply
    • Tuesday August 7th, 2018 at 09:57AM
      Permalink

      冷凍後
      餅皮的水份結冰會破壞細胞壁
      退冰後口感就回不去了

      Reply
  • Monday July 30th, 2018 at 06:28PM
    Permalink

    如果用現成的雲尼那香油可以嗎?

    Reply
  • Friday September 29th, 2017 at 10:08AM
    Permalink

    請問100g蛋黃可用2顆全蛋取代嗎?

    Reply
    • Friday September 29th, 2017 at 01:07PM
      Permalink

      蛋白和蛋黃的煮熟的溫度不同
      煮熟後的硬度不同
      奶皇餡比較適合用蛋黃

      Reply
  • Wednesday September 27th, 2017 at 02:56PM
    Permalink

    可以用來做冰皮月餅嗎?

    Reply
  • Friday September 22nd, 2017 at 11:38PM
    Permalink

    您好!請問如果沒有香草精,可否把香草籽放進茶袋連同奶皇一齊煮,之後取走香草籽可以嗎?

    Reply
    • Friday September 22nd, 2017 at 11:50PM
      Permalink

      煮好後餡料會凝固
      不能用綿袋
      香草籽直接加進去

      Reply
      • Saturday September 23rd, 2017 at 12:03AM
        Permalink

        Thank you

        Reply
  • Monday September 18th, 2017 at 10:42AM
    Permalink

    不加香草精會影響很大嗎?

    Reply
    • Monday September 18th, 2017 at 10:45AM
      Permalink

      香草精用來除去蛋的奶酥味

      Reply
  • Sunday September 10th, 2017 at 06:04PM
    Permalink

    Hi,您好,請問如果略嫌奶皇味唔夠濃,可以如何改進?

    Reply
      • Tuesday September 12th, 2017 at 02:50PM
        Permalink

        什麼是淡奶油??? 有英文名,唔該晒

        Reply
  • Thursday September 7th, 2017 at 10:38AM
    Permalink

    請問,原庶糖可用椰糖(Palm Sugar)代替嗎?

    Reply
  • Sunday August 13th, 2017 at 01:00PM
    Permalink

    奶黄馅煮好后可以收多久?

    Reply
  • Thursday August 3rd, 2017 at 08:53AM
    Permalink

    請問做了月餅後可保全多久?

    Reply
  • Tuesday September 13th, 2016 at 02:42AM
    Permalink

    請問可以用 coconut milk 代替牛奶嗎?

    Reply
  • Monday September 12th, 2016 at 12:50AM
    Permalink

    請問點解焗完之後,月餅會有膨脹,然後就冇哂啲紋,外形變左好似一般老婆餅、菠蘿包咁?

    Reply
    • Monday September 12th, 2016 at 12:51AM
      Permalink

      烤箱的溫度可能太高了
      下次試試降 10 ~20C 低溫烤

      Reply
  • Friday September 9th, 2016 at 05:09PM
    Permalink

    請問奶黄能否不隔水攪拌,放在平鑊慢火攪拌,效果有多大差別?

    Reply
    • Friday September 9th, 2016 at 08:18PM
      Permalink

      直火太猛了
      奶油會全部溶掉
      不能完成乳化的效果

      Reply
      • Sunday September 18th, 2016 at 02:16AM
        Permalink

        謝謝你的解答:)

        Reply
  • Monday September 28th, 2015 at 02:40AM
    Permalink

    請問趕不及自制香草精. 你說可以直接放雲尼拿籽. 請問份量是多少?

    Reply
    • Monday September 28th, 2015 at 12:09PM
      Permalink

      雲尼拿籽因為品質、擺放時間香味有差異的,先加 1 枝雲尼拿籽試味,不夠可以再加

      Reply
  • Monday September 14th, 2015 at 05:24PM
    Permalink

    肥丁師傅:我今天造了這個奶皇餡的月餠!様樣順利!焗完出來只出現表皮少許爆烈!但一扴開來食,內

    Reply
  • Monday September 14th, 2015 at 01:31PM
    Permalink

    牛油可用椰子油代替嗎?

    Reply
    • Wednesday August 24th, 2016 at 03:40PM
      Permalink

      请问切丁的奶油指的系黄油吗?

      Reply
      • Wednesday August 24th, 2016 at 05:41PM
        Permalink

        奶油、黃油、牛油都是 butter 的翻譯

        Reply
  • Thursday September 3rd, 2015 at 10:05AM
    Permalink

    如果沒天然香草精,可以用什麼代替?thanks.

    Reply

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