Buckwheat Icecream

buckwheat_icecream_02

Ingredients 

  • 120 g Buckwheat Flour
  • 60 g Brown Sugar
  • 320 ml Hot Water

做法

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1. 將蕎麥粉放入小鍋中,小火加熱炒香 5 分鐘

buckwheat_icecream_step_01

2. 黑糖放入熱水中,攪拌至溶解,逐少倒入蕎麥粉中,攪拌至完全沒有粉粒,粉漿略有黏性

buckwheat_icecream_step_02

3. 粉漿倒入已冷藏的容器中,加蓋放入冷藏庫急凍 3 ~ 4 小時

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buckwheat_icecream_step_03

4. 雪糕冷凍至半凝固,用叉搗碎,再冷藏 1 ~ 2 小時即可享用

brown_sugar

9 thoughts on “Buckwheat Icecream

  • Tuesday August 12th, 2014 at 11:27 AM
    Permalink

    請問香港哪裡可買到蕎麥粉?

    Reply
  • Monday July 7th, 2014 at 12:50 PM
    Permalink

    谢谢分享这个又简单又健康的冰淇淋食谱, 请问除了荞麦粉,还可以用其他什么粉代替?

    Reply
    • Monday July 7th, 2014 at 02:08 PM
      Permalink

      jlshasha
      富黏性的澱粉質其實都可以嘗試,有讀者用山藥粉也成功了

      Reply
      • Monday July 7th, 2014 at 02:09 PM
        Permalink

        明白了, 谢谢你

        Reply
  • Friday June 13th, 2014 at 04:54 PM
    Permalink

    口感真的像雪糕?

    Reply
  • Tuesday June 10th, 2014 at 09:25 PM
    Permalink

    讚喔,橋麥粉在台灣可以買到嗎?

    Reply

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