菠蘿包脆皮西米焗布甸 Crispy Crusted Baked Sago Pudding |【ANDY DARK】(Eng Sub)

▶ 𝐅𝐚𝐜𝐞𝐛𝐨𝐨𝐤: 𝐀𝐧𝐝𝐲 𝐃𝐚𝐫𝐤 ⠀⠀  / sirandydark   ▶ 𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦: @𝐀𝐧𝐝𝐲_𝐃𝐚𝐫𝐤 ⠀⠀  / andy_dark   ▶ 𝐘𝐨𝐮𝐓𝐮𝐛𝐞: ​⠀⠀   / andydark   ▶ 𝐄𝐦𝐚𝐢𝐥: ⠀⠀[email protected] ⫸ 𝐈𝐧𝐛𝐨𝐱/ 𝐞𝐦𝐚𝐢𝐥 𝐟𝐨𝐫 𝐚𝐧𝐲 𝐛𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐢𝐧𝐪𝐮𝐢𝐫𝐞𝐬. ⫷ ◤𝑩𝒆 𝒂𝒘𝒆𝒔𝒐𝒎𝒆 𝒂𝒏𝒅 𝒔𝒕𝒂𝒚 𝒄𝒍𝒂𝒔𝒔𝒚. 𝑺𝒖𝒃𝒔𝒄𝒓𝒊𝒃𝒆 𝒕𝒐 𝒎𝒚 𝒄𝒉𝒂𝒏𝒏𝒆𝒍.◢ ☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰ 唔理咩名，呢道甜品出場，的確可以令到一個飯局或派對生色不少。不過除咗傳統嘅蓮蓉餡，你又有無諗過俾啲新意，幫佢加塊菠蘿包嘅脆皮，同轉個花生醬做餡呢？快啲跟住我Andy Dark嘅片試整呢道充滿驚喜嘅甜品啦！ Whatever you want to call it, this dessert would definitely steal the limelight at any occasion. Instead of using traditional fillings such as lotus seed paste, have you thought about enhancing sago puddings with a crispy pineapple bun crust and peanut butter? Let’s get started! Watch this video now and learn how to make this charming Chinese dessert with a twist! ☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰ 食譜 材料 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 —————————— 【西米布甸】 西米 Sago 1/2 Cup 牛奶 Milk 250 ml 砂糖 Sugar 75 g 牛油 Butter 20 g 蛋黃 Egg Yolks 3 pcs 粟粉 Corn Starch 30 g 雲喱拿 Vanilla 1 pc 花生醬 Peanut Butter 5-7 tbsp 【菠蘿包皮】 牛油 Butter 50 g 砂糖 Sugar 50 g 蛋黃 Egg Yolks 1 pc 臭粉 Ammonia 1/4 tsp 泡打粉 Baking Powder 1/4 tsp 低筋麵粉 Cake Flour 100 g 做法 𝐌𝐞𝐭𝐡𝐨𝐝 —————————— 1. 首先滾水煮西米，中大火煮20至30分鐘至完全透明。 2. 在一個鍋內，先將牛奶，一半的砂糖和牛油一起煮滾。 3. 同時在另一個碗中加入糖和蛋黃，將它們拌勻至淡黃色，再加入粟粉攪拌。 4.當奶燒滾後，便加入蛋漿，一邊攪拌一邊加入。再將西米倒進蛋漿，倒入另一個鍋開火慢慢整成稠身。 5. 先薄薄鋪一層在一個可以放進焗爐的盤子，再放上花生醬，用匙羹壓平，再加入漿遮蓋，把表面抹平便可。 6. 再做菠蘿包皮。先將牛油和糖攪勻，加入蛋黃拌勻 ，低筋麵粉、臭粉和泡打粉拌勻。放進雪櫃冷凍至少一小時。 7. 一小時後，將壓平的菠蘿包皮放在西米布甸上，掃蛋漿在皮上，攝氏200度焗約25分鐘便成！ 1. Cook the sago in a pot of boiling water in mid-high heat for 20-30 minutes until they are all transparent. 2. Pour in the milk, half of the sugar and butter into a pot, and bring them to a boil. 3. Mix the sugar and yolks together in a bowl. When the sugar is dissolved, add the corn starch and mix well. 4. When the milk is boiling, pour it into the egg mixture right the way while keep stirring it. Then add the sago into the egg mixture. Pour everything back into a pot and cook over low heat until thicken. 5. Put a thin layer of pudding onto a bakeable-ware. Put the peanut butter in the middle and flatten it. Cover the filling with more pudding. Smoothen the surface and let it cool. 6. Make the pineapple bun crust. Mix the butter and sugar together. Add the yolk and mix well. Add the ammonia, baking powder and cake flour incorporate everything. Store in the fridge for at least an hour. 7. After one hour, flatten the dough and place it over the pudding. Egg wash the top and bake it at 200C for 25 minutes. Done! ☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰ 𝐊𝐞𝐲 𝐇𝐚𝐬𝐡𝐭𝐚𝐠𝐬: #西米焗布甸 #花生醬 #SagoPudding #AndyDark #MadeByAndyDark