今日咩都冇整, 講下遙遠既clotted cream
點解英國人好地地有牛油唔用, 要去發明clotted cream
其實琴日買完黎試之後, 就係cream既味(即係冇乜味) , 牛油既質地
以前D英國人整野食真係整到冇野好整, 咁鬼得閒
wiki係話佢地D奶多到唔知點用好, 就咁樣玩下玩下玩出黎
唔想次次用七十蚊既我, 想試下自己整唔整到
幾個月前, google教我用低溫焗D cream 8個鐘, 即刻放棄左
O岩O岩睇,wiki又話, clotted cream 係made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
我又唔知邊度睇到個網話 waterbath 1個鐘, cool 2個鐘, 雪番12個鐘
又咁O岩屋企有就過期既cream , 就試下煲煲佢
結果, 我相都費事影
個面頭的確係clot左層野, 但係底D cream 又仲O係流既
雪完第2日就係個面就變左堆好粉既野, 一放上熱野度就變番做liquid
食落又唔係牛油既質地, d cream 又怪怪地(唔知係唔係因為過期)
個conclusion 就係失敗啦
琴日睇多幾個教人整clotted cream既recipe. e, 人地係water bath 12個鐘wor, 唔通我之前睇錯
痴線, 我諗一係食少D, 一係買算啦, 12個鐘你唔好玩我, 媽媽真係會鬧
另外waterbath 12個鐘應該係幾堅, 因為youtube 係搵唔到片教你整clotted cream
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