西米焗布丁是我很喜歡的港式甜品, 因為覺得這個甜品美味又很特别。吃飽了還是會忍不住要叫這個甜品來吃！!Sago pudding is my
favourite Hong Kong style dessert. It is special and tasty. I can’t hold myself
to order one even my stomach is full!
YouTube Video視頻:
[美味生活] How Living - Lazy Mom and Busy Dad美味名人食譜 :咖啡拉花杯子蛋糕 Steam Cake Coffee Art http://bit.ly/2wAsY瑞士卷(他有愛心圖案，適合情人節) http://bit.ly/2gmCjDY
材料：
雞蛋1隻
雞蛋1隻
60g 西米
20g 吉士粉
60g 細砂糖
20g 無鹽牛油 (奶油)
300ml 鮮奶
50ml 花奶(淡奶)
20g 紅豆蓉
Ingredients:-
1 Egg
60g Sago (Tapioca Pearls)
60g Sago (Tapioca Pearls)
20g Custard Powder
60g Caster Sugar
20g Unsalted Butter
300ml Milk
50ml Evaporated Milk
20g Red Bean Paste
請參巧"抺茶紅豆麵包"視頻裡紅豆蓉的做法(時段 0:15 - 0:31)
Please refer to the video "Matcha Red Bean Bread" on how to
make red bean paste (Timing 0:15 - 0:31)
做法：
1. 清洗西米
2. 西米放入滾水中用中火煮10分鐘
3. 不時搞拌以免西米黏在一起
4. 關火加蓋焗10 分鐘至透明
5. 西米沖水再瀝乾水份備用
6. 加100ml 鮮奶入吉士粉拌勻
7. 加入蛋拌勻
8. 預熱焗爐至 200°C
9. 其餘的鮮奶, 花奶, 糖和溶好的牛油用中小火煮
10. 加入吉士粉漿
11. 邊煮邊攪拌至濃稠
12. 關火加入煮好的西米拌勻
13. 把西米糊倒入布丁模至一半滿
14. 加入紅豆蓉或自己喜歡的餡料如蓮蓉, 芋蓉等
15. 再倒入西米糊至布甸模九成滿
16. 在焗盤中放入水
17. 用200°C 焗 20 - 25分鐘至表面金黃
**烘焙的時間和度數視乎不同牌子和類型的烤爐
18. 趁熱吃最好！
Instructions:
4. Turn off the fire. Cover with lid for 10 mins till the sago turns translucent
5. Rinse the sago under cold water and then drain the water
6. Mix water with custard powder
7. Add and mix with egg
8. Preheat the oven to 200°C
9. Mix the milk, evaporated milk, sugar and melted butter. Heat on medium-low heat
10. Add custard mixture
11. Keep stirring and cook till the mixture turns thicken
12. Turn off the fire. Mix well with the cooked sago
13. Scoop the sago mixture into the ramekins till half filled
14. Add the red bean paste or your favourite fillings like, lotus paste or taro paste
15. Scoop the sago mixture till 90% filled
16. Fill the baking tray with water
17. Bake at 200°C for 20 - 25 mins till the surface turns golden brown
**Baking time and degree may vary from the brand and type of your oven18.
18. Serve hot!
1. Wash the sago
2. Pour sago into boiled water and use medium heat to boil
for 10 mins
3. Keep stirring to avoid the sago sticks together4. Turn off the fire. Cover with lid for 10 mins till the sago turns translucent
5. Rinse the sago under cold water and then drain the water
6. Mix water with custard powder
7. Add and mix with egg
8. Preheat the oven to 200°C
9. Mix the milk, evaporated milk, sugar and melted butter. Heat on medium-low heat
10. Add custard mixture
11. Keep stirring and cook till the mixture turns thicken
12. Turn off the fire. Mix well with the cooked sago
13. Scoop the sago mixture into the ramekins till half filled
14. Add the red bean paste or your favourite fillings like, lotus paste or taro paste
15. Scoop the sago mixture till 90% filled
16. Fill the baking tray with water
17. Bake at 200°C for 20 - 25 mins till the surface turns golden brown
**Baking time and degree may vary from the brand and type of your oven18.
18. Serve hot!
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未入焗爐前，可否放入雪櫃，夜啲先攞出嚟焗？
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