木糠布甸 Serradura Pudding

作者： FiSweet

木糠布甸源至葡萄牙，木糠是指餅乾屑形似木糠状。 鮮奶油的細膩纏綿跟富有質感的餅乾屑是個完美結合。 其實這個甜點是很膩的 (看材料就知道了，奶油煉奶什麽的)。 不要誤會，我非常愛這道甜點，但是你知道的...容易發胖啦! (◞‸◟)所以不要一次過弄太多，抵制著全部吃完的衝動，建議做多了就送人吧，所謂獨食難肥嘛 ╮(´_ゝ`)╭ 像我那樣弄了六杯，家裡的人又不太愛吃甜的，結果我自己KO了三杯，然後兩個月都不想碰木糠布甸了 (｡ŏ_ŏ) 下面的材料是 5-6人分量 想少做一點的話，材料全部按分量減半就可以了

用料

• 瑪莉餅 Marie Biscult 70 g
• 淡奶油 Whipping Cream 200 ml
• 煉奶 Condensed Milk 35-40 g
• 雲尼拿油 Vanilla Extract 1/2 tsp

木糠布甸 Serradura Pudding的做法步骤

步骤 1

將瑪莉餅壓碎，餅乾屑最好過篩，越碎越蓬鬆，口感越細膩。 Crush the Marie biscults into crumbs. Using a spoon, pass the crumbs through the sieve. The finer the crumbs are, the more delicate and fluffy the texture will be.

步骤 2

用打蛋器打發淡奶油，打至出紋理清楚，約6-7成。然後加入煉奶 & 數滴雲尼拿油。 Whisk the whipping cream until about 60-70% Then add in condensed milk & a few drops of vanilla extract.

步骤 3

繼續打至8-9成，提起時呈尖峰，可寫字的狀態 (有點像軟冰淇淋)，打發過度會不夠軟滑。把打發好的淡奶油裝入裱花袋。 Whisk the whipping cream until about 80-90% and you can see trails on the surface when you lift up the whisk. Put the mixture into a piping bag.

步骤 4

用勺子鋪一層餅乾屑至容器，然後用裱花袋把奶油擠到餅乾屑上，沿著邊緣一圈一圈的擠至中心，一層奶油一層餅乾屑的鋪，每層用匙羹輕輕在木糠表面壓向下，每層薄一點會沒那麼膩。 Using a spoon, place a layer of biscult crumbs in a container. Use the piping bag to pipe a swirl of cream onto the crumbs, starting from the edge of the container. Continue layering. After placing each layer of crumbs, gently press down the surface with a spoon

步骤 5

直至杯子裝滿，用一隻手拿著勺子放在奶油上，另一隻手不停轉動杯子，就可以把表面的奶油弄平。 Repeat layers until the container is full, finishing off with a layer of whipped cream. With one hand holding a spoon on the cream, use the other hand to keep turning the container, so that the surface can be perfectly flattened.

步骤 6

可以立刻吃，或冷藏2小時以上，奶油冷藏后變硬一點會更好吃喔 ~ You can serve immediately. Or you can also store the puddings in the fridge for 2 hours or above and serve when the whipped cream gets harder.

木糠布甸 Serradura Pudding的小贴士

- 淡奶油要夠凍的時候才打起，就是要用的時候才從冰箱裡取出馬上打發 - 可以用奧利奧 Oreo 餅乾代替瑪莉餅 - 用裱化袋擠奶油會比用勺子均勻，不過要擠快點, 免得淡奶油因為手的溫度而溶掉 - whipping cream should only be taken out from the the fridge right before whisking, as it becomes firm easily when it's chilled - Marie biscults can be replaced by Oreo biscults - piping bag creates more even layers of cream, compare to using a spoon. however the cream may be easily melted by the high temperature of your hands, so it needs to be piped quickly.

菜谱创建时间：2014-09-18 03:15:52