Tuesday, May 5, 2015

杏仁露食譜



喜歡簡單的甜品。

寫了食譜給朋友,不要浪費就貼在這裏吧。抱歉我不懂寫中文食譜,只有英文的。

值得一提的是,見過好多網上的食譜都用好多北杏… … 嗯,北杏有毒素,一次過食得多不好的。這個十分一的比例是我在香港開糖水鋪的親戚提示的。

又,這個甜度偏低,可以接受。但下次我可能會加多25g試試。


+ - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - +


Sweet Almond Soup


» Serves 6

» Ingredients
  • 120g (1 cup) Chinese sweet (south) almond (南杏), rinsed
  • 12g (1.5 tablespoons) Chinese bitter (north) almond (北杏), rinsed
  • 50g (1/2 cup) rolled oats
  • 6 cups (1500ml) water
  • 100g rock sugar or (100g or 1/2 cup) granulated sugar

» Instructions
  1. Soak almonds and oats in a blender with one cup (250ml) of water for at least 10 minutes, or up to an hour.
  2. On high speed blend until fine texture, about 5 minutes. Add two cups (500ml) of water as you blend.
  3. Line a large strainer with a nut bag (or layers of cheesecloth), place over a medium saucepan, pour the almond mixture through the strainer. When all of the liquid had drained, pour the reminder three cups (750ml) of water through. Squeeze as much liquid out of the nut bag (or cheesecloth) as possible.
  4. Add sugar, over medium heat bring the almond milk to a boil, stir often. Let it simmer until thicken, about 10 minutes.

» Notes:
  • The almond milk (after step 3) can be stored in the refrigerator up to two days. Remember to give it a good shake if only a portion of it is being cooked after sitting in the refrigerator.
  • The Chinese "almonds" are actually apricot kernels.
  • The almonds used here are without the skin. To remove the skin, soak them in boiling water for 10 minutes then remove skin.
  • Though named "bitter almond," in fact that's where you get your almond fragrance from. However, don't be tempted to put much because due to their "toxicity" one should only consume a tiny amount each time. A ratio of 10:1 (or less) of sweet to bitter almonds should be used.
  • The rolled oats are for thickening; traditionally white rice is being used. But white rice needs to soak in water for at least four hours before you can use it, so it requires a little planning to make this. I find oats more healthy and efficient to use.

+ - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - + - - - +

No comments:

Post a Comment