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豆腐布丁 - 抹茶味和可可味
豆腐布丁 - 抹茶味和可可味
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step917
魚膠粉由動物的骨與皮熬煮製成,這次想試純素健康版甜點,便在食材上作出了調整
A版本用奇亞籽:鼠尾草的種子,遇水膨脹成布丁狀,高纖高蛋白質低卡
B版本用粟粉:由玉米製成,能讓液體凝固
Western
Dessert
Milk Product
/
Beans
Flame-free cooking
Novice
15 mins
Ingredient and Portion
1. 抹茶粉/可可粉 1茶匙 及豆奶 1茶匙
2. 豆奶 50ml
3. 豆腐 80g
4A 粟粉 3茶匙 及豆奶 2茶匙 (攪拌至粟粉溶解)
4B 奇亞籽 3茶匙 及豆奶 3茶匙 (攪拌備用)
5. 紅豆蓉/薄荷葉/水果/萄葡乾/可可粉/抹茶粉/麥提沙 隨量
Method
奇亞籽版本
1. 把 材料1+2+3 放入攪拌機攪至幼滑
2. 把 步驟1 倒入布丁樽,加入材料4B拌勻
3. 放入雪櫃冷藏4小時
4. 裝飾
粟粉版本
1. 把 材料1+2+3 放入攪拌機攪至幼滑
2. 把 步驟1 + 材料4A倒入小煲中煮滾至微起泡
3. 把 步驟2 倒入布丁樽
4. 放入雪櫃冷藏4小時
5. 裝飾
Tips
1. 牛奶可以豆奶/米奶/杏仁奶/椰奶替代
2. 豆奶已含糖份,所以沒有額外加砂糖,喜歡甜點的朋友,可加2茶匙砂糖於豆奶中
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