Spring

這幾日天氣突變，上星期不過才16度左右，現在已經26．

最近悉尼華裔小姐比賽又再開始，所以找了上屆冠軍得主上電視宣傳。看到認識的人上電視還真覺得怪怪的。

牛奶：蛋白：鮮奶油是1：1：1。
夜裏吃太沉重。牛奶：蛋白：鮮奶油=1：1：0.5
沒加糖，加了適量煉乳。

簡單打勻，仔細過濾，入漆器蓋碗。
蓋上外鍋蓋子小小火慢慢蒸。約20分鐘。大約。
只要注意不讓水氣滴入碗内破壞結構就成。
不要燉太老，弄成布丁就不好吃。

i was too lazy to type it out b4, decided to do it today...


Chocolate Profiteroles:
serves 4-6
275g/10oz plain chocoalte
750ml/3cups vanilla icecream (can substitute wif custard)


Profiteroles:
110g plain flour
1/4 tsp salt
75g/6 tbsp unslated butter, cut into 6 pieces
3 eggs


Method:
1/ Preheat oven to 200C and butter a baking sheet


2/ To make the profiteroles, sift together the flour and salt. In a saucepan, bring the butter and 175ml cup of water to boil. Remove from heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 min until well blended and the mixture starts to pull away from the side of the pan, then set the pan over a low heat and cook the mixture for about 2 mins, beating constantly. Remove from the heat.


3/ Beat one egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.


4/ Using a tablespoon, drop the dough on the baking sheet in 12 mounds. Bake for 25-30 mins until the pastry is well risen and browned. Turn off the oven and leve the puffs to cool with the oven door open.


5/ To make the sauce, melt the chocolate either in microwave or with double boiler. Split the profiteroles in half and put a small coop of ice crem in each. Pour over the sauce over the op and serve.

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