烘焙
由 CookWhatHK0 次收藏
火龍果溶豆棒把火龍果汁與配方奶粉拌入打發蛋白，唧成長條烘焙至入口即化。
紅肉火龍果用攪拌機打成汁，火龍果汁比較濃稠。
Blend red-flesh dragon fruit into juice; the juice is quite thick.
倒入碗中，加入配方奶粉。
Pour into a bowl and add the formula milk powder.
壓拌至沒有顆粒、質地細滑。
Press and stir until smooth with no lumps.
蛋白加幾滴檸檬汁，分2次加入砂糖打發。
Add a few drops of lemon juice to the egg white and whip, adding the sugar in two batches.
打到泡沫較細滑時，加入粟粉。
When the foam turns fine, add the cornstarch.
繼續打至提起打蛋器有直立尖角。蛋白打發程度很重要，剛成直角即可，過軟或過硬都不易成型。
Keep whipping until the whisk lifts a straight, stiff peak. The stiffness matters: just-stiff peaks are ideal, as too soft or too firm will not hold shape.
先取1/3蛋白霜加入火龍果奶粉糊，用翻拌手法拌勻。
Fold one-third of the meringue into the dragon-fruit milk mixture until evenly combined.
再倒入餘下的蛋白霜中，快速翻拌15至20下。要盡快拌勻，拌得太多會消泡。
Pour it back into the remaining meringue and fold quickly, 15 to 20 strokes. Combine fast, as over-mixing deflates the foam.
把拌勻的溶豆糊倒入裝了唧咀的唧袋。
Transfer the smooth melt batter into a piping bag fitted with a nozzle.
焗盤鋪上油紙，唧成長條狀。
Line a baking tray with parchment and pipe into long sticks.
焗爐上下火100度，焗70至80分鐘。實際時間以能輕鬆取下為準，若未能輕鬆取下，即代表未焗透，可再焗一會。
Bake at 100C top and bottom for 70 to 80 minutes. Judge by how easily they lift off; if they resist, they are not fully baked, so give them a little longer.
焗好的溶豆棒入口即化，寶寶一般都很喜歡。
The finished melt sticks dissolve in the mouth and are usually a hit with babies.
