烘焙
由 CookWhatHK0 次收藏
荷包蛋溶豆把混入乳酪和奶粉的蛋白霜唧成圓形，中央點上奶粉蛋黃，焗成荷包蛋模樣、酥脆可口。
材料。
The ingredients.
乳酪加奶粉，拌勻。
Stir the yogurt and milk powder together until smooth.
蛋白打發至大泡，加入5克粟粉。
Whip the egg white to large bubbles, then add 5g cornstarch.
打發至提起有小尖角的狀態。
Whip until it lifts into small stiff peaks.
把蛋白霜和乳酪糊混合。
Combine the meringue with the yogurt mixture.
翻拌均勻。
Fold until evenly combined.
把蛋白糊裝入唧袋。
Load the egg-white batter into a piping bag.
用30連不黏馬卡龍曲奇焗盤，唧入蛋白糊，震幾下麵糊便會自動攤平。焗爐預熱100度，放中層烘焙。
Pipe the egg-white batter into a 30-cavity non-stick macaron-cookie tray and tap it a few times so the batter spreads on its own. Preheat the oven to 100C and bake on the middle rack.
把蛋黃打散，加入5克奶粉。
Beat the egg yolk and add 5g milk powder.
拌勻，裝入唧袋。
Stir smooth and load into a piping bag.
待蛋白大致凝固，唧入蛋黃糊，繼續烘焙，我焗了一個半小時。
Once the whites have mostly set, pipe the yolk mixture into their centres and keep baking, I baked mine for an hour and a half.
焗至溶豆酥脆，輕輕一捏就碎，便焗好了。
They are done when the melts turn crisp and crumble at a light pinch.
