烘焙
由 CookWhatHK0 次收藏
芒果蛋白溶豆把芒果泥、奶粉和粟粉拌入打發蛋白，唧成小豆低溫烘焙至酥脆輕盈。
分開蛋白和蛋黃（另外兩個蛋黃是之前做溶豆時分出來的）。
Separate the egg white from the yolk (the other two yolks were left over from an earlier batch of melts).
蛋白中加入3至5滴檸檬汁。
Add 3 to 5 drops of lemon juice to the egg white.
用電動打蛋器打發至挺身固體狀，然後放入雪櫃冷藏。焗爐先以120度預熱十分鐘。
Whip with an electric whisk until stiff and solid, then chill in the fridge. Preheat the oven to 120C for ten minutes.
取30克芒果泥。
Measure out 30g of mango puree.
再加入12克奶粉，這裏的奶粉要用脂肪含量低於1.5的。
Add 12g milk powder, using one with a fat content below 1.5.
再加入6克粟粉。
Then add 6g cornstarch.
拌成均勻的奶糊。
Stir into a smooth milky paste.
把奶糊倒入打發好的蛋白中。
Pour the milky paste into the whipped egg white.
用匙羹像炒菜般翻拌均勻。
Fold with a spoon, as if tossing a stir-fry, until even.
裝入唧袋。
Transfer to a piping bag.
唧出小豆。
Pipe the little drops.
唧好的小豆放入焗爐，90度焗60分鐘。
Bake the piped drops at 90C for 60 minutes.
焗好後立即放入容器密封，否則就不脆了。
As soon as they are done, seal them in a container, or they will lose their crunch.
