2017年6月28日 星期三
蔓越莓克拉芙緹Cranberry Clafoutis
這是一道家常法式甜點,傳統是用去籽櫻桃,因為逛花市剛好看到蔓越莓,就用它來做,顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別,如果想要再扎實一點,可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味!真的超級簡單~想變換更多口味的話,也可以用李子、西洋梨、蘋果等等。
This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.
The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!
份量:15cm塔模+2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許(抹烤模用)
2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan
事前作業Preparation:
烤模塗奶油灑一層麵粉備用,烤箱預熱350℉/180℃
Preheat the oven to 350℉/180℃. Grease and dust a 9" cast iron skillet or pie pan with flour, set aside until ready to use.
作法Directions:
1. 蛋、糖、鹽、香草精再大碗中打勻(不用打發,質地均勻即可),將低筋麵粉篩入蛋糊,拌勻至沒有粉粒
In a large bowl, whisk together the eggs, sugar, salt and vanilla until the sugar is dissolved. Shift in the flour and whisk until smooth.
2. 將溫牛奶分三次加入拌勻,將麵糊倒入烤盤約1-1.5公分
Mix the warm milk into the egg mixture in three batches. Pour the batter into the prepared cast iron skillet or pie pan.
3. 排入水果(水果應該會露出麵糊一點點),350℉/180℃烤30~35分鐘,直到金黃微膨
Put in the fruit. Bake in the preheated oven for about 30-35 minutes or until the clafoutis is beautifully puffed and golden
4. 可以溫熱食用(較軟嫩)或冷藏後食用(較硬實),時用前可以撒糖粉
Serve hot or cool. Dust the clafoutis with icing sugar before serving.
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