今次會和大家介紹荷蘭醬,
和它其中一位好友, 水波蛋
This time I will introduce Holland sauce to everyone,
And one of its friends, the water wave egg
烹調時間: 30分鐘
Cooking Time: 30mins
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/pNEFLV-nnBE
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材料(2人份) - Ingredients(For 2):
荷蘭醬 - Hollandaise Sauce:
牛油 Butter – 50g
紅蔥頭 Shallots – 30g
白酒醋 White wine vinegar – 50g
黑椒 Black pepper - 5粒 pcs
蛋黃 Egg yolk - 1個 pcs
水波蛋 - Poached Eggs:
雞蛋 Eggs - 2隻 pcs
白醋 White vinegar – 1tsp
組合 - Combination:
瑪芬 Muffin - 1個 pcs
莎律菜 Salad leaves– 2-3塊 pcs
橙皮醬 Marmalade - 適量 QS
蝦夷蔥(切粒) Chive(diced) - 適量 QS
鹽和黑椒 Salt and black pepper - 適量 QS
做法 - Methods:
1. 先把紅蔥頭去除外皮, 切粒, 備用;
Peel the shallots first, fine chopped, and set aside;
2. 澄清牛油: 先煮1鍋熱水, 把牛油用熱水浴方法融化牛油, 當牛油完全融化後, 慢慢地把上層的油份倒出, 備用;
Clarified Butter: first boil 1 pot of hot water, melt the butter in a hot water bath, when the butter is completely melted, slowly pour out the oil and set aside;
3. 濃縮白酒醋: 準備小鍋, 加入白酒醋, 紅蔥頭粒和黑椒, 之後煮滾後轉小火濃縮至2-3湯匙, 倒出和隔去所有材料, 備用;
Concentrated white wine vinegar: prepare a small pot, add white wine vinegar, shallots and black pepper, then bring to boil, turn to low heat and reduce to 2-3 tbsp, pour and sieved out all ingredients, and set aside;
4. 荷蘭醬: 先煮1鍋熱水, 把蛋黃放在鐵盤中, 隔水加熱地打發蛋黃(蛋黃溫度不可高於45c), 當蛋黃澎漲至2-3倍時, 倒入濃縮白酒醋(視乎個人味道增減), 繼續打發至可畫出8字後離火, 最後慢慢倒入澄清牛油, 同時繼續攪拌, 攪拌至濃稠即可。
Hollandaise Sauce: Boil 1 pot of hot water first, put the egg yolk into mixing bowl, and beat the yolk (the temperature of the yolk should not be over 45c), when the yolk rises to 2-3 times, pour in the Concentrated white wine vinegar (depending on personal taste increase or decrease), continue to beat until you can draw a figure of 8 and then remove from the heat. Finally, slowly pour in the clarified butter, while continuing to stir until it is thick.
5. 先把雞蛋當中的水狀蛋白隔去, 備用;
Sieve out the watery egg white of the egg first, and set aside;
6. 水波蛋: 先煮一鍋熱水, 加入白醋, 煮滾後轉小火並待至沒在氣泡, 之後倒入雞蛋, 慢慢地把雞蛋推向鍋邊, 把蛋白包著蛋黃並定形, 約30秒 - 1分鐘後取出雞蛋, 即可。
Poached egg: first boil a pot of hot water, add white vinegar, when boiling turn to low heat and wait until no bubbles, then pour the egg in, slowly push the egg to the side of the pot, cover the egg yolk with egg white and fix the shape , take out the egg after about 30s -1 mins.
7. 先把瑪芬開半, 之後用白鑊煎至上的色, 備用;
First cut the muffins in half, and then fry them without oil until light brown, set aside;
8. 組合: 準備小碟, 放上半邊瑪芬, 放上莎律菜和水波蛋在瑪芬上, 加上1湯匙荷蘭醬, 之後加上橙皮醬, 蝦夷蔥, 鹽和黑椒, 即可烹用。
Combination: Prepare a small plate, put half of muffin on plate first, put the salad leaves and poached egg on the muffin, add 1 tbsp of Hollandaise Sauce, then add Marmalade, chive, salt and black pepper, serve it.
參考影片 - Refer to:
1. 麵包篇｜英式馬芬 不用烤箱 在家做 步驟全公開 新手必看 Eng Muffins No BAKE No OVEN EASY make at home (Beginner MUST Watch)
https://youtu.be/1CfEPpmaVIA
2. 果醬教學｜柚子 葡萄柚果醬 神奇果醬 配肉一流 提升鮮味 去油膩感 純素 (Eng Sub) Grapefruit and Pomelo Marmalade Vegan
https://youtu.be/d-KVkZCQSy0
完成
Finish
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