復活節到了~~~
需要蛋來應節???
但又不想太普通???
這隻蒸烤蛋就適合你~~~
Easter already ~~~
Need eggs for Easter???
But don't want to be too normal???
This royale egg is suitable for you ~~~
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/p9CRtQoMw-M
昆布清雞湯材料 - Dashi Chicken Consommé Ingredients:
清雞湯 Chicken Consommé - 500ml
乾昆布 Dried Kombu - 25g
柴魚片 Bonito Flake - 10g
做法 - Method:
1. 清雞湯做法 請參閱 “西式高湯｜自家制清雞湯”
Recipe of Chicken Consommé, Please refer to "Homemade Chicken Consommé" https://youtu.be/VoF0DvF45Oo
2. 清洗 乾昆布, 之後切成小塊, 放入涼的 清雞湯 中, 煮至微滾 (70c-80c), 關火, 蓋上 錫紙或煲蓋 1小時, 之後倒出待涼, 連 昆布 一起放入雪櫃約12小時;
Wash dry kombu, cut into small pieces, put in cold Chicken Consommé, cook until near boiling (70c-80c), turn off the heat, cover with foil or lid for 1 hour, then cool cold, after that, Put it in the refrigerator for about 12 hours within kombu;
3. 12小時後取出, 隔出所有 昆布 (保留小部份作裝飾), 之後把湯煮至大滾後加入 柴魚片, 關火, 蓋上 錫紙或煲蓋 10分鐘, 之後隔出所有 柴魚片, 待涼備用
Take out after 12 hours, sieve out all kombu (Keep some for decoration), then boiling the soup, add bonito flakes, turn off the heat, cover with foil or lid for 10 minutes, then sieve out all bonito flakes, cool down and set aside;
蛋漿材料 - Egg Mixture Ingredients:
蛋黃 Egg yolk - 3隻 (pcs)
全蛋 Whole eggs - 1隻 (pcs)
昆布清雞湯 Dashi Chicken Consommé - 180ml
蟹籽 Crab roe - 小量 (QS)
蔥絲 Spring Onion (Fine julienne) - 小量 (QS)
已煮昆布(切幼條) Cooked kombu (Julienne) - 小量 (QS)
做法 - Method:
1. 先把 蛋黃, 全蛋 和 昆布清雞湯 完全地攪勻, 之後過篩, 然後放入雪櫃 30 分鐘;
Mix well the egg yolks, whole eggs and Dashi Chicken Consommé, then sieved and put into refrigerator for 30 minutes;
2. 準備 蒸烤蛋器皿:
如使用 蛋殼, 先把 蛋殼 放入 滾水中煮最小1分鐘(消毒), 放涼備用;
如使用 其他器皿, 可以在器皿中掃上小許油, 備用;
Preparation Steamed egg utensils:
If using eggshells, first put eggshells into boiling water and cook for at least 1 minute (sterilization), then cool down and set aside;
If you use other utensils, you can brush a bit oil on the side of utensils and set aside;
3. 30 分鐘後, 預熱焗爐至150c, 上下火模式, 然後把 蛋漿 倒入 蛋殼/器皿 內, 倒至 8-9成滿, 之後準備一個有深度的烤盤(最好可以高過 蛋殼/器皿 ), 把已倒入蛋漿的 蛋殼/器皿 穩固地放入烤盤內, 接著倒入熱水至1/3高度, 蓋上錫紙 (先留出一個角不要蓋), 然後先放入焗爐中, 最後再加上熱水至1/2高度, 最後完全蓋上錫紙, 焗30-45分鐘 或至 蛋漿熟即可;
After 30 minutes, preheat the oven to 150c, bothside heat mode, and then pour the Egg Mixture into the eggshells/utensils until 80% - 90% full, then prepare a deep baking tray (preferably higher than the eggshells/utensils) , put the eggshells/utensils (which has been poured Egg Mixture) in the baking tray stablely, then pour hot water 1/3 height, cover with foil (leave a corner), then put into the oven, and finally pour hot water again until 1/2 height, and finally completely cover with foil, bake for 30-45 minutes or until the Egg Mixture is cooked;
4. 最後可加上小量 蟹籽, 蔥絲 和 已煮昆布。
Finally, can added a bit of crab roe, Spring Onion and Cooked kombu.
完成
Finish
參考影片 - Refer to:
1. 西式高湯｜自家制清雞湯 (Eng Sub) - Homemade Chicken Consommé
https://youtu.be/VoF0DvF45Oo
2. 純天然, 無添加, 無味精, 完全自家制雞湯 - All natural, No added, No MSG, Homemade chicken Stock
https://youtu.be/i_w4LtoTkBU
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