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满足你的中国胃
消暑甜品2道
8/08/2021
曾在泰国吃过芒果椰浆糯米饭，芒果糯米饭用椰浆浸泡后和新鲜的香兰叶一起蒸熟，是一道软糯香甜的甜品。
另一道香港甜品杨枝甘露，更是夏日饮品首选。要拷贝这异国风味甜品很简单，香甜的芒果，用爱心做成的芒果玫瑰花摆盘，吸睛又好吃。
芒果椰丝糯米饭
材料（3人份）：
糯米（长、圆皆可）2杯、椰奶粉50克、大芒果1颗、紫色高丽菜汁1杯又七分满、椰浆（椰奶粉代替亦可）、香兰叶（选用）。
作法：
1.生糯米浸泡在紫色高丽菜汁4小时；之后将糯米与水以1杯：0.8杯的比例，用电锅蒸熟。
2.煮好糯米饭，趁还热时把椰奶粉倒入糯米饭中搅拌均匀，焖10分钟备用。
3.芒果洗净，用刀去皮，沿果核切下两片果肉，切成均匀薄片。
4.将芒果薄片紧密地围卷在一起，小片的卷起来做花心，大片的一层层紧贴成适宜大小，做三朵玫瑰花，其他的摆放在糯米饭旁边即可。
小叮咛：
1.喜爱椰浆者倒入椰浆即可。
不加糖版杨枝甘露
材料（3人份）：
芒果约850克、葡萄柚1颗、椰奶160毫升、西谷米。
作法：
1.水煮沸， 倒入西谷米以中火煮约10分钟， 煮时要搅拌以免黏锅底，关火焖约20分钟；之后续加冷水开火煮上2分钟，关火焖10分钟。煮好后西谷米捞起放冰水浸泡，增加Q度。
2.葡萄柚剥皮，取出果肉。
3.芒果洗净，用刀去皮取果肉，2/3打成芒果泥，1/3切丁。
4.倒入椰奶、葡萄柚果肉、西谷米拌匀，最后加入芒果丁即可，喝的时候可以有果粒的感觉。
小叮咛：牛奶可加、可不加，随个人喜好。
Mar 30, 2019
May 21, 2021
Weee! – Asian & Hispanic Groceries, Delivered!
Weee!北美生鲜网上超市 invites you to try Weee!
更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.