杨枝甘露〈夏日甜品〉

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杨枝甘露〈夏日甜品〉

7/25/2021

杨枝甘露
杨枝甘露

杨枝甘露是极具特色的一道港式甜品,对于喜爱甜品的吃货来说,更是他们的最爱。杨枝甘露除了酸甜浓郁,清凉爽滑的口感之外,还有一个美丽的传说。传统画像中的观音菩萨左手拖净瓶,右手持杨枝,而瓶中的露水就叫做杨枝甘露,相传杨枝甘露可以给人带来幸运和吉祥。所以这杯寓意满满,颜值不错的甜品,是不是很吸引你呢?

材料(2人份):

熟芒果300克(2颗)、西米30克、西柚1/2颗、椰奶100克、鲜奶50克、白糖2汤勺、水50克。

杨枝甘露材料
杨枝甘露材料


作法

1.锅中放水煮开,放入西米煮5分钟,然后闷20分钟。如果西米中还有小白点,就再放入滚水中继续煮1~2分钟,直至西米呈完全透明,盛出后清水过凉备用。

2.芒果去皮切块,留下几块作装饰外,其余的果肉混合椰奶、鲜奶、白糖和水一起放入搅拌机内,搅拌成芒果浆,然后放入冰箱内冷藏2~3小时。

3.取出芒果浆和西米混合后装入盘中,在上面加点芒果丁和葡萄柚丁,一道靓丽美味的甜品就完成了。

半小时自制超级美味的杨枝甘露,清爽透心凉 Mango Pomelo Sago
Dec 27, 2019


小叮咛

蔬西米无需提前浸泡,直接放入滚水中煮即可。甘露的甜度可根据个人的口味酌情调整。


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更多美食制作方法,请参考

www.macaronmagic.com

Croissant Dozens Virtual Tour – more than 40 croissant and Danish creations in one book!
Jun 22, 2021

Jialin Tian

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.