電子叢書
文章目錄
前言
烤餅
焗批
蛋糕
麵包
烤焗小吃
雞肉
魚肉
寶寶至愛62款糕餅小點輕鬆焗
煙三文魚伴酸忌廉薄烤餅
材料:
麵粉 75克
雞蛋 2隻
菜油 2茶匙
奶 250毫升
水瓜鈕 2湯匙(瀝水，切粗粒)
新鮮蒔蘿 2湯匙(切碎)
檸檬皮 1湯匙(磨碎)
檸檬汁 2茶匙
蒜頭 1粒(磨碎)
五式胡椒 適量
酸忌廉 240克
煙三文魚 500克(切片)
做法:
1. 在一個直徑20厘米的圓形蛋糕盆內，鋪上一層保鮮紙。
2. 將麵粉置於一中型碗中，將蛋、菜油及奶倒於麵粉中央，拌勻並倒入瓶子內，放置30分鐘。
3. 於平底鑊燒熱油，注入約1/4杯混合物，鋪平於鑊中並以慢火煎至一面金黃色，翻轉另一面，同樣煎至金黃色，盛起。以相同的做法煎5塊薄烤餅。
4. 將水瓜鈕、蒔蘿、檸檬皮、檸檬汁、蒜頭、五式胡椒及酸忌廉置於小碗中，拌勻。將4片烤餅置於蛋糕盆中，逐片塗上約1/3杯酸忌廉混合物，放上1/4片煙三文魚，蓋上最後一片烤餅，以保鮮紙包裹並冷藏一晚。
5. 取出烤餅，取去保鮮紙，將烤餅切成正方形，丟掉屑碎，再將它切成多個4x4厘米的小正方形，於小烤餅上放上酸忌廉及蒔蘿。
小貼士:
須小心調配烤餅的粉漿，不能太稀，亦不可太濃稠，而烤餅的厚度亦要適中。
麵粉 75克
雞蛋 2隻
菜油 2茶匙
奶 250毫升
水瓜鈕 2湯匙(瀝水，切粗粒)
新鮮蒔蘿 2湯匙(切碎)
檸檬皮 1湯匙(磨碎)
檸檬汁 2茶匙
蒜頭 1粒(磨碎)
五式胡椒 適量
酸忌廉 240克
煙三文魚 500克(切片)
做法:
1. 在一個直徑20厘米的圓形蛋糕盆內，鋪上一層保鮮紙。
2. 將麵粉置於一中型碗中，將蛋、菜油及奶倒於麵粉中央，拌勻並倒入瓶子內，放置30分鐘。
3. 於平底鑊燒熱油，注入約1/4杯混合物，鋪平於鑊中並以慢火煎至一面金黃色，翻轉另一面，同樣煎至金黃色，盛起。以相同的做法煎5塊薄烤餅。
4. 將水瓜鈕、蒔蘿、檸檬皮、檸檬汁、蒜頭、五式胡椒及酸忌廉置於小碗中，拌勻。將4片烤餅置於蛋糕盆中，逐片塗上約1/3杯酸忌廉混合物，放上1/4片煙三文魚，蓋上最後一片烤餅，以保鮮紙包裹並冷藏一晚。
5. 取出烤餅，取去保鮮紙，將烤餅切成正方形，丟掉屑碎，再將它切成多個4x4厘米的小正方形，於小烤餅上放上酸忌廉及蒔蘿。
小貼士:
須小心調配烤餅的粉漿，不能太稀，亦不可太濃稠，而烤餅的厚度亦要適中。
Smoked Salmon and Sour Cream Crepes
Stuffs :
plain flour 75g
egg 2pcs
vegetable oil 2tsp
milk 250ml
caper(drained, rinsed, chopped coarsely) 2tbsp
fresh dill(finely chopped) 2tbsp
lemon rind(grated) 1tbsp
lemon juice 2tsp
garlic(crushed) 1clove
peppercorns and spice pinch
sour cream 240g
smoked salmon(sliced) 500g
Method :
1. Line base and side of deep 20cm-round cake pan with plastic wrap.
2. Place flour in medium bowl, combine eggs, oil and milk in the middle. Pour into large jug, stand 30 minutes.
3. Heat oiled frying pan, pour 1/4 cup of the batter into pan, tilting pan to coat base. Cook over low heat until browned lightly. Turn, brown other side. Remove from pan. Repeat with remaining batter to make a total of five crepes.
4. Combine capers, dill, rind, juice, garlic, peppercorns and sour cream in small bowl. Place a crepe in prepared pan, spread with 1/3 cup of sour cream mixture, cover with a quarter of the salmon for 4 layers. Cover remaining crepes and chill overnight.
5. Gently turn cake and discard plastic wrap. Using sharp knife, carefully trim cake into a square; discard trimmings. Cut into 4cm squares. Garnish with sour cream and dill.
plain flour 75g
egg 2pcs
vegetable oil 2tsp
milk 250ml
caper(drained, rinsed, chopped coarsely) 2tbsp
fresh dill(finely chopped) 2tbsp
lemon rind(grated) 1tbsp
lemon juice 2tsp
garlic(crushed) 1clove
peppercorns and spice pinch
sour cream 240g
smoked salmon(sliced) 500g
Method :
1. Line base and side of deep 20cm-round cake pan with plastic wrap.
2. Place flour in medium bowl, combine eggs, oil and milk in the middle. Pour into large jug, stand 30 minutes.
3. Heat oiled frying pan, pour 1/4 cup of the batter into pan, tilting pan to coat base. Cook over low heat until browned lightly. Turn, brown other side. Remove from pan. Repeat with remaining batter to make a total of five crepes.
4. Combine capers, dill, rind, juice, garlic, peppercorns and sour cream in small bowl. Place a crepe in prepared pan, spread with 1/3 cup of sour cream mixture, cover with a quarter of the salmon for 4 layers. Cover remaining crepes and chill overnight.
5. Gently turn cake and discard plastic wrap. Using sharp knife, carefully trim cake into a square; discard trimmings. Cut into 4cm squares. Garnish with sour cream and dill.
資料提供：荷花編輯
