分子美食菜谱指导资料.docVIP

分子美食菜谱 REVERSE SPHERICAL CURED HAM CROQUETTE西班牙火腿丸子 INGREDIENTS四人用 ELABORATION做法 Croquette basic without flour 450g. Spanish cured ham (Serrano)100g Butter2 teaspoons finely minced onions250 ml Milk A pinch of ground pepperSalt to taste 丸子粉团制法 西班牙风干火腿 450 克牛油 100克切碎洋葱 2茶匙牛奶 250毫升黑胡椒 少量盐 少量 1. Grind cured ham in a food processor.2. In a pan, fry onion with butter. Once turned translucent, add in minced cured ham.3. Pour in milk, stir well.4. Add salt to taste. Remove from heat and cool. 1. 用搅拌器搅碎火腿2. 用牛油炒香洋葱, 待洋葱炒至透明后, 加入火腿茸, 略炒3. 加入牛奶搅均4. 加黑胡椒和盐调味. 离火, 待凉, 备用 1,000g water5g ALGIN250g chosen croquette base6g GLUCO0,8g XANTANA 西班牙火腿丸子水 1000克ALGIN 5克丸子粉团 250克GLUCO 6克XANTANA 0,8克 1. Blend the ALGIN into the water until it dissolves.2. Leave the fridge 12 hours to eliminate excess air.3. Dilute the GLUCO in the croquette base, mix in the XANTANA with a hand blender to avoid lumps.4. Reserve in the fridge.5. Heat the croquette base until it regains a more liquid texture.6. Fill a 2.5cm- diameter dosing spoon with the croquette base and pour it into the ALGIN and water solution.7. Give the resulting sphere an elongated shape with the aid of 2 spoons so that it looks like a traditional croquette.8. Leave the croquettes in the ALGIN solution for 3 min.9. Turn them over and cook for a further 1 min.10. Strain with a draining spoon and place them in hot water 60 oC for 3 min.11. Remove from the water taking care not to break them.12. Dry the croquette thoroughly and coat them in fried breadcrumb powder. Serve hot 1. 用水溶解ALGIN2. 放入雪柜冷藏12小时3.把GLUCO加入丸子粉团, 再加入XANTANA, 用手动搅拌器搅均4.放入雪柜5.将丸子粉团加热, 直至粉团变稀6. 将粉团放入直径为3.5厘米的特制汤匙, 及后, 把汤匙放入ALGIN溶液中, 粉团会自动凝固成丸子7.轻轻用汤匙把丸子拉长8.三分钟后, 把丸子翻转, 再浸一分钟9. 拿起丸子, 用60 oC温水浸三分钟10. 弄干丸子, 铺上炸脆面包糠即成 BASIC SPHERIFICATION: SPHERICAL TEA RAVIOLI WITH LEMON ICE CUBE茶香云吞配香柠冰块 INGREDIENTS SERVES 4 四人用 ELABORATION 做法 Earl Grey Tea infusion:400 g Water 16 g Earl Grey te20 g Sugar 伯爵茶水 400克伯爵茶叶16克糖20