分子美食菜谱.docx

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 (Serra no) 100g Butter 2 teaspo ons fin ely minced onions 250 ml Milk A pinch of ground pepper Salt 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 Grind cured ham in a food processor . In a pan, fry onion with butter . Once tur ned tran sluce nt, add in min ced cured ham. Pour in milk, stir well. Add salt to taste. Remove from heat and cool. 用搅拌器搅碎火腿 用牛油炒香洋葱，待洋葱炒至透明后,加入火腿茸,略炒 加入牛奶搅均 加黑胡椒和盐调味.离火，待凉，备用 1,000g water 5g ALGIN 250g chose n croquette base 6g GLUCO 0,8g 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 Blend the ALGIN into the water until it dissolves. Leave the fridge 12 hours to elim in ate excess air . Dilute the GLUCO in the croquette base, mix in the XANTANA with a ha nd ble nder to avoid lumps. Reserve in the fridge. Heat the croquette base un til it rega ins a more liquid texture. Fill a 2.5cm- diameter dos ing spo on with the croquette base and pour it into the ALGIN and water solution. Give the result ing sphere an elon gated shape with the aid of 2 spo ons so that it looks like a traditi onal croquette. Leave the croquettes in the ALGIN solution for 3 min. Turn them over and cook for a further 1 min. Strain with a drai ning spo on and place them in hot water 60 cC for 3 min. Remove from the water tak ing care not to break them. Dry the croquette thoroughly and coat them in fried breadcrumb powder Serve hot 用水溶解ALGIN 放入雪柜冷藏12小时 把GLUCO加入丸子粉团，再加入XANTANA,用手动搅拌器搅均 放入雪柜 将丸子粉团加热，直至粉团变稀 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 轻轻用汤匙把丸子拉长 三分钟后，把丸子翻转，再浸一分钟 拿起丸子，用60(C温水浸三分钟 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 in fusio n: 400 g Water 16 g Earl Grey te 20 g Sugar 伯爵茶 水400克 伯爵茶叶16克 糖20克 Mix the three in gredie nts in a bowl， cool the mixture in the refrigerator at 4 oC for 24 hours