【同遊異輯 COLLAGE #2 | 3款高級牛扒醬汁】
⭐跟埋John Rocha 學做兩款配菜!
⭐Check out John's video and learn how to make two side dishes!
▶▶▶ https://youtu.be/QAzpPo22X10
我與John Rocha的合作項目 「同遊異輯 COLLAGE」也算終於開始啦。第一集就有我們分別製作出兩款配菜和三種醬汁去配襯牛扒。
亦在此感謝Marble Prime送上片中的安格斯黑牛扒給我們試食!
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-- 紅酒醬汁 Red Wine Sauce–
材料 Ingredients:
乾蔥 Chinese onion | 2 pcs
蒜蓉 White wine | 2 cloves
紅酒 Red wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
做法 Method:
1. 開火,在鍋中放入油、乾蔥碎和蒜蓉炒香。加入紅酒,煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯,再收汁。
3. 把牛油和麵粉混合成麵糰。放入醬汁裡攪拌。調味。煮數分鐘汁稠身。完成!
1. Turn on the heat, pour some oil into the pot and saute the chopped shallots and garlic. Add the red wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season it. Keep stirring it and cook until the sauce starts to thicken. Done!
———————————————
-- 蕎頭忌廉醬汁 Chinese Onion Cream Sauce–
材料 Ingredients:
蕎頭 Chinese onion | 3 pcs
白酒 White wine | 100 ml
牛高湯 Beef stock | 100 ml
牛油 Butter | 10 g
麵粉 Flour | 10 g
淡忌廉 | 100 ml
做法 Method:
1. 開火,在鍋中放入蕎頭碎和白酒,煮數分鐘把一半的水分收汁。
2. 之後倒入牛高湯,再收汁。
3. 把牛油和麵粉混合成麵糰。調味。放入醬汁裡攪拌。煮數分鐘汁稠身。
4. 關火,倒入淡忌廉。攪至均勻並完成。
1. Turn on the heat, get the chopped Chinese onion and white wine into the pot. Cook for a few minutes and reduce the liquid in half.
2. Add the beef stock and reduce it in half again.
3. Mix the butter and flour to make beurre manie. Add it into the sauce. Season well. Keep stirring it and cook until the sauce starts to thicken.
4. Turn off the stove. Pour in the cream and mix well. Done!
———————————————
-- 賓尼士醬 Bearnaise Sauce–
材料 Ingredients:
乾蔥 Chinese onion | 2 pcs
龍蒿 Tarragon | 1 stalk
白酒 White wine | 100 ml
檸檬 Lemon | 1 pc
雞蛋 Egg | 1 pc
澄清牛油 Clarified Butter | 150 g
做法 Method:
1. 開火,在鍋中放入乾蔥碎、龍蒿碎和白酒,煮數分鐘把水分收至約1湯匙份量。倒出隔渣,把精華放涼備用。
2. 之後在熱水上放上一隻碗,放入蛋黃和精華。開始拂打。之後,一邊加入溶化的澄清牛油,一邊繼續拂打,至達到像蛋黃醬的濃稠度便可。
3. 再放入調味和龍蒿碎,拌勻便成!
1. Turn on the heat, get the chopped shallot, tarragon and white wine into the pot. Cook for a few minutes and reduce to a tablespoon of liquid. Strain it, and reserve the liquid.
2. Place a bowl over a bain-marie, put the yolk and the liquid into the bowl. Start whisking it, while slowly adding the clarified butter. Keep doing it until the consistency becomes something similar to the texture of a mayonnaise.
3. Season it and add some more chopped tarragon. Mix well. Done!
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#牛扒
#同遊異輯
#COLLAGE
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
ᴀɴᴅʏ ᴅᴀʀᴋ
▶ ????????: Andy Dark | @chefandydark
▶ ?????????: @Andy_Dark
▶ ???????: https://www.youtube.com/AndyDark/
▶ ?????: contact@andydark.hk
ᴊᴏʜɴ ʀᴏᴄʜᴀ
▶ ????????: John Rocha鹹蝦燦 | @johnrochacooking
▶ ?????????: @johnrochacooking
▶ ???????: http://www.youtube.com/JohnRochaCooking
▶ ?????: eurasianfoodjourney@gmail.com
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clarified butter中文 在 Beanpanda Cooking Diary Youtube 的精選貼文
#clarifiedbutter #脫水奶油 #澄清牛油
? 澄清奶油 (脫水牛油) http://www.beanpanda.com/14249
成品示範
? 桂花土鳳梨酥 http://www.beanpanda.com/3491
? 自製消化餅 http://www.beanpanda.com/18357
?If you need English translation, turn on captions setting, tap "CC"
?如何關閉英文字幕
點開播放器的中「字幕」「關閉」就可以看到中文字幕
在烘培時製作鬆酥的效果,除了牛油之外,很多食譜都使用酥油/白油 ( Shortening ) 。酥油/白油是透過氫化製成無臭無味的白色固態油脂,即是大家熟悉的反式脂肪,無須冷藏,雖然價格比牛油便宜,但是反式脂肪的害處很多,例如會導致心血管疾病
要製作出和酥油差不多效果的鬆酥感,其實奶油也可以,加工的方法十分簡單,又經濟實惠 ( 巿售的 clarified butter 貴森森的 )。奶油加熱,將水份蒸發,分離乳清後,將奶油中最易腐壞的牛奶蛋白質和水份移除,儲存溫度的要求就會相對降低,比奶油擁有更長的保質期。加入澄清奶油做出來的點心,能達到一定程度的鬆酥的效果,適用於餅乾、蛋卷、鳳梨酥等點心製作
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