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奶油焗白菜



材料:

包心白菜1/2顆
蝦米1茶匙
越前棒2根
奶油2茶匙
麵粉1大匙
蒜末1/2茶匙
奶水4大匙
鮮奶油4大匙
水120㏄

調味料:

鹽1茶匙
糖1/2茶匙

作法:

 1.包心白菜洗淨,將葉片剝下,並切成約3公分段狀。
 2.蝦米洗淨;越前棒撕成絲狀。
 3.熱鍋,加入奶油,放入麵粉以小火將麵粉略拌炒後盛出備用。
 4.續於作法3鍋中,加入1大匙沙拉油,放入作法2的蝦米和蒜末,以小火拌炒2分鐘,再放入作法1的包心白菜葉,炒至熟軟並有湯汁流出,加入1/2茶匙的鹽,炒勻後盛出並瀝乾水份。
 5.將鍋洗淨,加入水和剩餘的1/2茶匙鹽、奶水,水滾後熄火,緩緩加入作法3預先炒好的奶油麵糊,並不間斷的快速攪拌至散開糊化後,再加入鮮奶油即為白醬,留約4大匙於鍋底,其餘盛出。
 6.續於作法5鍋中加入作法4的包心白菜及作法2的越前棒絲,拌勻後盛於烤盤內並整平。
 7.再將作法5中盛出的白醬,淋在作法6烤盤中的包心白菜上,使其完全被覆蓋上白醬,待涼後放入冰箱冷藏至冰涼。
 8.烤箱預熱至180℃,將作法7已冰涼的奶油包心白菜置於烤盤中,於盤底加水至約盤底高度1/4深,180℃烤至表面金黃色即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
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3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。