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蘑菇白醬車輪餅



材料:

A.絞肉100公克
豆薯300公克
洋蔥1/2顆
乾香菇5朵
太白粉水適量
B.咖哩粉15公克
咖哩塊2小塊
水150㏄
C.醬油36㏄
米酒30㏄
細砂糖13公克
鹽少許
胡椒粉少許
D.傳統餅皮麵糊適量

作法:

 1.豆薯、洋蔥去皮切粗粒;香菇泡水至軟,瀝乾切粗粒,備用。
 2.熱鍋,倒入適量沙拉油,放入作法1的洋蔥粒、香菇粒、絞肉炒香,再放入材料B煮至咖哩塊融化。
 3.於作法2中放入作法1的豆薯粒與材料C煮至沸騰,再以太白粉水勾芡,繼續以小火煮至收汁即為豆薯咖哩餡。
 4.將烤模放在爐上以小火均勻烤熱後,用抹油棒塗抹上一層薄薄沙拉油,於烤模內撒上少許白芝麻,再倒入傳統餅皮麵糊至烤模凹朝內(約5分滿)。
 5.待作法4烤模凹槽接觸面的麵糊稍微凝固後(但中間的麵糊仍成糊狀),用桿麵棍旋開麵糊,待麵糊冒出孔洞稍膨脹後,即可填入適量作法3的豆薯咖哩餡。
 6.待作法5的麵糊略乾後,將日式餅皮麵糊倒至另一個凹槽內(約4至5分滿),等麵糊成形即為底部(但中間的麵糊仍帶點糊狀),用尖錐挑起作法5帶餡的半邊車輪餅,快速蓋在底部上面,以小火繼續燒烤至兩面均上色,且能輕易脫模不沾粘即可。

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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
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
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。