Posted by: Jonjon | July 21, 2009

Asian – Butter Toasts 香蒜麵包醬 And 香蒜麵包醬 9.5/10



http://diary.blog.yam.com/homeeconomics/article/5073013

香蒜麵包醬 半碗(約可塗12片土司)

材料:

奶油1小條(約110克)                                                     40g

蒜頭………………3-5瓣                                                      2

糖………1大匙-1大匙半                             half a Tbsp

鹽………………1/3小匙                                          1/8 tsp

咖哩粉…………1/3小匙                                          1/8 tsp

巴西利碎………1/3小匙                                          1/8 tsp

做法:

1)      奶油放在室溫裡自然軟化,蒜頭磨泥。

2)      加其它材料一起攪拌均勻即可。若沒受到污染,冷藏可保存數星期。

註:

奶油用有鹽無鹽皆可,只是味道鹹淡差一點。

各種材料的分量都可以自行增減,若愛吃辣也可以把咖哩粉換成紅椒粉,烤出來顏色也很漂亮。

巴西利碎是瓶裝的乾燥巴西利,大超市皆有,用羅勒或其它香草也可以。

奶酥麵包醬 (約可塗16片土司)

材料:

奶油1小條(約110克)                 36g

鹽………………1/4小匙                  1/12

細白砂糖…………40克                   13g

奶粉………………50克                   17g

做法:

1)        奶油放在室溫裡自然軟化。

2)        加鹽、糖、奶粉攪拌均勻即可。

註:

甜味的奶酥醬也是很受歡迎的麵包醬;奶油如果是含鹽的,可以不再加鹽

厚片土司先對角切兩刀,不要切斷。這樣食用時比較容易撕開。切好再塗醬。

2)      烤箱預熱到225℃,放在中層烤約6分鐘即可。

3)      如果用不能控溫的小烤箱就不必預熱,直接烤到金黃香脆。有些小烤箱只有上火沒有下火,那就必需先把土司烤到一面金黃,再在另一面塗醬,再烤一次。

Conclusion

Wow….these were very good. The scallion one was slightly better than the milk powdered one. All the ingredients were proportionally perfect.

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