Monday, November 17, 2008

again....egg white is awesome!

Egg white is awesome because it can transform to the awesome Garibaldi biscuits, my favourite 雙皮奶 and 杏汁蛋白! Garibaldi biscuits is soooooooooooooooooooooooo good when it's freshly out from the oven, holly cow!

Garibaldi biscuits

30 biscuits
recipes revised from // Sweet Pea

Flour // 200g
Powdered sugar // 200g
Unsalted butter // 140g
Egg whites // 3
Raisins // 300g
Egg Wash // 1 egg yolk + 1 whole egg

1. Preheat the oven to 180°C (350°F).

2. First separate the eggs : 1 bowl with 3 egg whites and a 2nd bowl for the egg wash = 1 egg yolk + 1 whole egg whisked together - set the bowls aside.

3. Now in a large mixing bowl, sift the flour and the icing sugar and mix well. Next melt the butter, then combine with the sugar/flour mixture until what looks like little breadcrumbs.

4. Next add the 3 egg whites (no need to beat them in advance) and mix until you have a very smooth batter. Finally fold in the currents. This is a very wet dough that must now be chilled for at least 1 hour.

5. Place half the dough on a large piece of baking paper. Flour the surface of the dough and the rolling pin well, and roll out until approximately 0.5cm thick. Place on a baking sheet.

6. Using a pastry brush, cover the entire surface of the dough with a thick lager of egg wash.

7. Cook for 20-22 minutes.

8. Remove from the oven and using a large sharp knife immediately cut into rectangles. Leave the cookies to harden for 5 minutes before transferring to a cooling rack.

1. As the dough is VERY wet, please do not reduce the chilling time or it will be difficult to roll out.


蛋白 // 1
鮮奶 // 2/3碗
糖 // 隨量

1. 鮮奶加白糖煮至溶化,注入碗裡,放涼。

2. 奶脂在表面凝成薄皮,以牙籤挑起奶皮邊緣,倒去皮下之鮮奶到另一大碗內,奶皮留在碗底。

3. 再將打散的蛋白加入盛鮮奶的大碗內攪勻,再慢慢倒回有奶皮碗裡,讓奶皮浮於其上,覆上錫紙,蒸12分鐘。

1. 我今次加了點椰奶做成椰汁雙皮奶,好香喔!加上椰奶含更高油脂,那個奶皮更厚更香更滑!

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