Thursday, 15 January 2015

Smooth and Creamy Vanilla Custard 柔顺又滑腻的香草卡士达奶油 (中英食谱教程)

Yum


Here's a nice, smooth and creamy vanilla custard which I have made 2 days ago and would like to share it with you. It is also my first time using vanilla bean. Yes, no kidding, I have only used vanilla extract and vanilla paste in my bakes so far. 


这是两天前做的香草奶油,觉得口味很棒,跟大家分享。这也是我第一次使用香草荚。烘烤至今只用过纯香草精和香草糊。

这些有机香草材料都是上个月在澳洲买的。 

I bought the above Vanilla bean products - Organic vanilla bean pods, vanilla bean extract, vanilla bean paste and pure vanilla bean grinder during my holidays in Australia last December. I have chosen the vanilla bean to make the custard. When I took the bean pod out of it's container, I was greeted by a strong rich fragrance! This is definitely the ultimate in flavouring and scenting baked goods! 


I have listed down the differences of Vanilla bean products just in case you are wondering how they differ from one another. 
以下列出香草材料的分辨:

Vanilla Bean - vanilla pod filled with thousands of  little brown flavourful specks. Most natural and priciest of all and with the most intense flavour, It is full of health benefits. (see image below)
香草荚 - 非常名贵的香料,不仅香气高贵典雅,也有广泛的应用,香草荚中含有250种以上芳香成份及17种人体必需的氨基酸,具有极强的补肾、开胃、除胀、健脾等医学效果,是一种天然滋补养颜良药。


Vanilla Bean Paste - made by infusing natural vanilla bean into a thick, sweet sugar syrup, can be used in place of vanilla extract in any recipe. The vanilla beans are scraped into the paste, so you get all of those lovely little vanilla bean specks in whatever you’re baking along with the vanilla flavor! 
香草酱/香草籽糊 - 用香草籽+糖+淀粉+添加物,浓缩而成,可以看到香草籽的。


Pure Vanilla Extract - make using vanilla pod infused into a mixture of alcohol and water, most popular way of vanilla used by home bakers. Do take note to buy pure and not imitation version. 
天然香草精- 从香草荚中萃取提炼而成。香草的有机芳香成分需要有机溶剂来提取,所以香草精一般会含有酒精。


Vanilla Essence - manufactured using chemicals, artificial colouring and flavouring. (This is definitely out for me, nothing natural at all! )
人造香草精:一种人造香味剂,使用了一些木材副产品和化学原料,品质参差不齐,品尝后回味有点苦。


Vanilla Sugar - make using vanilla bean buried in granulated sugar to allow the vanilla to permeate the sugar.
香草糖 - 为有香草香味的糖粒或糖粉,可用于烘焙制作或装饰之用。有时香草糖中会有少许的黑色细沙状颗粒,那是天然的香草荚中的豆子或种子,并不影响使用。


Source from Internet 来自网络
香草豆荚的好处: 促进头发生长, 抗衰老, 舒缓烧伤, 治疗粉刺, 助于减肥瘦身, 减轻反胃, 辅助伤口愈合




 Vanilla Custard Cream
香草卡士达奶油 
(食谱取之日本烘焙名师Ecole东京)

Ingredients 食材:
3 egg yolks             3个蛋黄
70g caster sugar     70克 细砂糖
25g cake flour        25克 低筋面粉
250ml milk             250毫升 鲜奶
1/2 vanilla bean      半支香草豆莢




Method 做法:
1. Split the vanilla bean pod in half, and using a sharp knife, scrape out the vanilla bean seeds.
1。香草豆荚从中间纵剖开,用刀子刮出香草籽。



2. Put the milk, vanilla seeds and vanilla pod into a pot. Cook till just before boil. Set aside. 
2。将鮮奶,香草籽, 香草豆荚外壳放入锅中,开火,煮至即将沸即可。



3. In a mixing bowl, whisk the egg yolk, followed by sugar and cake flour. Whisk each ingredient well before adding the next. 
3。在搅拌盆里加入蛋黄搅拌均匀, 然后依序加入细砂糖,低筋面粉, 每次加入材料都要充分搅拌均匀。 



4. Pour the hot milk, vanilla bean and pod over the egg yolks mixture, mix well. 
4。把温热的牛奶,香草
子和香草豆荚一起加入搅拌盆中混合均匀。 




5. Strain the mixture before pouring it back to the pot used for heating up the milk. 
5。用滤网过滤盆中的奶油, 倒回刚加热牛奶用的锅中。 



6. Use a hand whisk to stir around the bottom of the pan continuously till the mixture boils. Take note not to burn, cook till it thickens.
6。开火, 用打蛋器沿着锅底边缘不断地搅动, 直到煮沸, 注意不要烧焦, 煮至水变少即可。 



7. When the custard cream is smooth and shiny, it is done.
7。当卡士达
奶油舀起来,顺滑又有光泽,就表示完成了。



8. Before storing in the fridge, put the pot of custard on a bowl of ice water, this is to speed up the process of cooling down till below 30 degree Celcius.
8。再放入冰箱冷藏之前,将盛装卡士达奶油的锅放在装有冰水的盆子里,加快冷却,降温至30摄氏度以下。


9. Transfer to a bowl, cover with cling wrap, pressing it onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until chilled. 
9。将奶油倒入碗中,表面覆盖上保鲜膜,用手指稍微按压,防止表面上形成一层皮。放入冰箱冷藏。 


10. Before using, take the custard out from the fridge. Use a spatula to mix the custard till smooth and shiny.  
10。使用前,从冰箱中取出,用刮刀重新搅拌,让奶油恢复至浓稠光滑的状态。


Personal Note 小笔记:
If the custard is prepared in advance or there is leftover, you can keep it in the fridge for 3 to 4 days.
如果
卡士达奶油是预先准备的或有剩余的,可在冰箱收藏3至4天。 

Click here for this delicious French pastry recipe which I have used this smooth and creamy vanilla custard.  

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates. 

Thanks for dropping by. See you again! 


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

4 comments :

LY's Kitchen Ventures said...

R loves custard and he'll ask me to make something with custard again if he sees this! :)
Yummy custard!! I can already think of some bakes using this! :)

Fion@轩宏妈 said...

放了香草籽,肯定非常香

Lynn.TrinketsLove said...

Hi Cheryl,
If I'm not using vanilla pod but vanilla bean paste, how much amount should I put? Thanks

Cheryl - Bakingtaitai said...

Hi Lynn, for this recipe, you can substitute with half teaspoon of vanilla paste.

Related Posts Plugin for WordPress, Blogger...