Wednesday, 21 October 2015

Matcha Ice-Cream- eggless version 抹茶冰淇淋- 无蛋版(中英加图对照食谱)

Yum



Matcha ice-cream has always been my favourite ice-cream. Many readers have tried my blog's earlier Homemade Matcha green tea ice-cream recipe and given good feedback. As it requires more steps, involving the cooking of the egg mixture to 85 degree Celsius, I decided to work out a recipe without using any eggs. After several experiments, finally I am satisfied with this eggless version. It tastes just as good! 

抹茶口味的冰淇淋是我最爱的雪糕。之前做了也在部落格分享过,试过的读者们都赞好吃。这次想省略鸡蛋,试验了好几次,终于满意这自创无蛋版的食谱,强力推荐给大家!如果你像我一样喜爱抹茶口味的甜品,肯定会喜欢的! 

I often get enquiries regarding the Tovolo Glide-A-Scoop ice-cream tub which 
I used to contain my homemade ice-cream. This tub can store up to 1.5 quarts of homemade ice cream/gelato/sorbet. It's non-slip base steadies the container while you effortlessly scoop along the slender tub and it's slim design fits into any tightly packed freezer door too. Good news! It is now available in Singapore and exclusively online at www.tovolo.com.sg




Matcha Ice-Cream- eggless version
抹茶冰淇淋- 无蛋版


Ingredients: 
450ml heavy whipping cream (with at least 36~40% fat)
300ml fresh milk 
120g brown sugar
30g matcha powder (I used Japanese Uji matcha powder) 




食材:
450毫升 鲜奶油(用含有36~40%脂肪的) 
300毫升 鲜牛奶 
120克 黑糖
30克 抹茶粉(我用日本于治抹茶粉)


Method 方法:

1. Warm up 150ml milk. Sift in the matcha powder, stir till dissolve before adding in the brown sugar and stir until the sugar has dissolved completely. 

1。150毫升牛奶煮热,加入抹茶粉拌均匀再加入黑糖搅拌至糖完全溶化。




2.  Pour the mixture into the ice-cream maker tin, followed by remaining milk and whipping cream. Mix well before chilling in the freezer for one hour.   (If you do not own an ice-cream maker, put the combined mixture into a freezer safe container and place it in the freezer. Remove every hour to stir with a fork, repeat for 4~5 times as this will improve the texture and prevents the ice-cream from being icy. You may eat it like soft serve or frozen hard. )  

2。混合物倒入冰淇淋容器,再加入剩余的牛奶和鲜奶油。搅拌均匀后,放入冰箱冷冻大约一小时。(如果没有家用冰淇淋器,把混合物直接倒入冷冻安全的容器,并放置在冰箱里。每隔一小时,拿叉子搅拌。重复4~5次,直到冰淇淋变凝固。这样冰淇淋的口感才会滑顺醇厚。)




3. Once chilled, process in the ice-cream maker for 50~60 minutes. 

3。冷却后,放入冰淇淋机搅拌50~60分钟。





Enjoy!


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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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 back 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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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2 comments :

Kym Oua said...

Hi, love your blog and recipe! Can this ice-cream made manually wihout an ice-cream maker? Btw, where u buy your icee-cream coop? :)

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Kym, thanks for liking my blog. Yes this ice-cream can be made without an ice-cream maker, take a look at step 2 instructions in bracket which tells you what to do. You can get the Tovolo ice-cream scoop at Tovolo Singapore online store (www.tovolo.com.sg) or at these Singapore retail stores: Takashimaya, Metro Centrepoint, Robinsons Heeren, Robinsons Jems, Robinsons Raffles City and Harvey Norman Suntec City.

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