分子美食菜谱.doc

分子美食菜谱REVERSE SPHERICAL CURED HAM CROQUETTE 西班牙火腿丸子 INGREDIENTS 四人用 ELABORATION 做法Croquette basic without flour 450g. Spanish cured ham (Serrano) 100g Butter 2 teaspoons finely minced onions 250 ml Milk A pinch of ground pepper Salt to taste 丸子粉团制法 西班牙风干火腿 450 克 牛油 100克 切碎洋葱 2茶匙 牛奶 250毫升 黑胡椒 少量 盐 少量1. Grind cured ham in a food processor. 2. In a pan, fry onion with butter. Once turned translucent, add in minced cured ham. 3. Pour in milk, stir well. 4. Add salt to taste. Remove from heat and cool. 1. 用搅拌器搅碎火腿 2. 用牛油炒香洋葱, 待洋葱炒至透明后, 加入火腿茸, 略炒 3. 加入牛奶搅均 4. 加黑胡椒和盐调味. 离火, 待凉, 备用1,000g water 5g ALGIN 250g chosen croquette base 6g GLUCO 0,8g XANTANA 西班牙火腿丸子 水 1000克 ALGIN 5克 丸子粉团 250克 GLUCO 6克 XANTANA 0,8克1. Blend the ALGIN into the water until it dissolves. 2. Leave the fridge 12 hours to eliminate excess air.3. Dilute the GLUCO in the croquette base, mix in the XANTANA with a hand blender to avoid lumps. 4. Reserve in the fridge. 5. Heat the croquette base until it regains a more liquid texture. 6. Fill a 2.5cm- diameter dosing spoon with the croquette base and pour it into the ALGIN and water solution. 7. Give the resulting sphere an elongated shape with the aid of 2 spoons so that it looks like a traditional croquette. 8. Leave the croquettes in the ALGIN solution for 3 min. 9. Turn them over and cook for a further 1 min. 10. Strain with a draining spoon and place them in hot water 60 ºC for 3 min. 11. Remove from the water taking care not to break them. 12. Dry the croquette thoroughly and coat them in fried breadcrumb powder. Serve hot 1. 用水溶解 ALGIN 2. 放入雪柜冷藏12小时 3.把 GLUCO 加入丸子粉团, 再加入 XANTANA, 用手动搅拌器搅均 4.放入雪柜 5.将丸子粉团加热, 直至粉团变稀 6. 将粉团放入直径为3.5厘米的特制汤匙, 及后, 把汤匙放入 ALGIN 溶液中, 粉团会自动 凝固成丸子 7.轻轻用汤匙把丸子拉长 8.三分钟后, 把丸子翻转, 再浸一分钟 9. 拿起丸子, 用60 ºC 温水浸三分钟 10. 弄干丸子, 铺上炸脆面包糠即成BASIC SPHERIFICATION: SPHERICAL TEA RAVIOLI WITH LEMON ICE CUBE 茶香云吞配香柠冰块 INGREDIENTS SERVES 4 四人用 ELABORATION 做法Earl Grey Tea infusion: 400 g Water16 g Earl Grey te 20 g Sugar 伯爵茶 水 400克 伯爵茶叶16克 糖20克 1. Mix the three ingredients in a bowl, cool the mixture in the refrigerator at 4ºC for 24 hours 2. Strain and reserve at 4 ° C.1.先将材料混合, 加水, 放入4ºC 雪柜存放24小时 2.隔去茶叶, 把茶保持于4 ° CLemon Ice Cubes50 g Lemon Juice 5 g Sugar 香柠冰块 柠檬汁50克 糖5 克1. Mix lemon juice and sugar, freeze it in a mould to obtain ice cubes of 1 cm width. 柠檬汁和糖混合后,倒进 1厘米阔的模子, 放入冰格, 做成1厘米的香柠冰块ALGIN Mix:75 g mineral water1,5 g ALGIN ALGIN 溶液 矿泉水 75 克 ALGIN 1,5 克1. Mix algin with mineral water, with a mixer, blend until a mixed homogeneous mixture is formed. 2. Strain and let stand for 30 minutes. 1.用搅拌器把矿泉水和 ALGIN 混合好 2.用细纹棉布隔去渣滓, 放三十分钟Earl Grey tea spherical ravioli base:190 g Earl Grey tea infusion 63 g ALGIN Mix 伯爵茶云吞片 伯爵茶 190克 ALGIN 溶液 63克1. Mix the two components with the help of a beater and let it stand for 30 minutes. 2. Put into the freezer to cool. 将伯爵茶和 ALGIN 溶液用搅拌器搅均, 放三十分钟 放入冰箱冷藏 但不要结冰CALCIC Mix:500 g mineral water . 3,25 g CALCIC CALCIC 溶液 矿泉水 500 克 CALCIC 3,25 克1. Dilute calcium in the mineral water with the help of a beater. 2. Put into the freezer to cool. 1.CALCIC 溶液和矿泉水混合, 一边加入溶液, 一边搅拌器搅均 2.放入冰箱冷藏 但不要结冰Lemon peel chopped 1 limón de 80 g 柠檬 1 个1. Remove skin of the lemon with the help of a peeler. 2. Clean the remaining white tissue. 3. Julienne the rind into 0.2 cm-wide strips. 4. Store in an airtight container in the refrigerator at 4 ° C.1.用削皮器削去柠檬皮 2.刮去柠檬皮的白色部分 3.把柠檬皮切成0,2 厘米阔 4.做密实袋包好, 放入雪柜泠藏至4 ° C.1.Put a lemon ice-cube in a dosing spoon of 3 cm in diameter. 2. Fill the spoon with Earl Grey mix. 3.Put the spoon into a bath of CALCIC solution for 1 minute to obtain ravioli. 4.Remove ravioli from CALCIC solution and rinse it in a bath of iced mineral water. 5.Drain the raviolis and place them in Chinese spoons. 6.To serve, garnish with a strip of lemon rind. 1. 把香柠冰块圆周为3厘米的特制汤匙, 把伯爵茶倒进汤匙,直至填满汤匙 2.把 CALCIC 溶液倒进大碗内, 将汤匙放入的大碗内, 放一分钟, 伯爵茶会自动凝固成云 吞 3.取出汤匙, 将汤匙放入盛有冰冻矿泉水的大碗内以去除 CALCIC 溶液 4.云吞隔水后, 放在中式汤匙 5. 以柠檬皮制饰即可BASIC SPHERIFICATION: MELON CANTALOUPE CAVIAR 甜瓜鱼子 INGREDIENTS 四人用 ELABORATION 做法Cantaloupe Melon Juice: 500g Cantaloupe Melon 罗马甜瓜汁 罗马甜瓜 500克 *可用蜜瓜取代1. Peel and remove pips of the melon. 2. Crush the flesh of the melon in blender. 3. Obtain the juice by passing through a muslin cloth. 4. Reserve in refrigerator at 4ºC. 1.罗马甜瓜去皮去核 2.把罗马甜瓜搅碎, 用细纹棉布渣出果汁 3.把果汁冷藏至4ºCCanteloup Melon spherical caviar juice:250 g Canteloup Melon juice2 g ALGIN 鱼子溶液 罗马甜瓜汁 200克 ALGIN 2 克1. Mix algin with 1 / 3 of melon juice. 2. Crush with a mixer until well blended and without lumps. 3. Mix with the remaining 2 / 3 of melon juice. 4. Strain and keep at room temperature for 30 minutes. 1.把 ALGIN 混入1 / 3罗马甜瓜汁 2.用搅拌器搅均 3.加入余下1 / 3罗马甜瓜汁 4.用细纹棉布隔去渣滓, 存放在室温三十分钟CALCIC Mix:500 g mineral water2,5 g CALCIC CALCIC 溶液 矿泉水 500克 CALCIC 2,5克1. Dissolve calcium into mineral water with the help of a beater, reserve at 4 ° C until use. 把 CALCIC 加入矿泉水用搅拌器搅均, 冷藏至4 ° C, 备用Passion fruit seeds:60 g Passion Fruit (1 piece) 热情果籽 热情果 1 个 约60克1. Cut passion fruit into half. 2. With the help of a spoon, extract。