炎夏自製香杧雪糕
夏日炎炎，冰凍可口的雪糕乃上佳消暑妙品。 今天請來城中著名餅廚Barry，示範自製杧果雪糕，製法簡易，而且可隨喜好加入各式材料，炮製最合口味的自家雪糕。
自選材料 製法簡單
一般家庭不會備有雪糕機，但想自製雪糕，有甚麼辦法？餅廚Barry表示，只要明白雪糕機的原理，在家也可依法炮製。雪糕機利用低溫將果汁、忌廉或牛奶等食材凝固，經攪拌過程讓空氣進入材料中，最後凝固成雪糕。Barry教路，首先將金屬盆冷藏至冰凍後，倒入已拌勻的雪糕材料，先冷藏一小時。因金屬盆中外圍的材料比中間的低溫，故之後取出來再攪拌時，要將中間的材料拌至外圍，好讓受冷均勻，接着冷藏多一小時，完成有關步驟後，最後放入雪櫃內冷藏一晚即大功告成。
至於製作脆杯，要先將杏仁粉等材料拌成麵漿，倒在焗爐專用膠墊上塗開，之後放焗爐內烤焗。Barry表示焗爐專用膠墊優點是不會黏着材料，效果較牛油紙理想。焗妥後取出，以模具輕塑成杯狀，放上雪糕球，飾以雜莓，即成自家美味消暑甜品。
Barry師傅
紅磡都會海逸酒店餅廚Barry經驗豐富，擅長製作不同造型的西式糕點及甜品。
炎夏自製香杧雪糕
DIY Summer Mango Ice Cream
材料 Ingredients
| 雪糕 | Ice cream |
| 杧果 3個 | Mango 3 |
| 糖霜 110克 | Icing sugar 110g |
| 熱情果汁 2湯匙 | Passion fruit juice 2 tbsp |
| 淡忌廉 280克 | Whipping cream 280g |
| 雜莓 適量 | Mixed Berries some |
| 脆杯 | Crispy cup |
| 杏仁粉 100克 | Almond powder 100g |
| 糖 84克 | Sugar 84g |
| 蛋白 84克 | Egg white 84g |
| 麵粉 6克 | Flour 6g |
| 雲呢拿油 少許 | Vanilla oil some |
製法
1.杧果切粒，置盆中用攪拌器打成蓉，加入糖霜拌勻。留少許杧果粒備用。
Dice the mango and blend into puree in a basin with the stirrer. Then mix with icing sugar. Reserve some diced mangoes for further use.
Dice the mango and blend into puree in a basin with the stirrer. Then mix with icing sugar. Reserve some diced mangoes for further use.
2.杧果蓉中加入熱情果汁及拌勻。
Add the passion fruit juice into the mango puree and mix well.
Add the passion fruit juice into the mango puree and mix well.
3.加入已打發的淡忌廉成為杧果蓉混合物。
Add the whisked whipping cream and mix well as mango puree mixture.
Add the whisked whipping cream and mix well as mango puree mixture.
4.把杧果蓉混合物倒入已冷凍的金屬盆內，冷藏一小時。
Pour the mango puree mixture into the chilled metal basin. Refrigerate for 1 hour.
Pour the mango puree mixture into the chilled metal basin. Refrigerate for 1 hour.
5.取出後把杧果蓉混合物拌勻，拌入剩下的杧果肉，冷藏一小時。
Remove and stir well the mango puree mixture. Stir in the remaining diced mangoes. Chill for 1 hour.
Remove and stir well the mango puree mixture. Stir in the remaining diced mangoes. Chill for 1 hour.
6.取出後再次拌勻，倒入膠盒中冷藏一晚。
Remove and stir well again, pour into a plastic box and chill overnight.
Remove and stir well again, pour into a plastic box and chill overnight.
7.拌勻脆杯材料成為麵漿。
Mix well the ingredients of crispy cup as batter.
Mix well the ingredients of crispy cup as batter.
8.麵漿在膠墊上塗開，以攝氏160度焗十分鐘成脆餅。
Spread the batter on the plastic sheet and bake at 160℃ for 10 minutes as cracknel.
Spread the batter on the plastic sheet and bake at 160℃ for 10 minutes as cracknel.
9.取出脆餅，利用模具輕塑成脆杯。
Remove the cracknel and shape it gentlly as crispy cup with the mold.
Remove the cracknel and shape it gentlly as crispy cup with the mold.
10.放一球雪糕在脆杯上，飾以雜莓即成。
Place a ball of ice cream on crispy cup and garnish with mixed berries. Serve.
Place a ball of ice cream on crispy cup and garnish with mixed berries. Serve.
小貼士 Tips
．焗爐膠墊可在烘焙店購買。
．The baking plastic sheet can be purchased in the baking store.
．The baking plastic sheet can be purchased in the baking store.
