英國麵包布甸
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外脆內軟，入口香甜的麵包布甸，是英國地道甜點，當地家庭最愛以此作下午茶或飯後甜品。
| multimedia1 | 名廚檔案： Paul's Kitchen老闆兼總廚Paul Lee，年僅二十八歲，曾在英國修讀酒店管理，入廚興趣亦在那時培養出來。他的烹飪技巧，是從留學時接待他的英國家庭，以及看書自學而成。 |
簡單易做 家常甜點
製作麵包布甸的材料很簡單，步驟又一點都不繁複，所以英國很多家庭視之為家常料理。
廚師表示，只需將白麵包均勻吸收牛奶蛋漿，再放進焗爐烘至微焦即可。當然，想味道更佳，仍有些烹調技巧要注意，例如先將麵包在蛋漿中略浸，待麵包吸收蛋漿後置於焗盤中，再倒入餘下的蛋漿。此方法可讓麵包吸收兩次蛋漿，焗出來就如燉蛋，非常軟嫩，配上微脆的外層，口感豐富。倒入蛋漿時，又須逐少加入，讓麵包有足夠時間吸收更多蛋漿，效果更佳。想一嘗帶酒香的麵包布甸，可預先在蛋漿內加少許帶甜的Baileys，酒味香而不濃，焗後又是另一番滋味。
英國麵包布甸 British Bread Pudding
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製法
1. 首先將麵包去皮，再將麵包其中一面均勻塗上牛油。
Trim off crusts of white bread. Spread the butter on one slice.
Trim off crusts of white bread. Spread the butter on one slice.
2. 將已去皮的牛油麵包切成八小塊，呈三角形。
Cut the bread into 8 small pieces, in triangle shape.
Cut the bread into 8 small pieces, in triangle shape.
3. 準備一大湯碗，雞蛋隔走蛋白，只餘蛋黃。
Separate the egg white and egg yolks, pour the eggs yolks in a mixing bowl.
Separate the egg white and egg yolks, pour the eggs yolks in a mixing bowl.
4. 將忌廉倒入煲內，再倒入牛奶拌勻。加入雲呢拿油。
Mix cream and milk together into a pot. Stir well then add vanilla essence.
Mix cream and milk together into a pot. Stir well then add vanilla essence.
5. 將混和好的忌廉牛奶以中火煮熱，毋須滾起，熄火備用。
Cook the cream milk mixture over medium heat, turn off before boiling.
Cook the cream milk mixture over medium heat, turn off before boiling.
6. 在已隔好的蛋黃內，加入砂糖，須拌勻至蛋漿幼滑，備用。
Add sugar into the egg yolks. Mix together until smooth. Set aside.
Add sugar into the egg yolks. Mix together until smooth. Set aside.
7. 將已加熱的忌廉牛奶混合液，分三次慢慢倒入蛋漿內。
Pour the cream milk mixture into the egg yolks gently. Repeat the process three times.
Pour the cream milk mixture into the egg yolks gently. Repeat the process three times.
8. 每次將忌廉牛奶倒入蛋漿前，先拌勻蛋漿，然後邊倒邊拌。
Stir the egg yolks well everytime before pour the cream milk mixture. Keep stirring constantly.
Stir the egg yolks well everytime before pour the cream milk mixture. Keep stirring constantly.
9. 牛油麵包浸入牛奶蛋漿，待麵包吸收蛋漿後置於焗盤中，再倒入餘下的蛋漿。
Dip the bread into the mixture then set in a baking dish. Pour in the leftover egg mixture.
Dip the bread into the mixture then set in a baking dish. Pour in the leftover egg mixture.
10. 然後灑上提子乾，置220度焗爐，焗約25分鐘至金黃色，即成。
Sprinkle the raisins, bake the bread at 220℃ in oven for 25 minutes until golden brown.
Sprinkle the raisins, bake the bread at 220℃ in oven for 25 minutes until golden brown.
小貼士
忌廉牛奶加熱時，不用加熱至滾起，否則會把蛋漿煮熟至凝固。
Avoid to boil the cream milk mixture, otherwise the egg yolks will become condense.
Avoid to boil the cream milk mixture, otherwise the egg yolks will become condense.
