焦化奶油【烘培寵兒】How To Brown Butter
[:hk]
小火把牛油熬出堅果的香味， 便是聞名的Beurre Noisette ( 法語 )，英文稱為Brown Butter，是很多烘培食譜的寵兒，用來製作爆谷，香氣很快便溢滿全屋。焦化的奶油的煙點較奶油高，沒那麼容易煮焦，香味媲美堅果油﹗
材料
- 無鹽奶油 ( 份量隨意 )
做法
- 奶油切丁，放入小鍋中，小火煮至溶化，切記不需攪拌，如有未溶化的大塊，拿起鍋的把手輕輕晃動即可
- 奶油慢慢溶化成液態，開始冒出泡沫，顏色變為淺金黃色，底部出現棕褐色沉澱物，散發出堅果般的香味，即可離火。整個溶化奶油的過程非常迅速，已溶化的奶油很容易焦底，請守在爐邊小心觀察
- 把清澈的金黃色奶油倒進乾淨的玻璃瓶內，可用網篩過濾沉澱物
- 焦化奶油冷卻後會凝固成固體，隔水加熱即可溶化，放進冰箱可保存約 2 週
小叮嚀
- 使用淺色的奶鍋較容易看到奶油顏色的變化
- 奶油很容易吸附味道。切奶油的刀和帖板必須事先洗淨，保持乾燥。用不潔的刀切過的奶油很容易發霉
焦化奶油爆米花 Brown Butter (鹹)
- 焦化奶油 20 ~ 30 ml
- 有機爆米花 100 g
- 海鹽 1/4 小匙
做法
- 焦化奶油可代替植物油來爆玉米粒，將一半的焦化奶油 ( 不要連同沉澱顆粒 ) 倒入雙耳大鍋中，小火加熱。待冒出白煙，加入爆米花，蓋上鍋蓋，期間不時搖晃鍋子避免沾鍋
- 待 2 ~ 3 分鐘後，鍋裏的爆谷便開始嗶嗶啵啵的爆起來
- 從透明的玻璃蓋可觀察爆谷爆開的情況，爆谷全部爆開後，離火。開蓋將另一半的焦化奶油倒入，小心別倒入沉澱焦化顆粒， 用橡皮刮拌勻，隨意撒少許海鹽，即可享用
肥丁焦化奶油食譜
[amd-zlrecipe-recipe:5][:en]
Browned Butter is butter cooked until it has melted into a liquid, the water has cooked out, and the milk solids begin to toast and brown to a delicious and nutty state. It’s nutty, toasted flavors is one of those magical secret ingredients that just seems to enhance the flavor of just about anything – sweet or savory.
Ingredients
- Unsalted Butter
Instructions
- Heat a thick-bottomed skillet on medium heat. Add the diced or sliced butter, it will melt more evenly. Shake the pan if there are still some butter not melt.
- Continue to cook the butter. Once melted the butter will foam up a bit, watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
- Filtered the brown milk solid.
- Use browned butter immediately or store covered in a glass jar in the refrigerator for future use
Tips
- It’s pretty easy to overcook browned butter and go from brown to burnt. Use a pale saucepan may help you observe.
More Recipe
[amd-zlrecipe-recipe:13][:]
