Banana Soufflés

Banana Soufflés

INGREDIENTS:
2 ripe bananas
3 tbsp water
1/3 cup plus 1 tbsp sugar
4 egg whites
Pinch of salt
Pinch of cinnamon

DIRECTIONS:
1. Butter and sugar 4 4-ounce ramekins.
2. Preheat oven to 400 degrees.
3. Peel bananas and puree in a food processor until smooth.
4. In a small saucepan, bring water and 1/4 cup sugar to a boil. Simmer 4 minutes or until thickened and sugar has dissolved.
5. Add banana puree and cinnamon to sugar syrup, stir until incorporated. Set aside to cool completely.
6. In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks.
7. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.
8. Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10-12 minutes, or until puffed up.

Serves 4.

red bean rice cake

材 料： (可做約18-20個)

粘 米 粉 160 g 黃砂糖 / 庶糖 140 g
水 480 ml 紅豆粒 適量


做 法：

1.將紅豆洗淨, 預先浸一晚或浸 4-5小時, 加入適量的水及冰糖煲淋隔水備用
2.將240 ml 水 及黃砂糖放入煲內煮溶放涼備用.
3.將粘米粉放入巳放涼的糖水內拌勻成稀漿.
4.將餘下的 240ml 水煲滾後, 再將爐火改為細火或關掉一會,然後將粉漿慢慢加入拌勻成稀粉漿水.
5.將粉漿水傾入小碗內, 先蒸3-4分鐘, 待糕身稍為凝固才將紅豆加入, 此做法防上紅豆聚在底部 蒸約15-20 分鐘即成.