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Tuesday, June 2, 2009

A Wholesome Bite 全麦加分


那天做的全麦面包到了第三天时还剩下三片,面包已经变干变硬了,直接吃又啃不下,丢掉又很可惜,所以我把它撕碎做成面包布丁,也正好可以开张买了好一阵子的Ramekin。

做这个其实很随性,我没有特意去量材料的份量,就是混合鸡蛋、牛奶、少许糖和一小撮肉桂粉,然后把面包浸泡在里面,接着拿去隔水烤。隔水烤是避免布丁变干。

隔水烤(水浴法/Water Bath),水的高度应该是面包的一半。

我很幸运,乱乱来的成品竟然非常好吃,甜度也刚刚好,别小看那一小撮的肉桂粉,它为整体加分不少。

看看成品的内部,是软软而又湿润的。

本来硬邦邦的面包,经加工后变成了一道又香又可口的点心。下次如果有吃不完的面包知道要怎么做了哦。

Wholemeal Bread Pudding 全麦面包布丁

I used leftover home-made wholemeal bread to make this. It's easy to do and delicious.

Don't throw away bread that has turned dry and hard, try this out next time!

Ingredients:
3 slices wholemeal bread (tear into small pcs)
1 egg (lightly beaten)
½ - ¾ cup milk
1 ½ tbsp sugar
Pinch of ground cinnamon
Some raisins (presoaked in milk)
Butter for greasing
Strawberry (optional)
Icing sugar for dusting (optional)

Method:
1) Grease 2 ramekins with butter.
2) Mix together egg, milk, sugar and cinnamon powder, beat lightly.
3) Fill up ramekin with bread till half full, add some raisins, add bread till 90% full.
4) Add milk mixture to bread, press bread lightly to let it soak in milk mixture. Let the bread soak for a while to absorb the milk mixture. Sprinkle some raisins on top.
5) Bake in preheated oven at 170C using water bath for about 20-25 mins.
6) Dust some icing sugar on top and serve hot with strawberry.

Note:
1) I didn't measure the amount of milk and sugar; the above amount is just for your reference. The liquid should be just adequate to soak the bread.
2) You may use 2 eggs and less milk.


5 comments:

  1. 若是看卖相的话
    一定有人买
    那个人是我

    ReplyDelete
  2. 看来很美味,吃不完能不能留隔天?

    ReplyDelete
  3. Sock Peng,

    这是赞美吗?哈哈。

    我觉得什么东西只要有草莓都会变美,还有糖粉也是很好的修饰品。

    Anncoo,

    应该可以留到隔天弄热后再吃,不过我觉得面包布丁要趁热吃才好吃,再加热的话口感就没那么嫩了。

    ReplyDelete
  4. Now tea break time, anymore left? kakaka...

    ReplyDelete
  5. Hi Sharon,

    Yes, I want to exchange with your steamed sponge cake. Ok?

    ReplyDelete

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