Oyster Motoyaki

Lemon Juice   1/2 Tablespoon

Mirin   1/2 Tablespoon

Miso   1 Tablespoon

Sugar 1 Teaspoon

Mayo   1/2 Cup

Panko   1/2 Tablespoon

朱古力古早蛋糕 ｜廣東話｜食譜｜Yandy

 19x19cm模

材料：

低筋麵粉 105g

雞蛋 8隻

牛奶 90ml

砂糖 95g 

菜油 95ml

無糖可可粉 2 ½ 湯匙

入爐朱古力粒 適量

步驟：

1）預熱焗爐

2）低筋麵粉、可可粉，過篩

3）蛋黃 蛋白分開 

4）菜油加熱 約60-80度

5）將菜油倒入低筋麵粉混合

6）倒入牛奶混合、再加入蛋黃混合

7）蛋白加砂糖（分次），打至企身（蛋白霜）

8）將兩盆混合 ，倒入模具，放在盤上加入熱水

9）150。C焗 60分鐘

Creme Brulee by Philippe Conticini

Ingredients: (2 servings)

Vanilla extract   1 teaspoon 

Whipping cream   75g

Caster Sugar 15g

Milk   75g

Egg yolk   35g

Methods:

1. Add milk, whipping cream and vanilla extract in pot. Heat it with medium low heat until almost boiling. Cover the lid and rest 15-20 mins.

2. Put sugar in the egg yolk and mixed. Stiff the milk mixture in the egg yolk. Mix lightly. 

3. Put the bowl and then bake at 100C for 45 to 50 mins. Do not need to put hot water in tray while baking.

4. Refrigerate for at least 4 hours. Before serving,  put some sugar on top and burn it till caramelized and do this process twice.