西式料理

美國馬鈴薯起士流心

食譜提供者:蔡明哲 Chef James

發想來自於日本大福甜點，口感吃起來是軟軟的，裡面會流出摩札瑞拉起士，炸完就 像美國褐色馬鈴薯。The concept is inspired by Japanese daifuku sweets, with a soft and chewy texture and a gooey mozzarella cheese filling that oozes out when bitten into. After frying, it resembles browned American potatoes.

馬鈴薯類型:
脫水
烹調方式:
炸
料理時間:
15 Minutes
份數:
3人份
c
加入購物車

  • 1. 將脫水馬鈴薯粉、水、糖混合煮滾。Mix dehydrated potato powder, water, and sugar, and bring to a boil.
  • 2. 加入煉乳、低筋麵粉、木薯粉，拌勻。Add condensed milk, low-gluten flour, and tapioca starch, and mix well.
  • 3. 包入摩札瑞拉起士炸上色即可。Wrap the mixture around mozzarella cheese and fry until golden brown.
  • 4. OREO巧克力碎鋪底即可。Crush OREO chocolate cookies and sprinkle them on the bottom.
  • 5. 百里香裝飾即可。Decorate with thyme.

主要材料:

  • 美國脫水馬鈴薯粉 U.S. Potato Standard Granules 30g
  • 低筋麵粉 Low-gluten Flour 5g
  • 木薯粉 Tapioca Starch 20g

其他材料:

  • 水 Water 120g
  • 摩札瑞拉起士 Mozzarella Cheese 15g
  • 巧克力餅乾 Chocolate Cookies 5g

調味料:

  • 煉乳 Condensed Milk 35g
  • 糖 Sugar 10g
  • 百里香 Thyme 3g
Cheese-Stuffed U.S. Potato