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酥油是一种通过煮沸黄油、去除残渣制成的澄清黄油。几乎全部是脂肪。它被广泛用于印度菜,也是一些印度草药如阿育吠陀的主要成分。
素材
- 450克黄油,最好是有机的无盐黄油,即你能买到最好的黄油
- 高边煎锅
- 细网筛
- 粗纱布
步骤
- 用中低火加热煎锅。锅烧热后,加入黄油,不断搅拌。
- 用木勺继续搅动黄油,直到完全融化。
- 当黄油完全融化并开始冒泡,将火调小一点点。否则黄油会煮沸,溢出煎锅。
- 再煮25至30分钟,直到乳蛋白开始在锅的顶端和底部分离开来。
- 用细网筛将乳蛋白从黄油面上捞起,扔掉。完成这一步后,你唯一能看到的乳蛋白应该沉在锅底。
- 将火调回中低档,等待位于锅底的乳蛋白开始变成棕色。这需要5到10分钟。在锅底的乳蛋白开始烧焦之前将煎锅移开炉灶。
- 让酥油静置冷却约5分钟。
- 在食品罐的顶端通过粗纱布过滤酥油,除去烤焦的乳蛋白炸,将其扔掉。
- 将你做好的印度酥油放在阴凉处或冰箱里。酥油在室温下会有一点凝固,放在冰箱中则会完全变成固态。凝固后可以被用作涂抹酱。[1]广告
你需要准备
- 大煎锅
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