天氣熱的太快,每天都是不見(jiàn)不散的大太陽(yáng),隨便走兩步就滿頭汗,嚇得我趕緊拿出冰棒模具,做了三種懷舊口味的冰棒,更了一期(拖了半年的)快語(yǔ),畢竟天這么熱,我還想去冰箱躺著,節(jié)目就短點(diǎn)吧。
用料
可制作6根
燕麥片
45g
椰漿
150ml
蜂蜜
3大勺
椰香蜂蜜燕麥冰棒【曼食快語(yǔ)】的做法
- 準(zhǔn)備燕麥片45g,椰漿150ml,蜂蜜3大勺

- 燕麥加水,煮至變軟變粘稠
- 加入椰漿,攪勻

- 加入蜂蜜,攪勻

- 燕麥倒入模具,放冰箱冷凍至少4小時(shí)

- 脫模,開吃!

小貼士
1. 豆子反復(fù)煮一會(huì)兒燜一會(huì)兒,可以有效煮軟豆子;
2. 糖一定要放多,一定要加到齁甜的程度,因?yàn)閮鲞^(guò)后冰棒甜味會(huì)顯著下降;
3. 用藕粉勾芡可以讓冰棒的湯汁更粘稠,還能讓豆子均勻分布在冰棒里,做好的冰棒嘗起來(lái)口感帶一點(diǎn)軟,不會(huì)像在嚼冰塊那樣嘎嘣脆;
4. 藕粉用其他淀粉替代也可以,但我試過(guò)之后,覺(jué)得藕粉的效果最好,其次是玉米淀粉;做燕麥冰棒的時(shí)候不加藕粉,是因?yàn)檠帑湵旧砭陀械矸?,就不用勾芡了?br/>5. 做椰香燕麥蜂蜜冰棒時(shí),如果你們不喜歡椰子味,也可以改成牛奶或者酸奶;
6. 干木棍插入模具會(huì)浮起來(lái),提前放在水里泡幾秒鐘就能避免;
7. 脫模之前,可以把冰棒放冷水里泡一下,或者用水龍頭沖一下,讓冰棒稍微融化一點(diǎn),和模具脫離,就能很順利地完整脫模了。
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參照這個(gè)菜譜,大家做出 15 作品
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