Monday, April 7, 2014

5分鐘自製無蛋美乃滋 Vegan Mayonnaise in 5 minutes


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/07/2014

Mayonnaise美乃滋,一般都是用蛋黃作為emulsifier乳化劑, 對Vegan=完全不吃動物相關產品的純素食者來說,這也包括牛奶和蛋,都不能包含在飲食中,所以一般的美乃滋,是不能為Vegan者使用的,然而在植物中,卻也有emulsifier作用的,就是soy beans含的soy lecithin,也常常加入麵包中,做為dough conditioner...

這批美乃滋,就是用黃豆製品來做乳化劑,口感和風味,都相當接近一般的美乃滋,而且不用生蛋黃,也就沒有食品安全問題,也沒有膽固醇的顧慮,也不用擔心使用的油,是GMO基因改造的黃豆油(soy bean oil)/芥菜(油菜)籽油(canola oil),只是美乃滋的油量是相當多的,還是少用一些較好...附食譜做法(recipe included)...

明天氣溫要到70F以上,在Minnesota四月出現,還真是罕見,本來氣候預報還說:在70F以上高溫之後,第二天要下雪...大家都有點,這是啥鬼天氣的表情,今天update,又變成要下雨,好像比較合邏輯...


Vegan Mayonnaise (about 2/3~3/4 cup)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

4 oz extra-soft tofu (You can replace it with 1/4 cup soy milk)
1/4 tsp salt
1 tbsp apple cider vinegar (or 1 tbsp lemon juice)
2 tsp lemon juice (Omit this if you use soy milk)
2 tsp mustard (I used French's 100% natural Spicy Brown Mustard)
1+1/2 tbsp sugar (or 1 tbsp maple syrup/honey/maltose)
1/2 cup olive oil (You can replace it with any vegetable oil)

將以上幾項,除了橄欖油外,放在blender裡,蓋上蓋子,開至最低速攪拌,再由蓋子中間的洞,慢慢倒入橄欖油,攪拌至光滑濃稠即可
Put all the ingredients above, except olive oil, into the blender. Put the lid on and turn the blender on to the slowest speed. Slowly pour in the olive oil from the hole on the lid and blend until thicken and smooth.








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