南瓜香料糖浆 Pumpkin Spice Syrup
(食谱参考The Messy Baker,做少许更改)材料:
水 1 1/2杯
黄糖 3/4杯
砂糖 1杯
南瓜派香料 4茶匙
南瓜泥 1/4杯
云尼拉香精 1 1/2汤匙
做法:
1. 在一个中型锅里加入水和糖,以中小火加热至糖完全溶化,大约4分钟。
2. 把火力调低,加入南瓜派香料和南瓜泥,继续煮大约8分钟,偶尔搅拌一下。不要让让糖浆煮滚。
3 . 煮好后将糖浆用筛过滤。
4. 让糖浆冷却后才拌入云尼拉香精,然后将糖浆倒入玻璃罐子或密封的容器中。糖浆在室温内可耐1个月,而收入冰箱中则可耐3个月。煮好和过滤后的糖浆是较稀状的。
份量:两罐0.5L的罐子
Pumpkin Spice Syrup
(食谱参考The Messy Baker,做少许更改)3/4 cup brown sugar
1 cup granulated sugar
4 tsp pumpkin pie spice
1/4 cup pumpkin puree
1 1/2 tbsp vanilla extract
Methods:
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
2. Turn the heat down to low and whisk in pumpkin pie spice and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
3. Remove from the heat and strain through a mesh strainer.
4. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator. The syrup will remain thin after cooking and straining.
Yield: Two 0.5L glass jar
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
also linked to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House.
好特别哦 。。看来这罐好料可以变出更多的 好料 出来了 。。。。。。。 哈哈哈
ReplyDelete这个够特别~
ReplyDelete你总是带来很大的惊喜给我们,太赞了!
ReplyDelete系上彩带的罐子好高贵哦!
This is so interesting and special... thanks for sharing this wonderful recipe ^^
ReplyDeleteViolet 你每次都呈现很特别的食谱,这个pumpkin spice syrup 又是另一个惊喜哦 :)
ReplyDelete