【生酮雪糕班戟】濃濃蛋香| 森永巧克力香草雪糕可麗餅|(Copycat) Morinaga Keto Ice Cream Crepe Recipe|糖質制限 森永製菓 ザ・クレープ レシピ|

Ice Cream Crepe

最近這款日本雪糕班戟大熱,雪糕群組基乎都每日幾帖,爭相報導每區便利商店的存貨量。

終於買到。班戟皮的確好吃。

既然這麼難買,不如自己動手做? 而且還是生酮版本呢!

食後感:雪凍後,餅皮會像另一層雪糕,不會似原版的煙靭,是少數生酮不及原凡人版的食譜;所以這次真的是純食驗,生酮版本的話,個人比較喜歡剛做好的餅皮直接包裹打起的鮮忌廉或現成雪糕吃

材料 (視乎煎鍋的大小,可做2-4) Ingredient (2 – 4 servings depending the pan’s size)

餅皮 Crepe

  • 鮮忌廉100克 | Heavy Cream 100g
  • 雞蛋2隻 | 2 Eggs
  • 忌廉芝士25克 (室溫) | Cream Cheese 25g (soften)
  • 赤藻糖醇10克| Erythritol 10g
  • 牛油5克(室溫) | Butter 5g (soften)

 雪糕 Ice Cream

  • 鮮忌廉100克 (凍) | Heavy Cream 100g (Cold)
  • 赤藻糖醇20克| Erythritol 20g

焦糖碎 Honeycomb (只使用其中約20克, use around 20g only)

  • 牛油100克 | Butter 100g
  • 赤藻糖醇1/4杯 | Erythritol 1/4 cup
  • 鹽1/2茶匙 | Salt 1/2 tsp

 配料 Fillings

  • 黑巧克力碎 | 85% Chocolate Chips

做法 Instructions

 焦糖碎 Honeycomb 

  1. 牛油中小火融化,加入赤藻糖醇。Melt the butter over medium heat, add the Erythritol and stir constantly.
  2. 爐溫調低,攪拌煮至混合物成深棕色及濃稠。Bring the mixture a low boil, stir until mixture is thick and a dark brown color.
  3. 熄火,加入鹽。Remove from heat and add salt.
  4. 放置3分鐘,然後倒入容器內,冷凍約4小時直至變硬。Let cool for 3 minutes, pour into a container and refrigerate at least 4 hours or until harden.
  5. 弄碎待用。Grind into pieces for use. 

honeycomb

餅皮 Crepe 

  1. 打勻所有餅皮的材料,混合物過篩。Mix all ingredients of the crepe, sieve the mixture.
  2. 把餅皮糊倒進易潔平底鍋,推勻。Pour the batter in a non stick frying pan and spread.
  3. 用中小火煎餅皮糊,開始冒泡泡及有焦香味後,把爐溫調低。Cook on a medium heat until there are bubbles and have the smelt of caramel, turn down the heat.
  4. 蓋上鍋蓋把餅皮焗熟。Cover with the saucepan lid, bake all the ways through.
  5. 把已熟的餅皮反轉到碟中待涼 (若想更香口,待涼後可把未煎的一面再用中小火煎香)。Flip the cooked crepe to a plate, let cool. (You can also pan fried the crepe again on the no brown side).

fold

雪糕班戟 Ice Cream Crepe

  1. 用手持打蛋器把忌廉打至起泡,分2次加入糖,打至軟身。Use a hand mixer to whip the cream, add the sugar in two times, whip until stiff peaks occur.
  2. 加入焦糖碎及朱古力碎,拌勻,按喜歡的甜度適量加減配粒。Add in the honeycomb and chocolate chips, mix well. Adjust the amount according to your favourite.
  3. 把混合物放入擠花袋中,餅皮平舖,底部向上,在中央擠上打起的忌廉,摺成三角形,放入雪櫃冷藏過夜即成。Fold in the mixture into a squeeze bag, squeeze on the middle of the crepe, fold in a triangle shape, and freeze in the fridge overnight.

ice cream crepe

巨量營養素資料Macro (1件 不含巧克力及焦糖碎 | 1 Serving excluded chocolate and honeycomb)

Calories: 464 kcal ‧ Fat:45 g ‧ Protein: 10 g ‧ Carbohydrates: 4 g

*****

美國NTA認證Functional Nutritional Therapy Practitioner,分享功能營養學飲食知識,令忙碌嘅你更靚更健康~ξ( ✿>◡❛)

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