芒果味酸奶配方
通过
The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012." data-inline-tooltip="true">
Denise D'silva sankh![Denise D'silva sankh<e:1>是Serious Eats的特约撰稿人。华体会app入口]()
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2018年8月30日更新
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配方的事实
华体会应用下载
- 两杯原味酸奶
- 阿方索芒果
- 半茶匙藏红花丝
方向
把酸奶放在细网过滤器里，内衬双层粗棉布，让水在碗里排掉至少15分钟。同时，把芒果的果肉切出来。将沥干的酸奶、芒果和藏红花放入搅拌器的碗中。低速搅拌，大约30秒。转移到一个碗里，冷藏至少半小时。可作为甜点或传统餐与puris(油炸面包)。
特种设备
粗棉布,搅拌机
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