拔絲香蕉 | 經典中式甜品 |自製冇難度！
好吃的食物總是邪惡的
這道中式甜品拔絲香蕉也不例外
大人細路都喜歡
材料簡單 香甜味道 外脆內軟
只需要一顆愛煮和愛吃的心😋😋
材料 INGREDIENT：
香蕉 Banana 4條/pcs
雞蛋 Egg 2隻/pcs
生粉 Corn flour 60克/g
油 Oil 5克/g
麵粉 Flour 20克/g
糖 Sugar 120克/g
水 Water 80克/g
步驟
1. 把香蕉切開，用生粉把蕉塊完全覆蓋。
2. 製作炸漿：2隻雞蛋+60克生粉+20克麵粉+5克油，攪拌均勻。
3. 把蕉塊浸在炸漿中，確保完全覆蓋。
4. 開油鑊，中大火，約170度，把一點炸漿滴入油中，炸漿立刻浮起即溫度合適。
5. 輕輕放入蕉塊，把蕉塊炸至淺金黃色後拿起。
6. 轉大火，等待約1分鐘，油溫約200度，把蕉塊再放油鑊，炸30秒後拿起。
7. 把120克砂糖+80克食水放入另一隻鑊中，中大火，期間不斷攪拌。
8. 看見糖水由大泡轉為細泡，改中火，待糖水變成淺啡色。
9. 轉最細火，把蕉塊放進鑊中，讓糖漿包裹整塊蕉塊後立刻拿起放涼。
10. 蕉塊放至半涼，把蕉塊夾上碟，期間會自然拉出糖絲，完全放涼後可享用。
注意
1. 炸漿要完全包裹蕉塊，否則蕉塊炸完後會爛。
2. 蕉塊要回鑊，否則容易收縮。
3. 糖漿溫度不足，未變成淺啡色就使用，不能拉出糖絲。
4. 蕉塊沾糖漿後要先待一會，溫度稍降才拿起，才能拉出糖絲。
5. 糖絲只是點綴，不要勉強追求，脆脆的糖漿包著鬆軟的香蕉才是重點。
我的頻道：
Step
1. Cut the bananas and completely cover the banana chunks with cornstarch.
2. Make frying paste: 2 eggs + 60 grams of cornstarch + 20 grams of flour + 5 grams of oil, stir well.
3. Dip the banana chunks in the frying paste to make sure they are completely covered.
4. Turn on the oil wok, medium to high heat, and drop a little bit of frying paste into the oil. The frying paste will immediately rise and the temperature will be right.
5. Gently put in the banana cubes, deep-fry the banana cubes until light golden brown, and then pick it up.
6. Turn to high heat, wait for about 1 minute, put the banana chunks in the wok, fry for 30 seconds to 1 minute, and then pick it up.
7. Put 120 grams of sugar + 80 grams of water in another wok, keep stirring at medium to high heat.
8. See that the sugar water has changed from large bubbles to small bubbles, change to medium heat, and wait until the sugar water turns light brown.
9. Turn to the lowest heat, put the banana chunks in wok, let the syrup wrap the whole banana chunks, and immediately pick them up and let cool.
10. Put the banana chunks half-cooled, and place the banana chunks on a plate. During the process, the filaments will naturally be pulled out. Let it cool completely before you can enjoy it.
Notice
1. The frying paste must completely wrap the banana chunks, otherwise the banana chunks will rot after being fried.
2. The banana chunks should be fried back, otherwise they will shrink easily.
3. The temperature of the syrup is not enough to use it before it turns light brown, and the syrup cannot be pulled out.
4. After the banana chunks are dipped in syrup, wait for a while, and then pick it up after the temperature drops slightly to pull out the popped silk.
5. Sugar shreds are just for decoration, don't try to pursue it, the crunchy syrup wrapped in soft bananas is the key point.
