【港式甜品】經典橙汁卷 Orange juice roll
橙汁卷是非常經典的港式甜品。以前要在港式酒樓才吃到，跟啫喱、芝麻卷等都是小朋友的點心車至愛！現在唐餅鋪或舊式麵包店也會有售。以前的橙汁卷用了人造色素調色，所以顏色非常鮮艷。今次食譜中只用了鮮橙汁和濃縮橙汁，所以顏色會較淡，如果想顏色較濃烈的話，可酌量使用食用色素。如果只用鮮橙汁，橙汁的味道會不夠濃郁，所以亦加入了濃縮橙汁以增味。
食材
- 馬蹄粉 Water chestnut flour 50克/g
- 粘米粉 Rice flour 25克/g
- 糖 Sugar 35克/g
- 鮮橙汁 Fresh orange juice 150毫升/ml
- 濃縮橙汁 Concentrated orange juice 30毫升/ml
- 熱水 Hot water 100毫升/ml
- 橙皮 Orange zest 少許/Some
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1
橙刨皮及榨汁 Zest and juice oranges.
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2
將約⅓鮮鮮汁拌勻馬蹄粉及粘米粉至溶化 Mix water chestnut flour and rice flour with about ⅓ of the fresh orange juice until dissolved.
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3
橙皮碎加熱水中細火煲一分鐘 Add orange zest to hot water. Simmer for 1 minute over low heat.
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4
將餘下的鮮橙汁、濃縮橙汁及糖加入水中，加熱至微微起泡 Add the rest of the fresh orange juice, concentrated orange juice and sugar to the water. Heat until slightly foamy.
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5
將橙汁加入粉漿之中，拌勻過篩 Pour the orange juice mixture into the flour mixture and stir well. Strain the mixture.
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6
淺蒸盤掃少許油，平放蒸架上 Brush a shallow steaming dish with a little oil and place it on a steaming rack.
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7
倒入橙汁漿，隔水蒸3-4分鐘至凝固 Pour the orange juice mixture into the dish and steam over boiling water for 3-4 minutes until set.
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8
捲起，切段，完成 Roll up the pudding, cut into sections, and serve.
