拔丝香蕉 | 经典中式甜品 |自制冇难度！
好吃的食物总是邪恶的
这道中式甜品拔丝香蕉也不例外
大人细路都喜欢
材料简单 香甜味道 外脆内软
只需要一颗爱煮和爱吃的心😋😋
材料 INGREDIENT：
香蕉 Banana 4条/pcs
鸡蛋 Egg 2只/pcs
生粉 Corn flour 60克/g
油 Oil 5克/g
面粉 Flour 20克/g
糖 Sugar 120克/g
水 Water 80克/g
步骤
1. 把香蕉切开，用生粉把蕉块完全覆盖。
2. 制作炸浆：2只鸡蛋+60克生粉+20克面粉+5克油，搅拌均匀。
3. 把蕉块浸在炸浆中，确保完全覆盖。
4. 开油镬，中大火，约170度，把一点炸浆滴入油中，炸浆立刻浮起即温度合适。
5. 轻轻放入蕉块，把蕉块炸至浅金黄色后拿起。
6. 转大火，等待约1分钟，油温约200度，把蕉块再放油镬，炸30秒后拿起。
7. 把120克砂糖+80克食水放入另一只镬中，中大火，期间不断搅拌。
8. 看见糖水由大泡转为细泡，改中火，待糖水变成浅啡色。
9. 转最细火，把蕉块放进镬中，让糖浆包裹整块蕉块后立刻拿起放凉。
10. 蕉块放至半凉，把蕉块夹上碟，期间会自然拉出糖丝，完全放凉后可享用。
注意
1. 炸浆要完全包裹蕉块，否则蕉块炸完后会烂。
2. 蕉块要回镬，否则容易收缩。
3. 糖浆温度不足，未变成浅啡色就使用，不能拉出糖丝。
4. 蕉块沾糖浆后要先待一会，温度稍降才拿起，才能拉出糖丝。
5. 糖丝只是点缀，不要勉强追求，脆脆的糖浆包著松软的香蕉才是重点。
我的频道：
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.
