挑戰調酒師魂飛魄散之酒
咁話說上星期 呀Ken youtube 直播果陣叫大家一齊挑戰 Ramos Gin Fizz,
而最近我溝過一杯Earl Grey 蛋榚為target的Vodka cocktail,
今次因為RamosGinFizz有whipping cream ge關係,
決定apply同一個concept落去Ramos Gin Fizz到
材料:
60ml Roku Gin
25ml Homemade Earl Grey Syrup
15ml Fresh Lemon Juice (半隻)
10ml Fresh Lime Juice (半隻)
50ml Whipping Cream
1pcs Egg White
60ml Soda Water
1 drop Vanilla Extract
選擇左Roku Gin係因為撞岩屋企有,
同埋想用佢本身Citrus的味去降低無orange flower water的問題 (因為屋企無)
至於homemade Earl Grey Syrup
我係用以下方法煮:
Boil 300mL Water
Add 5 Earl Grey Tea Bag and Simmer (細火煮) for 4 minutes
Add 300mL White Sugar and continue to Simmer until it become syrupy.
Take away tea bag and filter any tea remains.
糖同水1比1 比例據說可以擺一個月唔壞
(唔推薦做 2比1 版本, 因為唔夠水去煮茶, 雖然據說可以擺三個月)
查實Earl Grey Syrup大家google都會有好多唔同方法,
仲有蛋榚師父推薦用奶取代水去煮茶包去出味,
由於時間關係我無時間測試晒咁多方法,
歡迎大家試完share 效果
至於成品..............岩岩先煮完syrup, 夜D再補番.
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最後跟以上比例溝出尼唔夠vanilla同 earl grey味,
飲落好似一杯普通ramos gin fizz
下次修改方向除左降酸之外,
應該有兩個方法我會想試去提升vanilla同 earl grey味
方法1
參考茶記做茶底方法, 煮一個極濃Earl Grey茶底 取代水 去煮Earl Grey Syrup
之後再加多d vanilla extract
方法2
參考茶記做茶底方法, 煮一個極濃Earl Grey茶底 出尼加 vanilla liqueur
love it! 詳盡分享❤️🙂
岩岩嘗試左降酸加糖
最後係起唔到泡
做左d research,
發現 加糖同降酸影響PH值都會影響起泡,
以下資料比大家參考~
How to make egg white foam
There are several key factors which affect the formation and stability of egg white foams (which is reflected in the preparation methods of the Ramos Gin Fizz) - this includes the following:
Fat - Even the smallest amounts of fat will interfere with the formation of egg white foam ( preventing the proteins from bonding with each other) - this is the reason it is critical to COMPLETELY separate the egg white from the yolk.
Sugar - This increases the viscosity of the liquid phase in the egg white - making it harder for air bubbles to move, coalesce and escape the egg white foam structure
pH - Citric acid from the lemon/lime juice decrease the pH of the egg white foam so that the proteins are less stable and more sensitive to denaturation. Some Ramos Gin Fizz recipes call for the egg whites and citrus juices to be pre-mixed for this very reason.
Temperature - An egg white foam is formed and reaches greater volume more quickly when the shaking happens at room temperature (cold egg whites have stronger bonds between the protein molecules). This is the basis of the ‘dry shake’ and ‘reverse dry shake’ Ramos Gin Fizz preparation methods - these specifically separate the shaking stages of egg white foam structure formation and chilling of the drink.
@呀牛 Carl 其實 我好少可 解酸加 糖,其實唔太明🤣🤣🤣青檸,黃檸各一半算
我想隻Earl Grey 同 Vanilla味出D,
所以第2次果陣 落小左 青檸,黃檸,
但因為PH值唔岩所以唔多起到泡
係research資料嗰part理解到嘅係 :
① 一開始時 就算少少肥脷脂肪 都會令蛋白無法結實
② 酸 + 蛋室溫 加快 蛋白泡嘅結實
③ 糖 加強 蛋白泡嘅結實度
④ coalesce 原來係聚埋一齊嘅意思
Google個字前因為見到“coal” 就諗講緊蛋白做乜要講埋炭
Hello,確認你的發文參加Flair Iron自由斟直播「亂溝~有獎抽」遊戲,請留意今晚Flair Iron直播時段內抽出得獎者!