鱼嬉夏荷
<p>七月花香泥软，微风送来缕缕清香，一场盛放，筑成一座心灵的城堡，荷花的美，早在唐诗宋词里妙曼成舞。毕竟西湖六月中，风光不与四时同，接天莲叶无穷碧，映日荷花别样红。美丽的荷花，在心田已开过千遍万遍。我与荷花有个约会，以美食呈现嫩蕊凝珠，出水芙蓉之美，鱼嬉夏荷~~~ </p><p><center><img style="FLOAT: none" title="IMG_20160711185713.jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105504749.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185021(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105342656.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185237(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105364460.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185342(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105382394.jpg"/></center></p><p> </p><p> </p><p>制作步骤：</p><p> </p><p>澄粉：110克</p><p>糯米粉：50克</p><p>开水：30克</p><p>吉利丁粉：20克</p><p>绿豆泥（点缀）：适量</p><p>红火龙果汁：20克</p><p>糖粉：适量</p><p>果味粉（蓝莓味）：2克</p><p> </p><p> </p><p><center><img style="FLOAT: none" title="DSC02058.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109077831.jpg"/></center></p><p>红心火龙果取汁过滤下。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02061.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109088487.jpg"/></center></p><p>澄粉，糯米粉混合，倒入30克开水，边到边搅拌。（可随喜好加入适量易融化的糖粉）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02062.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109094819.jpg"/></center></p><p>分出一部分（白色面团），倒入红火龙果汁（红色面团）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02064.JPG" src="http://i3.meishichina.com/attachment/201607/13/146841091084.jpg"/></center></p><p>和成面团。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02065.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109121705.jpg"/></center></p><p>各取一半。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02066.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109132924.jpg"/></center></p><p>按扁入开水锅烫至半透明状捞出。（这样做面团会更柔软有韧性）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02067.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109143754.jpg"/></center></p><p>再和生面块和到一起，红面团同样方法，分别做好。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02150.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109166117.jpg"/></center></p><p>制作金鱼：取4——5克左右的红色面团，搓椭圆形。（白色面团上放些红面块，相互搭配也可以做些彩色的金鱼）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02151.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109173690.jpg"/></center></p><p>一端用牙签扎小洞。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02152.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109187163.jpg"/></center></p><p>用剪刀剪开4至5份。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02154.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109208285.jpg"/></center></p><p>手指沾油捏薄，做金鱼尾巴。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02156.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109231499.jpg"/></center></p><p>背上捏出鱼鳍。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02157.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109249405.jpg"/></center></p><p>用剪刀在两旁剪开一点，捏薄，做胸鳍。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02158.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109264328.jpg"/></center></p><p>用半环状压出鱼鳞纹路。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02159.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109275317.jpg"/></center></p><p>牙签扎小孔，做鱼嘴巴。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02160.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109289153.jpg"/></center></p><p>沾上黑芝麻，做眼睛。金鱼就做好了。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02179.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109394034.jpg"/></center></p><p>荷花制作：红色面团上放少量白色面团。（形成层次的渐变色）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02180.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109406347.jpg"/></center></p><p>擀成约5毫米的薄片，用模具刻出花瓣。（家里只有这类的模具了，如有花瓣模具是最好不过了）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02181.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109417005.jpg"/></center></p><p>用剪刀把花瓣之间剪开一点。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02183.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109449818.jpg"/></center></p><p>同样方法再做一个小一号的花片。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02184.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684109454628.jpg"/></center></p><p>把花瓣边缘捏薄点。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02185.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116503413.jpg"/></center></p><p>两片花叠加组合到一起。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02186.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116517763.jpg"/></center></p><p>绿豆沙里加少许抹茶粉搓成圆球，放在中间，扎上几个小孔，做莲蓬。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02187.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116532343.jpg"/></center></p><p>把绿豆沙过筛网，用牙签协助，放莲蓬周边做花蕊。荷花就做好了。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02233.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116562087.jpg"/></center></p><p>含苞待放荷花制作：红色面团上放少许白色面团，擀成片。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02236.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116593215.jpg"/></center></p><p>模具刻出花片，剪开一个小口，从一边卷起来。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02237.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116615008.jpg"/></center></p><p>卷好后底部捏紧，就形成了一个花骨朵。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02234.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116571172.jpg"/></center></p><p>同样的方法做两个花片。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02235.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116585022.jpg"/></center></p><p>组合到一起。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02238.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116622846.jpg"/></center></p><p>放上过筛网的绿豆沙做花蕊，含苞待放的荷花就做好了。</p><p> </p><p> </p><p><center><img style="FLOAT: none" title="DSC02188.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116543637.jpg"/></center></p><p>依次做好，放入抹油的盘子里，入锅蒸至完全透明就熟了。（大点的荷花可用锡纸围起来，避免变形）</p><p> </p><p><center><img style="FLOAT: none" title="DSC02241.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116644221.jpg"/></center></p><p>准备一碗凉开水，分成两份。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02240.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116637698.jpg"/></center></p><p>取一份放入蓝莓果味粉，倒入一半的吉利丁粉，加入适量的白糖，隔热水，搅拌均匀充分融化。入冷冻5分钟左右至半凝固，放入金鱼。</p><p> </p><p><center><img style="FLOAT: none" title="DSC02244.JPG" src="http://i3.meishichina.com/attachment/201607/13/14684116669558.jpg"/></center></p><p>再倒入剩下的加好吉利丁粉的果冻水，入冷冻5分钟左右，半凝固状态下放入金鱼，再入冷冻至完全凝固。</p><p> </p><p><center><img style="FLOAT: none" title="IMG_20160711185434(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105419316.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185535(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105432648.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185555(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105468615.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711185610(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105494797.jpg"/></center></p><p><center><img style="FLOAT: none" title="IMG_20160711184921(1).jpg" src="http://i3.meishichina.com/attachment/201607/13/14684105312882.jpg"/></center></p><p>有金鱼游动的果冻，再摆上荷花甜品即可。成品图~~~</p><p> </p><p> </p><p>小贴士：</p><p>澄粉就是小麦淀粉，超市里有卖，做出的甜品具有透明度，成品晶莹剔透的感觉。面粉里的水要酌情添加，太软不易造型，根据情况面粉部分可适量减半。如果没有绿豆沙做花蕊，就用白色面团搓细长条，多次叠加截小段做花蕊。</p><p> </p><p></p>
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