กล้วยอบเนย สูตร 1ส่วนผสมกล้วยน้ำว้า

กล้วยอบเนย สูตร 1

ส่วนผสม
กล้วยน้ำว้า (ต้องเป็นกล้วยน้ำว้าดิบตัดใหม่ๆ ไม่ค้างคืน) 2.5 กิโลกรัม
เนย 200 กรัม
น้ำตาลปี๊บ 300 กรัม
เกลือป่น 2 ช้อนชา
นมสด 2 ช้อนโต๊ะ
น้ำมันพืชสำหรับทอด

การทำ
1. ล้างกล้วยให้สะอาด แล้วปอกเปลือกแช่ในน้ำเกลือ 5 นาที (ใช้เกลือ 2 ช้อนโต๊ะ ละลายน้ำ 1 ลิตร) จากนั้นฝานเป็นชิ้นๆ เท่ากันทุกชิ้น วางเรียงบนถาดหรือกระด้ง ผึ่งพอหมาด (ไม่แห้ง)
2. นำกล้วยที่ฝานแล้วใส่ถุงพลาสติก พักไว้ 5 ชั่วโมง
3. นำกล้วยในถุงมาแยกชิ้นไม่ให้กล้วยเกาะติดกัน
4. ผสมน้ำตาลปี๊บ เนย เกลือ นมสด ผสมให้เข้ากัน อาจใส่ลงไปในภาชนะทรงสูง ใช้เครื่องตีไข่ตีให้เข้ากัน
5. ตั้งกระทะเทน้ำมันลงไปให้ร้อน
6. ระหว่างที่รอน้ำมันให้ร้อน ให้คลุกส่วนผสมกับกล้วยเข้าด้วยกัน
7. นำกล้วยที่เตรียมเอาไว้ลงทอด พยายามคนกล้วยให้แยกชิ้นออกจากันไม่ให้ติดกันเด็ดขาด ทอดให้เหลืองแล้วตักขึ้น อย่าให้สีเข้มจะทำให้ข้ม
8. นำมาผึ่งและแยกชิ้นไม่ให้ติดกัน เมื่อเย็นแล้วบรรจุถุงพลาสติก หรือภาชนะปิดให้มิดชิด

กล้วยอบเนย สูตร 2

ส่วนผสม

กล้วยดิบหั่นแฉลบบาง 1 กิโลกรัม
น้ำตาลทราย 3/4 ถ้วย (150 กรัม)
มาการีน 3 ช้อนโต๊ะ
น้ำเปล่า 1/3 ถ้วย (สำหรับละลายน้ำตาลทราย )
เกลือป่น ½ ช้อนชา
น้ำมันพืช 3 ลิตร
น้ำเปล่า 2 ลิตร สำหรับแช่กล้วยขณะปอก
น้ำส้มสายชู 2 ช้อนโต๊ะ ( ผสมกับน้ำเปล่า )

วิธีทำ

1. นำกล้วยดิบปอกเปลือกแช่ในน้ำที่ผสมน้ำส้มสายชู ( น้ำเปล่า 2 ลิตรใส่น้ำส้มสายชู 2 ช้อนโต๊ะ )เพื่อไม่ให้กล้วยดำ นานประมาณ 5 นาที จึงล้างน้ำสะอาด ทำให้ สะเด็ดน้ำ

2. นำกล้วยมาหั่นแฉลบตามขาวงหรือสไลด์ด้วยมีดหรือเครื่อง นำใส่ถุงร้อน รัดให้แน่นเพื่อไม่ให้อากาศเข้า ทิ้งไว้ประมาณ 12 ชั่วโมง หรือ 1 คืน จึงนำกล้วยมาแยกชิ้นออก ไม่ให้ติดกัน

3. ก่อนนำไปทอด ให้ละลายน้ำตาลทราย เกลือ น้ำเปล่า นำขึ้นตั้งไฟ พองวด ใส่เนยมาการีน พอละลายให้ทั่ว ยกลงตั้งทิ้งไว้ให้เย็น

4. ตั้งกะทะน้ำมันให้ร้อนก่อน

5. นำกล้วยที่พักไว้คลุกกับน้ำเชื่อมที่ละลายเคล้าให้เข้ากัน จึงนำลงทอดในน้ำมันร้อนๆทันที่ แล้วจึงใช้ไฟแรงปานกลางทอดจนเป็นสีเหลืองอมน้ำตาลก่อน ตักขึ้นด้วยทัพพีโปร่ง พักไว้ในกระชอนเพื่อให้สะเด็ดน้ำมันนำมาเกลี่ยบนถาดขณะร้อนๆ เพื่อไม่ให้กล้วยติดกัน

6. ผึ่งไว้ให้เย็น นำมาบรรจุถุงซิลเพื่อไม่ให้อากาศและความชื้นเข้า สามารถเก็บได้ประมาณ 1


สำนักพัฒนาอุตสาหกรรมรายสาขา(สพข.กสอ.)

Baked banana butter.

Raw banana split certain slant 1 kg

Sugar ¾ cup or 150 grams.

butter 3 tablespoon

Water (soluble sugar) 60 grams ( 1 / 3 cup)

Flour ½ teaspoon salt.

3 liters of oil.

Water immersion for 2-liter banana peel while.

2 tablespoon vinegar (mixed with water).

How to

1, the raw banana peel soaking in vinegar water mixture (2 liters of water put vinegar 2 tablespoon) to approximately 5 minutes long black banana has made clear, clean water drain

2, Slices raw banana piecesor then put in the plastic bag Cover. Let stand for 12 hours or over night. Separate the bananas into pieces.

3 Combine salt, sugar and water in the pot, bring to a boil stir to dissolve, add butter stir until completely melted and smooth Remove from heat and allow to cool completely

4, In a heavy frying pan or a wok, Begin heating the oil over medium high heat. ( If you have a deep frying pan or a wok, fill those with vegetable oil and make sure the oil is hot )

5, Mix the banana and the batter syrup To incorporate. Brings to fry in hot oil immediately. Fry until golden brown and crispy. Place on a colander or strainer in a larger pan to drain the oil,
Place the mixture on the tray and spread iimmediately while hot.

6, Let cool completely before storing in air tight container
or sealed in a plastic bag. Can store approximately 1 month.

Kết quả (Việt) 1:

Nướng bơ công thức 1Các thành phần.Banana (chuối nguyên liệu phải được mới gói không qua đêm), 2,5 kg. 200 g bơ. 300 g đường, pip 2 muỗng cà phê muối 2 muỗng canh sữa Dầu để chiên Để làm cho các.1. rửa sạch, lột vỏ chuối, sau đó ngâm trong nước muối cho 5 phút (sử dụng 2 muỗng canh muối. Hòa tan trong 1 lít) và sau đó cắt miếng thịt. Sắp xếp trên một khay hoặc cơ bắp đủ mat kradong (không khô).2. phát hành các lát chuối và đặt một túi nhựa giữ trong 5 giờ. 3. mang các chuối trong một túi, chuối Island, không có phần riêng biệt để đi. Trộn đường, bơ, muối, 4. pip sữa tươi trộn với nhau có thể được đưa vào thùng kín cho xe tăng cao. Sử dụng một beater để đánh bại họ. 5. đổ dầu vào vùng chảo với nhiệt. 6. trong khi chờ đợi cho dầu để nhiệt, trộn các thành phần với một quả chuối. 7. chiên chuối vào chuẩn bị sẵn sàng. Cố gắng chuối split miếng từ mọi người không để đúc một quyết định, bên cạnh mỗi khác, và để xây dựng màu vàng. Không để cho bóng tối màu sắc sẽ làm cho khom. 8. mang splitter mảnh để lộ và ngăn chặn. Khi lạnh, túi nhựa hoặc thùng chứa kín, mitchit. Nướng bơ công thức 2Các thành phần.Nguyên chuối thái lát mỏng 1 kg đến swerveBrown đường 3/4 cốc (150 gram). Màu xanh lá cây, 3 muỗng canh 1/3 chén nước (cho nóng chảy đường).½ muỗng cà phê muối3 lít dầu thực vậtNước, đông lạnh chuối, bóc vỏ 2 l cho một thời gian. 2 muỗng canh dấm (pha với nước).Làm thế nào để làm cho các.1. chuối vỏ ngâm trong dấm pha trộn nguyên (2 lít nước đặt 2 muỗng canh dấm. Để tránh chuối đen.) Khoảng 5 phút để làm cho nước sạch nước chảy.2. mang các chuối đứng, cơ quan ban nhạc, theo skid hoặc trượt với một con dao hoặc một. Mang lại cho một dây đeo túi chặt chẽ để ngăn chặn không khí nóng để lại khoảng 12 giờ hoặc 1 đêm vì vậy mang lại một sự chia rẽ chuối miếng đi ra. Không giữ.3. trước khi để chiên, chảy đường, nước muối lớn lên ánh sáng đủ dày. Đặt bơ, xanh Đủ để làm tan chảy, nâng xuống vùng lạnh.4. Đặt chảo nóng dầu đầu tiên.5. mang các chuối duy trì với xi-rô nóng chảy để vật nuôi chúng. Vì vậy, chiên trong dầu nóng, sau đó ngay lập tức áp dụng áp lực vừa chiên cho đến khi vàng nâu trước khi rút ra với thapphi ở trong krachon billowing rất cống dầu đưa lên trên khay trong khi nó nóng để ngăn chặn các chuối.6. cơ bắp, silicone túi để mang lại cho mát mẻ, không để cho độ ẩm vào không khí và có thể được lưu trữ trong khoảng 1. Ngành công nghiệp phát triển văn phòng (kaso saphok.)Chuối nướng bơ. Nguyên chuối tách một số xiên 1 kg Đường ¾ chén hoặc 150 gram. 3 muỗng canh bơ Nước (hòa tan đường) 60 g (1 / 3 cup) Bột ½ muỗng cà phê muối. 3 lít dầu. Nước ngâm cho 2-lít chuối vỏ trong khi. 2 muỗng canh dấm (pha với nước). Cách 1, vỏ nguyên chuối ngâm trong dấm nước hỗn hợp (2 lít nước đặt dấm 2 muỗng canh) đến khoảng 5 phút dài đen chuối đã thực hiện rõ ràng, sạch nước chảy 2 lát chuối nguyên piecesor sau đó đặt trong túi nhựa che phủ. Để yên cho 12 giờ hoặc qua đêm. Phân tách các chuối thành miếng.3 kết hợp muối, đường và nước trong nồi, mang đến một đun sôi khuấy để hòa tan, Thêm bơ khuấy cho đến khi tan chảy hoàn toàn và mịn hủy bỏ từ nhiệt và cho phép làm mát hoàn toàn4, trong một chảo nặng hoặc một wok, bắt đầu hệ thống sưởi dầu trên lửa vừa cao. (Nếu bạn có một sâu frying pan hoặc một wok, điền vào những người có dầu thực vật và đảm bảo rằng dầu là nóng)5, trộn chuối và xi-rô đập để kết hợp. Mang lại cho chiên trong dầu nóng ngay lập tức. Chiên cho đến khi vàng nâu và giòn. Đặt trên một colander hoặc lọc trong một chảo lớn hơn để lấy nước từ dầu, Đặt hỗn hợp trên khay và lây lan iimmediately trong khi nóng.6, để cho mát hoàn toàn trước khi lưu trữ trong thùng chứa không khí chặt chẽhoặc niêm phong trong một túi nhựa. Có thể lưu trữ khoảng 1 tháng.