今天是年度"泡芙"製作的日子，基本上一年只做一次，
所以老公放工回家，見了就笑說年度泡芙製作，
原來這個習慣都維持了十年喇~
今次一共做了6份泡芙皮，大約烤了300多個，花了好幾個小時。
晚飯過後再來預備奶黃餡，共煮了4份餡。
由於前幾天去了澳門工作，知道臨近聖誕將會忙著這項任務，
所以早就準備好所有材料，可惜百密一疏，
還是漏了買做獻汁的粟粉，真苦惱！>"<
奶都煮好了，才發現粟粉不足，時已10時半，超市都關門了，怎辦？
家中甚麼澱粉如 potato starch, tapioca starch, wheat starch, arrowroot 都有，
就是缺了cornstarch, 就差這一點點，年度任務本應順利完成！
難道煮好的奶，打好的蛋和忌廉都留待明天嗎？
當然不成！
唯有放下手上的工作，上網找找能替補的澱粉好了。
可惜能找到的資料，只是替代使用，並沒有用量建議，
這樣只能靠做些試驗來證明用量。
這回試了3種澱粉，分別是粟米澱粉、薯仔澱粉和澄麵，
比例： 1茶匙粉：4茶匙水
混合煮熟後，各得出不同的質感與色澤。
有趣的結果，意外發現它們的共通，這都有賴這個網站的資料
The majority of the starches we use in cooking come from either grains or from roots and tubers:
Grain Starches
Wheat flour and cornstarch are the two most common forms of grain starches we use in our cooking. Because it is almost pure starch, cornstarch is a more efficient thickener than wheat flour. Both are medium-sized starch granules that gelatinize at a higher temperature than root starches. However, once that temperature is reached, thickening happens very quickly!
Grain starches also contain a relatively high percentage of fats and proteins, which can make sauces thickened with these starches look opaque and matte-like. These starches also tend to have a distinctive cereal taste once cooked.
Root and Tuber Starches
Potato starch, tapioca (made from manioc root), and arrowroot are larger-grained starches that gelatinize at relatively lower temperatures. Sauces thickened with these starches are more translucent and glossy, and they have a silkier mouthfeel. Root starches also have less forward flavors once cooked.
These root starches don't stand up as well as grain starches to longer cooking and so they're best used to thicken sauces toward the very end of cooking.
煮熟後有個共通：澄清透明的粉糰來自根莖類澱粉。
另方面，混濁(不透明)的粉糰，就是來自穀物(種子)類的澱粉，
雖然只試了三種粉，但不難回想，過去用過的澱粉，例如砵仔糕的粘米粉，湯圓的糯米粉，就是不透明的，也都來自種子部份。
反之，做水晶果子的木薯粉，外皮通透得直透餡料的顔色，
就是源自根莖部份，正正就反影了實驗的結果。真棒^0^
最後，我用了相類近的澄麵來代替部份的粟粉，用量是估算的，因為上圖煮熟後的澄麵試驗較稀，所以用量比例是粟粉的1.2倍，還額外加了一大匙薯粉來改善質感。
其實最終的結果，今年的泡芙餡是比較稀的，相信這個估算的用量比例要稍增了。
明年還是準備齊所有材料是最好呢^^
