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【 副食品 】天然又簡單-寶寶雞蛋嫩豆腐
利用雞蛋這項天然食材來做為豆腐的凝結劑，就可以簡單又快速做出雞蛋豆腐，香濃滑嫩又適合當做寶寶的副食品。有時候下午我沒準備點心就會做這道雞蛋豆腐，剛好適合糖姐和波妹一餐吃完。
文章 ► goo.gl/D8Fftf
影音 ► goo.gl/IN9QYd
材料 ：雞蛋一顆、豆漿200ml、電鍋外鍋的水一杯半
♛ 前面寶寶吃過蛋黃確認不會過敏，這次就可以用這個方法試蛋白囉。
♛ 當餐和寶寶一起吃完，如果吃不完，建議冷藏保存兩天（48小時）。
♛ 如果豆漿偏稀，可改為150ml。
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【工商服務時間】
＃日本食品天團：北海道LEGUMES DE YOTEI小麥鬆餅粉與麵包粉、北海道和風高湯包、北海道牛奶醬、老舖 こんぴらや 讚岐手打半生烏龍麵、密傳醬油、信州須藤農園無添加砂糖果醬、海苔酥
✔文章分享 ► goo.gl/ygmXTg
✔團購連結 ► goo.gl/hRGrGm
＃十全十美年菜特輯：一帆風順金榜題名之【 ＃紅燒蹄膀 】
好吃下飯的蹄膀腿庫肉，飽滿又有光澤，外Q內軟鹹甜適中，特別適合當年菜，美觀又大器，列袓列宗看了也會滿意😘😘😘
影音教學 ▶️ goo.gl/D3LFGE
圖文網誌 ▶️ goo.gl/tHCS4u
材料：豬蹄膀一副（約＄300)、醬油200ml、 米酒40ml、蒜頭4~6瓣、老薑數片、辣椒兩支、青蔥段兩支、八角數顆、烹飪油40ml、白胡椒粉¼小匙、五香粉⅛小匙、香菜、擺盤青蔬（花椰菜、青江菜）適量
註一：剩下的滷湯也可以滷白菜、滷筍絲當配菜，千萬不要浪費唷
註二：熬煮的時間越久，蹄膀會越軟，所以熬煮時間沒有一定，依照個人喜好即可
註三：有嬰幼童時一起吃的話，可以不用加米酒唷。
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【 工商服務時間】
🎉回購率百分百的北海道LEGUMES DE YOTEI小麥鬆餅粉與麵包粉、北海道和風高湯包、北海道牛奶醬、老舖 こんぴらや 讚岐手打半生烏龍麵、密傳醬油、信州須藤農園無添加砂糖果醬
最後兩天搶購 ► goo.gl/CKVBNJ
🎉韓國設計台灣製造平價好入手，HANPLUS四折地墊與新品遊戲圍欄城堡
團購表單 ► goo.gl/uf6ntY
文章分享 ► goo.gl/uHJEHf
秋天天氣乾燥，最好整d滋潤甜品食下😋
都系近期大熱！椰皇鮮奶燉蛋白，就整來潤下先😁
🌟椰皇鮮奶燉蛋白🌟
做法：
椰皇 2個
蛋白 4個
低脂北海道牛奶 200ml
椰皇水 200ml
白砂糖 2茶匙
做法：
1）先劈開椰皇取出椰皇水備用；
2）牛奶、糖、蛋白及椰皇水撥均，用篩篩過混合物再倒入椰皇內；
3）用蒸爐/中細火隔水蒸30分鐘，再焗10分鐘就完成
❤️溫馨提示❤️
以上份量既多少要視乎椰子大細
我呢個椰皇每個大約280ml椰水
Moist and fluffy cupcakes with custard whipped cream filling.
I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. LOL
I don't know why it is named Hokkaido (sounds like a Japanese sweet)! haha
Anyhow, I asked my viewers and they showed me the pictures and the websites, then I finally got an idea that these are chiffon cupcakes with custard whipped cream filling.
Based on that info, I created this recipe. Sorry if this is not what you want... BUT my opinion is... AMAZINGLY DELICIOUS XD My darling said I can sell these cupcakes. LOL Well... I think I'm gonna make this again!!!
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How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream
Difficulty: Unexpectedly Easy
Time: 2-3hrs (incl. cooling time)
Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups
Necessary Equipment:
electric mixer
Ingredients:
((Egg Yolk Batter))
3 egg yolks
20g (0.7oz.) granulated sugar
40ml cooking oil
40ml milk
60g (2.1oz.) cake flour
((Meringue))
3 egg whites
40g (1.4oz.) granulated sugar
((Vanilla Custard Cream))
1 tbsp. cake flour
1 tbsp. corn starch
40g (1.4oz.) granulated sugar
200ml milk
2 egg yolks
15g (0.5oz.) butter
a few drops of vanilla extract
((Whipped Cream))
100ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
((Finish))
powdered sugar (confectioner's sugar)
Directions:
((Preparation))
Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes them easier to whip).
((Egg Yolk Batter))
In a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
((Meringue))
In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
((Combine and Bake))
Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake muffin cups for 20-25 minutes. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.
((Vanilla Custard Cream))
Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.
((Whipped Cream))
Combine fresh cream and granulated in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
((Finish))
Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.
You can either serve immediately or chill in the fridge before serving!
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post.html
---------------------------------
Music by
Josh Woodward
She Lost Her Wings (Instrumental Version)
http://www.joshwoodward.com/
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