南瓜糙米脆條
材料：
南瓜泥 50克
糙米飯 25克
無鹽奶油 3克
有機蔗糖 5克
太白粉 40克
做法：
1）先把南瓜蒸軟20分鐘，取50克壓泥。
2） 用攪拌機把所有材料，除了太白粉，打成幼滑。然後加入太白粉用湯匙攪拌均勻。
3）將麵糊倒進膠袋，剪個小洞，擠出圈圈在防沾紙上。
4）送進已經預熱165°c度的烤箱，烤20分鍾或淺金黃色，中途轉換烤盤方向。當餅乾邊緣開始上色，即可把烤箱關掉讓餅乾繼續燜5-10分鐘。
Pumpkin Brown Rice Sticks
Ingredients:
50g cooked Pumpkin puree
25g cooked brown rice
3g Unsalted butter
5g organic cane sugar
40g potato starch
Steps:
1) steam cook the pumpkin for 20 mins till tender, weight 50g and press by fork into puree.
2) put all ingredients except potato starch in the blender, blend till smooth. Add in potato starch and mix well by spoon.
3) pour the mixture into a plastic bag then cut a small hole at the edge of the plastic bag. Squeeze out circle shape on the non stick baking sheet laid on the baking tray.
4) bake at preheated oven of 165'c for 20 mins or lightly golden brown. Once cookies sides started light brown, can off the oven power and let cookies stay inside for 5-10mins.
爆米花
材料
爆米花用的玉米粒 20g
無鹽奶油 15g
蔗糖 10g
做法：
1. 冷鍋加入奶油、玉米粒，蓋上鍋蓋用小火慢慢加熱。
2. 等到油溶化，溫度開始升高再加入蔗糖，蓋上鍋概略搖晃，讓糖均勻。
3.續加熱到玉米爆成玉米花，爆到沒什麼聲音了就熄火然後掀開鍋蓋即可。
**全程都要微火喔**
Popcorn
Ingredients:
Corn kernels 20g
Unsalted butter 15g
Cane Sugar 10g
Steps:
1. add butter and corn kernels into nonstick pot/wok, cover and heat up slowly with low heat.
2. Wait until the butter melts and the temperature begins to rise then add in sugar, cover the pot/wok and gently shake it to let the sugar melt evenly.
3. Continue heating until corn kernels start popping, shake the pot/wok occasionally, once no more popping sound, open the lid and off the fire.
**whole process is using low heat**
No comments:
Post a Comment