6/4/2016 (wed) 牛油果 / 酪梨米蛋白餅

牛油果 / 酪梨米蛋白餅

材料：

牛油果 20克

奶粉 10克

有機蔗糖 10克

蛋清／蛋白 40克　（2粒中蛋）

粘米粉 20克

白米醋/檸檬汁 幾滴

（加蛋白中去腥和穩定蛋白泡泡）

做法:

1. 首先用網濾過篩並稱出牛油果的分量。把奶粉和粘米粉加入，攪拌均勻後備用。

2. 蛋清在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。舀1/3份量的蛋白霜混入牛油果糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。不需要過度攪拌，快手操作。

3. 預熱烤箱110度。

4. 在烤盤上鋪上矽膠墊，把蛋白米糊裝入裱花袋中可用圓嘴或者中號六齒擠出小饅頭或者小塔糖的形狀。這個量，可以擠1盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當餅乾不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

Avocado Rice Cookies Melts

Ingredients

20g Avocado

10g milk powder

10g organic cane sugar

40g Egg whites ( 2 medium eggs )

20g Rice Flour

White vinegar / lemon juice and a few drops

1/2 tsp lemon juice or vinegar

Steps:

1) Firstly, get the avocado puree through a strainer and weight 20g of it. Add in milk powder and rice flour then mix well, set aside.

2 ) add the lemon juice into egg white, beat the egg white with sugar till hard peak form. Add 1/3 of the egg white into the avocado mixture, mix well. Then add back into the 2/3 of the egg white and fold well gently but quickly.

3) preheat oven at 110'C.

4) Lay silicone baking mat onto the baking tray, transfer the batter into a piping bag with round nozzle or sharp teeth nozzle, squeeze out small amount onto the mat with little gap. The volume of the batter may require 2 baking trays. Bake at 110'C for 60mins or till the cookies easily be removed from the parchment paper.

5) let the cookies sit in the oven for further 5-10mins is recommended.when cookies are not easily removed from the baking mat, just bake longer will do.