12/7/2017 Invisible cake 蘋果隱形蛋糕

Good Day Dear All~

WE have a different type of breakfast today. I baked this Invisible Apple Cake for everyone at home.  I would say it is very yummy and the sweetness is just nice as i did reduce sugar from the original recipes from internet. Little Princess is having it at home and mommy is having it at work. ^.^ 

Lunch Bento is simple Garlic Fried Rice with blue pea flower, corn flakes meat balls and soy sauce eggplant+okra.

Teatime today is BLUE also....Blue Pea Flower coconut agar-agar. 

無敵簡單 - 蘋果隱形蛋糕

最近在國外掀起一股熱潮的神奇甜點，原來是指水果佔90%，蛋糕只佔10%的健康甜點。名字來自於水果比例多到把蛋糕都隱形了，超級清爽少油少麵粉，而且無敵簡單絕對不會失敗！ (配方是參考網路上的食譜)

材料：

蘋果2-3顆，香草精一小匙，雞蛋2顆，有機砂糖35克，無鹽奶油20克，低筋麵粉70克，泡打粉1茶匙，鹽一小撮，鮮奶100克

1）將雞蛋打入鋼盆裡，加入砂糖和香草精用手攪拌器拌均勻至起泡。

2）奶油先加熱融化，加入鮮奶和融化的奶油拌勻。

3）加入過篩的低筋麵粉和泡打粉，慢慢加入麵糊裡攪拌均勻，記得將麵糊慢慢拌勻至沒有結塊。

4）烤箱預熱200度，接著用切片器將蘋果削成薄片，放入麵糊中讓麵糊均勻裹上蘋果片，再將蘋果片旋轉層層排列至烤模中。

5）將剩下的麵糊全部慢慢倒入烤模中，輕輕在桌上敲一下以避免小氣泡，接著烤箱200度烤約40-45分鐘

6）烤至表面金黃後，用細竹籤插入蛋糕體若不沾黏就代表已經熟透，出爐就完成囉！

這款隱形蛋糕的口感吃起來有滿滿的水果香

蘋果片之前還隱約的可以吃到烤布丁口感的麵糊

蛋糕表面可以撒一些糖粉/烤香的杏仁片與燕麥/淋上楓糖漿/搭配一球香草冰淇淋是沒問題的喔!

風靡法國的蘋果隱形蛋糕，入口綿軟又果香馥郁！ ！ ！贊！贊！贊！

Gâteau Invisible, AKA Invisible Apple Cake

Ingredients:

2-3 apples

(such as fuji or pink lady. I used organic apple)

2 eggs

35g organic cane sugar

100g fresh milk

20g melted butter

70g flour

1 tsp aluminium free baking powder 

Steps:

1) Preheat oven to 200˚C.

2) Peel the apples and remove the core. Slice them very thinly. Soak them in lemon water so it won’t oxidized.

3) In a medium bowl, whisk the eggs and sugar until pale. Add milk and melted butter and mix well. Sift in the flour and baking powder to combine. Add the sliced apples. Using a rubber spatula, coat them well with the batter.

4) In a parchment paper-lined pound cake mold, pour in the batter.  Tap on table to remove excess air. Bake them 40-45mins.

5) Take out from the mold once it is cool to touch.

You may sprinkle some icing sugar on the cake / roasted almond flakes / oatmeal / served with an ice cream / with some maple syrup... it is yummy in any way you eat!!!!

Bento of the day

今日的便当

今天早上忙着弄燕菜，苹果蛋糕，竟然不够时间做便当。只好做个普通的造型就收工咯！哈哈。。今天的肉丸很好吃呢！加入了些corn flakes.

日式蒜香炒飯

（寶寶雙人份）：

材料：

米糠油 1 湯匙

蒜米 2-3 瓣，剁碎/切片（依據喜好切顆粒也行）

雞蛋 1 粒

胡蘿蔔碎 2-3湯匙（非常碎那種）

熟日本米飯 1 碗

醬油 1/2 茶匙

鹽 適量

胡椒粉 適量

"今天我加了一些蘭花汁，飯成藍色了“

**** 關鍵是米飯和蒜蓉要分開炒 ****

做法:

1. 熱油。蒜蓉爆香後，先放一邊備用。

** 注意火候，蒜蓉容易炒焦哦！

2. 用回同樣的熱油，倒入胡蘿蔔碎粒，炒幾秒，加入白飯翻炒1分鐘。

 3. 打入雞蛋，快速翻炒讓每顆飯粒都沾上蛋液。加入醬油、鹽少許及胡椒粉調味。

4. 把剛剛爆香好的蒜蓉倒入鍋中, 再翻炒1分鐘。

5. 蒜香炒飯就完成啦！

Japanese garlic fried rice

Ingredients:

(2 Baby servings):

1 tbsp rice bran oil

Garlic 2-3 cloves, chopped / sliced (according to the preferences)

1pc of Egg

2-3 tbsp crushed carrots (very fine)

1 bowl of Cooked Japanese rice

1/2 tsp Liquid amino / light Soy sauce

pinch of sea salt

dash of Pepper powder

"i added some blue pea flower water today which it turned blue"

The success key is  ~  rice and garlic to be fried separately

Steps:

1. In a heated large wok or pan, add in 1 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds. separate the garlic aside.

2. With the same hot oil, pour in the crushed carrot, fry a few seconds, add in the rice and stir fry 1 minute.

  3. Add in the egg, stir quickly so that every grain of rice are coated with egg. Add in liquid amino/soy sauce, salt and pepper to taste.

4. Add in the sauteed garlic and continue to stir fry 1 minute.

5. garlic fried rice is done, serve immediately or warm.

玉米片肉丸

材料：

100g豬肉肉

1/3杯玉米片

1粒小紅蔥頭

1/2茶匙液體氨基

鹽少許

胡椒粉少許

幾滴芝麻油

1/2蛋白

做法：

1）切碎紅蔥頭，用油炒至香味。

2）用手榨碎玉米片。

3）將所有的材料包括（1）和（2）放入一個中等的碗，用筷子將肉泥以同1個方向攪拌至粘稠。

4）用小茶匙輔助舀起肉漿在手心揉成圓球狀。（稍微濕的手比較容易）

5a）煎：把每粒肉丸沾上少許玉米粉，用小火兩面煎到熟透即可。

5b）蒸：把每粒肉丸一一擺進蒸盤裡，中火蒸10分鐘。

Corn Flakes Meat Balls

Ingredients:

100g minced meat

1/3 cup corn flakes

1/2 tsp liquid amino

pinch of salt

pinch of pepper powder

1 scallion

few drops sesame oil

1/2 egg white

Steps:

1) cut and chop the scallion, stir fry with some oil till fragrance. set aside.

2) crush the corn flakes by hand. set aside.

3) put all ingredients including 1) and 2) in a medium ball and use chopsticks to stir the mixture in 1 direction till gluey.

4）use 1 tsp spoon to scoop the mixture, roll into balls ( damn your hands for easier handling)

5a) place the balls on a plate (if steaming is preferred), steam for 10 mins in medium heat. 

5b) coat each ball with some corn flour, pan fry or deep fry till golden brown

蘭花椰香果凍/燕菜

材料：

（藍色部分）

6-7朵乾蘭花

310ml 清水

1茶匙 燕菜粉

1/4茶匙 果凍粉

25-30克 砂糖

（白色部分）

100g 濃椰漿

200ml 清水

1茶匙 燕菜粉

1/4茶匙 果凍粉

25-30克 砂糖

做法：

1）首先把所有白色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把一半的分量倒入模具，送入冰箱速凍。

3）等待同時，把藍色部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。把蘭花夾出。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的蘭花燕菜倒入。送進冰箱再次速凍。

5）大約15分鐘後，把剛才倒剩的椰漿燕菜，開小火再煮一煮至融化即可（不需煮沸）。

6 ）再把模具從冰箱取出，用牙籤在蘭花燕菜表面輕刮一些條紋。然後把椰漿燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

6-7 dried blue pea flower

310ml water

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

(B: White portion)

100g thick coconut milk

200ml of water

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Steps:

1) Start with the white portion, put all ingredients B into a small pot, mix well and bring to a boil.

2) pour half of the ingredients B into a mould, then put in the fridge for a faster cooling.

3) While waiting for it harden, put all the ingredients A into another small pot, mix well and bring to a boil too. Take out the dried flower.

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the coconut agar-agar. Pour in the blue pea flower agar-agar. Return the mould to the fridge again.

5) after 15 minutes, reheat the remaining coconut agar-agar by cooking under small fire till no more harden parts.

6) Remove the mould again from the fridge, repeat the scratching step then pour in all the coconut agar-agar. Wrap with cling wrap and store in the fridge till completely harden before serving.

I am using Japanese Agar-agar and Instant Jelly powder