Bakes
by CookWhatHK0 saved
Pumpkin Baby Puffs fold steamed pumpkin, egg yolk and cake flour into whipped egg white, piped and baked into light, oil-free, sugar-free bites.
Peel and steam the pumpkin until soft, then mash together with the egg yolk.
將南瓜去皮，再蒸熟。把蒸好的南瓜和蛋黃一起放入碗中，攪打成細膩的南瓜泥。
Add the flour and stir until a thick, sticky batter forms.
將低筋麪粉加入南瓜泥中，拌勻，使其變得粘稠。
Beat the egg white to stiff peaks.
另取一個乾淨的碗，將蛋白打發，直到提起打蛋器時能形成堅挺的尖角（即濕性發泡或乾性發泡之間）。
Fold the pumpkin batter into the whipped egg white gently.
把攪拌好的南瓜糊輕輕倒入打發好的蛋白中，用翻拌的手法將其混合均勻。
Transfer the batter to a piping bag and pipe into small mounds.
將混合好的麪糊裝入裱花袋中，再擠出小泡芙的形狀。
Bake at 150°C for 15 minutes. If the inside is still underdone, bake at 100°C for a further 5 minutes.
將烤箱預熱至150攝氏度，放入擠好的泡芙，烘烤大約15分鐘。請注意，這只是一個參考時間，如果泡芙內部還沒有完全熟透，可以再將温度調至100攝氏度，繼續烘烤5分鐘。
Allow to cool completely before storing in an airtight container.
泡芙烤好後，取出放涼。待完全冷卻後，務必密封保存，以保持其新鮮度。
Light and fluffy — no oil, no sugar.
這款小泡芙口感蓬鬆，味道可口，而且無油無糖，非常健康。
Welcome everyone to share tips on baby weaning food!
歡迎各位家長朋友們一起交流育兒輔食的經驗和心得哦！
