Bakes
by CookWhatHK0 saved
Rainbow Melts pipe egg yolk and fruit-tinted egg white, dragon fruit, cucumber, raspberry, into little drops baked low until airy and melt-in-mouth.
Use 2 eggs and a bowl of cornstarch (baby formula milk powder works too). Add sugar to taste. Choose whatever fruit and vegetables you like for colour, leafy greens need a quick cook; I picked dragon fruit, cucumber, and raspberry, none of which need cooking.
雞蛋2個、粟粉1碗，用寶寶的配方奶粉亦可。白砂糖適量，可按喜好增減。配料可選自己喜歡的蔬果，葉菜需要先煮一下。我選了火龍果、青瓜、紅桑子，都不用煮。
Separate the whites and yolks into deep, roomy bowls for easy whipping. Blend and strain the fruit and vegetables into juice, adding a splash of water if needed, but not too much, or it will go to waste.
把雞蛋分開蛋白和蛋黃，分別裝入深一點、大一點的碗方便打發。配料的蔬果用攪拌機打汁後過濾，可加少許水取汁，但不要太多，以免用不完浪費。
Start with the yolk melts: add a spoon of sugar to the yolks and whip, ordinary sugar or caster sugar both work.
先做蛋黃溶豆。蛋黃加一勺糖，用打蛋器打發，普通白砂糖或幼砂糖都可以。
Beat until pale and as thick as yogurt, then add a big spoon of cornstarch or milk powder.
打到顏色變淺、呈濃稠的乳酪狀，加一大勺粟粉或奶粉。
Keep whipping until smooth and the batter holds a ribbon trail that does not vanish at once.
繼續打發至沒有顆粒，蛋黃糊滴落時紋路不會即時消失。
Use a piping bag if you have one, or a food-storage bag like I did: tuck one corner over the rim of a bowl and fill it with the yolk batter.
有唧袋的可以用唧袋，沒有的就像我一樣用保鮮袋。把保鮮袋一角套在碗口上，裝入蛋黃糊。
Lift it, snip a small hole at the corner, and it is ready.
拿起來在角上剪一個小口即可。
Now preheat the oven to 90C top and bottom. Line a tray with parchment and pipe the yolk batter into drops of any size, they barely change while baking. Pipe them larger for younger babies to grip, and bake at 90C for about an hour.
這時可以預熱焗爐，上下火90度。焗盤鋪上油紙，唧上蛋黃糊。大小隨喜好，焗好後大小基本不變。月齡較小的寶寶可以唧大一點，方便抓握。焗爐90度上下火，焗約1小時。
Next, make the fruit-and-veg egg-white melts: add a spoon of sugar to the whites and whip.
接着做蛋白果蔬溶豆。蛋白加1勺糖，用打蛋器打發。
When large bubbles form, add the last spoon of sugar.
打到起大泡泡時加入最後一勺糖。
Whip to stiff peaks; exactly how stiff does not matter, as long as the pattern holds.
打到硬性發泡，具體多硬不要緊，只要紋路不會消失就可以。
Stir cornstarch or low-gluten flour into each juice, the amount depending on how thin the juice is, adding it in stages. I used two spoons for the dragon-fruit and raspberry juices and three for the cucumber.
果蔬汁中加入粟粉或低筋麵粉，份量視乎果蔬汁的稀稠而定，分次加入。我這裏火龍果和紅桑子汁各加了2勺，青瓜汁加了3勺。
Always add the starch in stages, as too much turns it into a non-Newtonian fluid. Once mixed, a thick, yogurt-like consistency is right.
粟粉一定要分次加，加太多會變成非牛頓流體。拌好後呈這種濃稠的乳酪狀就可以。
Fold in one spoon of meringue at a time, mixing evenly before adding the next.
先加一勺蛋白霜，翻拌均勻後再加下一勺。
For the meringue amount, my two spoons came to about 1.5 times the volume of juice, though it need not be exact, around twice the juice works fine.
蛋白霜的份量，我今次兩勺大約是果蔬汁體積的1.5倍。不過不必太精準，加約2倍的蛋白霜也可以。
Once folded, it should hold a trail and feel very light and fluffy.
拌好後能拉出紋路便可，糊會感覺非常蓬鬆輕盈。
Pipe again from a food-storage bag, works a treat.
繼續用保鮮袋唧花，效果一流。
Bake on the lower-middle rack at 90C top and bottom for about an hour. Ovens vary, so watch towards the end to avoid scorching, and extend the time for larger drops.
焗爐中下層，上下火90度，焗約一小時。各家焗爐不同，後段留意不要焗焦。粒大的話適當延長時間。
They look appetising and suit all ages, a lovely little snack to nibble at home that tastes good without weighing you down.
看着就令人有食慾，老少咸宜，留在家中當小零食也很好，好吃又不怕胖。
Bite-sized and a big hit, they double as an early lesson in naming colours.
一口一粒，寶寶超愛吃，順便做早教認顏色。
The baked melts are wonderfully fluffy and melt in the mouth, and their rainbow colours keep little ones coming back.
焗好的溶豆非常蓬鬆、入口即化，五彩繽紛的顏色也讓寶寶愛不釋手。
So tasty!
好吃好吃！
