Steamed Egg White Milk Pudding 蒸蛋白鮮奶布丁

給寶寶健康的早餐This is a healthy choice for my babies: 蒸蛋白鮮奶布丁 Egg White Milk Pudding

之前弄過有蛋黃的，有點像chawanmushi的質感 ^_^.而這食譜只用蛋白的呢？超滑的，就像在吃豆腐漿哦。。I have made one with egg yolk before: Steamed Egg with Fresh Milk, the texture was like chawanmushi ^_^ And this with egg white one? Super nice and super soft texture, just like eating taufufa.

這蒸的布丁可以熱吃也可以冷凍后再享用更棒 One more good point about this steamed pudding? it can be served warm and even better after chilled.

試試吧 Give it a try ;)

✿♥✿♥✿♥✿♥✿♥✿♥✿♥✿♥✿

Ingredients:
~ 2-3 egg whites 蛋白
~ 170ml fresh milk 鮮奶
~ 1tsp sugar 糖

Method:
1) mix everything together GENTLY. 把全部材料混合，輕輕的攪拌就可以了
2) sift twice 篩兩次
3) pour into ramekin or bowl 倒進ramekin/碗
4) cover top with cling wrap 用保鮮紙包住
5) steam in high heat (hot boiling water)  for 10minutes 水滾后，大火蒸10 分鐘
6) off heat, let the pudding stay inside the steamer or wok for another 10minutes 熄火后再焗多10 分鐘 (不要開蓋) 
7) enjoy ^_^ 享用

Steamed Egg With Fresh Milk

My BB charlize loves chawanmushi, unlike BB megan, who just eat abit sometimes.

I have kept a recipe of chawanmushi in fact, but its not as easy as just prepare a simple Steamed Egg with Fresh Milk. Since its for babies, i dont need to put meat chunk, and no mushroom is needed like a usual chawanmushi loh.

There are a few steamed egg recipe from google but this is the one i tried, and gives a very nice and smooth texture of steamed egg ➟ chawanmushi山寨版，haha

For topping, i didnt put anything for previous time, but some crab meat slices for this time, as BB Megan loves it ^_^

Ingredients:

♡ 1egg

♡ 120ml fresh milk

♡ pinch of salt (i omit)

Method:

1) boil fresh milk until its warm, off your gas before it reach boiling point

2) crack an egg and whisk

3) mix well fresh milk + egg + salt (do not beat, just stir lightly) 

4) sift the mixture twice, to ensure smoothness of the texture

5) boil water in wok, put in the egg mixture bowl only when the water is at boiling stage

6) steam for 8 minutes, and let it stay in the wok for another 2minutes after its done. 

***cover the bowl with a cling wrap paper***

Pandan Fl❀wer Bun 饅頭❁花卷

This is the second time i make 饅头mantou, but this time i followed "flower bun 花卷" recipe, which i adapt from here.

I didnt follow his way of twisting the dough, as i was thinking of the flower bun i have tested before at one of the restaurant, so i made the bun according to what i remember i ate before. But i also "hand itchy", also made different designs which more to "饅头 mantou".

For color, i planned to mix white and green, but i forgot to take out half the dough, before mixing in the green.

For ingredients, these are the changes i have made:
- plain flour ➟ i changed to pao flour
- cooking oil ➟ i used butter instead
- fresh milk or water ➟ i used fresh milk
- pandan paste ➟ i used pandan flavor + green coloring

Overall, im satisfied with these flower bun for:
❀ softness
❀ nice texture
❀ butter fragrance
❀ and its so much lighter than my previous batch of 饅头 mantou

So, what's next? For next 饅头 mantou or flower bun 花卷 making, i shall mix color i.e green & white, cocoa & white, and also to put in some filling and make it a 包 pau ❣

Japanese Style Steamed Cake

Backdate posting.

Got this recipe from facebook, love it soooo much as its soooo fluffy and taste so good.

Hubby and bb Megan both love it too ^_^