素瑤柱扒西蘭花🥦 香草青大樹菠蘿真係好百變,可以做素吞拿魚,做素肉絲,連瑤柱都可以做埋,好好味,真係啱晒自問唔識煮餸又想試下煮嘢嘅朋友,煮素食可以變得好簡單,絕對可以幫自信心大增。 Young green jackfruit confit can make many different yummy vegan dishes. You can use it to replace tuna, pulled pork and now can replace dry scallop to make a very yummy traditional Chinese dishes. #jackfruitconfit #naturescharm #wholefood #additivefree #vegantuna #vegandryscallop #veganpulledpork #整全食材 #無添加 #青大樹菠蘿 #油浸青大樹菠蘿 #素吞拿魚 #素肉絲 #素瑤柱 #素食 #健康素食 #素菜

這個朱古力吉士包實在是太漂亮了! (scroll down for english recipe) 原料 朱古力吉士(餡料) 150克融化的黑朱古力 180g 椰子吉士醬@naturescharm 3湯匙楓糖漿*按自己口味調整 在一個中等大小的碗裡,混合融化的巧克力、椰子吉士醬和楓糖漿。攪拌至光滑。冷藏至少4小時或過夜。 餅乾麵團(頂部) 50g黃油 *軟化 (按自己需要選擇純素或是非純素黃油) 60克椰子花糖 Natnatlife 90克中筋麵粉 5克可可粉 20克燕麥甜煉奶 在攪拌碗中,將黃油、糖攪拌至奶油狀。加入麵粉、可可粉和燕麥煉奶,用抹刀輕輕攪拌,直到所有麵粉完全混合(不要過度混合麵團)。將麵團分成10塊,滾成球。蓋上保鮮膜。冷藏直到需要用。 麵團 250克麵包粉 8克可可粉 4克速溶酵母 30克椰子花糖 3克海鹽 140克精選椰子淡奶 Naturescharmhk 20g 燕麥煉奶 Naturescharmhk 20克黃油 在立式攪拌機中,加入除黃油以外的所有成分。用鉤子附件以中低速混合,直到麵團聚在一起,大約 10 分鐘。加入黃油,一次幾塊。把碗刮下來。繼續中速揉10分鐘,直到麵團光滑。 蓋上蓋子發酵 1 小時,直到體積翻倍。 將麵團分成10塊,將每塊麵團揉成一個球。用手掌將球壓扁成圓形。將大約 1 湯匙的朱古力吉士醬凍擠在中間。收集邊緣以密封並塑造成圓球。 組合 從冰箱中取出餅乾麵團。輕輕地把麵團擀開,直到它大到可以蓋住麵包球。將餅乾麵團放在麵包球上。印上糖。輕輕地將餅乾麵團劃成某種十字形圖案。將麵包放入鬆餅盤中,蓋上蓋子靜置 30 分鐘。 180度烤18-20分鐘。趁熱食用。 thanks @nm_meiyee always create beautiful vegan recipes! Chocolate Melon Pan ♥️ With chocolate custard filling! Ingredients Chocolate custard (filling) 150g melted dark chocolate 180g coconut custard @naturescharm 3 tbsp maple syrup *adjust to taste In a medium bowl, combine melted chocolate, coconut custard and maple syrup. Mix until smooth. Refrigerate for at least 4 hours or overnight. Cookie dough (topping) 50g butter of choice *soften 60g coconut sap sugar Natnatlife 90g all purpose flour 5g cocoa powder 20g condensed oat milk Naturescharmhk In a mixing bowl, whisk butter, sugar until creamy. Add flour, cocoa powder and condensed milk, lightly mix with a spatula until all the flour is thoroughly mixed (not to overmix the dough). Divide dough into 10 pieces, roll into balls. Cover with plastic wrap. Refrigerate until needed. Bread dough 250g bread flour 8g cocoa powder 4g instant yeast 30g coconut sap sugar Natnatlife 3g sea salt 140g evaporated coconut milk Naturescharmhk 20g condensed oat milk Naturescharmhk 20g butter of choice In a stand mixer, add all ingredients except for butter. Mixing on low-medium speed with the hook attachment until the dough comes together, about 10 mins. Add butter, a few pieces at a time. Scrape down the bowl. Continue to kneading on medium speed for 10 mins until the dough is smooth. Cover let them proof for 1 hour until doubled in size. Divide dough into 10 pieces, Shape each dough piece into a ball. Flatten the ball with your palm into a circle. Pipe about 1 tablespoon of chocolate custard in the centre. Gather up the edges to seal and shape into round ball. assemble Remove cookie dough from refrigerator. Gently roll out the dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Roll with sugar. Gently score the cookie dough into some sort of criss-cross pattern. Place buns into muffin pan, cover and allow to rest for 30 mins. Bake at 180c for 18-20 mins. Serve warm.

用香草油浸青大樹菠蘿做嘅素吞拿魚醬,不單止好味,仲無吞拿魚嘅腥味,又唔使擔心魚嘅重金屬同埋所受到嘅污染自己食返。 if you have ever try to use young green jackfruit confit to make vegan tuna paste? It is soooo yummy and definitely much tastier than the real tuna paste. #naturescharm #jackfruit #vegantuna #veganfish #veganseafood #naturescharm #younggreenjackfruit #jackfruitconfit #veganhongkong #hongkongvegan #meatfreemeals #veganhk #素食 #nongmo #veganlifestyle #meatsubstitute #cleanfood #veganhongkong #hongkongvegan #hkfoodie #香港素食 #大樹菠蘿 #非精製素肉 #foodiehk #veganfoodie #素吞拿魚 #無添加 #整全食材 #veggiehk #hkveggie #chefhk #hkchef