Widgets




facebook twitter weibo
Register Logout Forget Password

懷孕,每一位女性最期待、最渴盼的幸福時光,擁有一生中最驕傲、最美麗的曲線。 當獲知自己體內有一個小生命開始孕育的那個時刻起,一種由衷而生的激情,一種莊嚴神聖的感覺便會湧上心頭。從此,心頭上有了一份牽掛,生活中有了一種希冀。從此,身體的每一根神經都牽掛于那個在肚子裡慢慢成長的神奇生命。懷孕女人的內心,驚喜和驚愕同在 — 驚喜于一個生命的到來,驚愕于對自己身體的無知。在這美麗動人的 40 周歷程中,相伴准媽媽的不僅是將為人母的喜悅和驕傲,還有很多麻煩和疑慮時時在困擾。怎樣輕鬆、平安、順利地走過孕育小寶貝的生命歷程?這是每一位將為人母者所迫切想知道的。嬌姐伴隨准媽媽從妊娠第一周到最後一周。告訴准媽媽自身的變化、胎兒的生長髮育、准媽媽的日常飲食營養以及在生活中應該注意的事項,全方位細心呵護准媽媽和寶寶一起成長的每一天,伴隨准媽媽和寶寶在妊娠中的每一分鐘。 嬌姐將告訴准媽媽在孕期中不知道的、想知道的、應該知道的一切,打消您在孕育過程中的全部顧慮,使您輕鬆愉快地度過一段奇妙之旅。相信從懷孕到初為人母的這段經歷必將成為您一生中最美妙的回憶。 不一樣的孕育,不一樣的未來! GITZEL GIULITTE FACEBOOK 專頁,同時會有好多各形各色的資訊從中西醫護到格價 和8卦 0野睇嫁任妳選擇, 你一定唔會覺得悶呢 !.... 如果讀者對嬌姐部落格blog尚算滿意, 懇請大家高抬貴手,幫幫手按 LIKE 同時分享比你嘅朋友; 嬌姐從事陪月多年, 擁有各前僱主的推薦信,推薦信內容同時可為閣下提供愚蒙在性格特徵​​技能上的側寫作為參考,可讓閣下作出評估 ,希望取得共識和合作機會。丞蒙閣下賞識與敝人聯絡面談, 定會是敝人的榮幸 。OUR WEBSITE : http://tiny.cc/gitzelgiu PLEASE HELP AND SHARE GITZEL GIULIETTE 。 唔該晒. 嬌姐支持要求政府維護本港醫療、福利及教育資源 。 祝妳快樂!歲歲平安,安居樂業。業和邦興,興旺發達。大吉大利。遊刃有餘,青春永駐。嬌陪月團隊專線 +852-61596793 ! Start | Stop
懷孕 (91) 孕期 (97) 孕初期 孕中期 (31) 孕晚期 (50) 注意項 (124) 分娩 (13)坐月 (46) 孕期检查 (26) confinement recipes (30) 孕前準備 (62)
寶寶 (50) 寶寶照顧 (81) 育兒百寶箱 (70) 親子 (38) Chinese Medicine (18) ADHD (28) 母乳餵養 (3) 人工受孕 (4)食譜 (237)
TOOLS
fertility tools Track ovulation with our fertility chart Find your fertile days with our ovulation calculator Create a TTC ticker and count down to ovulationDue Date Calculator
Pregnancy Tools Create a personalized pregnancy ticker. Track your contractions with our contraction counter. From poppyseed to papaya, watch baby grow! Pregnancy Weight Gain Tracker
大肚婆完美懷孕[月] BALLPOINT CHECKLIST 準媽媽的40週 [週 ] BALLPOINT CHECKLIST 注意事項 : 懷孕期40周280 天 25 孕期檢查項目 CHECKLIST
胎兒 280天 孕婦必備分娩寶典 新生嬰兒必備用品清單 1 TAKE 孕期營養補充品 CHECKLIST


產前講座課堂
產前概述總覽 初生嬰兒護理及奶瓶餵飼 產前及產後飲食與營養 產前孕婦運動 產後護理、健康、情緒轉變、母乳哺飼及月子

Loading



2011年12月16日 星期五

Chocolate Puff



 

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Makes about 20 puffs

 

Ingredients

 
For the choux pastry
  • 200ml/7fl oz cold water
  • 4 tsp caster sugar
  • 85g/3oz unsalted butter, plus extra for greasing
  • 115g/4oz plain flour
  • pinch salt
  • 3 medium free-range eggs, beaten
For the cream filling
  • 600ml/1 pint double cream
  • 1 orange, zest only
For the chocolate sauce
  • 100ml/3½fl oz water
  • 80g/3oz caster sugar
  • 200g/7oz good-quality dark chocolate, broken into pieces

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
  2. For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
  3. Turn up the heat, then quickly pour in the flour and salt all in one go.
  4. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
    Technique: Making choux pastry

    How to Make Pate a Choux
  5. Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
  6. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
    Technique: Using piping bags

  7. Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
  8. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
  9. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
    Technique: Zesting citrus fruit

    Kitchen Basics - How to Zest Citrus Fruit

  10. For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
  11. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.

How to Cook Cream Puffs

沒有留言:

張貼留言