馬鈴薯南瓜蛋撻

1 April 2016 (1 year 7 months)

Potato Pumpkin Egg Tart

今日午餐 - 馬鈴薯南瓜蛋撻
Potato Pumpkin Egg Tart

材料：
馬鈴薯
南瓜
鮮奶
雞蛋
吐司
莫扎里拉乳酪 （可免）

1）馬鈴薯和南瓜切丁蒸熟，待涼
2）雞蛋打散，倒入適量的牛奶，攪拌均勻；乳酪削成絲，備用
3）把吐司的邊邊切掉備用，用擀麵棍把吐司擀平
4）吐司放入杯子蛋糕模裡，要壓到和蛋糕模密合
5）放入馬鈴薯丁和南瓜丁，倒入蛋奶液至7分滿
6）撒上莫扎里拉乳酪絲
7）再放一點剛才切掉的吐司邊
8）放入預熱烤箱，烤180度 20分鐘即可

** 以上適合1歲以上的寶寶
** 8個月以上可以把雞蛋換成蛋黃，鮮奶換成奶粉，母乳或水
** 乳酪適合10個月以上

Ingredients:
Potato
Pumpkin
Fresh Milk Egg
Toast
Mozzarella Cheese (Optional)

1) Cut the potato and pumpkin into cubes, steam until cooked and set aside
2) Whisk egg, pour a moderate amount of fresh milk, mix well; shredded mozzarella cheese, set aside
3) Cut the sides of the toast, set aside; flatten the toast with rolling pin

4) Put the flatten toast into cupcake mould, press it till it fits to the mould

5) Put in the potato and pumpkin cubes, pour the egg mixture into mould until 3/4 full

6) Sprinkle some mozzarella cheese on top

7) Put some sides of the toast

8) Sent into preheated oven, bake at 180 degree 20 mins and ready to serve

** Above recipe suitable for 1 year old and above 

** As for the babies above 8 months, change the egg to egg yolk, fresh milk change to milk powder, breastmilk or water

** Cheese suitable for 10 months and above

今天跟我的媽咪朋友們一起小聚餐
早上就一直在想要做什麼午餐方便出門吃，然後侒侒又肯吃的東西
翻一翻以前做的馬鈴薯南瓜派，就想到加個麵包當蛋撻的外皮應該不錯

烤好後看起來很像很不錯的樣子
侒侒吃掉一個
媽咪吃一個
請其他小朋友吃一些
希望他們會喜歡 

😊