關於 non dairy milk powder ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

牛奶是小牛的唯一食物！

牛 奶 迷 思 四 部 曲 — 乳糖不耐症
(中文請往下滑)

The Dairy Myth
Part Two — LACTOSE INTOLERANCE

Humans are the only animals that continue to consume milk into adulthood. No other specie drinks milk beyond infancy nor the milk of another species. Cow’s milk is made for their babies, suited to the nutritional needs of calves, not made for human consumption.

Most humans begin to produce less lactase, the enzyme that helps with the digestion of milk, when they are as young as 2 years old. This reduction in lactase can lead to lactose intolerance. More than 90% of Asians are lactose intolerant, symptoms include bloating, gas, cramps, diarrhea and vomiting.

You won’t find any diary products at Plants, instead we serve you nutritious and easy to digest alternatives like activated nut mylks, non-dairy cheesecakes and more!

[ Make your own CHOCOLATE MYLK ]
1 cup cashews
3 cups filtered water
6 pitted dates
3 Tbsp raw cacao powder
2 Tbsp raw cacao nibs
1 tsp vanilla
a pinch of cinnamon
and a high speed blender

1. Soak the cashews in filtered water with a pinch of salt overnight in bowl, keep it in the fridge.
2. Once it's done soaking, which gets rid of the natural occurring anti-nutrients in nuts, drain and rinse with filtered water and throw them into the blender along with all the other ingredients. Blend until smooth and voilà!

第 二 部 曲 — 乳糖不耐症
人類是唯一在長大後還吃乳製品的動物。小羊、小牛長大後也不會再喝母奶。事實上，因應人體與牛的構造不同，牛奶與人奶的成份其實是大不相同的，換句話說，適合別的動物的奶其實不見得適用於人體！

隨著年齡成長，人體中幫助消化乳醣的酵素會減少，所以在沒有酵素幫忙的情況下，又攝取乳製品，會導致乳糖不耐。根據研究統計，逾90%的亞洲人有乳醣不耐的情形。腸絞痛、腹瀉、腹痛、嘔吐等都是乳糖不耐的症狀，特別注意的是，有些嬰兒也是因為不適乳糖而有這樣的情形唷！

在Plants我們不提供任何乳製品，取而代之的是自製的喚醒堅果奶，不僅營養價值更高、更好消化，同時也更沒有負擔唷！

[ Plants 教妳/你做 – 巧克力腰果奶 ]
1 杯 生腰果
3 杯 過濾飲用水
6 顆 去籽椰棗
3 湯匙 生可可粉
2 湯匙 生可可仁
1 茶匙 香草精/香草粉
1 小撮 肉桂粉
1 台 高速 blender

1. 將腰果浸泡在加了一點點鹽的飲用水中，放入冰箱一個晚上。這是為了將堅果本身含有的抗營養因子去除。
2. 隔天把水瀝乾、用飲用水清洗後放入blender，加入所有其他食材，打到滑順就完成了！

資料來源：
牛奶與人體健康（中文）：http://fooduncovered.org/2014/05/15/rthk-milk/
嬰兒乳醣不耐（中文）http://www.femh.org.tw/epaperadmin/viewarticle.aspx?ID=1299
牛奶全真相（英文）：http://www.peta.org/…/an…/cows-milk-cruel-unhealthy-product/

#plantseatery

Wah.. Rupanya minuman viral Boba ni ada versi cupcake lah! Unik dan simple je. Selalunya boleh dapat kat kedai tapi lagi jimat kalau buat sendiri.. Bagi penggemar Boba, bolehlah cuba resepi ni kat rumah..

Resepi Kek Cawan Teh Susu Boba Gebu | Fluffy Boba Milk Tea Cupcake Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kek Cawan Teh Susu

Bahan-bahan

150 gm gula

113 gm mentega

2 biji telur

60 ml susu segar

2 sb serbuk teh segera

160 gm tepung gandum

1 1/2 sk serbuk penaik

1/4 sk baking soda

1/4 sk garam

200 ml krim putar bukan tenusu


Resepi Boba

Bahan-bahan

100 gm black pearl

100 gm gula

100 ml air panas


Cara memasak

1. BOBA: Didihkan air. Masukkan black pearl dan masak sehingga 25 minit.

2. Tutupkan api. Rendamkan black pearl di dalam air sejuk.

3. Sediakan mangkuk yang berisi gula dan tuangkan air panas. Kacau sehingga gula larut.

4. Tapiskan black pearl dan campurkan ke dalam larutan air gula.

5. KEK CAWAN TEH SUSU: Campurkan serbuk teh segera bersama susu segar dan kacau sehingga larut.

6. Kemudian, masukkan telur. Kacau sekata.

7. Putar mentega dan gula sehingga sebati.

8. Masukkan tepung sedikit demi sedikit, serbuk penaik, baking soda, dan garam.

9. Kemudian, masukkan pula campuran teh. Putar adunan menjadi kental.

10. Letakkan kertas acuan ke dalam cupcake mold.

11. Masukkan satu scoop adunan ke dalam setiap kertas acuan. Bakar pada suhu 160°C selama 15-20 minit sehingga keperangan.

12. Untuk frosting, putarkan krim putar bukan tenusu sehingga menjadi kental dan kembang.

13. Paipkan krim putar bukan tenusu ke atas kek cawan dan hiaskan dengan boba.


//English
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Milk Tea Cupcake Recipe

Ingredients 

150 gm sugar

113 gm butter

2 nos eggs

60 ml fresh milk

2 tbsp of instant tea powder

160 gm wheat flour

1 1/2 tsp of baking powder

1/4 tsp of baking soda

1/4 tsp of salt

200 ml non-dairy whipping cream


Boba Recipe

Ingredients 

100 gm black pearls

100 gm sugar

100 ml hot water


Cooking methods

1. BOBA: Bring water to a boil. Add in black pearls and cook for 25 minutes.

2. Turn off the heat. Soak black pearls in a cold water.

3. Prepare a bowl with sugar and pour in hot water. Stir until sugar is fully dissolved.

4. Drain black pearls and mix with sugar syrup.

5. MILK TEA CUPCAKE: Mix instant tea powder with fresh milk and stir until dissolved. 

6. Then, add in eggs. Stir until well incorporated.

7. Beat the butter and sugar until well combined. 

8. Add in flour gradually, baking powder, baking soda and salt.

9. Then, add in tea mixture. Beat batter until thicken.

10. Place the paper cupcake liner inside the cupcake mold.

11. Pour one scoop of batter into each paper cupcake. Bake at 160°C for 15-20 minutes until brownish.

12. For frosting, beat non-dairy whipping cream until thicken and fluffy.

13. Pipe non-dairy whipped cream over the cupcakes and garnish with boba pearls.


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Mudah jer rupenya nak buat kek batik ni..bahan2 nya pun mudah didapati..tak perlu guna oven pun..rasa dia pula memang creamy dan lembut..must try ni !

Kek Batik Indulgence Mudah Tanpa Bakar | Easy No Bake Batik Indulgence Cake

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-Bahan (kek batik)

450 gm biskut Marie

250 gm mentega

3/4 cwn susu pekat

1 cwn Milo

1/2 cwn serbuk koko

1/2 cwn air

1 sk esen vanila


Bahan-Bahan (lapisan krim keju)

250 gm krim keju

150 gm krim putar tenusu

50 gm gula kastor

1 sk serbuk gelatin + 2 sb air panas

1 sk esen vanila


Bahan-Bahan (lapisan coklat)

1/2 cwn krim putar tenusu

200 gm coklat gelap

1 sb mentega


Bahan-Bahan (hiasan)

30 gm coklat putih

Nota: Loyang berukuran 8 x 8


Cara memasak

1. Untuk lapisan kek batik, patah-patahkan biskut Marie kepada saiz kecil.

2. Panaskan mentega sehingga cair dan masukkan susu pekat manis, serbuk milo serta serbuk koko. Kacau hingga tidak berketul.

3. Masukkan esen vanila.

4. Kacau sampai mendidih dan tutup api.

5. Masukkan biskut Marie yang telah dipatahkan tadi sedikit demi sedikit. Gaul hingga rata.

6. Sapukan sedikit mentega pada loyang dan alaskan dengan kertas minyak.

7. Tuang adunan biskut tadi ke dalam loyang yang telah disediakan.

8. Ratakan dan tekan padat adunan biskut.

9. Sejukkan dalam peti ais dan sediakan lapisan krim keju pula.

10. Bancuh serbuk gelatin dengan air panas dan kacau sampai larut di dalam mangkuk kecil. Biarkan seketika.

11. Masukkan krim keju dalam mangkuk adunan dan putar hingga lembut.

12. Masukkan gula kastor, esen vanilla dan krim putar tenusu, putar hingga kembang.

13. Kemudian, campurkan cecair gelatin (hasil akhir setelah dipanaskan semula di dalam ketuhar) ke dalam adunan krim keju.

14. Kacau sekata.

15. Keluarkan kek batik dan tuang adunan krim keju ke atasnya.

16. Ratakan dan masukan semula ke dalam peti sejuk.

17. Untuk lapisan coklat pula, panaskan krim putar tenusu sehingga sedikit mendidih.

18. Kemudian, tuang krim putar tenusu yang telah dipanaskan ke atas coklat masakan gelap, kacau sehingga suam dan larut.

19. Masukkan sedikit mentega (supaya lapisan ganache berkilat).

20. Setelah ia cair dengan sekata, sejukkan seketika.

21. Keluarkan kek batik dari peti sejuk dan tuang coklat ganache.

22. Simpan dalam peti sejuk semalaman.

23. Hiaskan kek yang sudah cukup keras dengan cairan coklat putih.


//English
--------------------------------------------------------------------------------------------

Ingredients (batik cake)

450 gm Marie biscuits

250 gm butter

3/4 cup of condensed milk

1 cup of Milo

1/2 cup of cocoa powder

1/2 cup of water

1 tsp of vanilla essence


Ingredients (cream cheese layer)

250 gm cream cheese

150 gm non-dairy whipping cream

50 gm castor sugar

1 tsp of gelatin powder + 2 tbsp of hot water

1 tsp of vanilla essence


Ingredients (chocolate ganache layer)

1/2 cup of non-dairy whipping cream

200 gm dark chocolate

1 tbsp of butter


Ingredients (garnish)

30 gm white chocolate

Note : 8x8 inc square pan


Cooking methods

1. For batik cake layer, crush Marie biscuits into small pieces.

2. Heat butter until fully melted and add condensed milk, Milo powder, and cocoa powder. Stir until it is not lumpy anymore.

3. Add vanilla essence.

4. Stir until it boils and turn off the heat.

5. Add Marie biscuits pieces into pan and mix well to ensure biscuits are evenly coated.

6. Grease square pan with butter and line with parchment paper.

7. Spread biscuits mixture evenly onto a 8 x 8  inch square pan. Make sure to line pan with parchment paper first.

8. Flatten the mixture by pressing it down.

9. Refrigerate while preparing a layer of cream cheese.

10. In a tiny bowl, mix gelatin powder with hot water until fully dissolved.

11. Put cream cheese in a mixing bowl and beat until smooth.

12. Add castor sugar, vanilla essence, and non-dairy whipping cream, beat until fluffy.

13. Then add gelatin liquid (final product after been reheated inside the oven) into the cream cheese mixture.

14. Mix until well-combined.

15. Pour cream cheese mixture onto Batik layer.

16. Flatten and refrigerate once again.

17. For chocolate ganache, heat non-dairy whipping cream until gentle bubbling appear.

18. Then pour heated non-dairy whipping cream onto dark cooking chocolate, stir until warm and fully dissolved.

19. Add bit of butter (to get a glossy ganache layer).

20. When it melts evenly, let it cool for a moment.

21. Pour chocolate mixture onto cream cheese layer to form top ganache layer.

22. Then, refrigerate Batik cake overnight.

23. Garnish cake with melted white chocolate.


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Crispy on the outside, chewy on the inside - I promise you this cookie recipe is as delicious as non-vegan double choc chip cookies out there, and without the need for dairy nor eggs.
There are many benefits to a vegan diet for your health, the environment, and to reduce the suffering of animals.
And although I'm not a full vegan myself (at this point I'm still learning more), I want to try to create vegan recipes so that I can enjoy my favourite food and desserts without guilt!

My IG: https://www.instagram.com/pxdkitty/
My blog: https://www.rachelltan.com/

Music by Ashton Edminster - Behind the Wall - https://thmatc.co/?l=AB498BBE

Ingredients:
160g Salted Vegan Butter
150g Brown Sugar (Brand: SIS, bone char free)
80g White Sugar (Brand: SIS, bone char free)
2 tsp Vanilla Extract

1.5 tbsp Flaxseed (blended finely in food processor)
+ 5 tbsp plant based milk (I used Rice Dream Rice Drink)
Mix the flaxseed and non-dairy milk and set them aside first

256g Self-raising flour
20g Unsweetened Cocoa Powder
270g Non-dairy Chocolate Chips