A friend of mine is allergic to eggs and dairy products. Recently she asked me if I have any baked good recipes that are egg and dairy free. I’ve replaced butter with oil or dairy-free butter and milk with soy, almond or cashew milk before. However, to be honest, I seldom exclude eggs in my baking recipes as they serve many important purposes such as binding, emulsifying, leavening, thickening, tenderizing, glazing, flavor enhancing and moisture adding in baking. For further reading, The Kitchn and Egg Farmers of Canada both have great articles discussing the different roles of egg yolks, egg whites and whole eggs in baking and cooking.
最近一位對蛋及乳製品敏感的朋友問EC可否教她製作無蛋及乳製品的西點。EC曾經用食油及素食牛油替代牛油，也用過豆奶、杏仁奶、腰果奶等取代牛奶。但坦白說，蛋在烘焙中擔當着十分重要的角色，其中包括融合、乳化、膨脹、增稠、軟化、上光、改善味道和保濕等等，因此EC甚少不使用雞蛋。若有興趣知到更多蛋在煮食及烘培的作用，The Kitchn 及 Egg Farmers of Canada均有十分詳細的參考資料。
In this vegan cookie recipe that I designed for my friend, I use organic coconut oil that is unrefined, virgin and cold pressed to replace butter. In order to bind the cookies without using eggs, finely ground chia seed is used. To replace a large egg containing a net weight of 50 g, the basic ratio is one tablespoon of finely ground chia seed and 3 tablespoons of water. Detailed instructions are provided in the recipe below.
這個為朋友設計的素食曲奇配方中，EC使用有機冷壓初榨椰子油取代牛油，而蛋在麵糰的融合作用則由打成粉末狀的奇異籽代替。以淨重約50克的大蛋計算，每隻蛋可用一湯匙奇異籽粉加三湯匙水替換，做法在食譜内可找到。
Pay extra attention to the ingredients list on the back of the chocolate package and choose carefully. Milk and white chocolates contain milk products unless otherwise specified, and so do some dark chocolates. I used dark chocolate from Lindt as it is stated in Lindt Canada under the FAQ section that “…our 70%, 85%, 90% and 99% bars do not have milk products as an ingredient”. For people with several lactose intorance or if in doubt, always purchase chocolate that is clearly labelled as vegan, dairy-free, lactose-free or milk-free for safety reason.
選購朱古力時要特別留意包裝背後的成份標籤。除非產品特別列明，否則一般白朱古力及牛奶朱古力均含奶製品，一些黑朱古力也如是。EC選用瑞士蓮黑朱古力，因為瑞士蓮網頁(加拿大)的常見問題部份提及其70%、85%、90% 和99%朱古力產品不含任何乳製品成份。若有任何疑問或患有嚴重乳糖不耐症者，為了安全請謹慎購買有素食、不含乳製品、不含乳糖、不含奶類等標籤的朱古力。
Vegan Chocolate Soft Cookies
純素朱古力軟曲奇
makes 25 cookies
25個份量
Ingredients
150 g dairy-free dark chocolate (use vegan chocolate if needed)
55 g cold pressed, virgin coconut oil
60 g fine demerara sugar
150 g all purpose flour
1/4 tsp instant espresso powder (optional)
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp ground chia seed
6 Tbsp water
1/2 tsp vanilla bean paste
材料
不含乳製品黑朱古力塊(或用素食朱古力) 150克
冷壓初榨椰子油 55 克
原蔗糖(幼粒) 60 克
中筋麵粉 150 克
即溶特溶咖啡粉(可不加) 1/4 茶匙
梳打粉 1/4 茶匙
鹽 1/4 茶匙
奇異籽粉 2湯匙
水 6湯匙
雲尼拿醬 半茶匙
Directions 做法
Finely grind 3 tablespoons of chia seeds in a food processor. Measure 2 tablespoon of ground chia seed and mix with water. Set aside for 10 minutes until thickens.
將3湯匙奇異籽以食物處理器打成幼細粉末，取兩湯匙與水混合，浸泡十分鐘直至混合物呈糊狀。
In a large bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Add sugar, salt, espresso powder (if using), vanilla bean paste and coconut oil. Whisk until smooth. Let cool to room temperature.
黑朱古力放大碗中隔熱水坐溶或放微波爐用中火叮溶，加入糖、鹽、咖啡粉(如用)、雲尼拿醬及椰子油，以蛋拂拌至順滑，放至室溫備用。
Add the thickened chia mixture in two batches. Whisk well.
分兩次拌入奇異籽糊，用蛋拂攪拌均勻。
In a large bowl, sift together the flour and baking soda. Add into the wet ingredients in three batches. Fold until just combined and do not overmix. Place a piece of plastic wrap directly over the dough and chill in the refrigerator for an hour or until dough is no longer sticky.
麵粉及梳打粉混合過篩，分三次加進濕料中，用膠刮輕手以切拌手法混合至剛無顆粒，切勿過度攪拌，用保鮮紙緊貼着麵糰蓋好，冷藏一小時至不黏手。
Preheat oven to 350ºF/180ºC. Remove chilled dough from the refrigerator. Let dough sit at room temperature for 15 minutes if it is too firm for rolling. Divide dough into 25 equal portions (about 20 g each) and shape each into a ball. Place balls onto a parchment paper lined baking sheet and flatten slightly with hand or a fork.
焗爐預熱350ºF/180ºC，從雪櫃取出麵糰，若麵糰過硬可先回溫十五分鐘，把麵糰分成25等份(每份20克)，逐一滾圓後排放在已墊了牛油紙的焗盆上，輕輕用手或叉按扁。
Bake for 10 to 12 minutes or until center is just set. Cool cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
放入焗爐十至十二分鐘或至中央剛好凝固，取出待五分鐘後轉移鋼架完全放涼。
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