Happy Friday~ ^.^
I was making Jelly cake last night and slept at 11.30am and woke up 4.15am this morning ended up a fat panda in the office right today~ LOL~
Even though lack of sleeps but I am still happy as it is Friday today, once I think that I will have 2 days spending with my 23mo lo, all sleepiness will be gone.
Breakfast: Soft Pancake with Homemade Peanut Butter, Blueberries, Dragon fruit Jelly and Fresh milk
Lunch & Dinner: Udon with chicken soup base and hard boiled egg
Teatime: 5 mins knead-less cheese bun and Orange Juice
Peanut Butter Soft "PANCAKE"
Ingredients:
Egg Yolk Batter
3 Egg Yolks
10g sugar
40ml Grapeseed Oil/any vege oil
40ml Fresh Milk/any milk
60g Cake Flour / all purpose flour
Meringue
3 Egg Whites
30g castor sugar
few drops vinegar/lemon juice
Filling
Homemade peanut butter
Steps:
1) Preheat oven to 170'C.
2) Place a parchment paper or non-stick baking sheet on the baking tray.
3) In a medium mixing bowl whisk egg yolk with 10g sugar till sugar melted, then mix in oil and milk, whisk till combined. Set aside.
4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till burbbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.
5) Transfer 1/3 of the egg whites to the egg yolk batter and whisk until well combined. Add the remaining egg whites and fold in gently.
6) Scoop 1/4 cup of the batter onto the parchment paper and gently form round shape.
7) Bake for 12-15mins or light golden brown on the surface.
8) Place the pancake on the wire rack for cooling down.
9) Spread a thin layer of peanut butter on the bottom surface then place another pancake and attach together.
Homemade Peanut Butter
Ingredients:
1 cup organic ground nuts
2 tbsp olive oil
1 tsp honey
Steps:
1) soak ground nuts overnight and roast in bread maker till light golden brown
2) blend the roasted ground nuts with olive oil and honey till smooth.
p/s: must keep in refrigerator for unfinished portion.
火龍果果凍
材料：
300毫升 火龍果果汁
1茶匙 燕菜粉
1/4茶匙 果凍粉
50克 砂糖
做法：
1 ）混合均勻，然後在中火煮沸。
2 ）關火，倒入模具中。
3 ）保存在冰箱裡更好的味道〜
Dragon Fruit Jelly
Ingredients:
300ml Dragon fruit juice
1 tsp Agar Agar powder
1/4tsp Jelly powder
50g castor sugar
Steps:
1) Mix well then boil under medium fire till boiling.
2) Off fire and pour into mould.
3) keep in refrigerator for better taste~
Udon Noodle with Chicken Soup base
Ingredients:
90g Dried Udon
(cook 18mins as per instruction on packaging, drain dry then soak in cold icy water for 30 seconds, drain dry again, add in 2 tsp grapeseed oil and mix well. Keep noodle in the fridge (if not serve immediately)
Lotus Root Chicken Sou
Ingredients:
1/2 carrot (cut in pieces)
8 asparagus
2 baby corns
480ml frozen soup stock
Steps:
1) cook all ingredients with small fire for 10mins.
Super soft knead-less cheese bun
(Yield 8 small buns)
Ingredients
75g Milk
150g high protein flour
20g muscovado sugar or any sugar
pinch of sea salt
20g milk powder
1/2 egg
1/2 tsp instant dry yeast
18g unsalted butter (room temperature) / olive oil
For Topping:
10g grated cheddar cheese
Steps:
1) mix all ingredients in a big bowl.Knead till combine and dough is formed (I spent less than 1 min)
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.
4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun.
6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.
7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.
7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.
8) Bake the buns for 16 mins or till light golden brown
9) brush some unsalted butter on the bread surface for better appearance.
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