Very very embarrassed to say that mummy was not able to wake up this morning and didn't even hear the alarm rang too. Finally woke up at 6.30am *.* What a super late day for mummy as no more time to iron cloths, to prepare 3 different meals, to mop the floor. Finally, I only able to cook 2 meals and mop the floor...very sorry to hubby that not able to iron his clothes.
Breakfast: 5 mins Pandan Bun Sticks and fresh milk
Lunch and Dinner: Stir Fried Udon with cucumber and brown button mushroom and beetroot soup
Teatime: Durian crunchy melt cookies and watermelon juice
5 min bun sticks
Ingredients :
1 egg
28g high protein flour
10g pandan juice extract
35g fresh milk or full cream milk or water
18g unsalted butter
2 tsp muscovado sugar or any sugar or omit
Steps :
1) sieve flour and set aside
2) cook pandan juice, milk, sugar and butter in a wok with low heat until boiling
3) add in flour and stir quickly with a spatula until dough is form and non stick
4) off fire and remove dough from the wok, let it cool down
5) when hand can touch on dough, add in the egg by 2 separately, mix well 1 pour in then only add in the balance.
6) once the dough turns into very wet dough, can stop adding egg
7) put the well mix batter into a plastic bag
8) Pre heat oven at 190'C
9) cut a 1cm width hole at the edge of the plastic, squeeze out sticks
10) bake for 18mins or till light golden brown, turning halfway.
Stir Fried Udon with mix vegetables
Ingredients :
1/2 pack fresh udon, wash and soak in filtered water prior cooking
2 cloves garlic
1 big brown button mushroom
1/2 japanese cucumber
some grapeseed oil
1 tsp liquid amino + 3 tbsp water
Some sea salt and black pepper powder to taste
Steps:
1) heat pan and add in olive oil
2) sautéed garlic till fragrant
3) add in other ingredients and stir fry for 1 min
4) add in sea salt, liquid amino + water and udon.
5) add in dash of black pepper powder and stir fry for another 1 min and done
榴槤脆餅(入口即化)
Durian Crunchy Melt Cookies
材料 Ingredients :
4 egg whites 4 顆蛋白
120g mashed Durian 120克榴槤泥
80g corn flour 80克玉米粉
(corn flour quantity May varies subject to the thickness of the durian flesh used, please refer video to get the right consistency)
(玉米粉的份量需根據榴槤的果肉的水分而定，請參考視頻裡的濃稠度)
Durian crunchy melt cookies VIDEO
榴槤脆餅視頻
做法 Steps:
1) use a hand blender to blend the durian flesh then only weight 120g of the mashed durian
把榴槤打成泥后稱出120克的份量
3) add in the corn flour and mix until well combined
加入玉米粉并撹拌均匀
4) put egg whites into a clean bowl (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till till hard peak form (when you over turn the bowl, the egg whites won't fall).
把蛋白放进乾净的碗里(无油无水), 加入几滴柠檬汁, 用電動撹拌器把蛋白打至硬性发泡 (当把碗翻轉,蛋白也不會掉下来。)
5) take 1/3 of the egg white mix into the Durian mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles.
將1/3的蛋白加入榴槤糊里, 撹拌均匀后倒进2/3的蛋白。用切入的方式, 輕柔地撹拌均匀。不要过份撹拌。以免消泡。
5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet. (I use fiber glass sheet)
先預熱烤箱120度, 再把榴槤蛋白糊放進膠袋, 剪个小洞(5厘米)然后擠出一小堆一小堆的型狀在防粘的烘培纸。
6) bake at 100'c for 60 mins more till completely dry or cookies are easily be removed from the baking sheet. Over turn baking tray half way for more evenly baked cookies.
送進烤箱, 转成100度, 烤60 分鍾 至完全干透或脆餅容易从烤紙脱落。中途可轉換烤盘方向。
7) cool down before storing in air tight container. Can keep for 1 week plus.
放凉后收藏在不透風的罐子里。可以收藏一个星期多。
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