My girl doesn't like to eat durian. She ever rejected DL after I took durian. So today I made durian puff for her teatime to test whether she can accept durian in cookies or not.... (while typing this, received sms from hubby that my gal was eating the durian cookies, chicken floss, cucumber, black sesame milk sticks for her breakfast *10.11am)
Breakfast: Chicken floss Bun (40 minutes method bun & homemade chicken floss), cucumber salad, banana
Lunch & Dinner: Macaroni with tomato meat sauce
Teatime: Durian crunchy melts & baby yogurt
40 mins method soft milk bun
Ingredients
1 teaspoon instant yeast
1 tablespoon brown sugar
1 tablespoon caster sugar
1/3 cup warm milk
2 tablespoon olive oil
1 cup bread flour (can add more flour if too wet and can't form a dough)
1/2 teaspoon salt
1 tablespoon beaten egg
remaining egg add in some milk for egg wash
Steps
1. Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam as showed in the picture.
2. Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.
3. Then use electric kneading hook to knead for about 5-10 mins or till well combined.
4. Then take out the dough and hand knead for another 1-2 mins.
5. Roll, cut and shape into 8 small doughs.
6. Grease little oil on the baking pan and line the dough in, cover with wet cloth and let it proof for about 10 mins. ( I let it proof for 20-25mins)
7. Brush egg wash onto the bread.
8. Bake at pre heat oven at 180 degrees C for 10mins (baking time vary for different oven)
Homemade Chicken Floss
Ingredients
800g chicken breast
1 tbsp Amino liquid
2 pinches of sea salt
2 tbsp muscovado sugar
1/4 tsp five spices powder
dash of pepper
1 tbsp sesame oil
Steps:
1) cook the meat for 2 hours ( I used it to boil soup for my lo yesterday then transform the meat into meat floss, haha..)
2) tear and mash the meat into loose
3) put into the bread maker and add in all the seasonings.
4) on "JAM" function x1 time
5) on the "jam" function again and monitor till the meat dried then can off the machine. (I spent 2 hours+-)
自製雞肉鬆
材料：
800克 雞胸肉/雞柳
1湯匙 氨基液體醬油
海鹽 適量
2湯匙 糖蜜/蔗糖
1/4茶匙五香料粉
胡椒粉 適量
1湯匙 麻油
麵包機做法：
1）把肉放入水里煮2個小時（我用昨天煲湯的肉）
2）把肉壓扁，稍微撥絲，全部材料放進麵包桶。
3） 9號功能跑了2次，不夠幹，再跑第三次，注意看火，以免焦了。
以上的材料，可以自行調配。如果覺得味道不夠咸或不夠甜，都可以再加糖或醬油。
Tomato Meat Cheese Sauce
Ingredients A:
1/3 cup minced pork tenderloin
20 pcs cherry tomatoes
1" green zuchinni
1/3 cup water
Ingredients B
some olive oil
2" green zucchini (sliced)
1 onion (chopped finely)
10g grated cheddar cheese
some dried parsley and Italian herbs
Steps:
1) Blend the ingredients A till smooth, set aside
2) Heat pan with olive oil, saute onion till golden brown then add in the slice zucchini, stir fry for a while
3) pour in the blended ingredients A
3) pour in another 1/2 cup water, boil then shimmer for 3 mins.
4) add 1-2 tbsp grated cheddar cheese and cook till cheese melted.
5) add in some dried parsley and Italian herbs.
6) off fire and done.
榴槤脆餅(入口即化)
Durian Crunchy Melt Cookies
材料 Ingredients :
2 egg whites 2顆蛋白
75g mashed Durian 75克榴槤泥
25g corn flour 25克玉米粉
做法 Steps:
1) use a hand blender to blend the durian flesh then only weight 75g of the mashed durian
把榴槤打成泥後稱出75克的份量
2) add in the corn flour and mix until well combined
加入玉米粉並撹拌均勻
3) 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 ).
把蛋白放進乾淨的碗裡(無油無水), 加入幾滴檸檬汁, 用電動撹拌器把蛋白打至硬性發泡 (當把碗翻轉,蛋白也不會掉下來。)
4) 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, 撹拌均勻後倒進2/3的蛋白。用切入的方式, 輕柔地撹拌均勻。不要過份撹拌。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.
先預熱烤箱120度, 再把榴槤蛋白糊放進膠袋, 剪個小洞(5厘米)然後擠出一小堆一小堆的型狀在防粘的烘培紙。
6) bake at 100'c for 50-60 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, 轉成100度, 烤50-60 分鍾 至完全乾透或脆餅容易從烤紙脫落。中途可轉換烤盤方向。
7) cool down before storing in air tight container. Can keep for 1 week.
放涼後收藏在不透風的罐子裡。可以收藏一個星期。
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