Happy Friday dear all~
Very embarrassed to tell again that mummy was overslept this morning....@@ I had only 1.5 hours to prepare foods for my 2yo lo. I had no choice but speed up my "turbo engine" but ended up I was late to work this morning.
Breakfast: Super Soft Kneadless Chiaseed Bun, banana and fresh milk
Lunch and Dinner: Mix Grains Rice + Radish Soup + Minced Pork Tofu
Teatime: Black sesame tofu biscuit + Honey Lemon Juice
Super soft knead-less ChiaSeed bun (by Yen Li)
(Yield 6 small buns)
Ingredients
75g Milk
150g high protein flour
20g muscovado sugar or any sugar
pinch of sea salt
20g milk powder
1/2 whole egg （25g）
1/2 tsp instant dry yeast
18g unsalted butter (room temperature) / olive oil
For Adding in:
1-2 tsp ChiaSeeds
Steps:
1) mix all ingredients （except chiaseed） in a big bowl. Mix/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. (I usually make it at night and bake the next morning)
4) take out the wet dough and place on a greased mat, use some oil to grease hands for easier handling.
5) add in CHIASEED and knead till well combined. (you may add flour if too sticky)
6) divide dough into 6 equally small dough and let it rest for 5 mins. Roll and form round bun.
7) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.
8) 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.
9) after 25mins, Remove the baking tray from the oven. Brush egg wash on each buns. Pre-heat the oven at 170'C for 5 mins.
10) Bake the buns for 15 mins or till light golden brown
免揉超軟奇異籽麵包 (By Yen Li）
份量：約6個小麵包
材料：牛奶75g，速發乾酵母1/2小匙，高筋麵粉150g，細砂糖20克，鹽 两粒米般大小而已，奶粉20克，雞蛋1/2顆 （25克），無鹽奶油18g(可用橄欖油替代)，1-2 茶匙奇異籽
做法：
1. 將所有材料（除了奇異籽）放入鋼盆內攪拌均勻
2. 放入樂扣盒中但不要蓋緊，讓空氣可進入
3. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)
4. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。
5. 把奇異籽加入麵糰，搓均匀後把麵糰分成6份，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。
6. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大
7. 將發酵後的麵包涂抹蛋液，放入已經預熱至170度c的烤箱中，烘烤15分鐘或表面上色即可
做法請參考以下 “免揉乳酪麵包的做法”的視頻
Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)
免揉超軟小麵包 (視頻示范) 1 / 2
Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)
免揉超軟小麵包 (視頻示范) 2 / 2
Minced Meat Tofu
Ingredients:
80g minced pork tenderloin (梅肉）
100g silken tofu
2 shallots (crushed)
1 clove garlic (crushed)
1/2 tsp liquid amino + 2 tbsp water
dash of pepper powder
Steps:
1) heat pan and add in olive oil/ any vege oil
2) sautéed garlic and shallot till fragrant
3) add in minced meat and stir fry till light golden brown
4) add in tofu and stir fry a while
5) add in Liquid amino+water and finally dash of pepper powder
6) stir fry for another 1 min and done
Black Sesame Tofu Biscuit
(Recipe by http://www.easyinla.com/thread-9077-1-1.html)
p/s: Biscuit is crunchy hard, not suitable for too young lo
Ingredients:
1 egg yolk
10g muscovado sugar
40g silken tofu
5g black sesame
90-100g all purpose flour (i used 90g AP flour today, original recipe was 100g flour in total)
(you may use cake flour/superfine flour/low protein flour/wholemeal flour)
(different flour water absorption seems different too)
Steps:
1) mash the tofu, then add in egg yolk, sugar and black sesame, mix well
2) sift in flour by 2 times and press to sides and form dough
3) wrap dough with food wrap and let it rest for 30mins
4) roll dough with a roller pin into flat thickness of 1-2mm, cut square or rectangular shape by knife
5) bake at pre-heated oven of 170'C for 12-15 mins
黑芝麻豆腐脆餅
**請注意**此餅乾較脆硬，每個寶寶咀嚼和吞嚥能力不同，請視寶寶狀況再給予餵食喔！
材料：
蛋黃x1，低筋麵粉50g，全麥粉50g，黑糖10g，嫩豆腐40g，黑芝麻5g
做法：
1.將嫩豆腐壓成泥與蛋黃，黑糖，黑芝麻一起拌勻
2.加入過篩的麵粉，用按壓的方式拌成糰
3.將麵糰放入塑膠袋中，靜置鬆弛30分鐘
4.將麵糰擀成片狀（0.1~0.2cm），用滾輪刀或刀子切成方形
5.放入預熱烤箱170°C烤12~15分鐘
No comments:
Post a Comment