Good morning dear all mummies! I return to work after 2 days MC. My 16mo lo was super glueing me whole night. Maybe she knows mummy will not be around today as i told her last night; "mummy will go to work tomorrow ya.."
Today I only able to start cooking at 5.30am after cleaning the chicken tight that i used it to make chicken pumpkin patties.
Breakfast: Pumpkin Bread and Pure Orange Juice
Lunch: Rice Chicken Burger and Chicken Soup
Teatime: Steam cheesy sweet corn apple steam cake
Pumpkin Loaf (TangZhong method) Recipe by Christine
Ingredients:
120 gm tangzhong (please refer to this recipe to make tangzhong and measure out the desired quantity)
100 gm pumpkin puree
50 gm whisked egg
110 ml milk
40 gm honey
12 gm milk power
½ tsp salt
350 gm bread flour
2 tsp instant dried yeast
25 gm butter, melted
pepitas (pumpkin seeds), optional, for garnish
Method:
Add all ingredients (except butter) into a breadmaker, the wet ingredients first, then followed by the dry ingredients: tangzhong, pumpkin puree, egg, milk, honey, milk powder, salt, flour and yeast. (Note: I used to make a small well in the flour, then add the yeast into it.)
Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter. Knead until the dough passes the window-pane test (as picture shown).
After kneading is finished, let the dough complete the 1st round of proofing in the machine, about 40 minutes, until it’s doubled in size.
Transfer the dough onto a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let it rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tin. Complete the 2nd round of proofing, until it’s doubled in size.
Brush whisked egg on surface. Sprinkle pepitas on top. Bake in a pre-heated 180C (356F) oven for 30 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely.
Notes：
As honey is added, the surface will easily burnt. If you found the surface turns brown too quickly, loosely cover with a foil on top until finished baking.
The honey will help to make a softer texture with a pleasant fragrance.
To make your own pumpkin puree, simply peel and deseed the pumpkin. Steam or cook in a microwave oven until it’s softened. Discard the excess water. Use a large spoon or fork to press into a paste. Then measure out the amount you need.
Chicken patties Recipe:
Ratio of meat and pumpkin 1:1
chicken meat (marinated with orange) ( i used half drumstick meat)
Pumpkin puree
1 egg yolk
2 tsp flour ( i use all purpose flour, can use corn flour, potato starch)
Blend the above ingredients into smooth texture (photo right 1)
1 tsp amino liquid (u may add little bit salt if your lo is above 1yo and u r ok to give it)
dash of pepper powder
Scoop a small spoon the meat mixture onto a heated & greased frying pan. after 1 minute, turn it another side then press it into flat.
pan fry till both sides golden brown.
Rice burger recipe:
1 egg
3/4 bowl of cooked rice
mix them together
1 rice size of salt
mix well. scoop a small spoon of the mixture and pan fry it till both sides golden brown.. if can get round shape, can use the spoon slowly adjust it while it is still not fully cooked.
in between the rice burger, put in the chicken pattie, vege, and any others like cucumber/tomato slices....
DONE!
For adult version, just put some maggie chili sauce will be super yummy!! (daddy was eating 2 rice burger and he told me YUMMY!) so happy~
Cheesy corn steamed cake
(recipe shared by Adel Lim-Low)
Ingredients
Makes 7-8 cupcakes
200g self raising flour
1 tsp baking powder
120 ml fresh milk
60g caster sugar
2 eggs
1 tbsp Vco or cooking oil
1/2 cup or slightly more corn kernel
1/2 cup shredded cheddar cheese
Steps:
1. Using a hand whisker to whisk eggs, sugar, milk and oil til sugar dissolved.
2. Sieve in flour n baking powder and combine well using a spatula.
3. Fold in corn kernel and cheddar cheese.
4. Pour into cupcakes mould til 3/4 full and steam for 20 mins.
P/S: I follow the above recipe shared by mummy Adel Lim-Low, which I can get
i make 1/2 of the above quantity only.
i replace the milk with corn puree+milk
i replace the corn kernel with cubed apple.
i steam for 12 mins only.
and i got 3 big 3 small size cupcakes...
happy trying!!
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