Hi Good Day to all mummies~
This morning I could wake up right after the alarm sounded. Recently my 2yo is quite cranky whenever she wanted something and we did not allow. She will start crying sadly badly tremendously. hahaha.... if the neighbours hear it, they might think we are abusing her. fainted~ >.<
What made me happy recently is my gal likes to sing. She can sing a few songs by her own when she is in good mood (most day she is in good mood). She sings "happy birthday to you", "twinkle twinkle little stars", "火车快飞", “两只老虎”， "jingle bell", "good morning", etc.
Breakfast: Dragon fruit Mantou (steam bun), dried mulberry, cherry tomatoes and fresh milk
Lunch and Dinner: White Rice with Beetroot soup, Onion omelette and stir fry bean sprout
Teatime: IKEA Vegetable Medallion and honey (manuka) lemon drink
Dragon Fruit Steam Bun (Mantou)
Ingredients
For Pink dough:
40g Dragon fruit puree (sieved away seeds)
50g Warm fresh milk
20g castor sugar
25g fullcream milk powder
1/2 tsp Instant dry yeast
1/2 tsp Aluminum free baking powder
150g Pao flour/ all purpose flour
1 tbsp Grape seed Oil
For Plain dough:
18ml Warm fresh milk
1/2tsp castor sugar
1/8 tsp Instant dry yeast
30-35g Pao flour/ all purpose flour
Steps:
1) use bread maker to knead the Pink dough by function no 8 of my tesco bm. Beat 20mins, off machine.
for plain dough, I just simply knead by hand.
((For busy FTWM, If you wish to prepare at night and for next morning use, after Step 1, put the dough in a bowl and cover by cling wrap, leave a small hole for air flow, put in the fridge overnight.))
2 ) Proof for 45mins. ((For cold dough, take out dough from the fridge, rest for 10mins, press out all air.))
3) Press out all air, knead for 2 mins, rest 5 mins.
4) Roll & press Pink dough and plain dough into rectangular shape. Place the pink dough at the bottom and the plain dough on the top, roll like a swiss roll until the end. cut into equally size and place a pao paper underneath it.
5) place the mantou on steaming rack, proof for another 20-30mins or double the size.
6) steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.
Vegetable Medallions
Ingredients:
200g cooked mashed potato ( I used 1 big potato)
50g onion ( I used 3/4 big onion)
70g broccoli
3g unsalted butter
30g shredded bega cheddar cheese
1/4 tsp garlic powder
1/8 tsp pepper powder
To Shape:
~ 6cm diameter ring cutter
~ some rice flour for dusting
Steps:
1) peel, slice and steam potato for 20-25mins (or till soft)
2) boil broccoli in water for 3 mins, then use scissors to cut the cooked broccoli into tiny size
3) slice and dice onion into tiny size
4) in a big bowl, roughly mash the potato with fork and add in butter while still hot
5) mix mashed potato, broccoli, onion, and all other ingredients
6) divide into 7 portions (50g each), form ball shapes
7) lay baking sheet on the baking tray
8) dip each potato ball into the rice flour, well coated
9) put the ball onto the ring cutter which placed on the baking sheet
10) press firmly and flatten the top surface, remove ring, continue with other potato balls (you may use any shape mould cutter)
11) bake at preheated oven of 180'C for 20-25mins or some light golden brown.
12) ready to serve warm~ yummy!
p/s: for unfinished vegetable medallions, just wrap individually in food wrap dust with some rice flour, keep in the freezer. For reheat, just put directly into the oven of 160'C for 20-30 mins OR pan fry with little bit oil with lid on about 5 mins each side.
宜家菜薯餅
材料：
200克 馬鈴薯泥（我用1個很大的馬鈴薯）
50克 大洋蔥（我用3/4個大洋蔥）
70克 西蘭花/綠椰菜花
3克 無鹽奶油
30克 切達乾乳酪
1/4茶匙 蒜粉
1/8茶匙 胡椒粉
塑造型：
〜圓形通心鋼模（直徑6 cm高1-2 cm）
〜5-10 克在來米粉/粘米粉
做法：
1）馬鈴薯去皮，切片和隔水蒸約20-25mins。
2）西蘭花/綠椰菜花泡清水15分鐘，切小塊狀，放進沸水煮3分鐘，撈起備用，然後用剪刀剪碎。
3）把洋蔥切成小丁。
4）用叉子把馬鈴薯壓泥，不需要全部壓碎，並趁熱加入奶油。
5）在一個大碗裡，加入馬鈴薯泥，西蘭花，洋蔥，及其它所有材料，混合均勻。
6）預熱烤箱至180'C, 烤盤鋪上不沾烤紙。
7）將薯泥分成7份（每份大約50克），每份塑成球狀。
8）把薯球丟進在來米粉，滾滿粉，放進鋼模裡，用手壓平表面再取出鋼模，重複做法（8）至所有薯球被壓出模。
9）送進烤箱，烘烤大約20-25mins或至金黃色。
P / S：吃不完的菜薯餅，用保鮮紙，小心單獨包裝每個菜薯餅，放進冷凍庫存放。吃的時候，直接從冷凍庫取出，放進預熱160'C的烤箱，烤20-30分鐘，或用平底鍋，熱油後煎至兩面少許金黃色，關火悶10分鐘就好了。
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