Hi Dear All~ I was fruit poisoning last night and this morning only could wake up at 5.10am.. We ate some wild berries which given by my aunty and resulted my hubby, myself and my 2yo lo had diarrhea in the midnight 1am. Luckily we are all fine now....phew~
Honestly speaking, I had really no idea what to cook today except the kneadless bread as it was prepared last night. Scratching my head, searching high and low, finally cooked the following dishes for my gal today:-
Breakfast: Dorayaki, baby corn, dried mulberry and fresh milk
Lunch and Dinner: Stir fried Organic Spinach noodle
Teatime: Kneadless swirl bread slice and Blueberry yogurt
Besides foods stated here, usually after 1 hour of dinner, I serve fresh fruits or some snacks for my lo too.
Dorayaki/Pancake Recipe
Ingredients:
45g Cake flour
1/2 tsp aluminum free baking powder
1 pc Egg
1/2 tbsp muscovado sugar / any sugar
1/2 tbsp Honey
25ml fresh milk
Steps:
1) blend everything except the flour and baking powder with hand blender for 5 seconds.
2) add in flour and baking powder, stir well.
3) heat pan with little olive oil and wipe off with kitchen towel.
4) place the pan onto a damp cloth or water to cool down, return to fire
5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake.
6 ) cook for another 30 seconds and done.
7) repeat steps 4-6 until all batter is finished ( I make 2 rounds)
P/S:
1) The above recipe yield 10 small dorayaki, using same volume of batter, dorayaki size will be more evenly ~
2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.
3 ) Always use the smallest fire to avoid burnt.
4 ) I am using 32cm pan which can cook 5 mini dorayaki at the same time.
5 ) To make nice dorayaki, the cool down process must not skip!!
Stir Fried Organic Spinach Noodle
Ingredients :
Organic Spinach noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay), set aside
1/2 Onion (sliced)
2 brown button mushroom (sliced)
1/2 bowl baby Siew Pok Choy (coarsely chopped)
3 medium Prawns (cubed)
3 tbsp frozen garden pea
1/2 egg
1 tsp Liquid Amino + 3 tbsp water
some Olive oil
dash of pepper powder
Steps:
1) heat pan and add in grapeseed oil
2) sautéed onion till fragrant
3) add in egg and stir fry become crumble egg
4) add in the mushrooms, garden peas and prawn, stir fry a while
5) add in baby siew pok choy, Liquid amino+water and finally the half cooked noodle. and dash of pepper powder
6) stir fry for another 1-2 min and done.
Super soft knead-less Black Sesame Swirl Bread
(Yen Li's method)
Ingredients
75g Milk
165g high protein flour
20g muscovado sugar or any sugar
pinch of sea salt (I omitted)
20g milk powder (I omitted)
1/2 egg
1/2 tsp instant dry yeast
18g unsalted butter (room temperature) / olive oil
For Topping:
20g grated cheddar cheese
some egg wash (optional)
For black colour part
3 tbsp pure black sesame powder
Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft 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, (I mix the ingredients the night before then shape and bake on next morning) you may take out and shape any time.
4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
5) divide dough into 2 doughs and put the plain dough aside. Add the black sesame powder into another dough, knead till well combined. let it rest for 5 mins.
6) Knead, Roll and form rectangular shapes flat dough for both plain and black colours. Over lap the 2 flat doughs then roll a a swiss roll. place the formed buns on a bread loaf pan placed on a baking tray.
7) put the baking tray inside the oven (power off) and proof for 30mins or double the size. You may place a bowl of hot water inside the oven to help the proofing process better.
8) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins. At the same time, brush some egg wash on the surface (optional) and shred the cheddar cheese as topping.
9) Bake the bread loaf for 20-25 mins or till light golden brown on the top.
免揉超軟黑芝麻漩渦麵包
(Yen Li的做法）
材料(A)：牛奶75g，速發乾酵母1/2小匙，高筋麵粉165g，細砂糖25克，鹽 一小撮 (我没放），全蛋液20克（大概1/2顆鸡蛋），無鹽奶油18g （一岁以下可用橄欖油替代）
面包表面：
車打乳酪絲20克
一些蛋液（可以不放）
黑芝麻面团所须：
3 汤匙纯黑芝麻粉
做法：
1. 奶油放室溫軟化。
2. 將所有材料(A)放入鋼盆內攪拌均勻。
3. 放入樂扣盒中但不要蓋緊，讓空氣可進入。
4. 放入冷藏兩小時到一天，隨時都可以拿出來整形。 （我在前一天晚上拌好，第二天早上整型和烘烤）
5. 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，也在雙手抹些油。
6. 把麵糰分成2份麵糰，把其中一份麵糰搓圓後用保鮮紙覆蓋，另外一份加入黑芝麻粉，搓均勻後用保鮮紙覆蓋，兩個麵糰休息5分鐘後才再整型。休息好的麵團表面灑些手粉避免沾粘,兩個都橄成長形交疊在一起，再捲起至收口處稍微捏緊。
7. 整形好直接放進麵包烤模，然後放在烤盤上，並和一碗熱水一起送進沒開電源的烤箱裡發酵約30分鐘或至雙倍大。
8. 將發酵後的麵包塗抹蛋液（可以不塗抹），攦上適量的乳酪絲。
9. 放入已經預熱至170度c的烤箱中，烘烤20-25分鐘或表面上色即可。
10. 出爐後馬上從烤模倒扣出來,放在鐵網架上放涼。
11.完全冷透再使用鋸齒麵包專用刀切片。
Original Recipe 5分鐘免揉超軟乳酪麵包 (原食譜：米亞妮QQ）
份量：約4個麵包
材料：水150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽1/8小匙，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，乳酪絲適量
做法：
1.奶油放室溫軟化
2.將所有材料放入鋼盆內攪拌均勻
3.放入樂扣盒中但不要蓋緊，讓空氣可進入
4.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)
5.將冰箱中的麵團拿出來整型，麵團很溼軟，可以多撒些麵粉
6.將麵糰取出攦上乳酪絲混合均勻，分成適當大小進行整型
7.將麵糰揉成小圓形在組合成甜甜圈的形狀
(如太黏可以加些高筋麵粉較不會黏手)
8.整形好直接放在烤盤上，進烤箱發酵約50分鐘
9.在麵包的表面灑上高筋麵粉
10.放入已經預熱至170度c的烤箱中，烘烤16分鐘表面上色即可
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