Happy Wednesday and looking forward holiday tomorrow... ^.^
This morning I spent 2 hours to prepare foods as my lo was not allowing me to go down to cook. Luckily today's foods are quite easy to cook and I still have time to mop floor and reached office on time.
Breakfast: Pan cook cheese bread and fresh milk
Lunch and dinner: Stew Rice with prawns and Beetroot soup
Teatime: Sweet Potato crackers and Barley red bean dessert
Pan Cook Cheese Bread
(original recipe by 小龍媽 from Taiwan)
Ingredients:
30g High Protein Flour
20g Low Protein Flour
1g Aluminum Free Baking Powder
35ml Fresh Milk/fullcream milk/formula milk
3g olive oil/grapeseed oil/rice bran oil/any vege oil
3g sugar
pinch of salt
1 tsp black sesame / chiaseed (optional)
Filling:
10g cheddar cheese (What type of cheese?)
Steps:
1) in a mixing bowl, add in all ingredients except cheese
2) mix and knead till hand is clean, bowl is clean and dough is smooth.
3) cover dough with clean damp cloth, rest for 10-15mins
4) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough
5) roll and flatten the dough, place in non stick pan (no oil needed)
6) pan cook with smallest fire for 5-8 mins and close with lid cover.
7) over turn the bread and pan cook till both sides golden brown.
平底鍋烤起司麵包(免揉免發酵)
(原食谱：小龍媽)
材料：
【麵皮】
高筋麵粉30g
低筋麵粉20g
無鋁泡打粉1g
鲜奶/全脂奶/配方奶(奶粉+水)35g
橄欖油/任何植物油3g
糖3g
鹽一咪咪
黑芝麻/奇亞籽(可省略)
【內餡】
切達乾酪10克 （怎麼選奶酪？）
作法：
1.粉類過篩。
2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。
3.蓋上擰乾的濕布醒麵10-15分鐘。
4.取出麵糰放在撒上麵粉的揉麵板上。
5.分成兩等分別桿平並放上起司。
6.收口處緊密捏合，整型好收口處朝下放入平底不沾鍋不需抹油。
7.蓋上鍋蓋用最小火烘烤5-8分鐘。
8.兩面均烤至上色即可起鍋盛盤。
Stew Rice with Prawns
Ingredients:
4 tbsp mix grains rice (soak overnight) ( I soaked more than 24 hours)
6 medium size prawns
6-7 big asparagus
1" carrot
1 small size onion
1/2 cup water or soup stock
1/2 tsp liquid amino / light soy sauce / sea salt
Steps:
1) steam mix grains rice for 15 mins
2) cut onion, asparagus and carrot into desired sizes
3) heat pan, add some oil, saute onion till fragrant then add in prawns and stir fry till the prawns turn red
4) add in asparagus and carrot, stir fry for a while then add in water/soup stock and cook till tender
5) add in the cooked rice, dash of pepper powder and liquid amino, stir fry a while and done.
6) ready to serve warm.
Sweet Potato CHIPS
(recipe adapted from Carol)
Ingredients:
200g mashed sweet potato
70g potato starch
20g shredded cheddar cheese
25g grapeseed oil / any vege oil
Steps:
1) peel, cut the potato into slices and cook in boiling water for 10mins, drain away water and mash it
2) add in shredded cheddar cheese while still hot
3) after cool down a bit, add in oil, pepper powder and potato starch, mix well and form a soft dough
4) lay a food wrap on table, place the dough on top of the food wrap. Lay another sheet of food wrap to cover the dough
5) use a roller pin to roll the dough into flat 0.2-0.3cm thick and rectangular shape
6) use knife to cut into neat square or any shape by using cookie cutter
7) carefully and gently take up every pieces and lay them on non stick baking sheet or parchment paper which laid on the baking tray
8) bake at pre-heated oven of 170'C for 15-18mins, then reduce to 150'C for 5 mins, finally let the chips sit in the oven till cool down.
9) keep chips in air-tight container and consume soonest possible
番薯脆餅
(食譜改篇於Carol老師）
材料:
番薯泥200g
太白粉70g
車打起司絲20g
沙拉油25g
做法:
1.將番薯去皮切成片狀放入滾水煮10分鐘至軟。
2.煮軟的番薯將水倒乾淨,用叉子壓成泥,趁熱加入車打起司絲，攪拌均勻。稍微放涼一些待用。
3.把沙拉油，胡椒粉和太白粉加入薯泥中用手慢慢揉成一個均勻的團狀。
4.桌上鋪一張保鮮膜,將調好的薯泥放上,再鋪上一張保鮮膜覆蓋麵團。
5.用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.2~0.3cm的麵皮。
6.用刀將麵皮分割成為整齊的片狀或用其它形狀的餅乾模壓出。
7.一片一片輕輕拿起（一定要非常小心和輕輕哦~），整齊排入不沾烤布(紙)上。
8.放進已經預熱到170度c的烤箱中烘烤15-18分鐘,再將溫度調整為150度烘烤5分鐘,然後關火用餘溫悶到涼即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)
9.放涼的番薯脆餅放密封罐保持乾燥。(一次不要做太多,趁新鮮食用完畢)
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