After few days lazying to wake up in the morning, I was able to wake up at 4.30am this morning as I need to bake a toast to make sandwich lunch box for my hubby and myself too.
Breakfast: Sweet Potato Doughnut and fresh milk
Lunch: Pumpkin noodle with Tomato pumpkin soup
Teatime: Mango Yogurt and White Toast
橙薯甜甜圈
(by yen li 第二次嘗試與改良)
材料：(8個小甜甜圈）
80克 煮熟的橙薯（任何番薯都可以）
30克 低筋麵粉/蛋糕粉
10克 太白粉/馬鈴薯澱粉
一咪咪 天然小蘇打（可省略）
1湯匙全脂奶粉 (14.3gm)（可以使用任何豆粉）
1/2湯匙米糠油 (7.5ml)（或融化的無鹽奶油‘1歲以上’或任何菜油）
做法：
1 ）把一條連皮的橙色番薯放進沸水中煮15分鐘（或至軟）
2 ）去皮並壓成泥然後稱好分量。
3 ）加入油，麵粉，太白粉，小蘇打（可省略）和奶粉，攪拌均勻，形成麵團。
4）把麵團分成8份同等量，搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。
5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮3分鐘，然後翻另一邊，再蓋上蓋子燜煮3分鐘或至兩面金黃色即可。
Sweet Potato Doughnuts
(recipe by Yen Li and this is 2nd attemp)
Ingredients:
80g cooked mashed sweet potato
30g all purpose flour / cake flour
10g potato starch
pinch of natural baking soda (can be omitted)
1 tbsp milk powder (or can use any soy milk powder)
1/2 tbsp rice bran oil (or melted butter or any vege oil)
Steps:
1) boil sweet potato (with skin on) in boiling water for 15mins
2) peel and mash the cooked sweet potato
3) add in oil, flour, potato starch, baking soda and milk powder, mix well and form a soft dough
4) divide dough into 8 equally portions, roll into sticks, then connect both ends together and form a ring
5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid. Pan cook 3 mins each sides or till golden brown.
This soup is super yummy even no seasoning is added. The natural taste from the vegetables is awesome!!!
Tomato Pumpkin Soup
Ingredients:
10 pcs cherry tomatoes
1 pc tomato
1 onion
1 pc pumpkin (about the size of 1 onion)
65g meat tenderloin
3 cups water
dash of pepper
Steps:
1) Blend the cherry tomatoes and tomato with or without water, sieve, and set aside.
2) chop the onion, slice the meat and cut the pumpkin into stripes.
3) Boil water in a small pot, add in meat, onion and pumpkin once it is boiled.
4) Add in the sieved tomato puree and cook for 10-15 mins.
5) Lastly, add in dash of pepper and soup is ready to serve warm.
White Toast (Please click for recipe)
Mango yoghurt
Ingredients:
3 tbsp natural greek style yogurt
100g ripe mango flesh
Blend with hand blender till smooth.
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