Breakfast: Boiled chickpeas and fresh milk
Lunch: udon with spinach soup
Dinner: rice with soup and stir fry vegetable
Teatime: pineapple juice and homemade OREO cookies
Boiled Chickpeas
Ingredients:
100g organic chickpeas
pinch of salt
Steps:
1) wash and soak the chickpeas for overnight.
2) drain away the soaked water and rinse for few times.
3) cook in boiling water for 30-40 minutes.
4) drain away the water and add some salt.
水煮鷹嘴豆
材料：
100克 有機鷹嘴豆
鹽少許
做法：
1）洗淨，浸泡鷹嘴豆過夜。
2）排走浸泡水并沖洗幾次。
3）在沸水中煮30-40分鐘。
4 ）捞起加點鹽即可。
Homemade OREO Cookies (Baby version)
Ingredients:
50g Cake flour ( I used superfine flour)
1tsp charcoal powder
15g Cold Butter, cubed
1 tbsp castor sugar
1 egg yolk / 2 quail eggs
Cream Cheese FILLING:
40g cream cheese
2 tsp icing sugar / cane sugar
few drops lemon juice (optional)
Steps:
1. Rub together the flour, charcoal powder and butter until it resembles a breadcrumb texture.
2. Add in sugar and egg yolk, mix well and knead till a soft dough is formed.
3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. store in the fridge to rest for 30mins.
4. Remove from fridge, cut with 45mm dia. round cookie cutter. Any scraps will have to be re-roll and re-chilled it.
5. Place onto a lined baking tray and bake in a 165 degree Celsius for about 18-20 minutes. Cool completely on wire racks.
6. Meanwhile, prepare the filling. Place the room temperature cream cheese in a bowl, add in sugar and lemon juice then whisk till well combine. Transfer to a plastic bag.
7. Flip half of the cookies upside down and squeeze the filling on top. Press the remaining cookies on top to make sandwiches.
storage: keep in air tight container and store in the fridge. consume within 3-4 days.
奶酪奶油（cream cheese)
自製奧利奧餅乾
(寶寶食用版）
材料：
50克 低筋麵粉
1茶匙 竹碳粉
15克 冷的無鹽奶油（切小小粒）
1 湯匙蔗糖/砂糖
1粒蛋黃 / 2粒鵪鶉蛋
餡料部分
40克 奶酪奶油（cream cheese)
2 茶匙 糖粉/蔗糖
幾滴 檸檬汁（可以不放）
做法：
1）把麵粉和竹碳粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。
2）加入糖和蛋黃，一邊稍微揉均勻成團狀。
3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。用擀麵棍按壓成2-3厘米的厚度，然後收進冰箱冷藏休麵團30分鐘。
4）把麵團取出，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上。把剩餘的麵團再揉成團，按壓，冷藏，至麵團用完。
5）放入已經預熱165°度的烤箱，烘烤大約18-20分鐘（視厚薄）。外觀顏色與烤前變化不大，小心勿焦。
6）餡料部分的奶酪奶油，糖和檸檬汁加入一個容器,用小的大蛋器打至均勻即可。
7）用裱花袋或勺子將餡料擠在餅乾底部，然後覆蓋另一片餅乾稍稍壓緊即可。
收藏方式：放在不透風的容器，然後放進冰箱。 3-4天內吃完哦。 。
Step 7~
super yummy and my gal requested it again this morning...
Pineapple Juice
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