Breakfast: cheesy bun with sweet potato cream cheese filling
Lunch and dinner: Garlic Fried Quinoa Rice and Garlic chicken soup
(to boost my little sick gal's immune system)
Teatime: Mango Milk Jelly
Drink of the day: honey lemon
Cincai made Cheese Bread
Ingredients: （yield 4 pieces only)
65g All Purpose Flour
1g （1/4 tsp) Instant Dry Yeast
40ml Fresh Milk/fullcream milk/formula milk
5g olive oil/grapeseed oil/rice bran oil/any vege oil
5g sugar
some grated cheddar cheese for topping
Filling:
20g cream cheese
40g mashed sweet potato
Steps:
1) in a mixing bowl, add in all ingredients except grated 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 10mins
4) divide dough into 4 equally portions, wrap in the sweet potato cream cheese in each dough
5) roll and shape and lay on baking tray, proof in the closed oven with a bowl of hot water inside for 30mins.
6) bake in the preheated oven of 190'C for 10-12 mins
随便做起司麵包
材料：（４粒麵包）
中筋麵粉６５g
酵母１g (1/4茶匙）
鮮奶/全脂奶/配方奶(奶粉+水)４０g
橄欖油/任何植物油５g
糖５g
碎切達乾酪 適量（撒在上面）
【內餡】
番薯泥４０克
奶酪奶油２０克
做法：
1.除了碎切達乾酪以外，所有的材料全部拌勻，拌至無粉的狀態並揉至三光即可。
3.蓋上擰乾的濕布醒麵10分鐘。
4.取出麵糰放在撒上麵粉的揉麵板上。
5.分成４等分後包入奶酪餡，收口處緊密捏合，排放在烤盤上。
６）放進沒有開電源的烤箱內＋一碗熱水，發酵３０分鐘。
７）把烤盤取出並開始預熱烤箱至１９０度。
８）烘烤１０－１２分鐘或表面上色。
番薯泥＋奶酪奶油
Garlic Fried Rice
Ingredients :
1 bowl of cooked quinoa rice (adult's rice bowl size)
2 pcs Big Prawns (diced)
3 cloves garlic (crushed)
1 pc king oyster mushroom (diced)
Dash of pepper
1/2 tsp liquid Amino OR pinch of sea salt
3 tbsp soup stock / water
Steps:
1) cut the prawn into small pieces, dice the mushroom and crush the garlic.
3) heat wok with some oil, sautéed garlic till fragrant, add in prawn and stir fry for a while.
4) add in mushroom continue stir frying
5) add in cooked rice and soup stock, stir fry till well mix.
6) add in dash of pepper and sea salt, off fire and done.
蒜炒蝦子藜麥飯
材料：
藜麥飯（熟）１大碗
蒜米3瓣
大蝦２尾（剝殼去腸泥）
杏鮑菇１朵
高湯／水３湯匙
胡椒粉適量
淡醬油／海鹽適量
做法：
1）把蝦剝殼去腸泥，切小塊；把杏鮑菇切小顆粒；把蒜米切碎備用。
２）用小火熱鍋然後倒入米糠油／橄欖油然後炒爆香蒜蓉。
３）然後加蝦肉和杏鮑菇略炒加入醬油／海鹽。
４）加入藜麥飯和高湯，翻炒均勻後加適量的胡椒粉提香
５）翻炒均勻就可上碟享用啦~
Garlic Chicken Soup
Ingredients
1 pc chicken tight / 100g chicken breast
1 whole garlic
dash of pepper
sea salt to taste (omit for lo below 1yo)
Steps:
1) Pour 4 cups of water into a medium size pot, cook under medium heat
2) while boiling the water, heat a pan, add in a little rice bran oil
3) add in the de-skin garlic, sauteed till fragrant then pour into the boiling water
4) in a separate pot, blanc the chicken tight for 5 mins (omit if chicken breast is used).
5) add the meat into the boiling water too
5) cook for at least 30 mins or longer till remaining 2 bowls of soup
6) add in dash of pepper and ready to serve warm
蒜米雞湯
材料：
１個雞腿／100克雞胸肉
1整粒 蒜米
胡椒粉適量
海鹽一咪咪（一歲以下可免）
做法：
1 ）把4杯水倒入一個中等大小的鍋，用中火加熱
2 ）煮水的同時，燒熱平底鍋，加入少許米糠油
3 ）然後加入去皮後的蒜米，爆香後倒入沸水中
4 ）在另一個鍋，把雞腿放在滾水里煮５分鐘去血水。 （雞胸肉可免此步驟）
5 ）把肉也加入１的沸水中
5 ）煮至少30分鐘或更長的時間，直到剩下2碗湯的分量
6 ）加入適量胡椒粉和鹽即可
Mango Milk Jelly
Ingredients: (yield 4 nos 150ml pudding glass)
Mango Part~
1 ripe mango puree (flash + water then blend till smooth) 300ml
1/2 tsp Agar Agar powder
1/2 tsp Jelly powder
1 tbsp cane sugar / castor sugar (pls increase if prefer sweeter)
Milky Part~
125ml fresh milk
120ml water
8g dried coconut milk powder
1/4 tsp Agar-agar powder
1/2 tsp Jelly powder
1 tbsp cane sugar / castor sugar (pls increase if prefer sweeter)
Steps:
1) Mix well the mango part then boil under medium fire till boiling.
2) Off fire and gently pour into the 4 pudding glass (place in slanting position).
3) keep in refrigerator till set.
4) Continue to the milky part by mixing well all the ingredients then boil under medium fire till boiling.
5) Off fire and gently pour onto the set mango layer.
6) keep in refrigerator till set.
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