I have been more than 1 year didn't bake the tamago balls for my gal... last night i tried to bake it again.. this is santan flavor with butter version. the texture is more light and crunchy. ^.^ (suitable for baby above 1yo)
Breakfast: bread roll with cheese and fresh milk
Lunch and dinner: pasta with mushroom cheese sauce
Teatime: honey lemonade and tamago balls
好久沒有為寶寶烘烤旺仔小饅頭了。 。 。也許是寶寶大了。 。 （呵呵）
昨晚，再次烘烤久違的小饅頭。 。加了奶油和椰奶(santan) 口感更松化。 。好吃！ ！
早餐：奶酪土司捲和鮮奶
午餐和晚餐：貝殼面配蘑菇奶酪醬
下午茶：蜂蜜檸檬水和椰香小饅頭
Bread Roll with Cheese and cucumber
Pasta with Mushroom cheese sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta and can last till dinner:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Mushroom cheese sauce
Ingredients:
4 button mushroom (to blend)
2 cloves garlic (to blend)
1/3 cup water (to blend)
2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)
2 button mushroom (diced)
10g cheddar cheese
20g cream cheese
1/2 fresh milk
some water
some pepper powder, italian herbs
Steps:
1) dice the mushrooms and garlic into small size
2) blend mushroom, garlic and water till smooth (mushroom puree)
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in mushroom puree, cook for 1-2 mins.
6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted.
7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.
意麵與蘑菇湯
材料：
麵食或任何類型所需的麵食
**我的麵條烹煮方式**
“避免麵條變成糊狀並和可以維持到晚餐時間食用”
1 ）按照麵條包裝上的烹煮方式
2 ）倒掉煮麵的熱水
3 ）把麵條浸泡在一碗冰水30秒
4 ）倒掉浸泡的冷水
5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。
**在職媽媽的小貼士**
6 ）如果不是馬上吃，收進冰箱。
7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。
8 ）倒入熱的蘑菇醬/湯就可以了。
寶寶蘑菇湯
材料： （2-3寶寶分量）
（A）
4朵 蘑菇（用料理棒打成幼滑）
2瓣 大蒜（用料理棒打成幼滑）
1/3杯 水（用料理棒打成幼滑）
（B）
2瓣 大蒜
2朵 蘑菇
10克 切達乾酪
（如何選擇寶寶食用的奶酪）請按
20克 奶油奶酪
1/2杯 鮮奶
水 適量
胡椒粉 適量
意大利香草 適量
做法：
1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。
2 ）用料理棒把所有材料（A ）打成幼滑;備用。
3 ）熱鍋後加入一些橄欖油，炒香蒜片。
4 ）加入花椰菜和蘑菇翻炒片刻。
5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。
6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。
7 ）撒入胡椒粉和意大利香草即可關火。
Tamago Balls (Kuih Bangkit Version)
(with butter version)
Ingredients:
110g Potato Starch
1 egg yolk
15g organic cane sugar
10g unsalted butter
10g milk powder
20g coconut milk (Santan)/fresh milk
Steps:
1) mix the butter and sugar, using hand whisk to beat till pale white then slowly add in egg yolk by 2 times and mix well.
2) add in milk powder and coconut milk, mix well.
3) add in the potato starch, mix by spatula or spoon till dough is form...it suppose not sticky soft dough. (softness is like touching our earlobe）
4) Pre-heat oven at 170'C.
5) divide the dough into 3 portions. Roll the dough become a stick, cut by knife at 1cm size each and roll into small balls.
6) place the balls onto a non stick baking sheet.
7) bake for 10mins, take out the tray and turn over the other side and continue baking for another 5-10mins or till lightly brown on surface.
椰香蛋黃小饅頭
材料：
110克 太白粉（馬鈴薯澱粉）
1粒 蛋黃
15克 有機蔗糖
10克 無鹽奶油
10克 奶粉
20克 椰奶/牛奶
做法：
1）先把無鹽奶油和糖用打蛋器攪拌到泛白的程度。把蛋黃分2次加入攪拌均勻。
2）加入奶粉和椰奶，攪拌均勻。
3） 過篩的太白粉分2-3次加入混合成團狀。 （因為蛋黃有大小不同,所以太白粉請斟酌添加,混合起來太乾可以加牛奶,太濕軟可以再加一些太白粉,只要最後能夠成團且不黏手的狀態即可）
4）預熱烤箱170度c。
5）把麵團分成3份，再把每份麵團用雙手搓成直徑約1cm的條狀，切成約1cm寬的塊狀。每一個小麵團在手心中搓圓，間隔整齊放入烤盤中。
6）放入已經預熱到170度c的烤箱中烘烤10分鐘。取出烤盤，轉換烤盤方向，繼續烘烤5-10分鐘或至表面微微黃色即可。
honey lemonade
檸檬蜂蜜水
tamago balls are out from oven
剛剛出爐的小饅頭
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