22/8/2016 (Mon) 蜜桃相思蛋糕

using the same recipe but I am kinda lazy and put in the cooked pasta right after the sauce is done.. ^.*

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。

PEACH OGURA CAKE 

 (Recipe for 8” round removable cake pan, no need to grease)

Ingredients:

1 whole egg

5 pcs egg yolks 

45g vegetable oil

100g peach puree

2 tbsp fresh milk

60g superfine flour / cake flour 

5 pcs egg whites

½ tsp rice vinegar / lemon juice

60g organic cane sugar

Steps:

1) Prepare and measure ingredients. 

2) Blend the canned peach into puree. Add in the whole egg, egg yolks, milk and oil. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.

3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Pour the batter to fill the baking pan.  Tap a few times to remove bubbles and at the same time flatten the batter a bit with spatula.  

7) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

9) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.

Notes:

1) to sieve the yolk batter can result smoother cake texture.

2) different oven is different in temperature, please adjust accordingly.

3) If the surface of your cake turns brown too quickly, loosely place a foil on top.

4）cut the cake when the cake is completely cool to have nice surface.

5) line the cake tin with baking paper at the bottom only if you are using the non-removable type

蜜桃相思蛋糕

 （分量: 一個8吋圓形活動底蛋糕模，不用塗油。）

材料：

1個 全蛋

5個 蛋黃

45克 植物油

100克 蜜桃泥

2湯匙 鮮奶

60克 低筋麵粉/蛋糕粉

5個蛋白

½ 茶匙 米醋/檸檬汁

60克 有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）把蜜桃打成泥後加入蛋黃，全蛋，鮮奶，油攪拌均勻，然後篩入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的蜜桃蛋黃糊備用。

3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。

4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。

6）把麵糊倒入烤模中，輕敲震出空氣和讓麵糊平整。

7）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）

9) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。

備註：

1）篩過的蛋黃糊，蛋糕會更幼滑。

2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）

3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。

4）蛋糕完全冷卻才切效果更美。

5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。