11/5/2017 橙汁焖鸡翅膀

Good morning dear all mommies!

I woke up before my alarm rang. Raining in the early morning, made me feel blurred and couldn't decide what shall I cook today.

Today's menu are as follows:

Breakfast: Gula Melaka coconut filling milk bun and fresh milk

Lunch and dinner: colorful sushi rice with easy.stew Orange chicken wings and stir fry beef with zucchini.

Teatime: Apple yogurt drinks and honey cupcakes

Recipes for homamade vegetable powder:

http://haruko5350.blogspot.my/p/homemade-how-to-make.html

媽咪們早安!

昨天休假，沒有做便當，外出時就煮了烏冬面配味增湯給小公主。

今天又要上班咯。 。鬧鐘還沒響，媽媽我已經醒了。外面下著雨，涼涼的。 。由於沒有頭緒要做什麼便當給小公主，在冰箱找了些食材，隨便做吧！有牛肉薄片，夏南瓜，雞翅膀，鮮橙。 。

煮了兩道菜配彩色壽司米飯。用了自製的菠菜粉，南瓜粉，紫薯粉。 。還有蘭花。

簡易10分鐘橙汁燜雞翅膀

牛肉片炒夏南瓜

橙汁燜雞翅膀

材料：

雞翅膀 2只

甜橙汁 3/4粒

甜橙 1/4粒 （切片）

海鹽 適量

胡椒粉 適量

乾月桂葉 1片

玉米粉 1/4茶匙

1/4杯清水

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞翅膀，煎至兩面金黃色。

3）加入月桂葉，清水和橙汁，把鍋蓋蓋上，燜煮5分鐘。

4）把玉米粉拌入少許水、倒入煮至甜橙汁稍微濃稠。

5）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Stew chicken wings with orange

Ingredients:

2 pcs Chicken wings

3/4 pc Sweet orange (get the juice only)

1/4 pc Sweet orange (slice it)

Sea salt to taste

dash of Pepper powder

1pc dried bay leaf

1/4 tsp Corn starch

1/4 cup water

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken wings till both sides light golden brown.

3) add in water, orange juice and dried bay leaf, cover and cook for 5 mins.

4) Mix the corn starch into a little water and pour it into the pan, cook till sauce is thicken.

5) add in sea salt and pepper powder, place on the orange slice and done.

蜂蜜煉乳杯子蛋糕

（食譜原之：羅羅愛的點心DlY）

材料：

2個 全蛋

6個 蛋黃

90克 任何菜油

15克 蜂蜜

15克煉乳

少許 海鹽

100克 低筋麵粉/蛋糕粉

6 個蛋白

1/4 茶匙 米醋/檸檬汁

70克 有機蔗糖

做法：

1）把植物油加熱至80度C ，然後離火。

2）把過篩了的麵粉加入熱油，快速攪拌至無顆粒

3）順序加入蜂蜜，煉乳和蛋黃，邊加邊攪拌至順滑，備用。

4）糖分3次加入蛋白，打發蛋白至乾性發泡

5）取1/3打好的蛋白霜,拌入蛋黃糊中輕拌均勻。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18個杯子蛋糕模裡，大約6分滿就好了，然後輕敲震出空氣。

7）把烤模放在烤箱底層，110度C烘烤45分鐘。然後提高溫度至150℃，烘烤15分鐘。把電源關掉，悶5分鐘後取出蛋糕。

8）蛋糕出爐後在桌子上請敲1-2下。 （這個動作可以降低蛋糕回縮）

**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）**

Honey Milky Cupcakes

(Low temperature Baking method)

(Recipe by Mr Loh from Taiwan 羅羅愛的點心DlY)

Ingredients:

6 pcs egg yolks 

2 pc whole eggs

90g vegetable oil

15g sweetened / condensed milk

15g honey

100g superfine flour 

6 pcs egg whites

1/4 tsp rice vinegar / lemon juice

70g organic cane sugar

Steps:

1) Heat oil till 80'C, remove from fire. 

2) Add in sieved flour and mix well quickly.

3) add in honey, condensed milk and egg yolk in sequence and keep stirring till well combined.

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 3 times and beat until hard 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 batter into 18pc cupcake liners till 60% full. Tap a few times to remove bubbles and at the same time flatten the surface of batter a bit. 

7) Place cake at the bottom rack of the oven. Bake at 110°C for 45 minutes. Increase temperature to 150°C and continue baking for 15 minutes. Off the oven and wait for 5 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)

Notes:

different oven is different in temperature, please adjust accordingly.

Kopitiam milky buns with cococnut filling

椰丝奶香小面包

baked on 23/5/2017

baked on 26/5/2017