briefing

Just Sharing healthy foods for little ones from 9mo~3yo++
blog started on 17/3/2015


Wednesday, November 24, 2021

241121 吉拿棒Churros





妈咪们早安!
今天为孩子们做了容易简单又好吃的吉拿棒(我喜欢叫它鬼佬油炸鬼😁😁😁😁)。妈咪们可以用烤箱或者油炸,自己拿捏和喜欢,气炸也行哦!
小公主现在已经2年级了,猪宝宝也接近3岁,可是妈咪我还是比较喜欢自己做点心给他们吃。偶尔懒惰才买儿童饼干之类的。之前,3餐都煮给小孩吃,可是自从2019年的mco开始,我每天都煮给全家人吃了,大人小孩一起吃😄😄。所以都煮普通菜肴,没有特别美美,就很少分享出来咯。

Recipe / 食谱:
吉拿棒
材料:
水/鮮奶150g,奶油20g,細砂糖1湯匙,一咪咪盐,中筋麵粉100g
肉桂1/4小匙,A蛋2顆, 香草萃取汁 適量

植物油適量(油炸用)
砂糖 適量 (沾面用)

做法:
1)將水/奶,糖,鹽和奶油放入鍋中煮至沸騰,再將過篩的中筋麵粉和肉桂粉拌入,並快速拌勻至無粉粒。
2)待步驟1微溫時,把香草萃取精加入蛋液。將蛋液分4〜5次倒入,每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液,最後會呈現滑順的面糊狀。
3)取一擠花袋及星形擠花嘴,將麵糊裝入。
 4)擠出10厘米長的條狀在鋪有烘焙紙的烤盤上,表面喷上少许菜油;並送進已經預熱了190℃的烘箱,烘烤15-20分鐘,或直到上色和膨化。
5)把烤箱電源關閉,將吉拿棒燜在烤箱10分鐘,逐漸冷卻後取出。
6)趁溫暖放進裝有糖粉的膠袋裡搖幾下即可享用。


Churros
Ingredients:
20g unsalted butter
150ml water/milk
1 tablespoon granulated sugar
pinch of salt
1/4 tsp cinnamon powder
100g all-purpose flour
2 medium eggs
few drops vanilla extract

Vegetable oil, for frying
Confectioners' sugar, for dusting

Steps:
1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour and cinnamon powder, stirring for 1 minute.
2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.
3) spoon mixture into a pastry bag fitted with a large open-star tip.
4) squeeze out 10cm long mixture onto a baking tray lined with parchment paper。
5) lightly spray some oil on the surface and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.
6) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven. 
7) While still warm, roll each churro into the dish with the sugar until coated.

Friday, August 27, 2021

自制酸奶 homemade yogurt


今天分享如何用atomy 益生菌自制酸奶😋😋
艾多美益生菌+牛奶或奶粉制作酸奶,无须酸奶机!!!
主要材料:
1. 玻璃罐
2. 艾多美益生菌1条
3. 400cc 鲜牛奶

做法:
1) 把2杯热水+1杯自来水加入保温锅(Thermal pot)
2) 把一条艾多美益生菌倒入100ml的鲜奶,搅拌均匀。
3) 把剩余的300ml鲜奶稍微加温(手可以触摸不烫手即可)
4) 将温过的牛奶加入作法(2),搅拌均匀。
5) 把搅拌好的益生菌牛奶倒入干净无水的玻璃瓶,上盖,不用盖紧紧。
6) 把装好益生菌牛奶的玻璃瓶放进保温锅,盖紧,静置8个小时左右。
7) 酸奶做好了,可以收进冰箱,可以即食,或加坚果,水果更添风味

益生菌是好东西……
艾多美的益生菌就更加是好上加好……

艾多美atom美益生菌乳酸菌
atom美长效复合乳酸菌含有10种活性酸菌、帮助乳酸菌生长的果寡糖及其他有益人体健康之植物营养素,天天食用,可帮助维持健康。
每包含200亿个活菌,运送活性乳酸菌到体内肠道,改变细菌丛生态,帮助维持消化道机能,使排便顺畅。
1 含200亿活性益菌,包括乳酸桿菌及隻岐桿菌,益菌的营养來源,促进益菌在肠內繁殖。
2 专利技术,确保至少30亿細菌,免受胃酸破壞,直达肠道。
3 促进肠道正常蠕动,增强肠道抵抗力。
4 益菌有助抑制害菌生長,減少肠內积聚的毒素,健康排毒。
5 缩短食物停留于腸道的時間,避免吸收過多脂肪,有助減小腹。



这个是加入牛油果泥的酸奶



Tuesday, May 4, 2021

Murakami笑脸花馒头/豆沙包




上个星期,小公主要求妈咪和她一起做murakami笑脸花馒头,做了3个,送了主日学文丽老师一个,姐弟每人各一个。小公主交代再做给她吧!因为不够吃。😅

今天,再次做这个笑脸花并包入友爱的豆沙馅增添风味。果然,好吃到两姐弟都想吃完一个接一个。😅😅😅

Murakami笑脸花馒头
材料:
中筋面粉 150克
(每个牌子的面粉吸水量不一样可以适当的调整)
干酵母粉 1.5克
细沙糖 18克
全脂牛奶 75克(+/-5克g)
植物油 5克

友爱豆沙馅 32克

做法:
1) 把所有材料拌匀揉光滑,然后分成4份。一份留白色,另外3份个别拌入红黄蓝的天然色粉。个别搓均匀了,再每个颜色分为一半。主色1/2份的红黄蓝1备用。另外的半份红黄蓝再分一半。
最后把每份1/4的红+1/4的黄变成绿色。
1/4的红+1/4的蓝变成紫色。
1/4的黄+1/4的红变成橙色。

2) 把6种颜色面团分别切割8等分(如图)
然后, 用双手稍微搓揉成长的泪滴状,每个颜色都有8条泪滴状的面团。

3) 把白色面团取出10克,然后搓圆分成4等分,包入8克的友爱豆沙馅,搓圆备用。
4)组装面团了。 。依次序排成一个圆圈的花。红-橙-黄-绿-蓝-紫-红-橙-黄-绿-蓝-紫。
5)稍微压压花面团, 中间的部分就压扁后放入白色的面团。

6)把3克面团加入少许竹炭粉变成黑色,做成眼睛。 7克面团加入少许红粬粉做成嘴巴。

7)准备一锅水,开火煮至45度(用手可以摸到温温即可),把馒头/包子放入锅内发酵约20-30分钟,轻轻按压表面可感觉有弹性。如果塑型用的时间太长,水滚后就直接蒸。

8)大火烧开蒸锅内的水后,转中火蒸10分钟。关火后,放置10分钟再小心打开盖子。不要让水滴到馒头表面。




 Murakami Mantou/Pao
Ingredients:
150g All purpose flour / Plain flour
18g Sugar
1.5g Instant dry yeast
75g fresh milk (+ / - 5g)
1 tsp vegetable oil

32g of Yu-Ai Red bean paste

Taiwanese natural colour powder 
Red, Yellow and Blue

Steps:

) knead dough by hand or by bread maker till smooth for about 10mins, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) divide dough into 4 portions:-
1/4 of the dough : White
1/4 of the dough : Red
1/4 of the dough : Yellow
1/4 of the dough : Blue

Mix in the colours respectively and then divide each color dough into 1/2 again. So now you will mix as the followings:-
 1/4 red + 1/4 yellow --> Orange
 1/4 red + 1/4 blue --> Purple
 1/4 yellow + 1/4 blue --> Green

3) Roll all the 6 colored dough into balls, then use knife to cut 8 portions equally.
4) for the white dough, take out 10g dough for eyes and mouth, then divide into 4 portions equally, wrap in 8g of Yu-Ai red bean paste and roll into balls too.

5) for every cut colored dough as above picture, use palms to roll into long tear drops shape for all colors.
6) Combine the colored tear drops dough with the sequence of RED > ORANGE > YELLOW > GREEN > BLUE > PURPLE and repeat one more cycle. Arrange them nicely in a circle and press down the center, brush some milk/ water on the center then place a white circle dough on top of it. use palm lightly press down for better combine.

7) Use the black dough (3g white dough + bamboo charcoal powder) to make eyes, pink dough (7g white dough + a little red yeast powder) for the mouth.

8) Place all kitty's bun on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins.
(if your shaping process is long time till the bun already fully proof, you may skip the proofing time and straight away on the fire to start cooking.

9) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins then open lid cover carefully..




香兰千层蛋糕 PANDAN LAYER CAKE

 







Pandan Sponge Cake
Ingredients:
AFI Vanilla Sponge Mix ECO 250g
Egg 250g (5pcs)
Pandan Juice 60g
Oil (corn/palm) 60g

Method:
1) Mix all ingredients (except oil) with mixer attachment whisk
for 6 minutes high speed until peak form.
2) Add in oil and mix at low speed 1 minute or until
homogeneous batter.
3) Pour batter into 2 nos of 6" round cake mould evenly.
4) Bake at 180⁰C for 25-30 minutes.
(Baking temperature and time are depending on sizes of
baking pan and type of oven)
5)Slice the cake into 3 pcs for later using.

Pandan Paste
 Ingredients:
400ml  thick coconut milk (i use 2 packets of kara coconut milk)
200ml fresh milk
500ml pandan juice = blend 8 pandan leaves + water
80g white packaging Hoen Kwe flour(corn flour substitute)
80g castor sugar
12g agar-agar powder

Steps:
6) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and thicken.

7) Put one layer of kaya paste (step 6) into a 6" round cake mould, level it by using spatula. then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya paste. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.

香兰海绵蛋糕
材料:
海绵蛋糕粉 250g
(sponge mix by #ActiveFoodIngredients
全蛋 5粒
香兰汁 (8片香兰叶加水打成汁)60g
米糠油/玉米油/融化牛油 60g 

做法:
1)把所有材料(除了油)放进一个大碗,用搅拌机快速搅拌6分钟。面糊会膨胀至材料的双倍,所以要用比较大的碗。面糊会很柔滑和粘稠。
2)加入油,用低速打一分钟至幼滑即可。
3)把面糊倒进2 个6寸的蛋糕模。
4)180度上下火烤25-30分钟至熟。
烤箱温度只能供参考!依据个人烤箱温度为准。
5)待完全冷却,每个蛋糕切成3片待用。

香蘭軟糕 / 咖椰材料
材料:
400ml 椰漿
200ml 清水
500ml 香蘭汁 = 2片香蘭葉+水,打成汁 
80g 印尼綠豆粉(白)/ 用玉米粉代替 
80g 細砂糖
12g 燕菜粉 

(以上分量可以做2 个6寸的圆蛋糕)

香蘭軟糕做法:
6) 把所有材料倒進一個小鍋,攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠,熄火即可。

7)我使用2个6寸的圆模,先倒入一層(做法7),鋪上一片蛋糕,如此類推,直到完成為止,最上一層舖的一定要是香蘭軟糕,舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著,預防浮起來,待冷,放入冰箱冷藏2 - 4 小時後,即可脫模。