briefing

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


Monday, January 15, 2018

Ensaymada 甜奶油起司麵包食譜 15012018


Ensaymada
(Philippines Sweet Cheese Buns)
Ingredients:
230g all purpose flour,sifted
1 tsp instant yeast
35g granulated white sugar
140g of 1 egg + milk (weight the egg first then only pour in milk)
35g unsalted butter,room temperature
1/4 tsp salt

For Toppings
2 tbsp butter
2 tbsp icing sugar
1/3 cup grated cheddar cheese

By bread machine
Steps:
1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).
2) Select 'Dough' program, beat for 10mins, press stop. 
3) Reset to 'Dough' program again, add in butter, beat for 10mins.
4) Transfer the dough into a greased large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for about 1- 1 1/2 hours. (Due to saving time, i place the bowl with dough in the fridge overnight 9.30pm - 5.00am)
5) Punch down the dough to release the air and divide it into 8 pieces weighing 55 grams each.
6) Roll out the dough pieces into 8'x5' rectangles. Brush with soften butter. Roll into log and twirl into shape locking ends to seal Continue with the remaining dough.
7) Place the dough into a greased individual tart mould. (I use aluminium foil case for Loh Mai Gai)
8) Place the tart moulds onto a baking tray and cover them with clean kitchen towel. Place the baking tray in a warm place for the dough to rise for 25-30 minutes or till double the size.
9) Bake in a preheated 160'C for 10-15 minutes until golden.
10) Cool the bread in the tart mould for 10-15 minutes.
11) Remove from mould and brush the ensaymada with creamed butter with icing sugar. Top with generous grated cheese.


甜奶油起司麵包食譜
材料:
230克中筋麵粉,過篩
1茶匙即食酵母
35克白砂糖
140克蛋奶1個雞蛋+牛奶(先量雞蛋液的重量,才倒入牛奶)
35克無鹽奶油,室溫
1/4茶匙鹽

表面:
2湯匙無鹽奶油
2湯匙糖粉
1/3杯磨碎的切達乾酪

用手揉的做法:
1)將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團
2)將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。


麵包機做法:
1)將所有材料順次序(奶油除外)倒入麵包桶裡,用“麵團”功能攪拌10分鐘,按停。
2)然後加入奶油,再重複“麵團”功能10分鐘,攪拌攪拌至能成為撐的起薄膜的麵團。
3)將麵團轉移到塗有奶油的大碗中,並用保鮮膜覆蓋。把碗放在溫暖的地方,讓麵團發酵約1-1.5小時。(由於為了節省時間,我把麵團放在冰箱裡過夜下午九時三十分至五時五十分)
4)揉麵團釋放空氣,把麵團分割成8份55克的小麵團。
5)將麵團擀成8'x5'長方形。刷上軟化奶油。將面片從長邊向裡捲成長條狀,再繞成盤旋狀,最後將收口壓緊。


6)將麵團放入塗有奶油脂的撻模中。(我使用糯米雞的鋁箔盒)
7)將撻模放在烤盤上,用乾淨的廚房毛巾覆蓋。將烤盤放在溫暖的地方,麵團再次發酵25-30分鐘或雙倍大,刷上鮮奶。
8)放入預熱到160度C ^的烤箱中烘烤10-15分鐘或金黃色即可。
9)在撻模中冷卻10-15分鐘。
10)從模具中取出,用奶油刷上打發的奶油和糖粉。頂部再撒磨碎的奶酪。


Friday, January 12, 2018

Honey Glazed Biscuits AKA Texas Chicken Biscuits 12012018


Honey Glazed Biscuits AKA Texas Chicken Biscuits
Ingredients 
(Makes 12 pcs)
250g self raising flour
1 tsp aluminum free baking powder
2 tsp sugar
1 tbsp honey
pinch of sea salt
70g unsalted butter (cut into cubes and cold)
120g fresh cream (see photo below)

surface brushing
25g Salted butter, melted
2 tbsp honey

Steps:
1) preheat oven at 220'C.
2) sift flour and baking powder in a big bowl.
3) add in the tiny cubed cold butter and rub by hand till bread crumbs condition.
4) add in sugar and salt, mix well with hand.
5) gradually add in the honey and fresh cream gradually. Roughly mix to form a soft dough. (Remember not to over knead)
6) Divide the dough to 12 equal pieces (40g each) and place it into a baking tray layered with non stick parchment paper.
7) Brush each dough with melted butter. Bake at 220'c for 10-15 mins or till golden brown
8) Add the remaining melted butter and honey into a pot and bring it to boil over low heat. Set aside.
9) Once the biscuits are out of oven, brush/ pour the honey butter mixture onto the biscuits. Set aside to cool slightly before serve.

蜂蜜奶油軟餅乾 (美國德州炸雞快餐)
材料:
250克 自發麵粉
1茶匙 無鋁泡打粉
70克 冷的無鹽奶油(切小顆粒)
2茶匙 有機蔗糖
1湯匙 蜂蜜
少量海鹽
120克鮮奶油 (可参考最下图)

刷表面用:
25克 有鹽奶油
2湯匙 蜂蜜

做法:
1)預熱220攝氏度的烤箱。
2)把麵粉和泡打粉過篩在一個大碗裡拌勻。
3)加入冷的奶油粒,用手搓揉成類似麵包糠的狀態。
4)加入有機蔗糖和少量海鹽,用手拌勻。
5)加入蜂蜜和鮮奶油,搓成一個軟麵團。 (切記不要過度揉搓)
6)將麵團分成12個等份(大約每個40克)排放在舖有不沾布(紙)的烤盤上。
7) 用融化的奶油刷每個麵團表面。放入已經預熱220°度的烤箱,烤大約10-15分鐘或至上色。
8)將剩下的融化奶油和蜂蜜加入鍋中,用小火煮沸。擱置。
9)從烤箱取出餅乾,趁熱把蜂蜜奶油刷在餅乾表面。





我使用的鲜奶油
fresh cream that i used

Thursday, December 21, 2017

21/12/2017 Gyoza with homemade gyoza skin

Good morning dear all~
I usually out of idea to cook for my girl and I will ask her what does she want to eat the next day... Yesterday morning she told me that she wanted to have gyoza... I supposed to buy the gyoza skin in the afternoon while I was in family grocer mart yesterday. I couldn't recall at that time and just remembered last night before sleeping... Haiz... since promised her, die die I have to make the skin myself this morning..

Breakfast: soft boiled egg and fresh milk
Lunch: Pan fry Gyoza
Teatime: manuka honey

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight
details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess

餃子皮
材料
中筋麵粉 128克
水 79克
米糠油 1/2茶匙

(黄金比例是           粉 3 : 水 1)
做法:
1. 把中筋麵粉和油放入容器中,再將水慢慢倒入直到揉成面糰即可停止加水。
2. 將面糰放在桌上用力來回揉捏,揉至表面光滑為止。
3. 盖上保鲜膜休面团15分钟。 
4. 把面糰搓成直徑約2公分的圓條狀。
5. 將麵粉條再用刀分切成約1公分的小塊,整理成圓形後,用手掌將每一小塊壓成圓餅狀。
6. 一手拿捍面棍,一手拿小圓餅狀的面糰,以順時鐘方向旋轉的方式慢慢桿成直徑約7公分的餃子皮。


餃子餡
材料:
200克肉末(豬肉/雞肉)
50克菠菜(切碎)
1湯匙 蔥油/芝麻油
1茶匙 液態氨基酸
鹽 少許
1/2茶匙 椰子糖
胡椒粉 少許

Gyoza/Dumpling skin
Ingredients:
128g flour
79g of water
Rice bran oil 1/2 tsp

(best ratio is     flour 3 : water 1) if using 3 cups of flour, then add 1 cup of water 

Steps:
1. Place the flour and oil into the container, then pour water slowly and knead till dough is formed and can stop adding water.
2. Place the dough on the table continue kneading until smooth surface.
3. Cover with plastic wrap and rest dough for 15 minutes.
4. Roll dough into 2 cm strips.
5. After the flour with a knife and then cut into strips about 1 cm pieces, organized into a circle, with the palm of each piece will be pressed into round cakes .
6. stick in one hand and to defend the face in one hand and small round pie dough to rotate clockwise way slowly rod with a diameter of about 7 cm dumpling skin .

Gyoza/Dumpling Filling
Ingredients:
200g minced meat (pork / chicken)
50g baby spinach (chopped)
1 tbsp scallion oil / sesame oil
1 tsp Liquid Amino
pinch of salt
1/2 tsp coconut sugar
dash of pepper
1 egg white



Wednesday, December 20, 2017

20/12/2017 cranberries shortbread 蔓越梅奶油餅乾

Good day dear all mommies!
My little complaint that the garlic fried rice was not enough for her yesterday and requested me to cook.again the garlic fried rice for her. So this morning the first thing I did was cooking rice. While waiting the rice to be cooked, pork belly to be defrosted, I prepared the ingredients by cutting the garlic, broccoli washing, and cutting the onion for steamed onion juice.

Breakfast: soft boiled egg, cheesy smiley cookies and fresh milk
Lunch: garlic fried rice (I used Japanese brown rice) served with Philippines style vinegar pork belly.
Teatime: steamed onion juice and cranberries shortbread cookies

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight
details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess





Cranberries Shortbread Cookies
Ingredients:
200g cake flour or low protein flour
100g of salted butter, at room temperature
50g icing sugar
75g diced dried cranberry
One egg, slightly beaten
2 tbsp milk powder (optional)

Steps:
1) Cream the butter and icing sugar until light and fluffy. 
2) Add the beaten egg and beat until well combined. 
3) Sift in the cake flour and milk powder, add the diced dried cranberry. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed.

4) Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face of about 3 cm x 3 cm. (you can use the Aluminium foil's box or cling wrap's box as the MOLD)
5) Put the dough in the freezer and freeze until the dough is firmed enough for slicing. (about 30 minutes)
6) Pre-heat the oven to 160 degree Celsius.
7) Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. 
8) Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. Baking time will depend on your thickness.

must use a very sharp knife to cut for nice and uniform cookies

shortbread mold that i used. besides, i used also the aluminium foil's box as i made 2 times the recipe


蔓越梅奶油餅乾
      材料:
200克 低筋麵粉, 過篩
      100克 軟化有鹽奶油
      50克 糖粉,過篩
75克 蔓越梅干
      1個 雞蛋 ,打散
      2湯匙 奶粉(可以不放)

       做法:
1) 將牛油和糖粉一起打發至牛油發白。慢慢的把雞蛋加入混合均勻。
2) 把麵粉和奶粉分次篩入蛋糊里,倒入蔓越梅干,用低速攪拌均勻1分鐘即可。
3)把拌勻的麵團放在油紙上,券成長方形或圓形,收進結冰庫大約30分鐘以便容易切割。(可以使用鋁箔盒或保鮮膜盒作為模具)
4)預熱烤箱160度C。
5)用刀將冷凍麵團切成片厚度約5-7 mm, 排列於烤盤上(底部鋪紙)。
6)放進預熱烤箱攝氏160度,烤約20-25分鐘至表面上色即可。
7)餅乾待涼後封密收藏。

日式蒜香炒飯
(寶寶雙人份):
材料:
米糠油 1 湯匙
蒜米 2-3 瓣,剁碎/切片(依據喜好切顆粒也行)
雞蛋 1 粒
胡蘿蔔碎 2-3湯匙(非常碎那種)
熟日本米飯 1 碗
醬油 1/2 茶匙
鹽 適量
胡椒粉 適量

**** 關鍵是米飯和蒜蓉要分開炒 ****

做法:
1. 熱油。蒜蓉爆香後,先放一邊備用。
** 注意火候,蒜蓉容易炒焦哦!
2. 用回同樣的熱油,倒入胡蘿蔔碎粒,炒幾秒,加入白飯翻炒1分鐘。
 3. 打入雞蛋,快速翻炒讓每顆飯粒都沾上蛋液。加入醬油、鹽少許及胡椒粉調味。
4. 把剛剛爆香好的蒜蓉倒入鍋中, 再翻炒1分鐘。
5. 蒜香炒飯就完成啦!

Japanese garlic fried rice
Ingredients:
(2 Baby servings):
1 tbsp rice bran oil
Garlic 2-3 cloves, chopped / sliced (according to the preferences)
1pc of Egg
2-3 tbsp crushed carrots (very fine)
1 bowl of Cooked Japanese rice
1/2 tsp Liquid amino / light Soy sauce
pinch of sea salt
dash of Pepper powder

The success key is  ~  rice and garlic to be fried separately

Steps:
1. In a heated large wok or pan, add in 1 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds. separate the garlic aside.
2. With the same hot oil, pour in the crushed carrot, fry a few seconds, add in the rice and stir fry 1 minute.
  3. Add in the egg, stir quickly so that every grain of rice are coated with egg. Add in liquid amino/soy sauce, salt and pepper to taste.
4. Add in the sauteed garlic and continue to stir fry 1 minute.
5. garlic fried rice is done, serve immediately or warm.


Pork Adobo Recipe
Ingredients:
600g pork shoulder or belly, cut into 1.5" cubes
1⁄3 cup vinegar
2 tablespoons soy sauce ( i use 1 tbsp liquid amino)
1 teaspoon salt (pinch for baby)
5 cloves garlic, minced
1⁄4 teaspoon pepper (pinch for baby)
1 tablespoon sugar
1⁄2 cup water
2 tablespoons cooking oil

Steps:
1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender.
3. Drain and reserve the sauce.
4. Heat cooking oil in a skillet.
5. Brown meat on all sides.
6. Transfer to a serving dish.
7. Pour off all remaining oil from skillet.
8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
9. Pour sauce over meat and serve.