17/3/2015
Good morning dear all ~ ^.*
I like school holiday very much because of smooth traffic which shorten my traveling time to work... yeah~
Breakfast: Purple Sweet Potato Kikaku
Ingredients：
Glutinous Flour 50g
All purpose flour 100g
Sugar 30g ( i put 25g only, sweetness Okay)
Instant dry yeast 1/2 tsp
Grape seed oil / any plain vege oil 15g
water 100g (if plain kikaku)
water 60g + pumpkin puree 60g (Pumpkin kikaku)
water 60g + sweet potato puree 60g (Sweet potato kikaku)
p/s: for finer texture, blend the water with the puree till smooth before use.
*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..
Steps:
1.）mix all ingredients till well combined. then divide dough into 12 portions.
2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.
3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.
4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.
5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.
Ingredients：
Glutinous Flour 50g
All purpose flour 100g
Sugar 30g ( i put 25g only, sweetness Okay)
Instant dry yeast 1/2 tsp
Grape seed oil / any plain vege oil 15g
water 100g (if plain kikaku)
water 60g + pumpkin puree 60g (Pumpkin kikaku)
water 60g + sweet potato puree 60g (Sweet potato kikaku)
p/s: for finer texture, blend the water with the puree till smooth before use.
*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..
Steps:
1.）mix all ingredients till well combined. then divide dough into 12 portions.
2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.
3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.
4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.
5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.
Lunch & Dinner : Mix Grain Rice with stir fry cabbage and old cucumber soup
Mix Grain Rice with stir fry cabbage and old cucumber soup
Stir Fry Cabbage
1 bowl of chopped cabbage
some dried shrimp
2 cloves of garlic
1/2 tsp liquid amino
Mix Grain Rice with stir fry cabbage and old cucumber soup
Stir Fry Cabbage
1 bowl of chopped cabbage
some dried shrimp
2 cloves of garlic
1/2 tsp liquid amino
Cheesy Sweet Potato Balls
Ingredients
60g Cooked mashed sweet potato
25-30g all purpose flour / cake flour / potato starch
1/2 natural cheese stick (cut into 5 pcs) [can use cheddar cheese too]
Steps:
1) mix mashed potato with flour (will be a bit sticky, dash with flour if needed
2) divide the soft dough into 5 portions, wrap in 1 cheese in each portion
3) roll into ball shape then place on non stick baking sheet
4) bake at preheated oven of 150'C for 15-20 mins
Ingredients
60g Cooked mashed sweet potato
25-30g all purpose flour / cake flour / potato starch
1/2 natural cheese stick (cut into 5 pcs) [can use cheddar cheese too]
Steps:
1) mix mashed potato with flour (will be a bit sticky, dash with flour if needed
2) divide the soft dough into 5 portions, wrap in 1 cheese in each portion
3) roll into ball shape then place on non stick baking sheet
4) bake at preheated oven of 150'C for 15-20 mins
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