Good morning & Happy Chap Goh Meh 元宵节快乐!
I have cooked 4 types of foods this morning for my 19mo lo.
I have cooked 4 types of foods this morning for my 19mo lo.
Yesterday she finished all the foods I prepared for her (feeling happy)...
I was eating kikaku (禧板) one day and my lo also wanna tried it. Therefore I teared a small bite for her to try and she liked it. Today I decided to make her sweet potato kikaku but during the preparation process, I forgot to add in the mashed sweet potato. I was adding more water to form the dough... what a careless mummy~ so it is plain kikaku finally. Hahaha...
Besides, learn a new way of making bread easier by storing the kneaded dough into freezer. and the dough can be kept for 1 week. Today, i divided the kneaded bread dough into 3 portions, baked 1 portion just now (can yield 8 mini buns) and kept the remaining 2 portions (in separate zip lock bags) in the freezer. Hope this method can share out to busy mummies...
Breakfast : Potato Mini Bun, Kikaku & Blueberry Juice
~ Plain Kikaku / Pumpkin / 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.
Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)
Ingredients B:
unsalted butter 70g
Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.
4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.
5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.
6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)
7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).
8) after shaping, let it proof for second time, 30-45mins.
9) brush bread surface with egg ( milk / honey / butter okay)
10) bake at preheated oven of 180'C for 15mins or golden brown
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.
Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)
Ingredients B:
unsalted butter 70g
Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.
4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.
5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.
6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)
7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).
8) after shaping, let it proof for second time, 30-45mins.
9) brush bread surface with egg ( milk / honey / butter okay)
10) bake at preheated oven of 180'C for 15mins or golden brown
Lunch and dinner : mee sua in beetroot soup base (+pumpkin, asparagus and broccoli)
Beetroot soup base, please refer link --> weekend soup stock
Mee Sua with beetroot vegetables soup
Steps:
1) cook misua till tender (3mins), pour into a noodle strainer, drip away excess water, soak in cold icy water for 30 secs, rinse dry again, add 1 tsp grapeseed/olive oil and mix well)
Beetroot vegetables Soup
Ingredients
1 pack (7oz) frozen beetroot soup stock
60 g pumpkin (cut into small cube size)
4 asparagus
some broccoli
1 cup water
Boil for 15mins and ready to serve with mee sua
Mee Sua with beetroot vegetables soup
Steps:
1) cook misua till tender (3mins), pour into a noodle strainer, drip away excess water, soak in cold icy water for 30 secs, rinse dry again, add 1 tsp grapeseed/olive oil and mix well)
Beetroot vegetables Soup
Ingredients
1 pack (7oz) frozen beetroot soup stock
60 g pumpkin (cut into small cube size)
4 asparagus
some broccoli
1 cup water
Boil for 15mins and ready to serve with mee sua
Teatime : sweet potato sticks (GLUTEN FREE & 3 ingredients only) & honey lemon drinks
Sweet Potato Sticks
(As i forgot to put the mashed sweet potato into my kikaku....finally here comes the sweet potato sticks....Gluten Free)
Ingredients:
60g mashed sweet potato
12g cream cheese (room temperature)
15g Potato Starch
Steps:
1) mix all the ingredients together and knead till a soft dough is formed.
2) divide the dough into 16 equal portions
3) roll each small dough into 4-5mm dia. stick
4) put 2 sticks together and cross each other until the end.
5) place on the non sticky baking paper on baking tray
6) bake at preheated oven of 170'C for 20-25mins or sides turn golden brown.
TEXTURE: Crunchy outside, soft inside...
TASTE: Yummy
(As i forgot to put the mashed sweet potato into my kikaku....finally here comes the sweet potato sticks....Gluten Free)
Ingredients:
60g mashed sweet potato
12g cream cheese (room temperature)
15g Potato Starch
Steps:
1) mix all the ingredients together and knead till a soft dough is formed.
2) divide the dough into 16 equal portions
3) roll each small dough into 4-5mm dia. stick
4) put 2 sticks together and cross each other until the end.
5) place on the non sticky baking paper on baking tray
6) bake at preheated oven of 170'C for 20-25mins or sides turn golden brown.
TEXTURE: Crunchy outside, soft inside...
TASTE: Yummy
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