06/04/2015 Monday Blue

After 2 days holidays at home, i could hardly wake up this morning. @@ While I am still thinking what shall i cook today, the mantou dough in the freezer is my time saver. Referring to a simple recipe of egg tart, finally my 20mo lo's meals of the day are as follows:-

Breakfast : Healthy mantou with goji berries and raisin

Lunch and Dinner: Mee sua with radish corn chicken soup

Teatime : Baby Egg Tart and Pineapple Juice

Milky Mantou 

Ingredients :

150g all purpose flour / Pao flour 

85ml warmed fresh milk / full cream milk 

20g muscovado sugar 

1/2 tsp Natural yeast

1/2 tsp aluminum free baking powder 

1 tbsp grape seed oil 

---> vegetable stuffed mantou : mix vegetables

---> healthy goji berry mantou : some goji berries and raisin / any dried fruits

Steps: (i used hand knead today)

1) mix all ingredients and knead by hand until smooth dough is formed. (i knead about 20mins) (i keep 1/2 dough into freezer for next use within 1 week) THIS IS THE FROZEN DOUGH I USED THIS MORNING

2) roll dough into flat, then fold 1/3, roll flat again, fold 1/3 again, roll again, fold 1/3 again. (Total 3 repeats)

3) roll the dough into flat rectangular shape, spread the garden pea and corn on it

4) roll it like swiss roll, then cut into equally portions (~ yield 5 mantou)

5) Add adequate water in a wok and on fire, off the fire when water turns warm

6) place the mantou on a steaming rack and put in the warm wok for proofing 20-30mins 

7) on high fire to steam for 10mins

8) off fire, then open a small space for the lid cover, wait for 3 mins before open lid

FOR FROZEN DOUGH~

1) i took the dough out from freezer and thaw it by running water / soak in warm water

2) roll dough into flat, then fold 1/3, roll flat again, fold 1/3 again, roll again, fold 1/3 again. (Total 3 repeats)

3) I let it proof for 1 hour / double the size

4) remove excess air in the dough, roll it into rectangular shape, spread the goji berries and raisin on it

4) roll it like swiss roll, then cut into equally portions (~ yield 5-6 mantou)

5) Add adequate water in a wok and on fire, off the fire when water turns warm

6) place the mantou on a steaming rack and put in the warm wok for proofing 20-30mins 

7) on high fire to steam for 10mins

8) off fire, then open a small space for the lid cover, wait for 3 mins before open lid

Mee sua with radish corn chicken soup

Meesua ~ cooked and rinse with ice cold water then add 1 tsp olive oil or grapeseed oil

Soup base ~ 1 chunk of chicken breast, 30g sweet corn, radish soup stock frozen pack 8oz, 2-3 cups water,  Boil for 30-45mins.

Baby Egg Tart

(yield 10 mini tarts)

Tart Skin:

Ingredients

55g all purpose flour

25ml full cream milk

15g unsalted butter

5g sugar

Tart filling: 

1 egg

7g or 8g sugar

120ml fresh milk

Steps:

1) sieve flour, then add in milk, sugar and room temperature butter

2) lightly knead into dough, divide into 10g each and form balls shape

3) press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. 

4) Preheat the oven to 180 degrees C. 

5) Use a fok to beat egg, milk & sugar till sugar is melted. Strain the egg mixture through a sieve for 2 times and fill the tart shells.

6) Bake for 15 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.