Happy Morning dear all mummies~
I baked animal cookies again today using natural color from the dragon fruit~ wow~ not bad!! Hope all little ones happy enjoying this type of cookies~
I baked animal cookies again today using natural color from the dragon fruit~ wow~ not bad!! Hope all little ones happy enjoying this type of cookies~
Breakfast: bake cheesy sweet corn potato soft sticks
Lunch&Dinner: mee sua in chicken beetroot soup
Teatime: Animal vanilla cookies & dragon fruit cookies
Lunch&Dinner: mee sua in chicken beetroot soup
Teatime: Animal vanilla cookies & dragon fruit cookies
Juices of the day:
1) dragon fruit juice
2) orange juice
3) red bean dessert
1) dragon fruit juice
2) orange juice
3) red bean dessert
bake cheesy sweet corn potato soft sticks
50g cooked mashed potato
30g cooked mashed sweet potato
10g unsalted butter
2 tbsp potato starch
20g grated cheddar cheese
3 tbsp sweet corn (fresh sweet corn)
adequate seaweeds
Steps:
1) add the butter into the mashed potato & sweet potato and mix well.
2) add in corns and cheese
3) add in potato starch and form a very soft dough.
4) scoop 1 tbsp dough then roll into finger shape and wrap the seaweed as shown in the photo.
5) bake at preheat oven 170'C for 20-25mins
30g cooked mashed sweet potato
10g unsalted butter
2 tbsp potato starch
20g grated cheddar cheese
3 tbsp sweet corn (fresh sweet corn)
adequate seaweeds
Steps:
1) add the butter into the mashed potato & sweet potato and mix well.
2) add in corns and cheese
3) add in potato starch and form a very soft dough.
4) scoop 1 tbsp dough then roll into finger shape and wrap the seaweed as shown in the photo.
5) bake at preheat oven 170'C for 20-25mins
mee sua in chicken beetroot 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)
Chicken Beetroot Soup1) 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)
Ingredients
1 chunk of chicken breast (cut into dice size)
1 tsp sweet corn
3 oz of beetroot soup (pre-cooked and freezed previously)
some lettuce
1 tsp sweet corn
3 oz of beetroot soup (pre-cooked and freezed previously)
some lettuce
Animal Vanilla Cookies
Ingredients:
50 unsalted butter
30g icing sugar/castor sugar (original recipe is 40g)
1/4 organic vanilla extract (can omit if dun have)
1-2 tbsp full cream milk
1-2 tbsp pure dragon fruit puree (blend without water and sieve away seeds)
120g cake flour (60g for plain colour & 60g for pink colour dough)
Steps:
1) beat butter and sugar till combined
2) add in vanilla extract
3) divide the mixture into 2 portions
4) add in cake flour into each portion and use spatula to mix well.
5) add in milk in 1 of the mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
6) add in dragon fruit puree in the other one mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
7) wrap the 2 soft doughs with cling wrap then keep in fridge to rest for 30mins
continue~~~~
8) shape the rabbit, piggy and rabbit now... (pls refer to the photos in the comments)
9) bake at preheat oven 170'C for 15mins
P/S: I DO NOT USED UP ALL THE DOUGH TODAY. I KEEP THE REMAINING DOUGH WITH CLING WRAP IN THE FRIDGE... CAN KEEP FOR 3-4 DAYS.. IF FREEZER CAN KEEP FOR 3 WEEKS (THAW BEFORE USE)
Ingredients:
50 unsalted butter
30g icing sugar/castor sugar (original recipe is 40g)
1/4 organic vanilla extract (can omit if dun have)
1-2 tbsp full cream milk
1-2 tbsp pure dragon fruit puree (blend without water and sieve away seeds)
120g cake flour (60g for plain colour & 60g for pink colour dough)
Steps:
1) beat butter and sugar till combined
2) add in vanilla extract
3) divide the mixture into 2 portions
4) add in cake flour into each portion and use spatula to mix well.
5) add in milk in 1 of the mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
6) add in dragon fruit puree in the other one mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
7) wrap the 2 soft doughs with cling wrap then keep in fridge to rest for 30mins
continue~~~~
8) shape the rabbit, piggy and rabbit now... (pls refer to the photos in the comments)
9) bake at preheat oven 170'C for 15mins
P/S: I DO NOT USED UP ALL THE DOUGH TODAY. I KEEP THE REMAINING DOUGH WITH CLING WRAP IN THE FRIDGE... CAN KEEP FOR 3-4 DAYS.. IF FREEZER CAN KEEP FOR 3 WEEKS (THAW BEFORE USE)
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