16/04/2015 Thursday meals

My foods preparation today is very simple and easy.... baked bread yesterday,  blended snack mixture in freezer, steam food for lunch...

Breakfast: 5000 sponge bread + banana + dried cranberries + PURA fresh milk

Lunch & Dinner : Mix grains rice + steam tofu pork + beetroot soup with baby spinach

Teatime: Japanese sweet potato rice rings + Grape Juice + cherry tomatoes

Baked yesterday but still very soft today!!!

My own testimonial 

5000 sponge Bread (combination of 5000 dollar bread recipe and sponge bread method)

Ingredients:

Starter Dough:
• 105g Bread Flour
• 45g Cake Flour
• 12g Caster Sugar
• 3g Instant Dry Yeast
• 120g Water / Milk, room temperature

Main Dough:
• 105g Bread Flour
• 45g Cake Flour
• 48g Caster Sugar (I reduce to 35g only)
• 1.5 Teaspoon Sea Salt ( i used only pinch of salt because for toddler)
• 13g Milk Powder ( I omitted as i use MILK)
• 45g Lightly Beaten Egg
• 27g Water / milk, room temperature
• 35g Unsalted Butter, soften

• 1 Tablespoon Melt Butter For Brushing The Bread ( i use some egg yolk + milk to brush on the bread)

My own testimonial 

(combination of 5000 dollar bread recipe and sponge bread method)

Hand Knead / Mixer Knead Method:

Steps:
1. Mix starter dough ingredients together using a wooden spoon or spatula in a large mixing bowl cover with cling wrap and let it sit in a warm place to raise about 1 hr.

2. Transfer the bowl into the fridge and let it proof under low temperature for 6-7 hours (overnight)

3. Add starter dough together with the main dough ingredients (except butter) in a stand mixer bowl or hand knead till soft and non-sticky dough before adding in the butter and continue to knead till shiny and pass through windowpane test. 

4. Rest dough for 10 mins. Divide dough equally into 8 - 10 portions. Shape it and place on non stick baking sheet laid on the baking tray and let it rise double in size (30 - 45 mins).

5. Brush the egg wash on the bun surface. Bake in preheated 180ºC (356ºF) oven for 30 minutes till nicely brown and sounds hollow when tap on top of the bread.

Tesco Bread Maker Method:

1. Mix starter dough ingredients together using a wooden spoon or spatula in a large mixing bowl cover with cling wrap and let it sit in a warm place to raise about 1 hr.

2. Transfer the bowl into the fridge and let it proof under low temperature for 6-7 hours (overnight)

3. Use function No 8 "Dough" to knead the Starter dough with the Main Dough (except butter) for 20mins. 

3) ~ for shaped bun : after step 3, reset the function No 1"Basic" for 15mins. continue the steps 4-6 above.
    ~ for whole bread : after step 3, reset the function No 1"basic" for 15mins, OFF the power and let it proof inside the bread maker for 1 hour or double the size. ON the power and select function 12 "BAKE" .

Steam Tofu Pork

Ingredients:

1 chunk of pork tenderloin

1/2 pc of traditional tofu

1 egg   ( i used 1 yolk + 1/2 egg white only)

dash of pepper

some spring onion ( i use baby spinach)

few drops sesame oil

4 drops Liquid Amino (can omit or replace by 2 rice size salt)

1-2 tbsp grated cheddar cheese for topping

Steps:

1) blend tofu and meat till smooth

2) add in egg, chopped vegetable, pepper, sesame oil, liquid amino, use spoon to mix well

3) put the mixture in a plate or bowl, level the mixture and sprinkle the cheese on top

4) steam at medium heat for 20mins

P/s: I use ELB (Electrical Lunch Box) to steam the rice and meat together for 25 mins.

Japanese Sweet Potato rice sticks

Ingredients :
(Ratio 1:1) cooked mix grains / rice : sweet potato
1-2 cm3 unsalted butter (for easier in blending and crunchiness) (can omit and replace by water for lo below 1yo

some grated cheddar cheese

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray
3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...