24/4/2015 ☆Friday☆

Happy Friday again... I really feel that time is flying. Well said, "you won't know the time is passing when you are happy" 快乐不知时日过... yes. I must admit that my little princess has brought me lots of happiness and she is my precious in my life.

As usual, this morning when I DL her and I told her today is Friday, tomorrow mummy will go outing with her. She is very happy and keep sayimg  "Gai Gai, Gai Gai".

Breakfast: Frozen dough method Bun Hokkaido Bun (冬眠法面包) & fresh milk

Lunch & Dinner : Rice cooker chicken rice (claypot chicken rice) & beetroot corn soup

Teatime: Pumpkin Tamago Balls & Yoplait yogurt 

Hokkaido Buns

Ingredients :
270g bread flour 
30g cake flour 
20g milk powder
150g cold milk
80g whipping cream
40g brown sugar
3g salt (i used pinch of salt only)

5g instant yeast

Method : (using Tesco Bread Maker)
1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)
2. Set to dough function : Menu 8 for 20mins, stop the machine and reset again dough function no 8 for another one cycle

(For frozen dough method, just keep the any portion of the dough or the whole dough in a ziplock, then keep in freezer immediate after 2 times kneading (2 X 20mins) by dough function.

Frozen dough can be kept for 1 week only.

For using it, just take the dough out from freezer and thaw it under room temperature for 1-2 hours. and continue the following step 3 onward) 

3. Once the  cycle completed, remove the bread from the bread maker and divide into 12 portions, roll into round shape and place on a baking tray which laid with non stick baking sheet.
4. let it proof for 30-40mins or double the size, then apply some egg wash on the buns surface.
5. Bake at preheated oven of 180'C for 15mins.
6. Once baking completed, remove buns from the baking tray and transfer onto a wire rack. Let cool completely.

Simple and Easy Rice Cooker Chicken Rice

Ingredients:

3 tbsp white rice / mix grains rice

1 chunk chicken breast

1/4 cup garden peas

1 pc fresh shitake mushroom

1 shallot

1 small pc ginger

2 tbsp fresh orange juice / grape juice

1/2 tsp liquid amino / omit / light soy sauce

1 rice size sea salt

dash of pepper powder

Steps:

1) cut the chicken meat into small tiny cubed size, then marinate it with orange juice for at least 30mins

2) chop shallot and ginger into fine pieces

3) cut mushroom into small bite size

4) warm some olive oil in a frying pan over low heat. Sauteed shallot and ginger till fragrance, add in chicken and stir fry for a while.

5) add in garden pea and mushroom, stir fry a while too.

6) Finally add in the rice (raw) and stir fry for 1 min, Add in salt, liquid amino and pepper powder, mix well and off fire.

7) Pour the rice mixture into mini rice cooker or ELB (electrical lunch box) and add in 3 tbsp water in to the rice, cook rice as usual.

Pumpkin Tamago Balls

Ingredients: (Today I do not use weighing scale)
1 egg yolk
2 tsp milk powder
1 tbsp pumpkin puree
5 tbsp potato starch
1 tsp icing sugar (can replaced by fine molasses/muscovado sugar )

Steps:
1) mix the egg yolk and sugar, using hand whisk to beat till pale white.
2) add in milk powder and pumpkin puree then mix well.
3) add in the potato starch by 3 times separately.(maybe not use all the potato starch), mix by spatula or spoon till dough is form...it suppose not sticky soft dough.
4) Pre-heat oven at 150'C.
5) divide the dough into 3 portions. Roll the dough become flat at 3mm thickness, use mini cookie cutter to cut out
6) place the cookies onto a non-stick baking sheet.
7) bake for 15-20mins. when half way baking, take out the tray and turn over the other side and continue baking till light golden brown