8/5/2015 Return working after long holidays

Good Morning dear all... Hope everyone was having great long holidays like me too. After sticking with me 24 hours in 7 days, my 21mo lo did not allow me to go work this morning. After comforting her by DL her and asked hubby to bring her to playground only she felt better.

These few days we ate lots of vegetables from Cameron Highland as we bought a lot before leaving that cooling relaxing place. Surprised me one thing that the person in charge of the apartment we rented was claimed that she is my fan in a FB Group (Healthy Food For My Baby). She asked me if I am the one always cooking for my gal and shared in FB. What a small world ~ ^.^ Nice meeting you Ms Tan~

Breakfast : Black sesame Mantou & steam asparagus

Lunch : Pumpkin Porridge with minced pork & fresh shitake mushroom

Teatime : 40 mins milky Bun & red bean dessert

Black sesame mantou

Ingredients

135g all purpose flour / Pao flour 

1.5 tbsp black sesame powder

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 

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

Steps: (i used bread maker today)

1) put all ingredients into bread maker by dough function (1:30)

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, brush some oil on it

4) roll it like swiss roll, then cut into equally portions 

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 at least 3 mins before open lid

9) ready to serve warm

Pumpkin Porridge with minced pork and fresh shitake mushroom

Ingredients

1/4 small cameron pumpkin (diced)

2 fresh shitake mushroom

some minced pork

3 tbsp mix grains rice (pre-soak overnight)

adequate water

Steps:

Simple cook in slow cooker for 1-2 hours

40 mins method soft milk bun

Ingredients

1 teaspoon instant yeast
1 tablespoon brown sugar
1 tablespoon caster sugar
1/3 cup warm milk
2 tablespoon olive oil
1 cup bread flour (can add more flour if too wet and can't form a dough)
1/2 teaspoon salt
1 tablespoon beaten egg
remaining egg add in some milk for egg wash

Steps
1. Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam as showed in the picture.
2. Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.
3. Then use electric kneading hook to knead for about 5-10 mins or till well combined.
4. Then take out the dough and hand knead for another 1-2 mins.
5. Roll, cut and shape into 6 small dough.
6. Grease little oil on the baking pan and line the dough in, cover with wet cloth and let it proof for about 10 mins. ( I let it proof for 20-25mins)
7. Brush egg wash onto the bread.

8. Bake at pre heat oven at 180 degrees C for 10mins (baking time vary for different oven)

Red Bean Dessert

FAST WAY OF COOKING RED BEAN

1) soak overnight red beans

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.