Good morning dear all~
This morning while on the way to work, there was 1 radio advertisement that touched my heart and my tear dropped (i am kinda sentimental woman)... "Cooking for our little is the most happiness thing" (做饭给孩子吃，是最幸福的事)....so, dear all mummies~ Let's keep it up!!!
Breakfast: homemade pandan yogurt bread with cheese and butter + meat floss & rock melon juice
Lunch & Dinner: dried scallop, kunbu, carrot porridge
Teatime: baked cheesy sweet potato soft cake (FAKE MOCHI) & pomegranate
Pandan Yoghurt Bread
(baked yesterday but still soft today)
recipe:
195g farm fresh plain yoghurt
5g extract pandan juice
60g muscovado sugar
4g instant dry yeast
4g salt ( i put pinch of salt only)
50g unsalted butter
400g bread flour
Made by TESCO bread maker function 1, loaf size 2.0lbs, light crust. p/s: can off the bread maker 15mins before the timer finish, and take out the bread.
Cheesy Sweet Potato Soft Cake (FAKE MOCHI)
Ingredients:
75g Cooked Rice (softer)
75g Cooked sweet potato
5g unsalted butter
8g cheddar cheese (cut into 1g each cube)
1 tsp muscovado sugar (can omit if use japanese sweet potato)
1 tsp potato starch / corn starch
Steps:
1) blend rice, sweet potato, sugar & butter till smooth
2) add in potato starch and mix well by spoon
3) divide dough into 8 portion
4) wrap in 1 cheese cube in each small dough, roll and flatten a bit (use damp hand can easily handle this)
5) place the flatten dough on a non stick baking sheet.
6) bake at preheat oven of 180'C for 15mins.
OR PAN FRY with some olive/vege oil on a nonstick pan till both sides golden brown
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