23/6/2015 Tuesday meals

This morning after I finished cooking and prepared myself to go to work, I was sitting on the WC and just realized I was standing the whole morning in the kitchen to cook and to do some house works. Because I could feel my legs were tired and realized that most of the days I was standing the whole morning and no time for me to sit down and rest. Sigh~ this is motherhood~

Further, I did not set alarm last night before sleeping and luckily I woke up myself at 4.15am...Phew~ I was shocked during waking up as I thought I overslept again...

Breakfast : Black sesame soy milk steamed bun / Mantou （芝麻豆奶馒头）
Lunch and Dinner: BBQ Chicken, Corn Soup and mix grains rice
Teatime: Onion Rings (洋蔥圏圈米餅）+ Avocado milk shake

Black Sesame Soy Milk Steam Bun (Mantou)
Ingredients
Warm Water 90g
20g castor sugar
25g soy milk powder
1/2 tsp Instant dry yeast
1/2 tsp Aluminum free baking powder
150g Pao flour/ all purpose flour
1 tbsp Grape seed Oil

For black layer:
1 tbsp black sesame powder
(to be added after 1st proofing to the 1/5 dough)

Steps:
1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine.
((For busy FTWM, If you wish to prepare at night and for next morning use, after Step 1, put the dough in a bowl and cover by cling wrap, leave a small hole for air flow, put in the fridge overnight.))
2 ) Proof for 45mins. ((For cold dough, take out dough from the fridge, rest for 10mins, press out all air.))
3a) for black colour dough: P
ress out all air, take 1/5 of the dough and mix with the black sesame powder, knead till well combined, rest 5 mins.
3b) for plain colour dough: Press out air, knead for 2 mins, rest 5 mins.
4) Roll & press black dough and plain dough into rectangular shape. Place the plain dough at the bottom and the black dough on the top, roll like a swiss roll until the end. cut into equally size and place a pao paper underneath it.
5) place the mantou on steaming rack, proof for another 20-30mins or double the size.
6) steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.


 BBQ Chicken sticks
Ingredients :
90g Chicken Breast
1 tsp liquid amino
1 tsp honey
2 tbsp crushed garlic
1 tbsp grape juice
Dash of pepper powder

Steps:
1) cut chicken breast into smaller pieces
2) mix in all ingredients and marinate overnight in the fridge

Next day:
1) prepare some cherry tomatoes or bell pepper
2) 6 satay sticks or wooden disposable  chopsticks
3) insert meat and tomatoes/pepper into the sticks
4) bake at pre-heated oven of 200'C for 10mins
5) take out and brush some honey and turn over the surfaces,  bake for another 10mins


洋蔥圏圈米餅 
材料：
白飯：80g
洋蔥：40g
鮮奶：40g (也可用水取代)
日本太白粉：25g
盐和胡椒粉：米般大小的量（一歲以下可省略）

做法：
1 .將洋蔥切小塊後與白飯和鮮奶倒進器皿裡，用食物調理機打成泥狀(泥越細越好，看不見洋蔥為止)
2. 將日本太白粉,盐和胡椒粉加入飯泥裡攪拌均勻
3. 米糊裝進透明食物塑膠袋中，下方邊緣剪一個小洞（5米厘），在烤盤紙上擠出適當大小的圓，進170度烤箱約15~20分鐘即可 (半途轉换烤盘方向, 因每台烤箱溫度不同，所以若表面變色後即可關火用餘溫續烤後大約5～10分鐘再取出)

p/s: 由于烘烤够乾透，米餅非常脆口，也可以收藏於密封罐子裡2-3天也OK.

Onion Crunchy Rings
Ingredients
80g cooked rice
40g fresh milk (or water)
40g chopped onion
25g potato starch
a rice size salt and pepper powder to taste (can be omitted)

Steps:
1) Blend rice, milk and onion till very smooth
2) add in potato starch, salt and pepper powder then mix well
3) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)
4) squeeze out circle or heart ring shape on parchment paper
5) bake at preheated oven of 170'C for 15-20 mins (turning tray half way)
6) once the rings turn light golden brown, you may off the power but let the rings sit in the oven for another 5-10 mins before taking out.

p/s: texture is very crunchy once you bake it completely dry and you can keep for 2-3 days in air tight container.