3/6/2015 Wednesday Raisin Yogurt Scone

I need to cook 3 types of foods today and i have only 2 hours to cook.... After getting up from bed, i was sitting in the kitchen and thinking what shall i cook..looking at the recipes in my handphone, my printed recipes, recipe books...etc... and finally here are the foods of the day...

Breakfast: Sweet potato doughnuts (sugar free), grapes and fresh milk

Lunch and Dinner: Kunbu Miso soup, steam egg with minced pork and shimeiji mushroom serve with plain rice

Teatime: Raisin yogurt scone and strawberry yogurt

Sweet Potato Doughnuts 

(recipe by myself and need improvement further)

Ingredients:

80g cooked mashed sweet potato

40g all purpose flour / cake flour

10g potato starch

1 tsp aluminium free  baking powder

1 tbsp soy milk powder (or can use any milk powder)

1 tbsp grapeseed oil (or melted butter or any vege oil)

Steps:

1) peel, slice and steam the sweet potato

2) mash the cooked sweet potato, add in oil

3) in another bowl, add in flour, potato starch, baking powder, soy milk powder, mix well

4) pour (2) into the flour mixture and form a soft dough

5) divide dough into 8 equally portions, roll into sticks, then connect both ends together and form a ring

6) heat wok with some vege oil, fry the doughnuts till both sides golden brown

P/S: I tried half of the doughnuts cooked by oven baked, but the texture a bit hard on the outer, oil free. (200'C for 10mins) 

Kunbu Miso Soup

Ingredients:

1 slice organic kunbu (soaked & cut into tiny slices)

2 tbsp frozen garden peas

1 chunk of pork tenderloin (cut into tiny cube size)

1 egg yolk 

1 tsp organic miso paste (1/2 tsp for 1 serving)

Steps:

1) Put  3 bowls of water in a small pot

2) add in pork, garden pea and kunbu when water is boiling

3) cook for 10-15mins 

4) stir in the egg drops

7) off fire

8) add in miso paste and ready to serve

Steam egg with minced pork and shimeiji mushroom

Ingredients:

1 egg

100ml water

1 tbsp minced pork

8 pcs shimeiji mushroom

1 tbsp grapeseed oil / sesame oil

1/2 tsp liquid amino

1 rice size seasalt

steps:

1) beat egg with fork or chopsticks, add in water and beat well.

2) add in all other ingredients and mix well.

3) pour in a bowl / plate, cover by aluminum foil

4) steam at medium heat for 15 mins

Raisin Yogurt Scone

(Recipe by myself by referring previously made scone with some modification) 

Ingredients

100g Cake flour or all purpose flour

1 1/2 tsp Aluminum free baking powder

2 tbsp plain natural yogurt

2 tsp muscovado sugar (or any type of sugar)

35g cold unsalted butter (tiny cubed)

30g raisin (tiny cut)

Steps:

1) sift flour and baking powder in a big bowl

2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition

3) mix yogurt and sugar together then add in the flour mixture

4) add in raisin

5) gently mix and form a soft dough. (Remember not to over knead)

6) wrap by cling wrapping and put in the fridge to rest for 30 mins

7) preheat oven at 200'C

8) roll the dough flat about 10 mm thick, and cut into 3cmX3cm square scone

9) bake at 180'c for 15 mins or till light golden brown surface