Happy Friday 26/6/2015

Happy Friday Dear All ~

Yeah~ Finally it's Friday. I feel time is flying... day after day, week after week, very soon my princess is going to be 2 years old in another 1 month time. This year we will not have big celebration for our princess because we don't want to let our friends and relatives spend money on buying gifts / giving Hung Bao to our princess.

Breakfast: Garden Pea Mantou + Bananas + fresh milk

Lunch & Dinner: Black fungus oyster porridge

Teatime: Yogurt Melts + Apricot Juice

Video DEMO how to make yogurt melts

Garden Pea Steam Bun (Mantou)

**Old Dough (Prepare 1 night before)

Ingredients:

60g all purpose flour

1/4 instant dry yeast

40g warm water

pinch of salt

Steps:

1. Place all ingredients in a bowl and knead into a smooth dough

2. Cover with a cling wrap, placed in the refrigerator or at room temperature for 6-8 hours until the next day to use

   

Main Dough

Ingredients

100g **Old Dough

300g All purpose flour / Pao Flour

1 tsp Instant Dry Yeast

180g Warm Milk+garden pea puree

40g sugar

1 tbsp grapeseed oil

Steps:

1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. 

2 ) Proof for 90-120mins/ Double the size. 

3) Press out air, knead for 2 mins, rest 5 mins.

4) Roll & press the dough into rectangular shape. 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 30-40mins 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.

Chicken Oyster Peanut Porridge

Ingredients:

3 tbsp mix grains

1 floret Black Fungus 

4 dried oyster

Steps:

1) soak mix grains overnight

2) soak black fungus for 15mins, clean and blend till tiny size

3) put all ingredients in the slow cook with adequate water/soup stock, cook for 1.5 hours.

Plain Yogurt Melts 

优格酸奶溶豆

华文食谱源自“晓廷爱烘焙” 创建于2014-11-08

Ingredients

30g Farm fresh Natural Yogurt (or using flavoured yogurt)

25g milk powder / baby formula milk powder

12g corn starch

10g castor sugar (I used muscovado sugar today, look a bit brownish)

50g egg white

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt, mix well.

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form (sugar can be added with egg whites or yogurt, either way is fine)

3) add 1/3 of the egg white into the yogurt mixture, mix well(I blend by using mixer)

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50mins or till the cookies easily be removed from the parchment paper