Thursday ☆♡☆♡ with yummy Puffs

Last night I was watching TV and saw the KFC advertisement of the desserts they have. One of the desserts is Cream Puff... Actually I have copied down a baby cream puff recipe more 1 year ago and never ever wanna try making because I thought it is difficult to make. I said right after watching the advertisement, "tomorrow mummy will make you cream puff ya!!" 

This morning, I woke up 4am and went down stair to search for the recipe in the print outs....searching...searching...searching till nearly 5am...@@ I still couldn't allocate where is that recipe. Finally I online to search in FB baby foods group and found 2 recipes. Therefore, I combined both of them and here is it!!!

Breakfast: Soymilk Rolled Oat, cucumber salad and honey dew

Lunch & Dinner: Macaroni with Cheesy corn sauce and Beetroot soup

Teatime: Baby Cream Puff and Barley drink

Soymilk Rolled Oat

Ingredients:

2 tbsp Organic Rolled Oat

2 tbsp soymilk powder

1 cup warm water

Steps:

1) add 3/4 cup water and rolled oat in a sauce pan

2) cook under small fire for 2-3 mins

3) mix soymilk powder and 1/4 cup warm water in a shaker, shake well

4) transfer rolled oat from sauce pan into a bowl, pour in the soymilk

5) stir well and ready to serve

Cucumber Salad

Ingredients

1 japanese cucumber

1 tsp castor sugar

pinch of salt

1 clove garlic

1/2 tsp rice vinegar / apple vinegar

Steps:

1) cut away both ends of the cucumber, Pound the Cucumber. then cut into sticks. 

2) rub the cucumber with sugar

3) then add in salt and continue rubbing

4) add in crushed garlic and vinegar

5) put in the fridge and ready to serve cool

Macaroni with creamy corn sauce

Pasta

Ingredients :

1 bowl of macaroni,  cook as per instructions on the packaging,  drain dry, soak in ice cold water for 30 seconds,  drain dry, add 1-2 tsp olive oil or grape seed oil and mix well 

Creamy Corn Sauce

Ingredients :

1/2 cup organic sweet corn 

8 asparagus (diced)

1/2 slice chicken ham (diced)

2 fresh shitake mushroom (diced)

15g bega cheddar cheese

1/2 cup water

1/3 cup fresh milk

some garli powder

dash of pepper powder

Steps:

1) Blend the sweet corn with some water till smooth. Sieve the corn puree by a strainer to have smoother texture.

2) heat pan and add in some olive oil,  add in ham, mushroom, asparagus and garlic powder, sautee them till fragrant 

3) add in corn puree and water, shimmer till asparagus turned tender.

5) add in milk and cheese, cook till melted.

6) add in dash of pepper powder,  Off Fire.. done

Baby Cream Puffs

Ingredients~ 

For the puffs:

110 fresh milk

60 g organic all purpose flour (sifted)

40 g unsalted butter

2 size A eggs, lightly beaten

Pinch of muscovado sugar

For the custard:

180 ml fresh milk

1 tbsp muscovado sugar / any sugar

5g corn starch

15g plain flour

Steps:

1）Boil milk and butter in a saucepan. Once butter is melted, pour in the sifted flour and sugar, beat rapidly with a wooden spatula/spoon into a paste. Off fire once the paste is formed.

2) Let the paste cool for about 3 – 5 minutes in the saucepan. Then add in egg in 3 portions, stir the paste with a spoon and add in egg little at a time until well combined then add in egg again.

3) Continue stir rapidly the paste and eggs until the mixture is smooth and glossy.

4) Spoon the mixture in a piping bag or plastic bag (cut a hole at the edge), then squeeze mixture onto a baking tray lined with parchment paper, and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.

5) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven. 

 For Milky Custard:

1)  When the cream puffs are being baked in the oven, make the milky custard. Combine all the ingredients and mix till no lumps.

2)  Pour mixture into a saucepan. Cook on low heat, stirring constantly, for 10 - 15 minutes or until custard thickens, remove from heat and leave aside to cool.

To Assemble Cream Puff

1) Put the custard in a piping bag, Poke in the puff and squeeze in the custard.

2) Chill in the refrigerator for 2 – 3 hours before serving.

TIPS

**** It is extremely important not to open the oven door during baking as the outside air may cause the temperature inside the oven to drop drastically and cause the puffs to deflate.