Today i jumped out from bed when the alarm was ringing. I reminded myself last night before sleeping "I must wake up at 4am, I must wake up at 4am, ..........." I prepared white sugar sponge cake mixture last night to let it proof 6 hours and 4,30am i can steam it. Unluckily, the cake was not fully cooked and ended up threw it away. I re-do again the same recipe but cut down into half portion only and proof it for 4 hours and steam it for 25 mins. YES!!! Finally the outcome is very satisfactory and I am going to make it again tonight and let it proof till the next morning.
Breakfast: Baked cheesy eggplant, steamed carrot, watermelon and fresh milk
Lunch and dinner: Tofu fish cake, beetroot soup stock with broccoli and rice
Teatime: Sweet potato rice rings and coconut juice
Baked Eggplant with egg yolk and homemade chicken floss
Ingredients:
1 organic egg plant
some VCO
some home made chicken floss
some grated cheddar cheese
1 egg yolk
Steps:
1) slice the egg plant into 3-4 mm thickness
2) lay on non stick baking sheet and apply VCO on the surface
3) bake at preheated oven of 170'C for 10 mins
4) take out the baking tray and brush egg yolk on each eggplant surface
5) sprinkle the chicken floss and cheese after egg yolk is brushed
6) continue baking for another 10 mins
Tofu Fish Nugget
Ingredients:
50g Minced Fish fillet
1/4 tube egg tofu
2 tbsp finely chopped zuchinni
10g grated cheddar cheese
2 tsp potato starch / corn flour
dash of pepper powder
Steps:
1) mix all ingredients together.
2) scoop 1 tbsp the mixture and form a ball shape then press lightly and pan fry in hot vegetable oil.
3) pan fry till both sides golden brown.
Sweet Potato Rice Rings
Ingredients:
4 tbsp uncooked White Rice / brown rice
(Pre-soaked overnight and drain away the soaked water)
50g cooked mashed sweet potato
1 egg yolk
1 tsp sugar (can omit if using japanese sweet potato)
Steps:
1) Blend all the ingredients till smooth then put into a plastic bag.
2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray
3) Bake at 180'C for 15mins or light golden brown.
*** Texture: very crunchy
Steamed White Sugar Sponge Cake / 白糖糕
(recipe shared from The Hong Kong Cookery which adapted from recipe at Rose's Kitchenette)
Ingredients:
300g Rice Flour
200g White Sugar (personally feel the sweetness is just nice! not as sweet as selling out there)
Pinch of salt
600ml water
6 Pandan leaves (optional)
1 teaspoon yeast diluted with 3 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)
1/2 tablespoon of vegetable oil
Steps：
1) Add 300ml of water to rice flour and mix well.
2) Boil the remaining 300ml of water with sugar, salt and Pandan leaves. Pour syrup into rice flour mixture stir well and set aside to cool.
3) Dissolve yeast with warm water and mix into the cooled rice mixture. Stir until well incorporated, cover and leave to ferment for 2 hours in warm place until small bubbles appear on top. (I let it fermented 4 hours in my office)
4) place a greased 9” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented rice mixture into the pan.
5) Add ½ tablespoon of oil to fermented rice mixture, stir well and pour into heated pan. Let it steam for 25 minutes or until skewer comes out clean when tested.
6) Let it cool completely before cutting and serve.
白糖糕
材料：
300克粘米粉
200克白砂糖（個人覺得甜度剛剛好！不會太甜）
鹽少許
600毫升水
6片香蘭葉
1茶匙酵母+ 3湯匙溫水稀釋（水不能太熱，因為它會殺死酵母，40度就可以了）
1/2湯匙植物油
做法：
1）將300毫升水和粘米粉混合拌勻。
2）另外300毫升水與糖，鹽和香蘭葉一起煮沸。把煮好的糖漿稍微放涼5分鐘，倒入米粉漿液裡攪拌均勻，冷卻待用。
3）用溫水溶解後的酵母，加進冷卻的米粉漿液混合物。攪拌均勻，蓋上濕布，在溫暖的地方發酵2小時，直到小氣泡出現在頂部。
4）把抹油後的9”蒸盤（方形或圓形）放進鍋裡蒸5分鐘。
5）加半湯匙油入發酵後的米漿，攪拌均勻後倒入蒸盤，用大火蒸25分鐘至熟。
6）待涼切塊即可。
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