First of July 2015

First day of July and happy Wednesday dear all~

This morning I have some extra time to mop the floor before starting to cook for my 23mo lo. I am very happy that my gal is growing fast last month as we measured her and found that she grows 1.5cm in a month. She is now 88.5cm height and 12.2kg nett. ;P

Breakfast: Baked Pandan Soft Cakes, Cream cheese Meat Balls, Cucumber salad

Lunch & Dinner: Baby Spinach Pork Porridge with Goji Berries

Teatime: Cream Cheese Meat Sticks + Honey Lemon Drinks

Soft Pandan Cake

Ingredients :

Meringue

3 egg Whites

25g castor sugar

few drops vinegar / lemon juice

Yolk Batter

20g All purpose flour / cake flour
20g Corn flour3 egg yolks

25g Melted butter
50ml Fresh Pandan juice (can replace by milk / any juices)

Steps:

1) Grease a 6" round pan and lay baking paper on the base and the sides of the pan. (If you are using detachable cake pan, please wrap extra aluminum foil surround the base of the pan)

2) Preheat oven at 170'C.

3) In a clean bowl (no oil, no water), add in egg whites and vinegar. Use electric mixer to beat egg whites till bubbly then add in 1/2 of the sugar. Continue beating till foamy, add in the balance sugar until it turns to ribbon stage. (use the mixer to draw a "S" and it disappear very slowly)

4) In another bowl, mix well the egg York, butter, pandan juice and flours.

5) Add 1/3 of egg whites and mix to the yolk batter, fold in gently.

6) Add in the balance 2/3 of the egg whites and fold gently till well combined.

7) Pour the batter into the cake pan, gently tap few times on the table to remove excess big bubble from the batter.

8) Place the pan on the baking tray with full of hot water. (Avoid to open the oven halfway to fill water which will cause the cake sink) 

9) Bake at 165'C for 30mins or skewer comes out clean, off oven and leave a small gap between door for 10mins before removing cake from the oven. 

10) Cool down on wire rack. Cut and serve after completely cool down.

香蘭蛋糕
材料：

～蛋白糊
3顆       蛋清
25克     幼糖
幾滴     醋/檸檬汁

～蛋黃糊
20克     低筋麵粉
20克     玉米粉
3顆       蛋黃
25克     融化的無鹽奶油
50毫升 新鮮香蘭葉汁（可用牛奶/果汁替代）

做法：
1）烤箱預熱在170'C。
2）過篩的粉類放入一個盆中,加入50毫升香蘭葉汁/牛奶攪拌均勻
3）將3個蛋黃和融化的無鹽奶油加入混合均勻
4）蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入)，打成尾端彎曲的蛋白霜(濕性發泡)
5）舀1/3份量的蛋白霜混入蛋黃麵糊中用橡皮括刀延著盆邊翻轉及劃圈圈的方式攪拌均勻
6）然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻
7）倒入鋪好白報紙的烤模中,在桌上輕敲幾下讓麵糊均勻,若有氣泡用手指抹平整
8）將烤模放置到烤盤上,烤盤上倒入一杯沸水
   (一定要儘量倒滿,避免中途加水而開烤箱讓蛋糕消泡)
9）放進已經預熱至170度c的烤箱中烘烤10分鐘, 然後將烤溫調整到160度c再烘烤28-30分鐘
   (竹籤插入沒有沾粘即可)

Baby Spinach Pork Porridge

Ingredients:

3 tbsp mix grains

1 handful Goji Berries

1 bowl Organic Baby Spinach

3 bowls water

Steps:

1) soak mix grains overnight

2) cut baby spinach finely and clean the goji berries 

3) cook rice and water in low fire for 30mins

4) add in spinach and goji berries and cook for another 3 mins

5) Off fire and ready to serve warm

p/s: for my case, i keep the spinach and goji berries in a container. MIL will reheat the porridge by adding the spinach and goji berries during lunch hour.

Eggless cream cheese Meat Sticks

Ingredients:

60g cooked minced pork tenderloin

25g cream cheese

10g grated cheddar cheese

25g unsalted butter

25g self raising flour

10g cornflour

Steps:

1) pan fry the minced meat with little oil till cooked.

2) Blend the cooked minced meat for few seconds.

3) Mix all ingredients and knead until it forms a dough. 

4) Divide dough into 10 small balls and 8 medium balls

5a) Roll each medium balls into sticks and pan fry with low heat till light golden brown. Pan fry the small balls too.

OR

5b) Bake under preheated oven of 180 degree celcius for 15 - 20 minutes, over turn baking tray halfway baking.