I was sick starting last Saturday and today I am still not very well but still manageable to prepare foods for my 2yo lo before heading to work.
Breakfast: Raisin Bread Scone, cherry and fresh milk
Lunch and Dinner: Bear shape Pasta with mushroom sauce and watercress soup
Teatime: Pandan Layer cake and young coconut water
Raisin White Scone
Using the same dough from my last baking.
I took out 1/3 of the dough before the 1st proof and kept in the freezer. Last night I remove the frozen dough from freezer to fridge. This morning I took out the cold dough and let it rest for 30mins before shaping. Knead and roll the dough flat, sprinkle some raisin and fold. Used ring mould to cut out. bake at 180'C for 15mins or light golden brown.
Bread Machine White Bread Loaf
Ingredients:
1 egg
200ml fresh milk
1/2 tsp salt (I use 1/4 tsp)
90g castor sugar
30g unsalted butter (soften)
450g all purpose flour (yes... ALL PURPOSE FLOUR)
10g instant yeast
Method:
Add the ingredients to the bread pan according to you bread machine instruction.
For my bread machine, first I add all liquids (egg and milk), follow by sugar and salt (at different corner), and flour . Then make an indentation at the centre of the flour and add in nstant yeast.
Select “Dough” program and start. stop after 20mins, add in butter.
Then select “Basic” program for 2lbs, Light crust.
Remove loaf from pan once done and leave to cool completely on wire rack before cutting. Keep in airtight container or sealed plastic bag.
P/s: the original recipe creator claimed that the bread is still soft even on Day 3. will update you all about the result.
P/s: I took out 1/3 of the dough before the 1st proof and kept in the freezer. Last night I remove the frozen dough from freezer to fridge. This morning I took out the cold dough and let it rest for 30mins before shaping. Knead and roll the dough flat, sprinkle some raisin and fold. Used ring mould to cut out. bake at 180'C for 15mins or light golden brown.
Bear Shape Pasta with mushrooms cheese sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta and can last till dinner:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Mushroom cheese sauce
Ingredients:
2 brown button mushroom (to blend)
1/3 yellow zucchini (to blend)
1/2 cup water (to blend)
2 cloves garlic
3 brown button mushroom (diced)
1 small carrot (diced)
15g cheddar cheese
1/2 cup full cream milk
some pepper powder, italian herbs
flour mixture (1 tbsp flour+ 3 tbsp water)
Steps:
1) dice the mushrooms, garlic and carrot into small size
2) blend mushroom, zucchini and water till smooth
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in the carrot and stir fry for 1-2 mins, add in diced mushroom and stir fry a while
5) add in milk and cheddar cheese. Cook till boiling and cheese melted.
6) add in flour mixture, off fire when boiling. Ready to serve warm.
PANDAN LAYER CAKE
香兰层蛋糕 (recipe from the informal chef)
Makes 1 8" cake
Ingredients
The Cake
(A)
4 egg yolks
30 g castor sugar ( I reduced sugar to 15g)
50 g corn oil
60 g milk
3 tsp pandan paste from (C)
90 g superfine flour
(B)
4 egg whites
50 g sugar
1/4 cream of tartar
Pandan Jelly
(C)
200 ml coconut milk
15 pieces pandan leaves
300 (200 +100) ml water
70 g sugar (I reduced sugar to 60g)
1/2 tsp salt
6 g agar-agar powder
(D)
60 g Hoen Kwe flour (green) (I used white)
200 ml water
Cooking Instruction
1. Prepare pandan water/paste. Cut pandan leaves into small pieces. Put half of the cut leaves into the blender and blend with 200 ml water. Add the other half of the pandan leaves and continue to blend until the leaves are thoroughly blended. Sieve and and set aside 3 tsp pandan water for the cake. Combine remaining 100 ml water and set aside for pandan jelly use.
2. Prepare cake batter. Whisk egg yolks and sugar together until blended. Gradually add in oil. Whisk until combined. Add in milk, pandan paste and mix. Lastly, sift in flour and mix well until everything is combined and batter is smooth.
3. Prepare egg white. Whisk egg whites with hand mixer until foamy. Add in cream of tartar and continue to whisk. Then gradually add in sugar while whisking. Continue to whisk until it reaches stiff peak stage (there is a pointed tip from the egg white when you take the whisk out).
4. Combine egg whites and cake batter. Add in 1/3 of the egg whites to the cake mixture. Using a spatula or a wooden spoon, fold in whipped egg white from bottom to top until all are well combined. Repeat with another 1/3 until all whites are folded in.
5. Bake cake. Pour batter into a 8" round cake pan. Drop the pan a couple of times to remove air bubbles and level cake. Bake in a preheated oven at 160C for 35 minutes. Test with a skewer. There should not be any residue stuck to the skewer. Once done, remove from oven. Drop the cake on the table top to minimise the shrinkage. Turn the cake over to the cooling rack. Leave to cool. Once cooled, remove the brown layers on top and bottom (if any). Slice into 4 equal layers. . If you find 4 layers a bit too thin for your liking, divide into 3 equal layers instead.
7. Prepare jelly mixture. Put all the ingredients in (C) into a pot on low fire. Combine ingredients in (D). Slowly pour mixture (D) into the pot. Continue to stir until jelly thickens into paste. When jelly turns smooth and thick, remove from fire.
8. Assemble cake. Pour 1 full ladle of jelly mixture into the same cake pan (alternatively, you could divide mixture into 4 equal parts and pour in one by one). Coat evenly. Then put a layer of cake on top. Repeat with another ladle of pandan paste. Make sure you coat the sides of the pan as well. Repeat until finish. Put some weight on top of the cake while it sets. I used a pot with a diameter that covers the whole cake surface as weight. Let cake cool and then store in the refrigerator until set. Invert cake and decorate as required. Serve chill.
Notes:
1. Pandan leaf = screwpine leaf
2. The Hoen Kwe flour was available in white, green and yellow colour. I chose the green colour.
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