30/9/15 Wednesday 寶寶炸五香

Breakfast : Edamame and Black Sesame dessert 

Lunch and dinner : stir fry Spaghetti and baby lobak and radish soup 

Teatime : Apple Pear Barley drink and cookies

早餐： 毛豆和芝麻糊

午餐和晚餐： 炒意大利麵，寶寶炸五香和萝蔔湯

下午茶：萍果雪梨薏仁甜湯和餅乾

Black sesame dessert 

Ingredients

1/2 cup cooked rice

1 cup water

3 tbsp fresh milk

2 tbsp sesame powder

10-15g Natural rock sugar

Steps:

1) blend water and cooked rice with blender

2) pour into a sauce pan, add in sesame powder, keep stirring while cooking under small fire. If too thick the mixture, add little bit water. If too watery can cook longer time.

3) add in rock sugar and cook till melted.

4) blend the mixture again to have more smoothie texture. ( I try to sieve it with a coffee strainer and its work!!)

5) ready to serve warm.

寶寶芝麻糊

材料:

白飯 1/2 杯

黑芝麻粉 2 湯匙

水1 杯 （可以用鮮奶或豆漿）

鮮奶 3 湯匙

天然紅冰糖10-15g

做法:

1. 把所有材料放在一起用攪拌機或果汁機打至幼滑

2. 倒入鍋子裡，以小火煮滾即可。一定要一邊煮一邊攪拌。

3. 如果喜歡稀，可以加點水；如果喜歡稠，可以煮久一點。

4. 用网滤过筛或再用攪拌機或果汁機打至更幼滑也可以。

5. 趁热饮用或冷饮也很棒。。

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

40g chicken breast

4 medium prawns

1/4 pc Onion

1/4 pc Carrot

some spring onion (chopped)

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1 tsp sesame oil

**bonding mixture: 1 tsp flour + 1 tsp water

Steps:

1) cut prawn and chicken into tiny size then mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

2) chop finely the carrot, cut the onion into tiny size

3) mix carrot, onion, spring onion and the meat, divide into 3 portions

4) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

5) place the meat mixture onto the bean curd skin, wrap and roll into spring roll. For closing part, apply some bonding mixture.

6) pan fry or deep fry till golden brown 

寶寶炸五香

材料：

1片 豆皮（我在NSK士拉央買的）

40克 雞胸肉

4只 中蝦

1/4 粒洋蔥

1/4 條胡蘿蔔

一些青蔥（切粒粒）

1/2茶匙 少鹽醬油 / 適量海鹽

1/2茶匙 玉米粉

適量胡椒粉

1小匙 麻油

**粘合麵糊 ：1茶匙麵粉+ 1茶匙水

1. 將肉和蝦洗淨，切片再剁成肉碎，加入醬油和胡椒粉拌勻，醃10分鐘。

2. 洋蔥剝去蔥衣，洗淨後切成薄碎片。胡蘿蔔切碎。

3. 在醃好的肉裡，放入切好的洋蔥，胡蘿蔔抓勻，慢慢加入適量的玉米粉，使餡料成粘稠狀。

4. 豆皮用剪刀對開剪成4片（大約每片20cm x 15cm）

5. 把豆皮平放在案板上，取餡料放在豆腐皮一端，先將底部的腐皮捲起，再將兩邊的腐皮往中間折捲成條狀卷。捲到剩下一小部分腐皮時，在未捲起的腐皮塗上少許麵糊，粘牢即可。

6. 用小火把油燒熱，加入五香煎/炸至表面金黃色。

Stir Fried Spaghetti 

Ingredients :

Spaghetti or any types of pasta/noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1/2 Onion (sliced)

1/3 pc carrot (sliced)

2 medium Prawns (cubed)

2 sticks celery (diced)

1 tsp Liquid Amino + 3 tbsp water/soup stock

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed onion till fragrant 

3) add in celery and carrot and prawn, stir fry a while

5) add inLiquid amino+water and finally the spaghetti and dash of pepper powder 

6) stir fry for another 1-2 min and done.

Apple Pear Barley Drinks

Ingredients

1 organic red apple

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

3 pcs dried fig

4 cups hot water

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

蘋果雪梨薏仁甜湯

材料：

1粒 有機紅蘋果

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

29/9/15 Tuesday 快樂星期二

Happy Tuesday dear all mummies ~

Second working day of the week and still the same, woke up at 4.10am by the alarm sound.

Even though I love laying on the bed but still need to het up and go down to the kitchen to start cooking for my lovely gal.

Breakfast: Classic Pancake and fresh milk

Lunch and Dinner: Steam rice with corn, Radish kunbu soup and Milky baked vegetables

Teatime: Avocado cookies and steamed Onion Juice

祝大家快樂星期二~

這個星期的第二個工作日，今天依舊，鬧鐘調到4點10分起床。

喜歡賴床但是為了寶寶，還是要動身下去廚房煮食物了。

早餐：經典的煎餅和新鮮牛奶

午餐和晚餐：玉米蒸飯，蘿蔔昆布湯和奶香烤鲜蔬

下午茶：牛油果小花餅 / 酪梨小花餅和蒸洋蔥汁

Dorayaki/ Classic Pancake

Ingredients: 

50g Cake flour 

1/2 tsp aluminum free baking powder

1 pc Egg 

1/2 tbsp organic cane sugar / any sugar

1/2 tbsp Honey

1/2 tbsp olive oil

1 tbsp fresh milk 

Steps:

1) blend everything except the flour and baking powder with hand blender for 5 seconds.

2) add in flour and baking powder, stir well. Keep in the fridge for 30mins.

3) heat pan with little olive oil and wipe off with kitchen towel. ( I didn't put oil)

4) place the pan onto a damp cloth or water to cool down, return to fire

5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake. 

6 ) cook for another 30 seconds and done.

7) repeat steps 4-6 until all batter is finished ( I make 3 rounds)

P/S:

1) The above recipe yield 10 small dorayaki, using same volume of batter each time, dorayaki size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 28cm pan which can cook 4 mini dorayaki at the same time.

5 ) To make nice dorayaki, the cool down process must not skip!!1) Beat egg, add in honey and sugar, mixing well.

經典煎餅

（適合一歲以上的寶寶）

材料：低筋麵粉50g、無鋁泡打粉1/2茶匙、蛋1個、砂糖1/2 湯匙、橄欖油1/2 湯匙、鮮奶1湯匙，蜜糖1/2 湯匙（1歲以下可以不放，改放砂糖）

做法：

1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打5秒）

2) 加入麵粉和泡打粉，攪拌均勻。放進冰箱30分鐘。

3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。 （我沒有放油）

4) 將平底鍋放在濕布上降溫，再放回爐上。 （全程用小火）

5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎４片）

6) 翻面之後也同樣煎半分鐘左右即可出鍋。

7) 重複步驟4-６ ，直到麵糊全部用完。 （我一共做3次）

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做10個小小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~

2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。

3）一定要用最小火。火一大就容易煎焦。

4）我家平底鍋是陶瓷層鍋28ｃｍ的，可以一次煎四塊，無需放油。

5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。

如何讓平底鍋降溫

how to cool down frying pan

Steam rice with corn, Radish kunbu soup and Milky baked vegetables

Pre-soak white rice for 1-2 hours prior cooking

預先浸泡白米1-2小時

Radish Kunbu Soup

Ingredients:

80g Meat Tenderloin

1 slice Kunbu (10cmX10cm)

1/2 medium size Radish

dash of pepper powder

1 rice size sea salt (optional)

3 cups water

Steps:

1) Slice meat, cut radish into strips, soak and cut kunbu into small pieces

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for 30 mins and dash in pepper powder and sea salt, off fire and done~

蘿蔔昆布湯

（適合8m以上的寶寶）

材料：

80克豬里脊（梅豬肉）

1片昆布 （ 10cm X 10cm ）

1/2條白蘿蔔

適量胡椒粉

1粒米般大小的海鹽（一歲以下可免）

3杯水

步驟：

1 ）把肉切薄片，白蘿蔔切成粗條，昆布浸泡後切成小片。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮30分鐘，灑些胡椒粉和海鹽，即可息火。

Milky baked vegetables

Ingredients:

1/4 cup cabbage

3-4 asparagus

1/4 capsicum

1/4 onion

1/2 cup milk

1/2 tbsp plain flour

1/2 tbsp unsalted butter

15g cheddar cheese

Steps:

1) cut all vegetables into dices

2) heat pan, add some oil, saute onion till fragrant. Add in other vegetables and stir fry for a while. Scoop into 2 ramekin bowls.

3) in the same pan, add in the butter and flour, stir fry a while. Pour in milk, keep stirring and cook till boiling. off fire.

4) pour the milk sauce equally onto the stir fried vegetables.

5) put the cheese on top of the milk sauce and bake at preheated oven at 200'C for 10mins.

using block cheese for baby's food

使用塊狀的起司哦。 。 。片裝的大多是加工的。

奶香烤鮮蔬

（適合9m以上的寶寶）

材料：

1/4杯紫色包菜

3-4條蘆筍

1/4個燈籠椒

1/4個洋蔥

1/2杯鮮奶

1/2 湯匙麵粉

1/2湯匙無鹽奶油

15克車達起司

做法：

1 ）把所有的蔬菜切丁。

2 ）熱鍋，加些油，炒香洋蔥後加入其他的蔬菜翻炒一會兒。分別舀入2個烤盅/耐熱的碗。

3 ）在同一個鍋，加入奶油和麵粉，翻炒片刻。倒入牛奶，不斷攪拌煮至沸騰。關火。

4 ）把奶醬倒入炒過的蔬菜。

5 ）最後，把奶酪鋪在上面，送進已經預熱的烤箱以200'C烤10分鐘。

Avocado Cookies

(recipe by Yen Li)

Ingredients:

1/2 cup + 2 tbsp Cake Flour/low protein flour/superfine flour

1/2 teaspoon natural baking soda

1/4 teaspoon ground cinnamon (optional, you can omit if you don't like the taste)

2-3 tbsp castor sugar 

1/2 cup mashed avocado, about 1 avocado

1/2 teaspoon vanilla bean extract （picture in below)

1 egg yolk

Steps:

1. Pre-heat oven to 190'C.

2. Sieve flour, baking soda, and cinnamon in a medium sized bowl and set aside. In a large bowl, combine sugar and avocado. Beat until creamy, about 30 seconds then add in egg and beat, then add vanilla and beat again.

3. Add flour mixture in two batches, mixing well between each. Scoop mixture into piping bag with icing nozzle. 

4. Squeeze out 2cm size swirls / flowers onto a non-greased cookie sheet (parchment paper/fiber glass sheet). 

5. Bake for 10-15 minutes or light golden brown. (baking time and temperature may varies for different oven)

Organic Vanilla Bean Extract

有機香草精

牛油果小花餅 / 酪梨小花餅

（適合9m以上的寶寶）

材料：

1/2杯+ 2湯匙 蛋糕粉/低筋粉/超幼粉

1/2茶匙 天然小蘇打

1/4茶匙肉桂粉（可以省略，如果你不喜歡它的味道）

2-3湯匙 白砂糖

1/2杯 酪梨泥，約1個酪梨

1/2茶匙 天然香草精

1顆 蛋黃

做法：

1）預熱烤箱至190'C 。

2）把麵粉，小蘇打和肉桂粉篩入一個中型碗中，備用。在一個大碗裡加入糖和鱷梨打至幼滑，約30秒，然後加入蛋黃繼續打均勻後再加入香草精打至均勻。

3）分兩次篩入麵粉，攪拌均勻。

4）裝入擠花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀（大約2厘米）在鋪有矽膠墊的烤盤上。

5）烘烤10-15分鐘或上色即可。 （不同烤箱溫度有別,請拿捏好）

for adult or little one above 3yo....can dash on some mini chocolate chips for better taste

大人版或3岁以上的宝宝，可以添加一些迷你可可粒粒增添风味

蒸洋蔥水 <<<<<請按~Please Click

28/9/2015 Monday (Hazy day) 奶油腰果香草醬

Happy Monday dear all...

Another brand new week to go, 5 days work and 2 days off as usual... October is coming soon and there is no public holiday on that month...sigh... thinking to take one day leave to have my "ME" time with hubby and go for relaxing... watching movie in the cinema seems quite long ago since the last time was I still preggie my gal 6 or 7 months.

Breakfast: Homdmade black sesame bread, pomelo and fresh milk

Lunch: Fussili with Creamy cashew nuts sauce

Teatime: cream cheese cookies and pomegranate apple juice

Black Sesame Bread 

Ingredients

150g Milk

300g high protein flour

40g organic cane sugar or any sugar

pinch of sea salt

20g milk powder

2 tbsp black sesame powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

BREAD MAKER method:

1) Use function No 8 "Dough" to knead for 20mins. 

2) Reset and Use function No 5"Sweet" mode, Light Crust, 1.5lbs

3) Off the bread maker 10 mins before the completion of the cycle.

Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.

Cashews are not actually nuts but seeds. They are a popular snack and food source. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. 

Fussili with Creamy cashew nuts Pesto sauce

Ingredients: 

Fussili 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~ 

Creamy cashew nuts Pesto sauce 

Ingredients：

1/4 cup raw organic cashew nuts (baked in 130'C oven for 20-30mins until they turn golden brown. Leave aside. )

1 tbsp unsalted butter

1 medium size potato

2-3 asparagus

1 handful of baby french beans

1 stalk of broccoli

2 cloves of garlic 

4 medium size prawns

1/3 cup of water 

Dash of herbs, pepper and sea salt 

Method: 

1) Cook potato, french bean, broccoli and asparagus in boiling water for 5-10 mins.

2) Blend the cooked vegetables and the cashew nuts till smooth. (you may add some of the cooked vegetable water to blend together if too thick to blend)

3) Heat the butter in a cooking pan. Stir in garlic, fry until fragrant but not too brown, stir in prawn and broccoli florets for stir fry for a while until the prawn is twisted. Pour in the blended mixture, cover with lid to simmer for a 2 minutes. 

4) Pour in water to simmer for another 1-2 minutes. Dash in herbs,  pepper powder and sea salt to taste.

5) Ready to serve with pasta. 

奶油腰果香草醬

（適合一歲以上的寶寶）

材料：

1/4杯   有機腰果（生的）（用烤箱烤130'C大約20-30mins ，直到上色。放一邊。 ）

1湯匙  無鹽奶油

1個      中等大小的馬鈴薯

2-3支   蘆筍

1把      四季豆

1小棵  西蘭花

2瓣      大蒜

4只      中等大小的蝦

1/3杯   水

適量     意式香料，胡椒粉和海鹽

做法：

1 ）把馬鈴薯，四季豆，西蘭花和蘆筍放在沸水中煮5-10分鐘。

2 ）把煮熟的蔬菜和腰果放進攪拌機，打至幼滑。 （如果太稠，可以加一些煮蔬菜的水一起打。）

3 ）把鍋加熱，放入無鹽奶油，加入大蒜，炒香後拌入蝦和西蘭花翻炒一會兒，直到蝦熟了。倒入腰果蔬菜醬，蓋上鍋蓋，以小火煮2分鐘。

4）倒入水再煮1-2分鐘。加入胡椒粉，意式香料和海鹽調味。

5 ）拌入麵條食用。

Cream Cheese Cookies 

 (recipe by Carol)

Ingredients:

50 unsalted butter (room temperature)

50g cream cheese (room temperature)

1 egg yolk

30g icing sugar/castor sugar (original recipe is 50g)

150g cake flour (I used superfine flour)

Steps:

1) beat cream cheese till fluffy

2) add in butter and continue beating

3) add in sugar and beat till pale white

4) add in egg yolk and mix well

5) shift in cake flour by 2 times separately and use spatula to mix well then finally use hand to form a dough. (do not over mix)

6) wrap the dough with cling wrap and roll flat into rectangular shape with 3-4mm thickness

7) then keep in fridge to rest for 30mins

8) use cookies cutter to cut out cookies then lay on parchment paper OR cut the flat dough into 3cm X 3cm size and use toothpick or chopstick to poke 4 holes on each cookies

9) bake at preheat oven 170'C for 15-18mins

10) off oven and leave the cookies sit in the oven till cool down before removing from oven

奶油乳酪薄酥餅 

(Recipe by Carol)

材料:

奶油乳酪50g,無鹽奶油50g,糖粉30g（原食譜是50g),蛋黃1個,低筋麵粉150g,

事前準備工作:

1.材料秤量好,奶油乳酪及無鹽奶油回覆室溫,切成小塊

(奶油不要回溫到太軟的狀態,只要手指壓按有痕跡的

程度就好)

2.低筋麵粉與糖粉分別使用濾網過篩

步驟:

1.奶油乳酪用打蛋器打成乳霜狀態

2.加入無鹽奶油攪拌均勻

3.加入糖粉打至泛白,打蛋器尾端呈現挺立的程度(約2-3分鐘)

4.將雞蛋黃加入攪拌均勻

5.最後將過篩的粉類分2次加入

6.直接使用手用按壓的方式混合成團狀

(不要過度攪拌避免麵粉產生筋性影響口感)

7.將麵團用保鮮膜包覆起來,整成約0.3-0.4cm厚（原食譜是1.0cm,給寶寶吃所以弄薄一點）

8.放冰箱冷藏30分鐘

9.冰硬的麵團取出,用餅乾模具按壓出餅乾/ 用刀切成約3cmX3cm的小方塊

10.小麵團間隔整齊排放在烤盤

11.用牙籤在麵團上戳出4個小孔

12.放入已經預熱到170度c的烤箱中烘烤15-18分鐘關火,

再悶到涼出爐

(中間烤盤可以調頭一次使得餅乾上色平均)

奶酪酥餅 Cheesy cookies / Cheesy bites

Cheesy cookies / Cheesy Bites.

Ingredients:

1/2 Cup / 65g Cake Flour ( I used Hong kong flour)

15gm Cold Butter, cubed

1 tsp Icing sugar 

15gm Grated Cheddar Cheese

1-2 tsp Cold Water/ milk

Steps:

1. Rub together the flour, sugar and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and a tsp of water at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with any shaped cookies cutter or just cut into squares, place onto a lined baking tray.

4. Bake at preheated oven of 180'C for 10-12 minutes or until lightly golden.

奶酪酥餅

材料：

1/2 杯 （65克）低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙糖粉

15克 車達起司 （如何

1-2 茶匙 冷水/奶

做法：

1） 把糖粉加入麵粉，拌匀。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司，継續搓揉均匀。慢慢加入冷水，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用餅乾模壓出型狀。排放在舖有不沾布（紙）的烤盘上。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

加入冷的奶油粒粒。

搓揉成麵包糠的狀態

加入冷水後，揉成麵團。

用餅乾模按壓出型狀。

烤好囖。。。

24/9/2015 Thursday (PH)

Lunch for my 26mo lo during the Public Holiday

Pan Mee with vegetable meat soup

Homemade Noodle/ Pan Mee

Ingredients:

1/2 cup / 65g all purpose flour

20-25ml vegetable puree

Steps:

1) Steam spinach for 5 minutes and blend.  Set aside to cool.

2) add puree into plain flour, knead until it forms a dough.  If the dough feels too dry, add more purée.  If dough feels too sticky, add a little more flour.

3) Wrap the dough in cling film and let it rest in the fridge for 30 minutes before rolling flat into 2mm and cutting with cookies cutter.

4) If not cooking immediately, allow to air dry for an hour or two, until all moisture is gone.  Make sure to dust with a little bit of flour to prevent the pasta from sticking.

5) Store in an air tight container in the fridge for up to three days, store in freezer for 1-2 months.

自製蔬菜星星和花型面

自己做麵條,方便又容易. 做了一次,把多餘的麵條收藏在冷凍庫,可以保存1-2個月哦!

材料：

1/2杯 / 65克 普通麵粉

20-25克菜汁/菜泥/南瓜泥/薯泥(我用紅色莧菜）

做法：

1) 首先，將蔬菜蒸5分鐘後打成泥。

2）把菜泥加入麵粉，揉成麵團。開始揉是非常粘手的，如果麵團太濕就加粉，如果太乾就加菜泥。揉到不在黏手為止。

3）用保鮮膜包起來，放進冰箱休麵團30分鐘。然後用擀麵棍麵團壓平2mm,用星星和花的餅乾模,印壓出每個形狀。

4）用麵粉撒在星星和小花面,以防黏著。如果不是馬上煮，可以把麵條風乾一兩個小時，直到水分消失。收在冰箱可以耐3-4天，收在冷凍庫可以耐1-2個月。

Pan Cook Cheese Bread 平底鍋烤起司麵包(香煎包)

Pan Cook Cheese Bread

(original recipe by 小龍媽 from Taiwan)

https://icook.tw/recipes/111560

Ingredients: （yield 2 pieces only)

30g High Protein Flour

20g Low Protein Flour

1g （1/4 tsp) Instant Dry Yeast

35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

pinch of salt

some black sesame / chiaseed (optional)

Filling:

20g cheddar cheese (What type of cheese?)

OR ANY FILINGS....Kaya...Jam...Butter Jam...cream cheese sauce....custard....and many more~

Steps:

1) in a mixing bowl, add in all ingredients except cheese

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough

5) roll and flatten the dough, proof for 20-30mins.

Pan cook method:

a) place buns in non stick pan (no oil needed)

b) pan cook with smallest fire for 5-8 mins and close with lid cover.

c) over turn the bread and pan cook till both sides golden brown.

Oven method:

a) place buns on baking tray laid with parchment paper

b) bake at preheated oven of 150'C for 10 mins

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋烤起司麵包(香煎包)

(原食谱：小龍媽)

https://icook.tw/recipes/111560

材料：（2粒麵包）

【麵皮】

高筋麵粉30g

低筋麵粉20g

酵母1g (1/4茶匙）

鲜奶/全脂奶/配方奶(奶粉+水)35g

橄欖油/任何植物油3g

糖3g

鹽一咪咪

黑芝麻/奇亞籽(可省略)

【內餡】

切達乾酪20克 （怎麼選奶酪？）

或

任何果醬，加央，卡士達醬，等等。 。

作法：

1.粉類過篩。

2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成兩等分別桿平並放上起司，收口處緊密捏合，放在溫暖處發酵20-25分鐘。

平底鍋版：

a）放入平底不沾鍋不需抹油。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。

烤箱版：

a）把麵包排放到烤盤上，送進烤箱150度約10分鐘。

備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。