14/9/15 Monday

Happy Monday ~

Still very hazy day today and hope you all drink more water and try avoiding outdoor exercise with your little ones.

Breakfast: Banana Yogurt Roll Pancake and fresh milk

Lunch: Udon with 淮山Huai San Peanut Chicken Soup

Teatime: Kneadless 1 bite cheese bun and water chestnut pear drinks

Dinner: White Rice with stir fry vegetable and soup

Banana Yogurt Roll Pancake

Ingredients:

50g banana

50g natural yogurt

5 tbsp cake flour

1 egg

1 tbsp milk

1 tsp aluminum free baking powder

Steps:

1) cut banana into smaller pieces

2) blend all ingredients till smooth

3) heat pan with little olive oil and wipe off.

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

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 1 min. DONE~

OR like me~  using a egg roll pan to pan fry, roll till end, then add batter again and continue roll till the end...repeat till all batter finish.

Udon with 淮山Huai San Peanut Chicken Soup

Ingredients :

Dried Japanese UDON noodle or any types of noodle, cook as per instructions on the packaging,  set aside. 

**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**

淮山Huai San Peanut Chicken Soup

Ingredients

3 chicken kampung carcass

1/2 cup peanut

10" Yam (Huai San)

1 handful goji berries

2-3 litre water

Steps:

1) blanch the chicken kampung carcass

2) cut all ingredients into small pieces if necessary

3) Cook all ingredients in a big pot of water in high fire for 10 mins, then 2 hours in small fire.

Knead-less One bite cheese bun  (Yen Li's method)
(Yield 32 mini buns)
Ingredients
150g Milk
300g high protein flour
40g muscovado sugar or any sugar
pinch of sea salt
30g milk powder
1 egg
1 tsp instant dry yeast
35g unsalted butter (room temperature) / olive oil

For Center Filling:
20g grated cheddar cheese

Steps:
1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)
2) cover bowl with cling wrap, leave a small hole for air flow.
3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.
4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.
5) Roll the dough flat about 0.6mm thickness, sprinkle the grated cheese on the flat surface. Fold the flat dough into half and cheese layer becomes in the center. 
6) using knife to cut the flat dough into squares of 1" X 1" size and place the square buns on the baking tray laid with non stick sheet.
7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.
7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.
8) Bake the buns for 16 mins or till light golden brown
9) brush some unsalted butter on the bread surface for better appearance. 

P/S: Previous dough was kept half in the freezer. This morning after taking out the dough from the freezer, after 30 mins in room temperature, and start with step 4.

Water chestnut Pear Drinks

Ingredients:

8 water chestnuts (halved)

1 honey date

2 golden pear

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm