Happy Friday dear all~
It's Friday and happy day for me as no need to work tomorrow....
Breakfast: Sweet Potato rice cake (伪饭团)
Lunch and Dinner: Fusilli with Mushroom sauce
Teatime: Easy Japanese Cheese Cake and Barley Drinks
Sweet Potato rice cake (伪饭团)
Ingredients:
50g cooked rice
60g cooked mashed sweet potato
1 tsp potato starch
Some chiaseed / black sesame seeds (optional)
1 small pc of seaweed (optional)
Steps:
1) Mix all ingredients well, divide into 3 equally portions.
2) use damp fingers to form desired shape, then pan fry till both sides golden brown. wrap with small piece of seaweed as shown in the photo.
番薯偽飯糰
材料：
50克 熟的米飯
60克 煮熟番薯（壓泥）
1茶匙 太白粉/馬鈴薯澱粉
適量 奇亞籽 / 黑芝麻（不放也可）
1小片 海苔片（不放也可）
步驟：
1）把所有材料混合，攪拌均勻。分成3份。
2）把雙手稍微沾濕，把每一份飯糰搓成所需的形狀。
3）然後下熱鍋燒至兩面金黃色即可。
4）最後剪適量大小的海苔片如圖包著（沒有海苔片不放也可）
Fusilli 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 rice bran 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:
3 brown button mushroom (to blend)
1/2 green zucchini (to blend)
1 clove garlic (to blend)
1/2 cup water (to blend)
2 cloves garlic (sliced)
3 brown button mushroom (diced)
20g cheddar cheese
20g cream cheese
1/3 cup water
some pepper powder, italian herbs
Steps:
1) dice the mushrooms and garlic into small size
2) blend zucchini, mushroom, garlic and water till smooth (mushroom puree)
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in mushroom puree, cook for 1-2 mins.
6) add in cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.
White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance.
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.
Easy 3-Ingredients Japanese Cheese Cake
Ingredients:(photo 1)
3 eggs (separate egg whites and yolks)
120g cream cheese
60g white chocolate
Steps:
1. Preheat oven to 180°C. Line bottom of 6" cake pan with parchment paper. Cut a 20x4" strip of parchment paper and line sides of pan.
2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 2) Let cool slightly, then add yolks and stir to combine.(photo 3)
3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 4)
4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 6) Gently fold in remaining egg whites in 2 additions until just combined.(photo 7)
5. Pour batter into prepared pan. (photo 8) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.
Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven.
白巧克力和一般巧克力不同是它是並沒加入可可粉而由可可脂製成。它亦包括奶固體、糖和香料（通常包括香草）。可可脂是令巧克力在室溫時保持固體而又很快在口中融化原因，因此白巧克力和巧克力有同樣的質地只是味道不同。和其他巧克力不同的是它不含咖啡因。
3種材料簡易日本奶酪蛋糕
材料：
雞蛋 3個
白巧克力 60克
奶油乳酪 120克
1．預熱烤箱180度C。 6吋圓模底部及邊緣鋪紙。
2．把白巧克力隔水加熱至融化。加入奶油乳酪，攪拌均勻。（照片2）稍微冷卻後，加入蛋黃攪拌均勻。（照片3）
3．用手電動攪拌器把蛋白打至9分發。（照片4） (儘可能將蛋白打硬)
4．取1/3打好的蛋白霜,拌入巧克力乳酪糊中輕拌均勻. （照片6）再加入1/3量的蛋白霜拌勻.最後把麵糊倒入剩餘的蛋白霜中充分輕拌均勻.（照片7）
5. 把拌好的乳酪糊倒入蛋糕模,（照片8） 把蛋糕模放在裝足夠熱水的烤盤上。用180度C烤30-35分鐘，熄火，在烤箱裡再燜15分鐘後取出.
(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品.)
烤好取出放涼，再連烤模入冰箱冰至少2個小時，就可倒扣取出切塊。
小叮嚀:
**不同大小的烤模,烤的時間會不同,請自行調整, 用170度C先烤15分鐘,將烤箱溫度降至160度C再烤15分鐘,熄火在烤箱裡再燜15分鐘後取出.分開兩個溫度烤,會讓表面上色更均勻.
**喜歡甜一點的,白巧克力可以增至100g,做蛋糕(需要融化的)或用市售當零食吃的白巧克力也可以,不用特別買烘焙用的,也可以換成其他口味的巧克力.
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