Hi dear all mummies.... There is still hazy day in Malaysia and I feel very hesitate to such weather and wish the hazy would never come again and again....
Breakfast: Kneadless spinach cheese croissant, fruit sticks and fresh milk
Lunch and Dinner: Spinach Noodle with Lotus root peanut soup and steam tofu with egg
Teatime: Cream cheese cookies and Blueberry Yogurt Milk Shake
Recipe please check on: Kneadless spinach cheese croissant 免揉菠菜牛角麵包
Steam Tofu with egg
Ingredients:
1/2 box of organic soft tofu
1 egg
50ml water
3 shitake mushroom
1 tsp liquid amino
dash of pepper powder
6 small prawns
Steps:
1) blend water, egg with tofu till smooth, set aside.
2) dice the prawns and shitake mushroom into small pieces.
3) add liquid amino into the tofu mixture, stir well.
4) preapare 2-3 ramekin bowls or chawan mushi cups, equally put in each cut ingredients, then pour in the tofu mixture. Tightly cover each bowl with plastic wrap/aluminium foil/any thing can be used to cover.
5) steam in a heated wok/steamer starting with high heat till boiling, then turn to small fire and steam for 8-10mins.
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)
Blueberry Yogurt Milk Shake
Ingredient:
1/2 box of blueberry
3 tbsp natural plain yogurt
1 tsp honey
1/2 cup fresh milk
Just blend till smooth....
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