11112015.Wed.紅薯蛋糕條

Yesterday was Deepavali Day, public holiday in Malaysia and I was quite relax spending my off day at home. Mother-in-law was cooking for us and my gal too (with no seasoning), therefore I was quite "free" at home, only did laundry for my gal, folded her cloths, cooked her breakfast and teatime snack. ;P (偷笑中）

Breakfast: Sweet Potato Cake Sticks and fresh milk

Lunch and Dinner: Spiral pasta with butternut pasta sauce

Teatime: Crispy Toasted Bread (Roti Kok) and grape juice

紅薯蛋糕條 

（其實是糕點，做成蛋糕條的樣子，呵呵！）

材料：

150克 煮熟的紅薯/日本番薯

蛋黃1個（拿出1茶匙作為表面塗刷）

9克 無鹽奶油/橄欖油/米糠油/ 椰油

1湯匙 鮮奶/ UHT全脂奶/配方奶/母乳

蛋糕底：（可有可無）

50克 自製麵包餅乾/餅乾

15克 無鹽奶油

塗表面：

1茶匙蛋黃+ 1茶匙水

做法：

1）把麵包餅乾/餅乾放入塑膠袋，用硬物壓碎。把弄碎的餅乾放入一個碗裡，加入融化的奶油拌勻。

2）5寸或6寸容器裡鋪好烘焙紙，把混合好的餅乾倒入，用蛋糕壓具抹平表面壓實再放入冰箱。

3）把紅薯連皮放入熱開水里煮20分鐘或煮軟。

4）然後趁熱去除皮並壓碎。稱出所需要的量，放入一個小鍋裡。

5）加入其他材料，攪拌均勻，並用小火煮2分鐘。

6）把薯泥倒入（2）的容器內，覆上保鮮膜，用手或蛋糕壓器把表面弄平整。表面刷上蛋黃水。

7）送進已經預熱200'C的烤箱，大約烘烤15分鐘或直到金黃色。冷卻後放冰箱存放至少1個小時，冷藏後才脫模。

8）切片後，稍微放置室溫再享用，味道更棒！

Sweet Potato Cake Sticks

Ingredients:

150g cooked mashed sweet potato

1 egg yolk (take out 1 tsp for surface brushing)

9g unsalted butter / olive oil/ rice bran oil/ vco

1 tbsp fresh milk/ UHT fullcream milk/formula milk/ breast milk

Cake base: (optional)

50g homemade bread crumbs / biscuit

15g unsalted butter

Topping:

1 tsp egg yolk + 1 tsp water

Steps:

1) crush the bread crumb/biscuit in a bowl, add in melted butter and mix well.

2) place the parchment paper into a 5" or 6" square pan, pour in the biscuit mixture, press to firm and level then put in the fridge.

3) cook the sweet potato with skin in hot boiling water for 20 mins or till soft.

4) remove skin and mash it. Weight out the required quantity and put in a small pot.

5) Add in other ingredients, mix well and cook under small fire for 2 mins.

6) pour the sweet potato mixture into the pan, cover by a cling wrap. level the mixture by hand or a cake presser. Brush the egg yolk water on top.

7) bake at preheated oven of 200'C for 15mins or till light golden brown. Cool down on wire rack before storing in the fridge.

8) after refrigerant for 1 hour, remove cake from pan, slice and serve.   

Butternut Pasta Sauce

Ingredients:

100g butternut 

2 brown button mushroom (diced)

8g unsalted butter

25g bega cheese block

1/2 tbsp flour

100ml fesh milk

100ml water

dash of italian herbs

Steps:

1) bake the butter in preheated oven of 200'C for 10-15mins

2) blend baked butternut with water

3) heat pan, add in butter and flour, stir well, add in mushroom and stir fry for a while.

4) add in butternut puree and cook till boiling, pour in milk and cheese.

5) add in dash of pepper and italian herbs once the cheese is melted, off fire.

6) ready to serve with pasta. 

Crispy Toasted Bread (Roti Kok)

Ingredients:

2 slices of home made Toast / bread

some unsalted butter

some sugar

Steps:

1) cut toast/bread into 4 pieces

2) spread some butter on each cut bread

3) sprinkle a little sugar on each bread

4) bake at preheated oven of 180'C for 20 mins.