Happy Friday Dear All...
There is a meeting this morning and I did't want to be late to the office. Therefore, I baked the coconut oat cookies last night for my 28mo gal as teatime snack today. Resulted I really reached office on time this morning...hahaha... (actually I always late to work recently as I always late to depart from home and traffic on road is not so good.)
Breakfast: Steam edamame, wholemeal mantou and fresh milk
Lunch and Dinner: Kunbu Peanut Chicken porridge
Teatime: Coconut Oat Cookies and Honey lemon
由于今早會有個會議,必需早到公司。昨晚趕緊烘烤一樣餅乾作為寶寶的下午茶。今天就只需準備早餐和午餐的食物了。昨晚一出爐,寶寶已經被餅乾的香味吸引過来套討吃。吃了一個還不斷地吵要!麻麻試吃了也真的不想停口啦!!
早餐：全麥饅頭，無鹽毛豆和鮮奶
Breakfast: Wholemeal Steam Bun, Edamame and fresh milk
Kunbu Peanut Chicken Porridge
Ingredients:
1 pc kunbu (10cmX10cm, soak and cut into tiny slices)
4 tbsp Brown Rice (pre-soaked overnight)
3 tbsp Peanuts (pre-soaked overnight)
1/2 carrot (sliced)
1 chicken drumstick
1/4 pc chicken breast
Steps:
1) cook 1 litre water in a medium pot
2) blanc the chicken drumstick for 2 mins
3) cook chicken breast, drumstick, peanut in the boiling water
4) add in brown rice and kunbu after 30mins
5)add in carrot after 10mins of step 4
6) cook till the consistency as desired, off fire.
昆布花生雞粥
材料：
1片昆布（ 10cmX10cm ，浸泡後切成細条）
4湯匙 糙米（預浸泡过夜）
3湯匙 花生仁（預浸泡过夜）
1/2 条胡蘿蔔（切片）
1只 雞腿
1/4 块 雞胸肉
做法：
1）煮1升的水在大鍋内。
2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。
3 ）把雞胸肉，雞腿和花生放入在大锅里煮30分钟后，加入糙米和昆布丝。
4 ）大概10分钟后，再把胡蘿蔔加入粥里。
5）煮至所需的浓稠度即可。
Coconut Oat Cookies
Ingredients:
1 egg white (40g)
33g desiccated coconut
20g organic Instant Oat
7g cake flour
18g cane sugar
Steps:
1) mix flour with desiccated coconut, set aside
2) beat egg white and sugar with electric mixer till soft peak form
3) add the coconut flour into the egg white, mix gently
4) add in instant oat and mix well too
5) scoop the mixture into a piping bag
6) preheat oven at 180'C
7) cut a hole at the edge and squeeze 10-12mm width each batter on the non-stick baking sheet
8) bake for 10mins at the middle rack, remove and turn the other side, put at upper rack and continue baking for 5min or till light golden brown. Off power and let the cookies stay inside oven for another 10mins before removing it from oven.
9) keep in air tight container after cooling down
燕麥椰子餅乾
材料：
1 顆蛋白 (40克)
33g 椰蓉/ 椰茸/ 椰子粉（desiccated coconut）在烘焙原料店都可以買到
20g 有機即食燕麥
7g 蛋糕粉/底筋粉
18g 蔗糖/細砂糖
做法：
1）把椰子粉加入麵粉，拌勻。
2）蛋白打至粗泡，分2次加入砂糖，打至濕性發泡。
3）加入椰子粉和麵粉，輕柔拌勻。
4）然後加入燕麥，拌勻。
5）預熱烤箱180‘C度。
6）把麵糊舀入擠花袋/朔膠袋，擠出大約10-12mm 的一小堆的形狀在不粘烤紙/布上。
7）送入烤箱，放在中層架烤10分鐘。然後轉換盤方向，放回烤箱上層架烤5分鐘或上色。關掉電源，讓餅乾燜10分鐘後取出，待涼。
8）收在密封罐子，可保存大約1個星期。
Honey Lemon 蜂蜜檸檬水
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