What a cold breeze morning as it was drizzling early morning when i was starting food preparation for my 27mo lo. .. I set alarm at 4.45am for this morning because I was surfing FB till 12 midnight. Finally I got up from bed at 4.49am.
Breakfast : Sweet Potato Pumpkin Dessert, hard boiled egg and fresh milk
Lunch and dinner : Udon with beetroot soup, BBQ Chicken Fillet
Teatime : Mini Soft Pancake (迷你夹心蛋糕) and honey lemon juice
Sweet Potato Pumpkin Dessert
Ingredients:
1 small japanese sweet potato
1 small piece pumpkin
1 small piece ginger (roughly 1cm3)
rock sugar to taste
300ml water
1 tbsp pandan juice (optional)
Steps:
1) peel, cut sweet potato and pumpkin into 1cm3 size
2) boil water with ginger and pandan juice
3) add in sweet potato and pumpkin when water is boiling
4) cook in small fire for 15 mins
5) add in rock sugar and off fire.
BBQ Chicken sticks
Ingredients :
5 pieces Chicken Fillets
1/2 tsp liquid amino
1 tsp honey
few drops sesame oil
4 cloves garlic (crushed)
Dash of pepper
3 brown button mushroom (cut into 4 pcs each)
some honey for brushing surface
Steps:
1) cut each chicken fillet into 4 pieces
2) mix in all ingredients and marinate at least 30mins in the fridge
3) cut the mushroom (you can use other vegetables)
4) 6 satay sticks or wooden disposable chopsticks
5) insert the mushroom > meat > mushroom into the sticks
6) bake at pre-heated oven of 200'C for 10mins
7) take out and brush some honey and turn over the surfaces, bake for another 10mins
迷你夾心蛋糕
材料：
（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶
20毫升米糠油/橄欖油/玉米油/任何菜油
2顆 蛋黃
40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉
（B ） ： 2顆 蛋白
15克 有機蔗糖/白砂糖
1/2茶匙 檸檬汁/醋
夾心料：
商店買的無糖果醬
或者任何果醬/花生醬(自製/買的）
夾心可以多變哦。。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。
做法：
1 ）材料（A ）混合後，備用。
2 ）預熱烤箱160'C度。
3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。
4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊 （超級給力也环保可重复使用），輕輕地擠成35-40mm圓狀。 （好像馬卡龍那般^.*) 擠好後，可以用手指稍微抹平凸/尖的表面。
5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。
6）把蛋糕移去鋼絲鐵架上待冷卻。
7）在蛋糕底部塗抹一層薄薄的果醬然後夾上另一片蛋糕黏在一起。
Soft "PANCAKE" with Jam
Ingredients:
Egg Yolk Batter:
2 Egg Yolks
20ml Grapeseed Oil/any vege oil
15ml Fresh Milk/any milk
40g Cake Flour / all purpose flour
Meringue:
2 Egg Whites
15g castor sugar
few drops vinegar/lemon juice
Filling:
Some fruit jam / peanut butter (homemade/store bought)
Steps:
1) Preheat oven to 160'C.
2) Place a parchment paper or non-stick baking sheet on the baking tray.
3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.
4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.
5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently.
6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper (just like making macarons ^.*)
7) Bake for 20mins or light golden brown on the surface.
8) Place the pancake on the wire rack for cooling down.
9) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and fix together.
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