I woke up 3am this morning to cook White Sugar Sponge cake for a friend that ordered the charity cookies from me. Then I returned to the bed and continued sleeping and woke up again at 5.17am. Ended up I couldn't bake another batch of yogurt melts this morning. @@
Breakfast: Mini Pizza, cucumber and fresh milk
Lunch and Dinner: White rice serve with BBQ Chicken sticks and Lotus Root soup
Teatime: Sweet Potato Sticks and honey lemon
Today I just changed the toppings to cherry tomato and brown button mushroom and cheddar cheese.
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
vegetables:
2 pc baby sweet corn (cut into 4 pcs each)
6-8 pcs cherry tomatoes
some brown button mushroom
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 vegetables into cube size (you can use other vegetables)
4) 6 satay sticks or wooden disposable chopsticks
5) insert the vegetables and meat into the sticks
6) bake at pre-heated oven on the upper rack at 200'C for 10mins
7) take out and brush some honey and turn over the surfaces, bake for another 5-10mins or starts turning brown at the edges
4/11/2015's post except chicken, other vegetables can be changed according to child's prefrence.
4/11/2015 之前的做法，除了雞肉，其它蔬菜可以依孩子的喜好更改的。
烤雞肉串
材料：
5條雞柳/雞里脊
1/2茶匙低鹽醬油/天然醬油
1茶匙蜂蜜
幾滴麻油/香油
4瓣大蒜（剁碎）
胡椒粉適量
蔬菜佐料：
2條小玉米（切成小段）
6-8顆小番茄
一些洋菇
一些蜂蜜塗刷面
做法：
1 ）把雞柳切成丁，每條雞柳大約切成4-5塊。
2 ）把雞柳丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。
3 ）把其它蔬菜切成丁。 （小番茄則不需要切） （你可以用其它蔬菜代替）
4 ）準備6支竹枝或木製一次性筷子。
5 ）將蔬菜和肉類交替叉入竹枝，排放在烤盤上。 （我有鋪不粘烤布/紙）
6 ）送進已經預熱200'C的烤箱，烘烤大約10分鐘。
7 ）然後取出烤盤，刷些蜂蜜翻一翻面，再烤5-10分鐘或稍微上色即可。
香脆番薯條
材料：
60克 熟的日本番薯/本地番薯
4克 無鹽奶油/橄欖油（1歲以下）
一顆 蛋黃
15克 太白粉/馬鈴薯粉
做法：
1）首先蒸熟或煮熟一條番薯，待涼後，稱出所要的重量。
2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。用過濾網過篩以便番薯麵糊更幼滑。
3） 加入蛋黃和太白粉，用湯匙攪拌均勻就可以了。
4） 把麵糊倒入一個膠袋子裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。
5） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。
備註：
給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。
給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。
小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～
No recipe to refer, this time also just simply create own recipe by the ingredients I have, yummy!
Sweet Potato Sticks
Ingredients:
60g cooked Japanese sweet potato
4g unsalted butter/olive oil
1 egg yolk
15g tbsp potato starch
Steps:
1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.
2) weight 60g sweet potato and mash it with butter while it is still hot. (I sieved them through a strainer to have smoother texture)
3) add in egg yolk and potato starch, mix well with spoon.
4) put the mixture into a plastic bag and cut a hole at the edge
5) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray
6) bake at preheated oven of 170'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.
honey lemon
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