1/12/2015 Tue 免揉菠菜迷你麵包

Last night was the measurement day for my 28mo lo and her result is as following:

Height 93cm

Weight 13.6kg

Head circumference 47.5cm

Breakfast : knead-less spinach mini bun, steam potato with cheese and cucumber + fresh milk

Lunch and dinner : Oyako Don (chicken egg with rice)

Teatime : Potato chips, dried apple chips and watermelon juice

免揉菠菜迷你麵包

份量：2盘8寸圆模蛋糕盘

材料：牛奶100g，菠菜泥50g, 速發乾酵母1小匙，高筋麵粉300g，細砂糖35克，鹽1/8小匙，奶粉30克，雞蛋1顆，30g米糠油/橄欖油

**菠菜泥: 把50克的菠菜放進沸水中煮1分鐘。然後將煮熟的菠菜和2-3湯匙水，用攪拌機打至幼滑。最後稱50克的重量備用。

内馅：2份無鹽奶油10g （切成20-24迷你颗粒）需冷藏，以便容易包进面团。

面包表面：2份 20克 車達乳酪

份量：2盤8寸圓模蛋糕盤

材料：牛奶100g，菠菜泥50g, 速發乾酵母1小匙，高筋麵粉300g，細砂糖35克，鹽1/8小匙，奶粉30克，雞蛋1顆，30g米糠油/橄欖油

**菠菜泥: 把50克的菠菜放進沸水中煮2分鐘。然後將煮熟的菠菜和2-3湯匙水，用攪拌機打至幼滑。最後稱50克的重量備用。

內餡：2份無鹽奶油10g （切成20-24迷你顆粒）需冷藏，以便容易包進麵團。

麵包表面：2份 20克 車達乳酪

做法：

（晚上拌勻材料，明早整形烘烤）

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）準備工作：把無鹽奶油切成迷你顆粒。

5）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

6）把麵團裡的空氣按壓出來，揉成圓麵團後用稱量出2份(20-24粒）每粒11克的迷你麵團，裡麵包一小塊奶油。

7）間隔整齊放入蛋糕圓模中, 放進烤箱中再發酵30分鐘至2倍大。 （放一碗熱水在內）

8）發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至180度c。

9）進烤箱前在麵團上輕輕刷上一層無鹽奶油並灑上刨碎的車達乳酪。

10）放入已經預熱到180度c的烤箱中烘烤15-20分鐘到表面呈現金黃色。

11）烤好的麵包移至鐵網架放涼。

小提示：我只用了一半的麵團分量，其餘的我做成批薩餅皮收藏在冷凍庫，方便下次使用。

免揉菠菜迷你麵包

Kneadless Spinach Mini Buns

(Yield 2 nos of 8" round cake mould)

Ingredients:

150g Milk + Spinach Puree 

**Spinach Puree (i cook 50g of spinach in boiling water for 1 mins. Then blend the cooked spinach with 2-3 tbsp water. Weight out 50g the puree to use in the bun.)

300g high protein flour

35g Organic cane sugar or any sugar

1/8 tsp sea salt

30g milk powder

1 egg

1 tsp instant dry yeast

30g rice bran oil / olive oil

For Filling: 2X 10g unsalted butter (cut into tiny cubes and must be cold)

For topping: 2X 20g cheddar cheese

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours~24 hours. after 2 hours, you may take out and shape any time.

4) preparation: cut the unsalted butter into tiny size

5) take out the wet dough and place on a dust mat

6) punch on the dough to remove air from the dough, knead and weight out roughly 2 sets of 20-24pcs of 11g each mini doughs. 

7) Wrap in a tiny butter into each mini dough and arrange interval on the cake mould. Proof for 30mins or double the size in the oven(with a bowl of hot water).

8) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 180'C for 5 mins.

9) Apply some butter gently and shred the cheddar cheese on the surface. Bake the croissants for 15 mins or till light golden brown

10) to move the iron grid baked bread and let cool.

Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.

Oyako Don

Ingredients:

2 chicken fillets

1 cup soap stock / kunbu water

1 tsp liquid amino / light soy sauce

1 tsp organic cane sugar

½ large onion, thinly sliced

1 egg, gently beaten

1 bowl cooked rice

Steps:

1) Slice the chicken, slice the onion.

2) heat pan and add in the soup stock and bring to boil.

3) Add in soy sauce and sugar, and bring to a boil again.

4) Add the onion in a single layer and place the chicken on top. Cover and cook for 5 mins.

5) Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. 

6) Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.