Happy Monday dear all...
Breakfast: Brown Sugar Kuih and fresh milk
Lunch and Dinner: Hainanese Chicken Rice and sweet corn soup
Teatime: Egg Yolk Cookies and Organic Blueberry yoghurt
Steamed Brown Sugar Kuih
Ingredients:
200g all purpose Flour
80g Brown Sugar
300ml water
6 Pandan leaves (optional)
1 teaspoon yeast diluted with 2 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)
1 tablespoon of vegetable oil
Steps：
1) Boil 150ml water with brown sugar and pandan leaves till sugar is dissolved.
2) Mix flour, sugar water and remaining water, stir well.
3) Dissolve yeast with warm water and mix into the warm flour mixture. Stir until well incorporated, cover and leave to ferment for 1 hour in warm place until small bubbles appear on top.
4) place a greased 8” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented flour mixture into the pan.
5) Add 1 tablespoon of oil to fermented flour mixture, stir well and pour into heated pan. Let it steam for 20 minutes or until skewer comes out clean when tested.
6) Let it cool completely before cutting and serve.
BABY Hainanese Chicken Rice
Ingredients:
4-5 tbsp pearl rice
1 chicken drumstick
1 brown button mushroom
1 piece of celery
5g unsalted butter
2 shallots
4-5 slices ginger
1/2 tsp liquid amino or pinch of salt
dash of pepper powder
some green onion / vegetables (optional)
2 pcs pandan leaves (optional)
Steps:
1) soak pearl rice for 1 hour
2) chop shallots finely
3) cut ginger into slices, dice the mushroom and celery
4) heat pan with low fire, add in a little olive oil and butter, sauteed shallot and ginger till fragrance
5) add in chicken and mushroom, stir fry till light golden brown
6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper. Stir fry for 2 mins and off fire.
7) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice
8) cook rice as usual in rice cooker or steam for 15-20mins.
寶寶海南雞飯
材料：
4-5大匙珍珠白米
1只雞腿
1粒洋菇
1支芹菜
5克無鹽奶油
2-3粒小蔥頭
4-5片姜
1/2茶匙 少鹽醬油/液體氨基或少許鹽
胡椒粉少許
2片班蘭葉/香蘭葉（沒有的話，可以不放）
步驟：
1 ）浸泡米1個小時。
2 ）把蔥頭剁細。
3 ）把生薑切成片，把洋菇切成顆粒。
4 ）把鍋加熱，倒入少許橄欖油和奶油，爆香蔥頭和姜。
5 ）加入雞肉和香菇翻炒至淺金黃色。
6 ）倒掉浸泡米的水，把米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉炒大约2分钟后熄火。
7 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過米。把班蘭葉紮好，放在米上面。
8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸15-20分鐘即可。
Egg Yolk Cookies
Ingredients:
65g unsalted butter (room temperature)
35g icing sugar
3 egg yolks
110g potato starch
75g low protein flour
Steps:
1) Beat the butter with icing sugar till fluffy and pale white.
2) add in egg yolk 1 by 1 after beating and mix well.
3) sieve in potato starch and low protein flour into the egg yolk mixture.
4) fold in by using spatula to avoid over mixing.
5) put the dough in a zip lock bag, roll the dough by using roller pin into 3mm thickness, store in the fridge for 30mins.
6) remove from fridge and open the plastic, cut into square shape.
7) carefully place the cookies on the parchment paper and bake in the preheated oven of 170'C for 15-20mins or till light golden brown.
蛋黃酥餅
材料：
65克無鹽奶油（室溫）
35克糖粉
3顆蛋黃
110克太白粉
75克低筋粉
1）把無鹽奶油倒入大碗裡，用打蛋器打發。打發的過程中分三次加入糖粉。
2）打發後，分3次把每粒蛋黃加入。打均勻了1粒才加入另外1粒。
3） 將低筋麵粉與太白粉過篩入打發好的蛋液裡。
4）用橡皮刮刀從底部往上翻拌的方式將麵粉與蛋液混合均勻，繼續用手搓成麵團。
5）擀成0.3CM厚的麵餅，用保鮮膜包好，放入冰箱冷藏30分鐘
6）取出麵餅，用刀切成四方形狀
7）送進已經預熱的烤箱170度烤15-20分鐘或直到表面金黃色即可出爐
（因個人烤箱的差別，我每次烤東西都在原方子的基礎上提高10度）
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