Garden Peas Sticks 青豆條 28/12/2016

青豆條

材料：

冷凍青豆  60克

鮮奶 1湯匙

全脂奶粉 20克

玉米粉 15克

蛋白 2粒 （73-75g）

有機蔗糖 10-15克

檸檬汁 幾滴（加蛋白中去腥和穩定蛋白泡泡）

做法:

  

1. 用電動料理棒把青豆和鮮奶打成泥。然後加入奶粉和玉米粉攪拌均勻後備用。

2. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。

3. 再將打發的蛋白分3次倒入青豆糊拌勻即可。

4. 把麵糊舀入擠花袋/塑膠袋，底部剪個0.5cm小洞，擠麵糊到不粘烤紙/布上/矽膠墊 （超級給力也環保可重複使用），輕輕地擠成條狀。擠麵糊前，可以先預熱烤箱100‘C 度。

5. 把烤盤送進烤箱，烤60分鐘。我的一共有3盤一起烘烤，所以每隔20分鐘就把烤盤轉換位置。

6. 最後也可關閉烤箱，不拿出烤盤在裡面悶烤大約10-20分鐘也可以。

我的一共有3盘一起烘烤，所以每隔20分钟就把烤盘转换位置。

輕輕地擠成条状。

Squeeze out mixture onto baking tray laid with non stick parchment paper

把麵糊舀入擠花袋/塑膠袋，底部剪個0.5cm 小洞

put the mixture in a piping bag or plastic bag, cut a 0.5cm hole at the edge

將打發的蛋白分3次倒入青豆糊拌匀即可。

add the egg white by 3 portions into the pea mixture, mix well

蛋白打發至硬性發泡。

beat the egg white with sugar till hard peak form

加入奶粉和玉米粉攪拌均勻後備用。

add in milk powder and corn starch and mix well by a spoon.

用电动料理棒把青豆和鲜奶打成泥。

use a hand blender to blend frozen garden peas and fresh milk till smooth.

Garden Pea Sticks

Ingredients:

60g Frozen Garden Peas

1 tbsp fresh milk

20g milk powder / baby formula milk powder

15g corn starch

2 large egg white (73-75g)

10g castor sugar

1/2 tsp lemon juice or vinegar

Steps:

1) use a hand blender to blend frozen garden peas and fresh milk till smooth. Then add in milk powder and corn starch and mix well by a spoon.

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the garden peas mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 100'C

6) put the mixture in a piping bag or plastic bag, cut a 0.5cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper. As I have total 3 trays, I shift the tray location every 20mins.

9) let the cookies sit in the oven for further 10-20mins is recommended.

Breakfast is having Japanese Purple sweet potato。

早餐是日本紫薯。

午餐和晚餐的汤：洋葱番茄鸡汤

lunch and dinner soup:ｏｎｉｏｎ　ｔｏｍａｔｏ　ｃｈｉｃｋｅｎ　ｓｏｕｐ

午餐是白米饭和枸杞蒸鸡腿

Lunch: Rice with steamed chicken drumstick with goji berries

Merry Christmas 2016

Dear all~

Wishing you all HAPPY holidays and Merry Christmas!

throwback 8/12/2016 (Thu)

面包团是用免揉面包的食谱

批撒的表面材料可以随意放喜欢的材料和番茄酱和车达起司。

Honey Baked chicken

Ingredient:

 1 de-boned chicken drumstick

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

1 tbsp lemon juice

some honey

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray and brush some honey on the surface.

4) Bake for 20 minutes 

蜂蜜烤雞腿

材料：

1只 去骨雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

柠檬汁 1湯匙

蜂蜜 適量

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，蜂蜜，胡椒粉，蒜粉和柠檬汁，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上，表面再塗一些蜂蜜。

4）烘烤20分鐘。

Chicken Porridge

Ingredients:

1 chicken drumstick

2-3 pcs dried scallop

1 slice ginger

1/3 cup white bario rice

2-3 bowls water

steps: 

1) cook the chicken drumstick in the boiling water for 30mins.

2) add in rice and continue cooking for another 15mins.

3) dash in some pepper powder and off fire.

干貝雞粥

材料：

1只雞腿

2-3片乾貝

1片姜

1/3杯白米

2-3碗水

做法：

1）在沸水中煮雞腿30分鐘。

2）加入白米，繼續煮15分鐘。

3）加一點胡椒粉即可熄火。

Cheesy Carrot cookies

Ingredients:

75g Cake Flour ( I used superfine flour)

25gm Cold Butter, cubed

2 tsp Icing sugar 

30gm Grated Cheddar Cheese

1-2 tsp Cold Water/ milk

28g shredded carrot 

Steps:

1. Rub together the flour, sugar and butter until it resembles a breadcrumb texture.

2. Add the grated cheese and carrot, add in water little by little at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with any shaped cookies cutter or just cut into squares, place onto a lined baking tray. use a chopstick to poke some holes on it.

4. Bake at preheated oven of 180'C for 10-12 minutes or until lightly golden.

奶酪胡蘿蔔酥餅

材料：

75克低筋麵粉

25克 冷的無鹽奶油（切小小粒）

2 茶匙糖粉

30克 車達起司 

1-2 茶匙 冷水/奶

28克 胡蘿蔔刨幼絲

做法：

1） 把糖粉加入麵粉，拌匀。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司和胡蘿蔔幼絲，搅拌均匀。慢慢加入冷水，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用刀切割方型狀。排放在舖有不沾布（紙）的烤盘上，然后用筷子扎小洞洞。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

Kopitiam Milk Bun茶室奶香面包 23/12/2016

发酵好的面包，准备进烤箱咯。

ready to go into oven

（由于时间紧迫，我把烤盘放进烤箱，放一碗热水，关上门，让它发酵30分钟而已）

( I put into oven and place a bowl of hot water, close the door and let it proof for 30mins only) 

滚圆后的小面团：上面那盘有放自己煮的有机红豆馅

下面那盘是无馅的。

after shaping: upper with home cooked red bean paste

bottom is kosong type

发酵了一晚的中种

this is the sponge dough after fermenting 1 whole night

刚刚搓好中种

sponge dough right after mixing well

Kopitiam Milk Bun茶室奶香面包

食谱参考：Vinnie老师和厨房找快乐

材料：

中种面团~

高筋面粉 214g

全脂牛奶 128g

酵母 2g

主面团~

高筋面粉 92g

全脂牛奶 12g （我用香兰汁，更香和有颜色）

蛋30g

速溶酵母 3g

盐5g（我只用1/8 茶匙 -给幼儿食用）

糖60g（我只用35g的有机蔗糖 - 给幼儿食用）

奶粉 12g

无盐奶油45g

面包机方法〜

1.混合“中种面团”的面粉，酵母和牛奶，用手揉搓5分钟。

2.在室温下发酵中种面团至少4-5小时，或保存在冰箱12-16小时（隔夜）。

3.将中种面团撕成一小块一小块，并和主面团的材料（除了无盐奶油）一起放进面包机的桶里，用Tesco面包机的功能8“面团”打20分钟。

4.然后加入无盐奶油继续打10-20分钟。

5.休息面团10分钟。然后分割40g的小团，滚圆后排放在抹上油的烤盘上。

6. 发酵45分钟-1小时或双倍大。 （由于时间紧迫，我把烤盘放进烤箱，放一碗热水，关上门，让它发酵30分钟而已）

7. 在预热170'C的烘箱，烘烤15-20分钟或直到金黄色。

Kopitiam Milk Bun

Ingredients:

Sponge~

Bread Flour 214g

Full Cream Milk 128g

Instant Yeast 2g

Main Dough~

Bread Flour 92g

Full Cream Milk  12g ( I used pandan juice for better fragrance and color)

Egg 30g

Instant Yeast 3g

Salt 5g (I used only 1/8 tsp as for baby/toddler)

Sugar 60g (I used only 35g for baby/toddler)

Milk Powder 12g

Butter 45g

Bread maker Method~

1. Mix the "sponge" flour,yeast and milk, knead for 5 mins by hand.

2. Ferment the sponge dough at least 4-5 hours in room temperature or keep in fridge 12-16 hours (overnight).

3. Tear the sponge dough into pieces and mix together with the main dough ingredients except butter into the bread machine, beat by function 8 "dough" of Tesco breadmaker for 20mins.

4. Then add in butter continue beat another 10-20mins by the same function 8 "dough" again.

5. Rest dough for 10 mins. Then divide into 40g each.

6. Proof for 45mins-1 hour or until double size. ( I put into oven and place a bowl of hot water, close the door and let it proof for 30mins only) 

7. Bake at preheated oven of 170'C for 15-20 mins or until golden brown.

10/1/2017

10/5/2017（Wed)

Kopitiam milky buns with Gula Melaka coconut filling

椰糖椰丝奶香小面包

卡通包 custard steamed buns 22/10/2016(sat)

Custard Steam Buns

Skin Ingredients

Ingredients:

Fresh Milk 80g

Sugar 15g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

Steps:

1) in a mixing bowl, add in all ingredients except cheese

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) 我shape and roll in filling, proof for 30mins, steam at medium high heat for 10mins

Breadmaker method:

I use bread maker to knead the dough by function no 8 of my tesco breadmmaker. Beat 20mins, off machine. Rest for 10-15mins, press out all air, 

shape and roll in filling, proof for 30mins, steam at medium high heat for 10mins

Custard Cream

Ingredients:

1 whole egg

15g Organic Cane Sugar

20g cake flour

135ml fresh Milk

10g unsalted butter

1/2 tsp Vanilla extract (can be omitted)

Steps:

1) put all ingredients in a small pot. 

2) Whisk till all combine then cook under small fire and stirring non-stop until mixture is boiled and turned thick.

卡通包

皮的材料：

牛奶 80克

中筋麵粉150克

有機蔗糖15克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣，把麵團分成8份。

5）麵團包入餡料, 塑形後把包紙貼在饅頭底部，然後放入蒸盤。

6）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

7）發酵完成直接開中火蒸10分鐘。

8）時間到就關火,鍋蓋稍微打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著3-8的做法完成。

卡士達醬

材料:

全蛋1個

糖15g

低筋麵粉10g

牛奶140ml

無鹽奶油5~10g

香草籽少許(可略)

做法：

1）把所有材料放在一個小鍋裡。

2）攪拌均匀，然後在小火下满煮，不停攪拌直至煮沸並變稠即可。

21/10/2016 (fri) simple meals

Simple meals of the day~ Happy Friday

Steamed Hainanese Chicken Rice寶寶海南雞飯

Tamago Milky Balls椰香蛋黃小饅頭

Popcorn爆米花

20/10/2016 (THU)

Goji Berries Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 25g

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g/ 1tbsp

water 80-90g

goji berries 15g + 40g warm water (blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

枸杞喜板

材料：

普通麵粉100g

糯米粉50g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

15克枸杞+40克温水，打成枸杞汁

做法：

1）把所有材料放进一个大碗攪拌均勻，水分先倒一半，然后慢慢加，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和

食谱请按 please click for recipe 》》》mushroom sauce 蘑菇酱

Steam Egg

Ingredients:

1 egg (58g without shell)

1/4 cup water

Enoki mushroom

baby spinach

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) cut mushroom and baby spinach into small bite size and place in a casserole bowl

2) beat 1 egg in a separate bowl and add in water, use a fork to whisk for a while

3) sieve the egg mixture through a coffee strainer into the casserole bowl

4) add in liquid amino and dash in pepper powder

5) cover the casserole bowl with cling wrap or by a plate

6) steam in a steamer with medium heat for 10mins

蒸蛋

材料：

雞蛋1個（ 58克無殼）

1/4杯水

鴻喜菇 適量

菠菜苗 適量

1/2 茶匙 有機醬油

胡椒粉 適量

做法：

1 ）把菜和菇切一切，然後放入一個蒸碗/砂鍋碗

2 ）在另外一個碗裡打入雞蛋，加入水，用叉子攪拌均勻

3 ）把蛋液用濾網過篩入蒸碗/砂鍋碗裡

4 ）最後加入醬油和胡椒粉

5 ）用保鮮紙或碟子蓋著蒸碗/砂鍋碗

6 ）用中火蒸10分鐘即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

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。

3 APRIL 2014 (8mo) Vegetables Puree

I was preparing my lo's food in the early morning..steamed zuchinni, broccoli, carrot.. 
Frozen purple sweet potato, spinach... Tired but happy..

my gal's 7am - 7pm 's meals....