自製紅豆餡
材料：
預先煮好的紅豆（ 快速煮紅豆的做法請按）
糖（甜度可自行調整）
做法:
１）將預先煮好的紅豆從冷凍庫取出，退冰。
２）用料理棒把紅豆打成泥狀／幼滑。
３）不粘鍋裡倒入紅豆泥和糖，不停地拌炒，炒乾水份即可。
４）放涼備用。
全麥麵團
材料：
牛奶 85克
全麥麵粉40克
中筋麵粉110克
糖10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，然後對摺，再桿扁。 （重複3次）
５）麵團分別分割成為５等份，分別包入20克的紅豆餡。
６）蒸盤底部墊不沾烤焙紙，將紅豆包間隔整齊放入蒸籠內。
７）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20-30分鐘。
８）發酵完成直接開中火蒸10分鐘。
９）時間到就關火,鍋蓋稍微交錯打開一些縫,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３－９的做法完成。
Red bean paste
Ingredients:
Pre-cooked red beans
Sugar ( sweetness to be adjusted accordingly )
steps:
1 ) thaw the forzen pre-cooked red beans
2 ) blend the red bean into puree by hand blender
3 ) stir fry the red bean puree with sugar in a non-stick pan, stir constantly until dry
4 ) set aside for later usage
Wholemeal Red Bean Bun
Ingredients:
85g warm Milk
40g wholemeal flour
110g medium protein flour/ all purpose flour / plain flour
10g sugar
1/2 teaspoon instant dry yeast
1/2 tsp Aluminum-free baking powder
1 tbsp rice bran oil/ corn oil / olive oil
Steps:
1) Use bread maker to knead the Corn dough by function no 8 of my tesco bm.
Beat 20mins, off machine.
2) Rest dough for 10mins.
3) Dust some flour on the doughs. roll， fold 1/3, roll again (repeat 3 times).
4) Divide dough into 5 equally portions, roughly 50g each portion.
5) Place the bun on steaming rack with warm water underneath, proof for another 20-30mins or double the size.
6) Steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.
Ribbon Pasta with Mushroom cheese sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta and can last till dinner:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Mushroom cheese sauce
Ingredients:
3 brown button mushroom (to blend)
1/2 pc zucchini
1/3 cup water (to blend)
2 cloves garlic (sliced) (I used 5-6 cloves as my gal loves garlic)
3 brown button mushroom (diced)
10g cheddar cheese
20g cream cheese
1/3 fresh milk
some water
some pepper powder, italian herbs
Steps:
1) dice the mushrooms and garlic into small size
2) blend mushroom, zucchini and water till smooth (mushroom puree)
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in mushroom puree, cook for 1-2 mins.
6) add in milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.
p/s: I placed some broccoli which are cooked during cooking the pasta
Pear Barley Drinks
Ingredients
1 golden pear
1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)
1 pc white fungus
4 cups hot water
some natural rock sugar
Steps：
Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold
雪梨薏仁甜湯
材料：
1粒雪梨
1包 （50-80克）生熟薏米/薏仁
1朵雲耳（白木耳）
4杯熱水
天然紅冰糖適量
做法：
全部材料放進褒裡，用小火熬煮大約45-60分鐘。
如果用電子砂褒的話，自動模式2-3個小時。
昨晚烘烤的地瓜乳酪米餅，樣子有點醜。改良後才再分享食譜。 。
Baked this UGLY sweet potato cheese sticks, to be improved and share recipe then.
My gal likes the taste so much... so I have to improve myself for better.
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