30/3/2016 (Wed)

Yesterday I was on leave to stay at home to take care my gal. She was having light fever on Monday and mother in law gave her medicine once in the morning and I gave her Reserve fruit gel in the evening. Before sleep time, she has feverish again and I gave her paracetamol suspension once again. In the midnight, we woke up several times to monitor her temperature and ended up I have to take leave because of tiredness. Great thing was, she had no more fever the whole day and no more medicine to be given. I kept monitoring her the whole day, gave her sufficient fluids, fruits and Reserve fruit gel. As informed by hubby just now, my gal woke up at 9.40am this morning and she fully recovered.

This morning, I woke up at 4am before alarm setting @ 4.30am. I checked my gal's body temperature and she was fine. I changed her diaper as she drank lots of water; to let her have drier and comfortable feeling and able to sleep longer.

I finished cooking at 6.30am and went back to bedroom. I laid beside my gal and she held my arm to keep me closed to her. I placed a fresh koolfever on her forehead to make sure the fever to leave completely. I got up from bed around 7am and prepared myself to go to work.

Breakfast: Banana Mantou, hard boiled egg and fresh milk

Lunch and Dinner: Chicken Kunbu Porridge

Teatime: Red Bean Dessert and Barley Drink

Banana Mantou

Ingredients:

Dole Banana 1pc

 (remove the center part of banana, to avoid darken, 75g)

Fresh Milk 5g

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

some sesame powder for rolling

Steps:

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

shape and roll in filling, proof for 30mins, steam at med high fire for 10mins

香蕉饅頭

材料：

香蕉 1條（不取香蕉的中心；因為會變黑；75克）

牛奶 5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。

5）麵團朔型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。

Kunbu Chicken Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4 tbsp Brown Rice (pre-soaked overnight)

1 chicken drumstick

1/4 pc chicken breast

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast and drumstick in the boiling water

4) add in brown rice and kunbu after 30mins

5) cook till the consistency as desired, off fire. 

昆布雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

1只 雞腿

1/4 块 雞胸肉

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞胸肉和雞腿放入在大锅里煮30分钟后，加入糙米和昆布丝。

4 ））煮至所需的浓稠度即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

Barley Drinks

Ingredients

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

3 pcs dried fig

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

薏仁甜湯

材料：

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

天然紅糖 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。

28/3/2016 (mon) 無蛋雞肉煎餅

Cheesy Chicken Pancake

Ingredients: 

55g cooked mashed potato

40g chicken breast (raw)

15g cheddar cheese 

1 tsp organic cane sugar

55ml fresh milk 

10g Cake flour 

1/2 tsp aluminum free baking powder

Steps:

1) put all ingredients in a container,except flour and baking powder, blend with hand blender till smooth

2) add in flour and baking powder, stir well. 

3) heat pan with little olive oil and wipe off with kitchen towel 

4) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake

5 ) cook for another 30 seconds and done

6) cold down pan before repeating steps 4-5 until all batter is finished 

P/S:

1) The above recipe yield 16 small pancakes, using same volume of batter each time, dorayaki size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 28cm pan which can cook 2 times.

5 ) To make nice pancake, cool down process must not skip!!

 無蛋雞肉煎餅

材料：

55克馬鈴薯泥

40克雞胸肉（生的）

15克車打奶酪

鮮奶55克

有機蔗糖1茶匙

低筋麵粉10克

無鋁泡打粉1/2茶匙

做法：

1) 用電動攪拌器把所有材料（除了麵粉和泡打粉）

2）加入麵粉和泡打粉，用湯匙攪拌均勻。

3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。

4) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎8片）

5) 翻面之後也同樣煎半分鐘左右即可出鍋。

6) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做16個小小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~

2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。

3）一定要用最小火。火一大就容易煎焦。

4）我家平底鍋是陶瓷層鍋28公分的，可以一次煎8片煎餅。

5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。

23/2/2016 (wed) 豌豆格子脆餅

昨晚很開心。 。寶寶開始喜歡玩puzzle。從小就買了很多不同圖案的puzzle給寶寶，可是她一直都沒有興趣玩。前兩天，家婆說寶寶就開始要玩了，並且很會玩。昨晚老公看見她第一次玩，很快排好一片puzzle，於是我們要求寶寶再玩並把過程錄影了。哈哈。 。

傳統蒸雞蛋糕 （分蛋法）

材料：

低筋麵粉50g

蛋黃2顆

牛奶2湯匙

米糠油1湯匙

蛋白2顆

有機蔗糖30g

做法：

1）蛋黃蛋白分開。

1）把蛋黃，牛奶，油和麵粉拌勻後備用。蒸鍋裡倒入足夠的水，開始煮水。

2）蛋白加入糖打到濕性發泡(拉出的蛋白好像鳥嘴般的)。

3）把蛋白霜分2-3次加入蛋黃麵糊，以切入方式輕輕攪拌均勻。

4）倒入鋪上烤盤紙/玻璃紙的6寸或8寸烤盤/竹籠，抹平表面，大力往桌面敲一下。此時蒸籠的水已煮滾，放入蒸籠大火蒸約30分鐘（中途不可開蓋，所以蒸前要確保蒸籠裡有足夠的水）。

Fussili 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:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/3 fresh milk

some water

some pepper powder, italian herbs

some broccoli

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic 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 water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

p/s: I placed some broccoli and carrot which are cooked during cooking the pasta, remove from boiling water after 10 seconds.

意面與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

胡蘿蔔 適量

花椰菜 適量

10克 切達乾酪（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/3杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

P / S ：也可以把西蘭花和麵條一起煮熟，川燙10秒即可撈起。

Garden Pea Lattice Snack

Ingredients:

70g Garden pea (frozen type)

5g unsalted butter/olive oil

1 egg yolk

2 tsp cane sugar

25g tbsp potato starch

Steps:

1) in a container, add in egg yolk, sugar and garden pea, use hand blender to blend them till smooth

2) add in melted butter, potato starch into the blended mixture, mix well with spoon.

3) put the mixture into a plastic bag and cut a hole at the edge

4) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

LATTICE PATTERN

squeeze 4 lines of batter for each lattice direction and form the cookies as shown in photo.

5) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins) 

豌豆格子脆餅

材料：

70克豌豆/青豆 （冷凍包裝的）

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

2 茶匙 有機蔗糖

25克 太白粉/馬鈴薯粉

做法：

1）蛋黃，蔗糖和豌豆，用料理棒打成幼滑。

4）然後加入太白粉，用湯匙攪拌均勻就可以了。

5） 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。

格子圖案

擠4條橫線在底部，然後擠4條豎線在上面，形成如圖所示的餅乾。

6） 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：

烤乾透的餅乾是脆口的，帶著豌豆和蛋香氣，微甜而不膩，好好吃。

22/3/2016 (Tue) 熊貓奶香饅頭

Milky PANDA Mantou

Ingredients:

Fresh Milk 80g

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into the followings:

4 nos of 30g dough (for 4 panda's face)

1 no of 8g dough (for panda's eyes and nose)(add in bamboo charcoal powder)

1 no of 1g dough (for Panda's eye balls)

Remaining dough (make into 4 nos of goji berries & raisin mantou)

shape and roll in filling, proof for 30mins, steam at med high fire for 10mins

奶香饅頭

材料：

牛奶 80克

中筋麵粉150克

有機蔗糖30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。

５）麵團分別分割成為以下的分量（本人此次的成品）：-

~4個30克的麵團（ 4個熊貓的臉）

~1個8克麵團（熊貓的眼睛和鼻子） （把適量竹炭粉加入）

~1個1克的麵團（熊貓眼球）

~剩下的麵團（製作成4個枸杞+葡萄乾饅頭）

6）朔型後把包紙貼在饅頭底部，然後放入蒸盤。

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。

Cheesy Baked Brown Rice

Ingredients:

(2 servings)

2 small bowls cooked brown 

5-6 sticks asparagus (diced)

some green capsicum (diced)

40g pork tenderloin

(tiny cubed and marinated with honey, garlic powder and liquid amino)

20-30g cheddar cheese (shredded)

dash of pepper powder

Steps:

1) heat pan, add some olive oil. Add in the pork, stir fry for a while.

2) Add in capsicum and asparagus (vegetables can be any at your preference) and continue stir fry.

3) lastly add in rice and pepper powder, mix well and off fire.

4) scoop out the rice into 2 small casseroles:

5) pour in 1 tbsp soup stock/water and sprinkle cheese in each casseroles.

3) Bake at 180'C for 15-20mins or till cheese turn a little brown.

16/3/2016 (Wed) 起司豆腐煎餅

起司豆腐煎餅

材料：

有機豆腐 100克

雞蛋 1顆

有機蔗糖 1茶匙

米糠油 1茶匙

車打起司 20克

無鋁泡打粉1/2茶匙

低筋麵粉 3湯匙

做法：

1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打5秒）

2) 加入麵粉和泡打粉，攪拌均勻。放進冰箱30分鐘。

3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。 （我沒有放油）

4) 將平底鍋放在濕布上降溫，再放回爐上。 （全程用小火）

5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。

6) 翻面之後也同樣煎半分鐘左右即可出鍋。

7) 重複步驟4-６ ，直到麵糊全部用完。

Tofu cheese pancakes

Ingredients:

100g Organic silken tofu

1 egg

1 tsp Organic cane sugar 

1 tsp Rice bran oil

20g Cheddar cheese 

1/2 tsp Aluminum-free baking powder

3 tbsp cake flour/low protein flour

Steps:

1) blend everything except the flour and baking powder with hand blender for 5 seconds.

2) add in flour and baking powder, stir well. Keep in the fridge for 30mins.

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down, return to fire

5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake. 

6 ) cook for another 30 seconds and done.

7) repeat steps 4-6 until all batter is finished.

蒜炒意大利面
材料：

意大利面（熟）2小碗
蒜米3-4瓣
梅豬肉細條 適量
蘆荀 4支
橄欖油1湯匙
乾香菜適量
大蒜粉適量
海鹽適量

做法：
1.意大利面放進沸水煮熟
2.煮意大利面的同時把蒜米和芹菜切片/切小顆備用
3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色
5.然後加入豬肉和蘆荀略炒後加入海鹽
6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香
7.翻炒均勻就可上碟，配上番茄洋葱汤享用啦~

Spaghetti Aglio e Olio
Ingredients:
2 baby portions cooked spaghetti
some pork tenderloin
3-4 cloves garlic (sliced)
4 sticks asparagus
1 tbsp olive oil
some dried parsley
some garlic powder
sea salt a little bit

Steps:
1) sauteed garlic with the olive oil
2) add in pork tenderloin and asparagus to stir fry for a while
3) sprinkle some salt
4) add in cooked spaghetti to stir fry for a while
5) add in dried parsley and garlic powder
6) stir fry mix well and serve with tomato soup


美式鬆餅
高筋麵粉80克
牛奶55克
速發乾酵母3克
糖10克
無鹽奶油15克

做法：
1) 把所有的材料（除了奶油）全部拌勻，拌至無粉的狀態，加入奶油繼續搓揉即可。
2) 蓋上擰乾的濕布醒麵15分鐘。
3) 用硬紙皮做成4-5公分寬，3-4公分高的圓筒。包著錫箔鋁紙，待用。
4) 取出麵糰放在撒上麵粉的揉麵板上。
5) 分成6個等分的麵團，搓圓後放進每個製作好的圓筒裡。
6) 排放在烤盤上，放在溫暖處發酵30分鐘。
7) 送進已經預熱的烤箱190度，烘烤約15分鐘。

American muffins
80g High protein flour
55g Fresh Milk
3g Instant ​​dry yeast
10g organic cane sugar
15g unsalted butter

Steps:
1 ) mix all ingredients in mixing bowl (except butter), knead till dough is formed only add in the butter continue kneading till smooth.
2 ) Cover the dough with a damp cloth to rest for 15 minutes.
3 ) using cardboard to form cylinder cone with diameter 4-5 cm, height of 3-4 cm. Wrap by aluminum foil and set aside.
4 ) Put dough on a floured table.
5 ) divide dough into 6 equal portions, roll into balls and put into each cylinder cone.
6 ) place on the baking tray, proof in warm place for 30 mins.
7 ) bake in preheated oven of 190'C degrees for 15 mins.

honey dew juice

11/3/2016 Fri 紅豆小蛋糕

紅豆小蛋糕

材料：

（ A）： 

50克 煮熟的红豆

1顆 蛋黃

1汤匙 鲜奶

15克 低筋麵粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ：

1顆 蛋白

10克 有機蔗糖/白砂糖

                 

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，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35-40mm圓狀小山堆。擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

Red Bean Soft Cake

Ingredients:

Egg Yolk Batter:

50g cooked red bean

1 Egg Yolk

15g Cake Flour / all purpose flour

Meringue:

1 Egg White

10g castor sugar

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, milk and cooked red bean, mix well then add in flour and mix till combined. Set aside.

4) Place the egg white into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper 

7) Bake for 20mins or light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and fix together.

Apple Cider Vinegar Honey Drink

10/3/2016 (thu) 迷你蛋塔 & 餃子

餃子皮

材料

中筋麵粉 128克

水 79克

米糠油 1/2茶匙

(黄金比例是           粉 3 ： 水 1）

做法：

1. 把中筋麵粉和油放入容器中，再將水慢慢倒入直到揉成面糰即可停止加水。

2. 將面糰放在桌上用力來回揉捏，揉至表面光滑為止。

3. 盖上保鲜膜休面团15分钟。 

4. 把面糰搓成直徑約2公分的圓條狀。

5. 將麵粉條再用刀分切成約1公分的小塊，整理成圓形後，用手掌將每一小塊壓成圓餅狀。

6. 一手拿捍面棍，一手拿小圓餅狀的面糰，以順時鐘方向旋轉的方式慢慢桿成直徑約7公分的餃子皮。

餃子餡

材料：

3湯匙 切碎的沙葛

6湯匙 切碎的裡脊肉（豬肉/雞肉）

4只 大蝦（剁碎）

幾滴 香油

4-5滴 液體氨基

1大匙 胡蘿蔔切絲

胡椒粉 少許

Dumpling skin

Ingredients:

128g flour

79g of water

Rice bran oil 1/2 tsp

(best ratio is     flour 3 : water 1) if using 3 cups of flour, then add 1 cup of water 

Steps:

1. Place the flour and oil into the container, then pour water slowly and knead till dough is formed and can stop adding water.

2. Place the dough on the table continue kneading until smooth surface.

3. Cover with plastic wrap and rest dough for 15 minutes.

4. Roll dough into 2 cm strips.

5. After the flour with a knife and then cut into strips about 1 cm pieces, organized into a circle, with the palm of each piece will be pressed into round cakes .

6. stick in one hand and to defend the face in one hand and small round pie dough to rotate clockwise way slowly rod with a diameter of about 7 cm dumpling skin .

Dumpling Filling

Ingredients:

3 tbsp mini diced SENG KUANG

6 tbsp minced tenderloin meat (pork / chicken)

4pcs prawns (minced)

few drops sesame oil

4-5 drops Liquid Amino

1 tbsp shredded carrot

dash of pepper

迷你蛋塔

直徑5-6cm塔模做4個

一.餅乾塔皮部份

材料:

低筋麵粉45g,高筋麵粉5g,糖粉10g（我用有机蔗糖）,無鹽奶油15g,

奶粉5g,全蛋液18g

做法:

1. 把無鹽奶油+糖粉用打蛋器打至泛白呈現乳霜狀態

2. 將奶粉加入攪拌均勻

3. 雞蛋打散分2次加入,每一次都要確實攪拌均勻才繼續加

4. 將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀

   (不要過度攪拌避免麵粉產生筋性影響口感)

5. 混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分鐘

6. 將冰的麵團取出,平均分成4份(每份約25g)

7. 每一個小麵團在手心中滾圓

8. 將滾圓的小麵團稍微壓扁,2面都沾上一層低筋麵粉

9. 沾上低筋麵粉的麵皮放入塔模中

10. 一邊旋轉一邊用大姆指慢慢按壓將麵皮壓薄至充滿整個塔模

     (厚度儘量一致才不容易破)

11. 做好的蛋塔皮間隔整齊放入烤盤中

二.蛋餡部份

材料:

雞蛋(大)1顆, 牛奶63ml, 細砂糖15g, 香草提取 几滴

做法：

1. 把雞蛋+牛奶+細砂糖和香草提取精，用筷子搅拌均勻。

2. 攪拌均勻的雞蛋牛奶液用濾網過濾2次。

3. 把蛋液倒入塔模中約9分滿。

4. 放入已經預熱到180度c的烤箱中(下面的位置）烘烤8-10分鐘至塔皮部份開始上色。把溫度調低至１６０度c，注意內餡開始漲起來時，把烤箱門開２－３寸的縫隙。烤２－３分鐘或內餡凝固即可。 （用牙籤插入並可以直立）

5. 烤好取出稍微涼一些就可以倒出來脫模放涼。

Mini Egg Tarts

Ingredients of crust:

45g cake flour

5g bread flour

15g unsalted butter

10g icing sugar (I use organic cane sugar)

18g egg, whisked

10g milk powder

Ingredients of custard:

1 large egg

15g castor sugar

63ml full cream milk

few drops vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in whisked egg, half at a time, beat over low speed. Add milk powder, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

4. Wrap dough with cling wrap and refrigerate at least 30 minutes

5. Remove the hard crust dough, divide into 4 parts (each approximately 25g)

7. Roll each small rounded dough with hands

8. Place the dough slightly rounded squash , coat with some flour and put into the tart mold

9. while rotating slowly with the thumb pressing the dough to fill the mold to make an even tart shell. ( consistent thickness so that it is not easily broken)

Method (making custard):

1. Place the eggs, milk, sugar and vanilla extract, stir well with chopsticks .

2. Sieve through mixture with strainer by twice.

3. Carefully pour egg mixture into each tart shell till 90% full.

Method (baking tarts):

1. Preheat oven to 180C. Position rack in lower third of oven. Bake tarts for 8 to 10 minutes until the edges are lightly brown.

2. Lower the heat to 160C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 3 to 5 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

9/3/2016 (Wed) 洋葱脆棒

洋蔥脆棒

（平底鍋/烤箱做法）

材料：

洋蔥 50克

特幼麵粉 50克

橄欖油 8克

鹽 一咪咪

有機蔗糖 8克

全蛋液 30克

做法：

1）把洋蔥剁碎。熱鍋加一點點油，倒入洋蔥碎拌炒至洋蔥轉金黃色，盛起待用。

2 ）在一個大碗裡，加入蛋液，鹽，糖和橄欖油，攪拌均勻。

3）加入洋蔥，拌勻。

4 ）篩入麵粉，輕快搓勻成團（不可過度搓揉） 。

5 ）把麵團包進保鮮膜，擀平，收入冰箱冷藏30分鐘鬆弛。

6 ）取出麵團，切割成15條 0.5公分條狀。

平底鍋做法：

7 ）在平底鍋鋪上不沾烘焙紙/布，排放好小每條餅乾。

8 ）蓋上鍋蓋，以最最最小火烤10分鐘。

9 ）把平底鍋移開火，翻面後繼續烤5分鐘。

烤箱做法：

7 ）在烤盤鋪上不沾烘焙紙/布，排放好小每條餅乾。

8）送進已經預熱180度C的烤箱，烘烤大約15分鐘或至金黄色。

Onion Cookies

Ingredients:

50g Onion

50g superfine flour /cake flour/low protein flour

8g Olive Oil/rice bran oil/corn oil

pinch of salt

8g organic cane sugar

30g egg

Steps:

1 ) chopped onions . Heat wok and add a little oil, saute onion till it turns light brown. Dish aside .

2 ) In a large bowl , add egg, salt, sugar and olive oil, mix well.

3) Add in onion, mix well.

4 ) Sieve in flour, knead briefly till dough is formed ( do not over knead ) .

5 ) wrap dough into cling wrap, roll flat, keep dough in the refrigerator for 30 minutes to rest.

6 ) take out dough from refrigerator, cut flat dough into 15 X 0.5cm strips

Pan Cook method:

7 ) Lay a non stick baking sheet / paper in a pan, arrange all strips into the pan.

8) Cover with lid and bake for 10 mins under the lowest fire.

9 ) Remove the pan from fire, over turn each cookies and continue baking for 5 minutes.

Oven Bake Method:

7 ) Arrange cookies on the baking tray which laid with non-stick baking paper / cloth.

8 ) bake in the preheated oven at 180 degrees C for about 15 minutes or till light golden brown.

昨天收到的小豬佩綺的玩具，寶寶看了非常喜歡。

今早一早起床，第一件事就是找她的小豬啦~

麵線脆煎餅

材料：

1粒 （35g) 麵線

1湯匙 低筋麵粉

1湯匙 玉米粉

1湯匙 全蛋液

1湯匙 水

枸杞適量

胡椒粉適量

鹽一咪咪

做法：

1）把麵線放在熱水里煮2分鐘。瀝乾備用。

2）把麵粉，玉米粉，胡椒粉，鹽，蛋和水攪拌均勻成麵糊。

3）把麵線分成2份，沾上麵糊和枸杞，快巧地把麵線放入熱油平底鍋煎至兩面淺棕色即可。

Mee Sua Pancake

Ingredients:

35g Mee Sua/Thread noodle

1 tbsp low protein flour

1 tbsp corn flour

1 tbsp egg

1 tbsp water

some goji berries

Dash of Pepper

Sea Salt to taste

Steps:

1 ) Firstly, cook mee sua in boiling water for 1-2 minutes. 

2) In a bowl, mix flour, corn flour, pepper powder, salt, egg and water together, stir well.

3) heat pan with low heat, add in some oil coat mee sua with flour mixture and goji berries and put onto the pan then slightly adjust into round shape. Pan fry till both sides golden brown.

减糖老婆饼（宝宝也能吃）5/3/2016

【老婆饼】

(参考分量：18个)

配料：

水油皮：中筋面粉250克，细砂糖40克，水40克，全蛋液50克，无盐奶油/猪油60克

油酥：低筋面粉125克，无盐奶油/猪油65克

冬瓜馅：糕粉75克，细砂糖40克，冬瓜粒/茸60克，温水120克，炒熟的白芝麻15克，乾椰丝15克，猪油40克（我放米糠油）

表面装饰：蛋黄液适量，白芝麻适量

制作过程：

1、首先制作冬瓜馅。把所有材料搅拌均匀成团，分成18份（每份20克）备用 。

2、接着制作水油皮，把面粉、糖、全蛋液、猪油、水全部混合均匀，揉成光滑柔软的面团（根据面粉吸水性不同，水的用量需酌情调整，一定要揉成柔软的面团，不能太干）。

3、将面团分成18份，分别揉成圆球，静止松弛半个小时(为防止面团表面变干，静置时需要盖上保鲜膜或湿布)。

4、然后制作油酥。把面粉和猪油混合并不断揉搓，直到成团。将揉好的油酥面团同样分成18等份。

5、取一块静置好的水油皮面团，按扁成为圆形。将油酥面团放在水油皮面团中心包起来，收口朝下放置。将包好的面团用擀面杖擀开成长椭圆形。擀开后，从上而下卷起来。卷好的面团旋转90度，再次擀开成长椭圆形（这次的长椭圆形会比第一次更长）。再次从上而下卷起来。如图所示，将18份面团全部卷好，并静置松弛15分钟(记得盖上湿布或保鲜膜哦)。

6、取一块静置好的面团，擀开成圆形(尽量擀成中间厚周围薄)。将一块冬瓜馅放在面团中央，包起来。包好后，收口朝下，擀成圆饼状，然后放在烤盘上。

7、在面团表面刷上一层蛋黄液。撒上一些白芝麻。然后用刀在面皮表面划三道口子（需划穿面皮）。再静置15分钟后，放入预热好200度的烤箱，烤15分钟左右，直到表面金黄即可。

7/3/2016 (Mon) 枸杞餅乾 （平底鍋做法）

Breakfast: Sweet Potato Cheese + quail eggs + milk

枸杞餅乾 （平底鍋做法）

材料：

有機枸杞2湯匙（15克）

溫水2湯匙

特幼麵粉100克

無鋁蘇打粉1/4茶匙

無鹽奶油35克

有機蔗糖20克

裝飾：枸杞20粒

做法：

1）枸杞+溫水泡軟，連同水一起打成汁。

2 ）奶油軟化後，加入糖打至松發。

3 ）加入枸杞汁，攪拌均勻。

4 ）篩入麵粉和蘇打粉，輕快搓勻成團（不可過度搓揉） 。

5 ）把麵團收入冰箱冷藏30分鐘鬆弛。

6 ）取出麵團，分成10克的小麵團（一共20粒） ，搓成小圓球。

7 ）在平底鍋鋪上不沾烘焙紙/布，排放好小圓球，用手指稍微壓平。

8 ）每片再壓入1粒枸杞裝飾，蓋上鍋蓋，以最最最小火烤15分鐘。

9 ）把平底鍋移開火，翻面後繼續烤2分鐘。

備註：若使用烤箱， 160度C烘烤20分鐘。

大多數的小寶寶都愛看平板電腦/手機/電視，長期累積有可能造成寶寶很小就有視力問題。

幫寶寶補一補眼睛吧！枸杞是常常被譽為清肝明目的好食材哦。

製作視頻：

第一部分

Video Demo: 1st part

第二部分

video demo :2nd part

Wolfberry Cookies

Ingredients:

2 tablespoons ( 15 grams ) Organic Wolfberry 

2 tablespoons warm water

100g superfine flour /cake flour/low protein flour

1/4 tsp Aluminum-free baking soda

35g unsalted butter

20g organic cane sugar

Decoration: 20pcs wolfberry

Steps:

1 ) Wolfberry + warm water soak till soft, blend till smooth.

2 ) beat butter and sugar until fluffy .

3 ) add in wolfberry juice, mix well.

4 ) Sift in flour and baking soda, knead briefly till dough is formed ( do not over knead ) .

5 ) keep dough in the refrigerator for 30 minutes to rest.

6 ) take out dough from refrigerator, divide dough into 20pcs of 10g each small dough and roll into small balls .

7 ) Lay a non stick baking sheet / paper in a pan, arrange all small balls ino the pan, slightly flatten each balls with fingers.

8) add 1 pc wolfberry on top of each balls then press in. Cover with lid and bake for 15 mins under the lowest fire.

9 ) Remove the pan from fire, over turn each cookies and continue baking for 2 minutes.

Note : If using oven, bake for 160 degrees C for 20 minutes.

Lunch and Dinner: Radish Soup + Baby spinach + Noodle