Pan cook cheese bun
平底鍋煎包
I am using cream cheese filling today
Cream cheese filling
Cream cheese 40g
Sugar 8g
Lemon juice 1/2 tsp
Mix well and whisk till a bit fluffy.
奶油芝士餡
奶油奶酪40克
糖8克
檸檬汁1/2茶匙
拌勻並用打蛋器打至稍微發即可。
Pan Cook Cheese Bun
(original recipe by 小龍媽 from Taiwan)
Ingredients: （yield 2 pieces only)
30g High Protein Flour
20g Low Protein Flour
1g （1/4 tsp) Instant Dry Yeast
35ml Fresh Milk/fullcream milk/formula milk
3g olive oil/grapeseed oil/rice bran oil/any vege oil
3g sugar
pinch of salt （I didn't put)
some black sesame / chiaseed (optional)
Filling:
20g cheddar cheese (What type of cheese?)
OR ANY FILINGS....Kaya...Jam...Butter Jam...cream cheese sauce....custard....and many more~
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) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough
5) roll and flatten the dough, proof for 20-30mins.
Pan cook method:
a) place buns in non stick pan (no oil needed)
b) pan cook with smallest fire for 5-8 mins and close with lid cover.
c) over turn the bread and pan cook till both sides golden brown.
Oven method:
a) place buns on baking tray laid with parchment paper
b) bake at preheated oven of 150'C for 10 mins
p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.
平底鍋烤起司麵包(香煎包)
(原食谱：小龍媽)
材料：（2粒麵包）
【麵皮】
高筋麵粉30g
低筋麵粉20g
酵母1g (1/4茶匙）
鲜奶/全脂奶/配方奶(奶粉+水)35g
橄欖油/任何植物油3g
糖3g
鹽一咪咪 (我没有放）
黑芝麻/奇亞籽(可省略)
【內餡】
切達乾酪20克 （怎麼選奶酪？）
或
任何果醬，加央，卡士達醬，等等。 。
作法：
1.粉類過篩。
2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。
3.蓋上擰乾的濕布醒麵10-15分鐘。
4.取出麵糰放在撒上麵粉的揉麵板上。
5.分成兩等分別桿平並放上起司，收口處緊密捏合，放在溫暖處發酵20-25分鐘。
平底鍋版：
a）放入平底不沾鍋不需抹油。
b）蓋上鍋蓋用最小火烘烤5-8分鐘。
c）兩面均烤至上色即可起鍋盛盤。
烤箱版：
a）把麵包排放到烤盤上，送進烤箱150度約10分鐘。
備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。
Lunch of the day: Roasted honey chicken drumet
Lunch of the day: creamy corn soup
橙薯棒棒
材料：
50克 熟的有機橙薯
5克 無鹽奶油/橄欖油（1歲以下）
一顆 蛋黃
1 湯匙 鮮奶/配方奶/母乳
2 湯匙 太白粉/馬鈴薯粉
表面：適量 黑芝麻
做法：
1）首先蒸熟或煮熟一條番薯，待涼後，稱出所要的重量在一個杯子。
2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。用過濾網過篩以便番薯麵糊更幼滑。
3） 加入鮮奶，蛋黃和太白粉，用湯匙攪拌均勻就可以了。
4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出約15cm的型狀長條在不沾黏烤紙上，撒上適量的黑芝麻。
5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。
Sweet Potato Crunchy Sticks
Ingredients:
50g cooked Orange sweet potato
5g unsalted butter/olive oil
1 egg yolk
1 tbsp fresh milk/fm/bm
2 tbsp potato starch
surface: some black sesama
Steps:
1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.
2) weight 80g sweet potato and mash it with butter while it is still hot. (I sieved them through a strainer to have smoother texture)
3) add in milk, egg yolk, potato starch, mix well with spoon.
4) put the mixture into a plastic bag and cut a hole at the edge
5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray
6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.
連皮煮熟的有機橙薯
cooking boiling water with skin on
Pear Barley Drinks
Ingredients
1 golden pear
1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)
1 pc honey date
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粒蜜棗
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。
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