26/4/2016 (Tue) 優格酸奶溶豆

Breakfast: pan cooked bun with peanut butter filling and fresh milk

Lunch and dinner: udon with honey roasted drummets and kunbu onion soup

Teatime: yogurt melts and steamed onion juice

Pan Cook Bun/bread

(original recipe by 小龍媽 from Taiwan)

Ingredients: （yield 6 mini buns)

50g All purpose Flour

1g （1/4 tsp) Instant Dry Yeast

30-35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

some black sesame / chiaseed (optional)

Filling:

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 6 equally portions, wrap in filling in each dough

5) roll and flatten the dough。

Pan cook method:

a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

b) pan cook with smallest fire for 5-8 mins.

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, proof for 20-30mins inside off oven.

b) remove baking tray from the oven, preheat oven till 150'C.

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.

平底鍋烤麵包(香煎包)

(原食谱：小龍媽)

材料：（6小粒麵包）

【麵皮】

中筋麵粉50g

酵母1g (1/4茶匙）

鲜奶/全脂奶/配方奶(奶粉+水) 30-35g

橄欖油/任何植物油3g

糖3g

黑芝麻/奇亞籽(可省略)

【內餡】

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6等分,桿平並放上餡料，收口處緊密捏合。

平底鍋版：

a）放入平底不沾鍋不需抹油，發酵20-25分鐘。。

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，送進沒有開電源的烤箱裡發酵20-25分鐘。

b）把烤盤取出，開始預熱烤箱150度。烘烤約10分鐘即可。

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。

Honey Baked drummets

Ingredient:

5pcs  chicken drummets ( i use kee song brand)

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

some garlic powder

1 tbsp fresh milk

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 

蜂蜜烤雞小腿

材料：

5只其祥小雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

蒜粉 適量

一些 蒜泥

牛奶 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，蒜粉和牛奶，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。

優格酸奶溶豆

材料：

原味優格 45克

嬰兒奶粉 38克 （如果没有，全脂奶粉/玉米粉代替）

玉米澱粉 25克

蛋白 2粒 （73-75g）

細砂糖 10-15克 （我用10克而已）

檸檬汁 幾滴（加蛋白中去腥和稳定蛋白泡泡）

做法:

  

1. 稱出適量優格 ，把奶粉與玉米澱粉過篩後與優格攪拌均勻後備用。奶粉為無糖的嬰兒配方奶粉。

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. 將優格糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀！

4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

*小貼士*

1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。

2.不成形請根據以下兩點找原因：要么酸奶太稀，水分太多，要么攪拌過度消泡了！

3.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！

step 1 - mixing yogurt, milk powder and corn starch

step 2 - 7 : beating egg white, squeezing out batter

Plain Yogurt Melts

Ingredients

45g Natural Greek Yogurt (or using flavoured yogurt)

38g milk powder / baby formula milk powder

25g corn starch

2 large egg white

10-15g castor sugar (I used 10g only)

1/2 tsp lemon juice or vinegar

Steps:

1) add milk powder and corn starch into the yogurt

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 yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm 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

9) let the cookies sit in the oven for further 10-30mins is recommended.

Steamed Onion Juice 

蒸洋蔥水（做法請按）

Just follow the above recipe by using 6 onions instead.

只需依照以上的做法, 用了6粒大洋蔥。

20/4/2016 （Wed）«東京芭娜娜»

老公出國出差了。 。整個星期只能用2個小時煮食物給寶寶。 。 （以往用3個小時的。。）因為怕用太多時間在廚房，寶寶在樓上哭了沒聽見。今早寶寶不知道幾點哭醒了，我​​沒有聽見。還好家婆聽見過去我們的房里安撫寶寶再度睡著了。

前幾天的趣事~

寶寶在馬桶大便後，家婆幫她搽搽小屁屁後就抽馬桶的水。還有一小顆的大便浮在水面並隨著水流不停轉動。寶寶看了說：“啊婆，我的大便在游泳。”家婆聽了哭笑不得了。 。晚餐時再次講述回當時的情形，大夥兒都笑翻天啦！ ！ ！

Hubby is on business trip now for a week. . . Throughout the week I can only spend two hours to cook food for my baby . . ( usually I spend 3 hours ) I am worrying that I spend too much time in the kitchen and baby might be crying at upstair room which I couldn't hear her voice. This morning my baby cried but I did not hear it. Luckily mother-in-law heard and comforted her to fell asleep again .

«東京芭娜娜»

聽說是東京一款出名的蛋糕，外觀和香蕉相似，味道就不太清楚（沒有吃過，拍謝喇~）

食譜一共做出4條香蕉蛋糕，麻麻試吃了一條。。。。哇塞。。。很好吃!!!!!!!!!

Tokyo Banana

(Japanese Roll Cake)

（the recipe and making modified from ochikeron) 

Necessary Equipment:

10-inch square brownie pan

electric mixer

Ingredients:

Egg Yolk Batter:

2 Egg Yolks

5g rice bran oil/any vege oil

25g fresh milk

30g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g organic cane sugar

Steps:

1) Preheat oven to 180'C.

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

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

4) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2-3 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) Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.

7) Bake at 180C for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ)

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While the cake is baking in the oven.........prepare the banana custard cream

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Banana Custard Cream

Ingredients:

90g ripe banana

1 egg

2 tbsp corn starch

2 tsp organic cane sugar

130ml milk

Steps:

1. Use hand blender, blend all the ingredients for 5 seconds or till smooth.

2. Pour the mixture into a saucepan. 

4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.

5. Transfer the cream into a plastic bag OR into airtight container. Chill in the fridge.

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~check the cake in the oven is ready or not~

8) Remove the cake from the pan by lifting the wax paper and place it on a wire rack to cool. 

9) When it's cool enough, remove the parchment paper and place the cake on the parchment paper with the brown side up. Cut the cake into 4 squares. 

10) Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.

11) keep in the fridge for 60 mins before serving.

東京笆娜娜

（日本香蕉蛋糕卷）

(食譜和做法構思於ochikeron)

準備1個10"寸的方形盤

電動攪拌器

材料：

（ A）：

2顆 蛋黃

5克米糠油/任何有機蔬油

25克鮮牛奶

30克蛋糕粉/筋麵粉

       

（B ） ：

2顆 蛋白

15克 有機蔗糖/白砂糖

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱180'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分2-3次倒入（ 1 ）拌勻。

4）把麵糊倒入舖有不沾烤紙的方盤，並用刮刀抹平表面然後輕輕在桌子上敲兩下。

5）在180℃下烘烤11-12分鐘，直到表面呈淺褐色即可。 （根據不同烤箱的熱度，烹調時間可能不同）

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趁蛋糕在烤爐裡烤著.........準備香蕉卡士達醬咯。。

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香蕉卡士達醬

材料：

90克 成熟的香蕉

1個 雞蛋

2湯匙 玉米粉

2茶匙 有機甘蔗糖

130毫升 牛奶

做法：

1. 使用手持式攪拌機，把所有材料打成光滑（大概5秒）。

2. 將香蕉混合物倒入小鍋裡。

3. 以中小火加熱，不斷攪拌煮至濃稠狀即可離火。如果你喜歡，加入香草精幾滴也可以。

4. 冷卻後將奶油倒入塑料袋或進入密閉容器中。放入冰箱冷藏。

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〜檢查在烤箱的蛋糕是否烤好了〜

6）提起不沾烤紙，把蛋糕放在架上晾涼。

7）涼後，取出不沾烤紙，並把蛋糕褐色面朝上。用刀把蛋糕切成4格。

8）把一片蛋糕放在保鮮膜上面（褐色面朝上），把香蕉卡士達醬擠上，將蛋糕捲起後用烘焙紙/保鮮紙將蛋糕卷包起並牢固地擰成像糖果的兩端，放入冰箱冷藏60分鐘定形，即可。

Baked Chicken Fillets

(Recipe By: 貞穎麻麻的綺幻冒險)

Ingredients

1 tbsp rice bran Oil / unsalted butter

10g Potato starch

30g Low Protein flour / cake flour

1 egg yolk

2 tsp sugar

1g or 1/8 tsp salt

Dash of Pepper powder

60-100g Chicken Tenderloin  / chicken breast 

Steps:

1) Heat pan, add in the oil/butter for 10 seconds, pour in the potato starch and stir fry for a while and off fire.

2) add in egg yolk and other seasonings (salt, sugar, pepper), stir well. Finally add the flour and mix well by rubbing it till bread crumbs texture. 

3) throw the cubed chicken tenderloin into the bread crumbs. Let them coated well and press firmly. 

4) bake at preheated oven of 170'C for 10-15mins. (my oven was set to 180 degrees, bake for 18 minutes).

(The outer texture is slightly crispy and inner is soft and tender chicken meat.

If you want to have more crisp taste, can bake longer time about 3 to 5 minutes)

原創食譜來自：貞穎麻麻的綺幻冒險

酥烤雞肉條

材料：

玄米油 10g / 1湯匙（我用無鹽奶油）

太白粉10克

低筋麵粉30克

蛋黃1顆

糖2〜3克 / 2茶匙

鹽1克 / 1/8 茶匙

胡椒粉少許。 （一歲以下，調味可省略）

雞裡肌/雞胸肉60-100g （切小條）

做法：

1）將米糠油/奶油(或其它炒菜用油可),倒入鍋中加熱約10秒，倒入太白粉翻炒後熄火，起鍋。

2）加入蛋黃攪拌​​均勻，再加入調味料(鹽，糖，胡椒粉),最後加入麵粉，混合均勻。

3）將粉糰（鬆散，碎碎的團狀）用手指搓開（搓小塊狀）所有粉糰搓成ㄧ粒粒小粉糰時，將裡肌塊(裡肌肉直接切小丁) 全部丟入粉糰中，每條雞柳表面沾滿後，可放在手掌中捏緊。

4）烤箱170度烤10-15分鐘（我的烤箱180度，一共烤了18分鐘）。

（外皮是微酥的奶酥餅乾口感，而雞肉還很軟嫩，

如果想追求更酥脆口感，再多烤3〜5分鐘！ ）

奶酪蝦味鮮

材料：

蝦仁60克

太白粉/馬鈴薯粉 40克

蛋黃 1個

水 2湯匙

10克 切達奶酪 （如何選奶酪給寶寶）

白胡椒粉適量

糖1/2 茶匙

做法：

1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。

2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。

4. 預熱烤箱180度。

5. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀。（我的烤箱是33公升的容量，剛好擠到一盤。）

6. 送進已經預熱的烤箱，烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~

"Double Decker, Double Decker, ~~~ ~~~ ~~~".....LOL

Cheesy Prawn Sticks

Ingredients: 

60g Prawn

40g potato starch

1 egg yolk

2 tablespoons water

10g cheddar cheese

dash of pepper

1/2 tsp cane sugar

Steps:

1) put all ingredients in the blender, blend till smooth. 

2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag. 

3) preheat oven at 180'C.

4) squeeze out stripes on the non-stick baking sheet laid on the baking tray. 

5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~

noodle for lunch and dinner

honey drink for teatime

17/4/2016 (1dough 3 snacks)+杏仁蛋白餅

1 dough 3 snacks

First of all....

120g Low protein flour

40g Unsalted butter (cold cubed)

Rub butter with flour till it looks like bread crumbs.

(A) Weight 80g of the mixture for Cheesy Bites

(B) Weight 40g of the mixture for Black sesame cookies

(C) Weight 40g of the mixture for egg tart crust

(A) Cheesy bites

60g low protein flour

20g unsalted butter

25g grated cheese

1-2 tbsp cold water

Steps:

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

2. Add the grated cheese and a tbs of water 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 mini cookie cutters or cut into squares. 

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 10-15 minutes or until lightly golden.

(B) Black Sesame Cookies

30g low protein flour

10g unsalted butter

5g black sesame powder

5g organic cane sugar

1-2 tbsp cold fresh milk

Steps:

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

2. Add the black sesame powder and sugar and a tablespoon of cold milk 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. Divide dough into 10 portions.(roughly 6g each)

4. roll dough into ball shape and place on baking tray laid with parchment paper.

5. place another sheet of parchment paper to cover the small balls.

6. use a flat bottom surface bowl or anything to press the dough till 1-2mm thick. Gently remove the top parchment paper.

7. bake at preheated oven of 170'C for 10-15 or until lightly golden.

(C) Egg tart crust

30g low protein flour

10g unsalted butter

5g milk powder

5g organic cane sugar

1-2 tbsp cold fresh milk

Steps:

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

2. Add the milk powder and sugar and a tablespoon of milk 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. Wrap dough with cling wrap and refrigerate at least 30 minutes

4. Remove the hard crust dough, divide into 3 parts (each approximately 21g)

5. Roll each small rounded dough with hands

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

7. 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)

8. Place onto baking tray and bake at 180'C for 10-15 minutes or until lightly golden.

Almond Cookies

Ingredients

2 egg whites

55g almond powder

15g organic cane sugar

Steps:

1) beat the egg white with sugar till hard peak form

2) add in almond powder by 2-3 portions, fold well gently but quickly.

3) preheat oven at 120'C

4) put the mixture in a piping bag with nozzle or plastic bag with cut hole of 0.7cm at the edge

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

6) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

7) let the cookies sit in the oven for further 5-10mins is recommended.

杏仁蛋白餅

材料：

2 顆蛋白

55克 杏仁粉

15克 有機蔗糖

做法:

1. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入蔗糖，打發至硬性發泡。

2. 把杏仁粉分2-3次加入蛋白糊混合翻拌後，不需要過度攪拌，快手操作。

3. 預熱烤箱120度。

4. 把杏仁麵糊裝入裱花袋中可用圓嘴或者中號六齒擠出小饅頭或者小塔糖的形狀。

5. 低溫烘烤100'C大約60分鐘，中間有上下倒換一下烤盤，原則是不上色好看。

6. 最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當杏仁餅不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存。

14/4/2016 (thu) 寶寶優格瑞士卷

寶寶優格瑞士卷

材料：

（ A）：

40克全脂優格

15毫升米糠油/橄欖油/玉米油/任何菜油

1顆 蛋黃

30克 低筋麵粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ：

2顆 蛋白

10克 有機蔗糖/白砂糖

             

夾心料：

商店買的無糖果醬/花生醬

或者任何果醬/花生醬(自製/買的）

夾心可以多變哦。 。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。

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）把麵糊倒在不粘烤紙/布上/矽膠墊上形成25cmX25cm，然後稍微抹平表面。

5）把烤盤送進烤箱中層烤30分鐘，然後移上上層繼續烤5-8分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）把蛋糕切成2片，在蛋糕表面塗抹一層薄薄的果醬，將蛋糕捲起後用烘焙紙/保鮮紙將蛋糕卷包起，放入冰箱冷藏30分鐘定形，即可。

Yogurt Swiss Roll

Ingredients:

Egg Yolk Batter:

1 Egg Yolk

15ml Grapeseed Oil/any vege oil

40g natural plain yogurt

30g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

10g castor sugar

Filling:

Some fruit jam / peanut butter (homemade/store bought)

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, oil and yogurt, mix well then add in flour and mix till combined. Set aside.

4) Place the egg whites 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 onto the parchment paper and form 25cm x 25cm, levelled by spatula. 

7) Bake for 30mins in the middle rack, then transfer to the upper rack and bake for 5-8mins or till light golden brown on the surface.

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

9) Divide the cake into two slices, apply a thin layer of jam, Roll up the cake rolled and wrap by baking paper / cling wrap and refrigerate it for 30 minutes to set.

Garden Pea Pork Soup

Honey roasted drummets

Ingredient:

3pcs Kee Song chicken drummets

Garlic powder

Onion powder

1/4 tsp liquid amino

dash of pepper powder

1 tsp honey

Steps:

1) Marinate the drummets 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

4) Bake for 20 minutes 

蜜烤小雞腿

材料：

3只其祥小雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

蒜粉 適量

蔥頭粉 適量

蜂蜜 適量

做法：

1）把所有材料和小雞腿放入碗裡，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。

4）烘烤20分鐘。

Crispy Toasted Bread (Roti Kok)

Ingredients:

2 slices of home made Toast / bread

some unsalted butter

some sugar

Steps:

1) cut toast/bread into 8 pieces

2) spread some butter on each cut bread

3) sprinkle a little sugar on each bread

4) bake at preheated oven of 180'C for 20 mins.

11/4/2016 (Mon)

The stunning killer toast ~ (just one proofing)

Saw this popular bread recipe in my phone APP (下厨房) which they call it as "the Stunning Killer Toast" (Original recipe by 曉瑋75－創建於12/11/2014) , super soft and time of making is shorter.

After doing the comparison between the white toast that I previously made with this Stunning Killer Toast:-

1) the proofing method is the same, ONE proofing only

2) liquid : water and milk

3) timing is almost the same

4) tenderness of the bread : almost the same

5) key point is : must knead the dough till window pane stage is formed, then the bread must be soft.

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)(110g milk + 50g egg)

30g cane sugar (10g if making salty bread)

2g salt (6g if making salty bread) 

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

Material required: 1 toast box mould for 450g bread

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) Remove dough from the bread pan, divide into 3 portions.

5) roll and stretch each dough into flat, then fold into 3 folds, rest for 5 mins. repeat once again.

6) place the doughs into a greased toast box, let it proof.

7) Once the dough proof until 90% (roughly 40mins) full the toast box, close the lid and preheat the oven to 150'C.

8) bake for 50 mins, remove from oven and take out the bread immediately from the toast box.

萬人迷奪命軟吐司

從手機APP 下廚房發現了這個流行的麵包食譜. (原創：曉瑋75－創建於12/11/2014)它被稱為“萬人迷奪命軟吐司” ，超柔軟和製作時間更短這種流行的麵包配方。

作了比較，萬人迷奪命軟吐司 VS　以前做的白土司： -

1 )發酵方法是相同的，一樣是只有一次發酵而已

2 )所用的液體：水和牛奶的分別

3 )所需製作的時間：幾乎相同

4 )麵包柔軟度：幾乎相同

5 )相同的關鍵點是：必須把麵團揉成撐得起薄膜的麵團，那麼麵包就一定牽絲柔軟。

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 110克牛奶+50克雞蛋）

30克蔗糖（ 10g如果做咸麵包）

2克鹽（ 6克如果做咸麵包）

260克麵粉

3克（ 3/4茶匙）速發酵母

30克無鹽奶油

用具：450克/12兩帶蓋土司模1個

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）

2. 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。

**

3. 把麵團分割成３等份，分別擀成長方形，將麵團平均折成3等份，擀壓捲起後休麵團5分鐘。

4. 重複擀壓麵團，平均折成3等份，再擀壓捲起

5. 捲好的麵糰收口朝下朝內,間隔適當放入吐司烤模中(刷上一層固體奶油,灑上一層薄麵粉避免沾粘)

6. 用手稍微輕輕壓一下使得3團麵糰高度平均

7. 在麵糰表面噴些水,放在溫暖密閉空間中,旁邊放杯熱水幫忙提高溫度再發酵至9分滿，蓋上蓋子。

8. 放入預熱到150度c的烤箱中烘烤50分鐘。

9. 出爐後馬上倒出放在鐵網架上放涼。

Cheesy Sticks

Ingredients:

70g Cake flour ( I used superfine flour) 

20 g Cold Butter, cubed

30g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold Water

Steps:

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

2. Add the grated cheese and a tbs of water 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 mini cookie cutters or cut into squares. You can even roll into 10cm pieces and bend into curly shapes.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 10-12 minutes or until lightly golden.

Soft Rolled Cake 香蕉软糕

Soft rolled cake ( banana cake ) 

Ingredients:

Koh Fun (cooked glutinous flour) - 150g

Hot water - 170ml

Corn oil - 20g

Fine sugar - 80g (for children I used 50g organic cane sugar)

cold water - 60ml

Banana essence / vanilla extract – few drops

For Red swirl ~ Red dragon fruit puree – 1 tbsp

For Black Swirl ~ black sesame powder OR charcoal powder+few drops water

Some koh fun as powder dusting

Steps:

1 ) sieve the Koh Fun and set aside.

2 ) Add sugar into the hot water and stir until the sugar is dissolved, let it turns warm, add in oil and banana essence, mix well .

3 ) Add the sugar water into the Koh Fun and mix well, then slowly add in cold water and knead the soft dough till moderate hardness and smoothness. I spend about 3-4 mins in kneading ( cold water is not necessarily to be added all, depends on the dough) .

4 ) Divide dough into 2 portions. Lay a piece of cling wrap on the table, put the dough onto the cling wrap and fold half to cover the dough. Use a roller pin to roll till flat and rectangular shape.

5 ) Open the cling wrap, spread the dragon fruit puree (for red) OR charcoal power water (for black); and brush evenly on the surface, then rolled from the bottom to upper side, just like rolling swiss roll.

6 ) Dust the soft rolled cake with koh fun, slice it then enjoy eating.

软糕 (香蕉糕)

材料:

糕粉 - 150g

沸水 - 170ml

玉米油 - 20g

细砂糖 - 80g ( 小孩吃，我用有机蔗糖 50g)

冻泠水 - 60ml

香蕉精 - 少许

红色素：红色火龙果纯汁 1汤匙

黑色素：黑芝麻粉 / 竹碳粉+几滴水

糕粉 - 适量 (用做手粉)

做法: 

1) 糕粉过筛(备用).

2) 糖加入170ml的沸水里搅拌至糖溶解,待凉.(微热也可以)倒入油和香蕉精拌匀. 

3) 把过篩的糕粉和(2)糖水放进一个工作盘里拌匀,再着量慢慢的把冻泠水加进去搓至软硬适中和光滑.这里我大约需用了5分钟就完成了(冻泠水不必一定加完,视团的湿度而定).

4) 把粉团放在撒了少量糕粉(手粉)的工作台上,在粉团上铺上一片保鲜纸.隔着保鲜纸用杆面棍把粉团杆平成薄片,再筠匀的扫上一层薄薄的红色素/黑色素,然后从上而下的卷起好像卷蛋卷那样(整个过程大约需要5分钟而已)即可.

5)把卷好的软糕切片即可享用.

小提示:

1) 糕粉是糯米粉经过加工而成的,基本上已经是熟粉了,所以不需要经过蒸的这个过程.

2) 糖的份量我是用(80g蔗糖)我个人觉得已经够甜了,原食谱用的是细砂糖.所以用什么糖和份量请自行斟酌.

3) 粉团是有点黏黏的,所以沾点手粉和隔着保鲜纸來杆会比较好操作.