briefing

Just Sharing healthy foods for little ones from 9mo~3yo++
blog started on 17/3/2015


Friday, May 13, 2016

13/5/2016 (FRI)烏冬面蒸蛋

Potato Raisin Pancake
Ingredients:
45g cake flour/low protein flour
50g mashed potato
1 tbsp cane sugar
1tsp aluminum free baking powder
2 tbsp fresh milk
1 egg
some raisin

馬鈴薯葡萄乾煎餅
材料:(12片6公分大小的煎餅)
低筋麵粉45克
馬鈴薯泥50克
1湯匙 有機蔗糖
1茶匙 無鋁泡打粉
雞蛋1粒
鮮奶2湯匙
葡萄乾適量

做法:
1) 首先把馬鈴薯去皮蒸熟,取50克趁熱壓泥。
2)然後把鮮奶,馬鈴薯泥和雞蛋,拌勻。
3) 加入麵粉和泡打粉攪拌均勻。
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,挖2湯匙麵糊放入鍋中,放幾粒葡萄乾在麵糊上面,蓋上蓋子。約20~30秒鐘左右,麵糊接近凝固打開蓋子並可以翻面了。 (我家的鍋一次可以煎4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。

Udon in Steamed Egg
Ingredients:
1 small bowl udon noodle
1 egg (50g)
50g water 
2 shitake mushroom
some spring onion
1 tsp liquid amino
dash of pepper powder

Steps:
1) lightly beat egg in the water, sieve through strainer by 2 times. add in liquid amino and stir well.
2) place the udon in the casserole, add in mushroom and spring onion.
3) pour the egg mixture into the casserole and cover by lid / aluminium foil.
4) steam at medium fire for 15mins with a little opening of the steamer cover.
5) off fire and let it sit in the steamer for another 10mins.


Kunbu Soup
Ingredients:
80g Meat Tenderloin
1 slice Kunbu (10cmX10cm)
dash of pepper powder
1 teasppon miso paste
3 cups water

Steps:
1) Slice meat, soak and cut kunbu into small pieces
2) add water into a small pot, cook until boiling, add in all ingredients.
3) cook for 30 mins and dash in pepper powder off fire. Finally add in miso paste and done~

昆布湯
(適合12m以上的寶寶)
材料:
80克豬里脊(梅豬肉)
1片昆布 ( 10cm X 10cm )
適量胡椒粉
1茶匙 味增
3杯水

步驟:
1 )把肉切薄片,昆布浸泡後切成小片。
2 )加水入小鍋內,煮至沸騰後放入所有材料。
3 )煮30分鐘,灑些胡椒粉即可息火。加入味增即可。

烏冬面蒸蛋
材料:
1小碗烏冬面
雞蛋1個( 50克)
50克水
2朵 香菇
一些蔥段
1茶匙 液態氨醬油
胡椒粉 適量

做法:
1)在雞蛋和水稍微攪拌均勻,過篩2次。加入液態氨醬油拌勻。
2)將烏冬面放入砂鍋中,加入香菇和蔥段。
3)倒入蛋液,並蓋上蓋子或用鋁箔覆蓋。
4)在中火隔水蒸15分鐘,把鍋蓋開一小隙縫。
5)關火後,等10分鐘後即可。

Soda Cream crackers
Ingredients:
100g Cake Flour/low protein flour 
25g Cold unsalted butter, cubed
1 tsp cane sugar/castor sugar 
1/8 tsp sea salt
1/2 tsp instant dry yeast
1tbsp warm Water (about 40'C)<40 p="">
2-4 tbsp cold water

Steps:
1. add warm water into the instant dry yeast, mix well and let it proof for 10mins.
2. Rub together the flour, salt, sugar and butter until it resembles a breadcrumb texture.
3. Add the instant yeast water mixture and cold water little by little, mix and knead till dough is formed. It shouldn’t be sticky. If sticky add a little more flour.
4. Lay a sheet of cling wrap on the counter top, put the dough on it and fold the cling wrap into half. Fold another 3 open sides up to create a rectangular shape.
5. Use a roller pin to roll it into 2mm thick. Cut with knife/roller cutter, then poke holes by using fork. 
6. Place the cookies onto a lined baking tray and let it proof/rest for 30 mins.
7. Bake at preheated oven of 180'C for 15-18 minutes or until lightly golden.

蘇打餅
材料:
100克 低筋麵粉
25克 冷的無鹽奶油(切小小粒)
1 茶匙蔗糖/砂糖
1/8 茶匙 海鹽
½ 茶匙 即速乾酵母
1湯匙 溫水(大約40'C)
2-4湯匙 冷水

做法:
1)將速發乾酵母加入溫水中混合均勻放涼。
2) 把糖和鹽加入麵粉,拌勻。加入冷奶油粒,用手搓揉成類似麵包糠的狀態。
3) 加入酵母水和慢慢加入冷水一邊稍微揉均勻成團狀。
4) 把一張大的保鮮膜鋪在桌子上,把麵團放在上面,把保鮮膜對折。 3邊都折起來成長方形。
5) 用擀麵棍按壓成2厘米的厚度,利用鋼尺與切麵刀輔助,將麵皮切成方形/長方形。
6) 把小麵皮間隔排放在舖有不沾布(紙)的烤盤上,用叉子在麵皮上叉出一些小孔,靜置30分鐘。
7) 放入已經預熱180°度的烤箱,烤15-18分鍾或上色。

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