Good morning and Happy Monday dear all mommies!
After a long holiday for myself, today is the brand new day to restart my working mood.
Last night I quickly baked and made the chiffon cake and jelly balls so that I could iron Hubby's clothes and hung the laundries this morning without too rush.
Breakfast: Orange Chiffon Cake and fresh milk
Lunch: dried spinach noodle with vegetables
Teatime: Orange jelly balls
Dinner: white rice, vegetable soup, fry fish and stir fry vegetable (by MIL)
鲜橙戚風蛋糕 Orange Chiffon Cake
6吋四方模1個
材料:
麵糊部份:
蛋黃3個，細砂糖10g, 米糠油/任何植物油25g,
低筋麵粉36g, 粘米粉18g，鲜橙打汁取肉和汁55g
蛋白霜部份:
蛋白3個，白米醋/檸檬汁1/2茶匙，細砂糖15g,
步驟:
1.將蛋黃+ 細砂糖用打蛋器攪拌均勻。
2.再將鲜橙肉汁加入攪拌均勻。
3.過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。
(攪拌過程儘量快速,避免麵粉產生筋性影響口感)
4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端挺立的蛋白霜(乾性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。
5.把攪拌好的麵糊倒入烤模中， 把麵糊表面用橡皮刮刀抹平整
6.進爐前在桌上敲幾下敲出較大的氣泡
7.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。
(用竹籤插入中心沒有沾粘就可以出爐)
8.出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。
Orange Chiffon Cake
Ingredients of batter:
3 egg yolks
36g cake flour
18g rice flour
10g cane sugar
55g fresh orange juice with pulps
25g rice bran oil/ any vegetable oil
Ingredients of egg whites:
3 egg whites
15g castor sugar (I used organic cane sugar)
1/2 tsp lemon juice/ rice vinegar
Steps:
1) Beat the egg yolks with a balloon whisk and mix in 10g sugar. Add pandan juice. Combine well.
2) Sift in cake flour and rice flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.
3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add the 35g of sugar in two batches and beat well between additions. Continue to beat until stiff peaks form.
4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.
5) Pour into the cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle.
6) Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
Fried shallot oil 炸葱油
Dried Noodle
Ingredients:
1 serving of cooked noodle
1/16 tsp Dark Soy Sauce (a little bit will do)
1 tbsp shallot oil
1 tsp fried shallot
dash of pepper powder
Steps:
1) Peel and cut a few piece of shallots, slice them. Deep fry them in hot oil with low fire until light brown then remove from heat. Make extra shallot oil can be kept for other usage and future use within 2-3 weeks.
2) Add 1 tbsp the shallot oil, 1 tsp fried shallot and a pinch of dark soy sauce in a bowl.
3) Cook noodle in boiling water till cooked Add the hot noodle into the shallot oil mixture and mix well. Serve with other side dishes and enjoy!
干捞面
材料：
1份煮熟的面条
1/16茶匙黑酱油（一点点都行）
1汤匙 葱油
1茶匙 炸葱头
胡椒粉 适量
做法：
1）首先把几粒小葱头去皮，切片。加入低火热油里慢慢炸至浅棕色马上离火。
2 ）把1汤匙的葱油， 1小匙的炸葱头和黑酱油放入碗里。
3）把面条煮熟后放入葱油里拌匀即可和其它配菜一同享用！
鲜橙果冻球
材料：
200ml 100％纯橙汁泥
清水50ml
1茶匙 燕菜粉
1/4茶匙 果凍粉
30克 砂糖
做法：
1）用料理棒把鲜橙肉打成泥。
2）在一个小锅里，倒入一半的橙汁泥和水50ml的一半。
3）把燕菜粉，果冻粉和糖加入锅内，拌匀然后用小火煮沸。
4）离火，然后把另一半的橙汁泥倒入滚的果冻汁里，并迅速拌匀。
5 ）倒入球形模具。把盖关好，并用保鲜膜包好。
6 ）放入冰箱冷藏直到凝固。把果冻球插入沙爹串。
Orange Jelly Balls
Ingredients:
200ml 100% pure orange juice with pulps
50ml water
1 tsp Agar Agar powder
1/4 tsp Jelly powder
30g castor sugar
Steps:
1) Blend orange without adding water till puree type.
2) in a small pot, pour in 1/2 portion of the orange juice and 50ml water.
3) add in the agar-agar powder, jelly powder and sugar, mix well then boil under medium fire till boiling.
4) remove from heat then pour in the balance orange juice and mix well quickly.
5) pour into ball shape mould. close with cover and wrap with cling wrap.
6) keep in refrigerator until set. insert balls into satay skewer and ready to serve.
The mould i used
