1/9/2016 (Thu) 番茄蒸飯

Steam Tomato Rice

Ingredients: (2 servings)

4 tbsp basmathi rice (soak 2 hours) 

1pc tomatoes 

some shimeiji mushroom

4 pc drummets 

dash of pepper powder

1 tsp sesame oil

Steps:

1) Place soaked rice in 2 casserole bowls, follow by drummets, mushroom, cut tomato and 4.5 tbsp water.

2) pour in the sesame oil.

3) Steam with high heat for 20-25mins.

番茄蒸飯

材料： （ 2貝比份）

4湯匙 印度長尖米（浸泡120分鐘）

4顆 櫻桃番茄

一些 新鮮鴻喜菇

4只 雞翅腿

胡椒粉 少許

1茶匙 麻油

做法：

1 ）將浸泡過的米倒入2個砂鍋碗，順序放入以下材料: 雞翅腿, 鴻喜菇，切半的櫻桃番茄和4湯匙水。

2 ）加入麻油。

3 ）大火蒸20-25分鐘即可。

Mini Soft "PANCAKE" with Jam

Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

15ml Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

few drops vinegar/lemon juice

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 milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff 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 (just like making macarons ^.*)

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.

迷你夾心蛋糕

材料：

（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                2顆 蛋黃

                40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 2顆 蛋白

                 15克 有機蔗糖/白砂糖

                 1/2茶匙 檸檬汁/醋

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 （超級給力也环保可重复使用），輕輕地擠成35-40mm圓狀。 （好像馬卡龍那般^.*) 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。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）在蛋糕底部塗抹一層薄薄的果醬然後夾上另一片蛋糕黏在一起。