22/11/2016 (tue) Pumpkin Doughnuts

Breakfast: Pumpkin doughnuts and fresh milk

Lunch and Dinner: Rice with tomato fry egg and spinach chicken soup

Teatime: Golden pear chuanbei drinks

 Pumpkin Doughnuts
Ingredients :
180g all purpose flour
60g pumpkin puree (steamed pumpkin)
25-50g fresh milk (subject to the wetness of pumpkin, do not pour in all first)
1 egg yolk
1/2 tsp instant dry yeast
1/4 tsp Aluminum free baking powder
20g unsalted butter
organic cane sugar (10g- if roll with sugar / 25g-if do not roll with sugar)

Steps:
Hand knead method
1) in a mixing bowl, add in all ingredients except milk.
2) slowly add in milk until dough is formed. 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) take out the dough and roll smooth. (I transform some remaining dough into buns as photo below)
5) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins
6) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

Using tesco bread maker
Steps:
1) place all ingredients into the bread maker and set function 8 "dough" and beat for 20mins.
2) take out the dough and roll smooth. (I transform some remaining dough into buns as photo below)
3) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins
4) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

南瓜甜甜圈
材料 ：
180克 中筋麵粉
60克 南瓜泥
25-50克鮮奶（視南瓜泥的濕度，慢慢加）
1顆蛋黃
1/2茶匙 即速酵母
1/4茶匙 無鋁泡打粉
20克 無鹽奶油
10克 有機蔗糖

做法：
用手揉的做法
1）粉類過篩。
2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。
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。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。
 （我把一些麵團做了麵包-發酵後送入已經預熱190度C的烤箱，12-15分鐘）
5）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

麵包機做法
1） 粉類過篩。
2）將所有材料(鮮奶除外)倒入麵包桶裡，用“麵團”功能攪拌，慢慢加入鮮奶，揉成團即可不加奶。 20分鐘後按停。讓麵團在桶裡面休面10-15分鐘。
3）取出麵糰放在撒上麵粉的揉麵板上。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。
 （我把一些麵團做了麵包-發酵後送入已經預熱190度C的烤箱，12-15分鐘。如圖下）
4）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

145g dough - divided into 3 portions. brush with butter and organic cane sugar 

145克的麵團分成3份。表面掃上奶油和有機黃糖。

19/6/2017

把南瓜换成番薯也很好吃哦！

replace pumpkin to sweet potato, still yummy!!

Tomato fry egg

番茄炒蛋

 Spinach Chicken Soup
Ingredients:
1pc chicken tight
some goji berries
1 bowl of baby spinach
3-4 bowls water

Steps:
1) blanch spinach in boiling water for 1 min. put aside.
2) blanch chicken tight in boiling water for 3-5 mins. Put the tight in a small pot, add in water and shimmer for 30mins.
3) add in goji berries and spinach, cook for 1 min.
4) off fire and done.

菠菜雞湯
材料：
1塊 雞上腿
枸杞 適量
1碗 菠菜苗
3-4 碗水

做法：
1 ）菠菜苗放入滾水，煮1分鐘後撈起備用。
2）雞上腿去水3-5分鐘。放入小鍋，加入水，小火燜煮30分鐘。
3）加入枸杞和菠菜苗，略煮1分鐘。
4）關火即可。

 Golden Pear ChuanBei Drinks
Ingredients:
2 pc fresh golden pear
10 pc dried figs
1 tablespoon South North 南杏北杏
1 tablespoon Chuanbei 川貝
2 pc honey dates
1/2 pieces of dried mandarin
1 pot of water

Cook with high heat for 10mins then low heat for at least 1 hour.

雪梨川貝無花果甜品
材料：
2粒 新鮮雪梨
10粒無花果乾
1湯匙 南杏北杏
1湯匙 川貝
2粒 蜜棗
1/2 片 吉餅
1大鍋水

高火煮10分鐘，然後用小火煮1小時。