20/10/2016 (THU)

Goji Berries Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 25g

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g/ 1tbsp

water 80-90g

goji berries 15g + 40g warm water (blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

枸杞喜板

材料：

普通麵粉100g

糯米粉50g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

15克枸杞+40克温水，打成枸杞汁

做法：

1）把所有材料放进一个大碗攪拌均勻，水分先倒一半，然后慢慢加，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和

食谱请按 please click for recipe 》》》mushroom sauce 蘑菇酱

Steam Egg

Ingredients:

1 egg (58g without shell)

1/4 cup water

Enoki mushroom

baby spinach

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) cut mushroom and baby spinach into small bite size and place in a casserole bowl

2) beat 1 egg in a separate bowl and add in water, use a fork to whisk for a while

3) sieve the egg mixture through a coffee strainer into the casserole bowl

4) add in liquid amino and dash in pepper powder

5) cover the casserole bowl with cling wrap or by a plate

6) steam in a steamer with medium heat for 10mins

蒸蛋

材料：

雞蛋1個（ 58克無殼）

1/4杯水

鴻喜菇 適量

菠菜苗 適量

1/2 茶匙 有機醬油

胡椒粉 適量

做法：

1 ）把菜和菇切一切，然後放入一個蒸碗/砂鍋碗

2 ）在另外一個碗裡打入雞蛋，加入水，用叉子攪拌均勻

3 ）把蛋液用濾網過篩入蒸碗/砂鍋碗裡

4 ）最後加入醬油和胡椒粉

5 ）用保鮮紙或碟子蓋著蒸碗/砂鍋碗

6 ）用中火蒸10分鐘即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。