21/12/2017 Gyoza with homemade gyoza skin

Good morning dear all~

I usually out of idea to cook for my girl and I will ask her what does she want to eat the next day... Yesterday morning she told me that she wanted to have gyoza... I supposed to buy the gyoza skin in the afternoon while I was in family grocer mart yesterday. I couldn't recall at that time and just remembered last night before sleeping... Haiz... since promised her, die die I have to make the skin myself this morning..

Breakfast: soft boiled egg and fresh milk

Lunch: Pan fry Gyoza

Teatime: manuka honey

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight

details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess

餃子皮

材料

中筋麵粉 128克

溫熱水 79克 （不需滾水，大約60度++ 即可）

米糠油 1/2茶匙

(黄金比例是        粉 3 杯： 水 1 杯）

做法：

1. 把中筋麵粉和油放入容器中，再將水慢慢倒入直到揉成面糰即可停止加水。

2. 將面糰放在桌上用力來回揉捏，揉至表面光滑為止。

3. 盖上保鲜膜休面团15分钟。 

4. 把面糰搓成直徑約2公分的圓條狀。

5. 將麵粉條再用刀分切成約1公分的小塊，整理成圓形後，用手掌將每一小塊壓成圓餅狀。

6. 一手拿捍面棍，一手拿小圓餅狀的面糰，以順時鐘方向旋轉的方式慢慢桿成直徑約7公分的餃子皮。

餃子餡

材料：

200克肉末（豬肉/雞肉）

50克菠菜（切碎）

1湯匙 蔥油/芝麻油

1茶匙 液態氨基酸

鹽 少許

1/2茶匙 椰子糖

1茶匙 姜汁

胡椒粉 少許

Gyoza/Dumpling skin

Ingredients:

128g flour

79g of hot water (60'C++）

Rice bran oil 1/2 tsp

(best ratio is     flour 3 : water 1) if using 3 cups of flour, then add 1 cup of water 

Steps:

1. Place the flour and oil into the container, then pour water slowly and knead till dough is formed and can stop adding water.

2. Place the dough on the table continue kneading until smooth surface.

3. Cover with plastic wrap and rest dough for 15 minutes.

4. Roll dough into 2 cm strips.

5. After the flour with a knife and then cut into strips about 1 cm pieces, organized into a circle, with the palm of each piece will be pressed into round cakes .

6. stick in one hand and to defend the face in one hand and small round pie dough to rotate clockwise way slowly rod with a diameter of about 7 cm dumpling skin .

Gyoza/Dumpling Filling

Ingredients:

200g minced meat (pork / chicken)

50g baby spinach (chopped)

1 tbsp scallion oil / sesame oil

1 tsp Liquid Amino

pinch of salt

1/2 tsp coconut sugar

dash of pepper

1 tsp ginger juice

1 egg white

11/June/2018 

请按以下连接~ Please click link below for~

视频：如何包饺子，揉面

video demo : how to wrap gyoza

20/12/2017 cranberries shortbread 蔓越梅奶油餅乾

Good day dear all mommies!

My little complaint that the garlic fried rice was not enough for her yesterday and requested me to cook.again the garlic fried rice for her. So this morning the first thing I did was cooking rice. While waiting the rice to be cooked, pork belly to be defrosted, I prepared the ingredients by cutting the garlic, broccoli washing, and cutting the onion for steamed onion juice.

Breakfast: soft boiled egg, cheesy smiley cookies and fresh milk

Lunch: garlic fried rice (I used Japanese brown rice) served with Philippines style vinegar pork belly.

Teatime: steamed onion juice and cranberries shortbread cookies

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight

details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess

The Original recipe is from Cranberry Biscuits (蔓梅饼干） - Guai Shu Shu

Cranberries Shortbread Cookies

Ingredients:

200g cake flour or low protein flour

100g of salted butter, at room temperature

50g icing sugar

75g diced dried cranberry

One egg, slightly beaten

2 tbsp milk powder (optional)

Steps:

1) Cream the butter and icing sugar until light and fluffy. 

2) Add the beaten egg and beat until well combined. 

3) Sift in the cake flour and milk powder, add the diced dried cranberry. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed.

4) Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face of about 3 cm x 3 cm. (you can use the Aluminium foil's box or cling wrap's box as the MOLD)

5) Put the dough in the freezer and freeze until the dough is firmed enough for slicing. (about 30 minutes)

6) Pre-heat the oven to 160 degree Celsius.

7) Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. 

8) Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. Baking time will depend on your thickness.

must use a very sharp knife to cut for nice and uniform cookies

shortbread mold that i used. besides, i used also the aluminium foil's box as i made 2 times the recipe

蔓越梅奶油餅乾

      材料：

200克 低筋麵粉， 過篩

      100克 軟化有鹽奶油

      50克 糖粉，過篩

75克 蔓越梅干

      1個 雞蛋 ，打散

      2湯匙 奶粉（可以不放）

       做法：

1) 將牛油和糖粉一起打發至牛油發白。慢慢的把雞蛋加入混合均勻。

2) 把麵粉和奶粉分次篩入蛋糊里，倒入蔓越梅干，用低速攪拌均勻1分鐘即可。

3）把拌勻的麵團放在油紙上，券成長方形或圓形，收進結冰庫大約30分鐘以便容易切割。(可以使用鋁箔盒或保鮮膜盒作為模具)

4）預熱烤箱160度C。

5）用刀將冷凍麵團切成片厚度約5-7 mm, 排列於烤盤上(底部鋪紙)。

6）放進預熱烤箱攝氏160度，烤約20-25分鐘至表面上色即可。

7）餅乾待涼後封密收藏。

日式蒜香炒飯

（寶寶雙人份）：

材料：

米糠油 1 湯匙

蒜米 2-3 瓣，剁碎/切片（依據喜好切顆粒也行）

雞蛋 1 粒

胡蘿蔔碎 2-3湯匙（非常碎那種）

熟日本米飯 1 碗

醬油 1/2 茶匙

鹽 適量

胡椒粉 適量

**** 關鍵是米飯和蒜蓉要分開炒 ****

做法:

1. 熱油。蒜蓉爆香後，先放一邊備用。

** 注意火候，蒜蓉容易炒焦哦！

2. 用回同樣的熱油，倒入胡蘿蔔碎粒，炒幾秒，加入白飯翻炒1分鐘。

 3. 打入雞蛋，快速翻炒讓每顆飯粒都沾上蛋液。加入醬油、鹽少許及胡椒粉調味。

4. 把剛剛爆香好的蒜蓉倒入鍋中, 再翻炒1分鐘。

5. 蒜香炒飯就完成啦！

Japanese garlic fried rice

Ingredients:

(2 Baby servings):

1 tbsp rice bran oil

Garlic 2-3 cloves, chopped / sliced (according to the preferences)

1pc of Egg

2-3 tbsp crushed carrots (very fine)

1 bowl of Cooked Japanese rice

1/2 tsp Liquid amino / light Soy sauce

pinch of sea salt

dash of Pepper powder

The success key is  ~  rice and garlic to be fried separately

Steps:

1. In a heated large wok or pan, add in 1 tbsp veg oil and minced garlic. Fry the garlic at medium low heat until golden brown. Keep an eye on them as they brown quickly in a matter of seconds. separate the garlic aside.

2. With the same hot oil, pour in the crushed carrot, fry a few seconds, add in the rice and stir fry 1 minute.

  3. Add in the egg, stir quickly so that every grain of rice are coated with egg. Add in liquid amino/soy sauce, salt and pepper to taste.

4. Add in the sauteed garlic and continue to stir fry 1 minute.

5. garlic fried rice is done, serve immediately or warm.

Pork Adobo Recipe

Ingredients:

600g pork shoulder or belly, cut into 1.5" cubes

1⁄3 cup vinegar

2 tablespoons soy sauce ( i use 1 tbsp liquid amino)

1 teaspoon salt (pinch for baby)

5 cloves garlic, minced

1⁄4 teaspoon pepper (pinch for baby)

1 tablespoon sugar

1⁄2 cup water

2 tablespoons cooking oil

Steps:

1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender.

3. Drain and reserve the sauce.

4. Heat cooking oil in a skillet.

5. Brown meat on all sides.

6. Transfer to a serving dish.

7. Pour off all remaining oil from skillet.

8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.

9. Pour sauce over meat and serve.

REVIEW: Thinkbaby Safe Sunscreen, SPF 50+

We are staying in Malaysia, a tropical country that the whole year long is SUMMER! Therefore, we will expose ourselves to the sunshine most of the time. I have been using sunscreen products daily especially if I have outdoor activities with my loved ones. Since my little one was born,  I only purchase Safe / Organic sunscreen products to protect my little girl's skin from the harmful UV.

Many mommies know about Thinkbaby which is a company that is always striving to provide consumers with the safest products possible. Besides their safe baby dishware, Thinkbaby also has developed a sunscreen that is a physical barrier on top of the skin and begins working immediately upon application! Please be reminded that most sunscreens on the market are full of questionable ingredients. Chemical based sunscreens have some chemicals that are able to go through the skin and into the bloodstream. We do not wish our loved ones especially baby to use something that is harmful to their body.

After reading and checking the ingredients in Thinkbaby sunscreen, I started using the Thinkbaby sunscreen on my face and body before leaving home and drive to work every morning. I feel great and satisfied with Thinkbaby sunscreen as I tested it on my sensitive skin prior applying it to my little girl. If it is passed on my sensitive skin, then it is well to baby's skin too. After using Thinkbaby sunscreen by myself one week later, I was putting Thinkbaby sunscreen on my girl last Sunday when she wanted to play in the playground, she told me that the smell is so nice! She loves it!

Unlike other sunscreen, Thinkbaby suncreen was very easy to rub in, and left hardly any whitish cast after doing so. I don't see any more whitish after applying sunscreen to my body. Surprisingly Thinkbaby sunscreen is so easy to apply and to be rub all over our body and only little greasy feel.

Thinkbaby Sunscreen uses the highest level of Zinc in their formula. It absorbs surprisingly well and does not cause that "ghosting" look of other pasty zinc formulas. When developing thinkbaby Safe Sunscreen, many benefits were added such as some of the followings:

* free from biologically harmful chemicals

* stable under sunlight

* has the highest level of water resistance as rated by the FDA

* protection for UVA and UVB

* no nano particles

* not chemical based

* no strong smell

* applies easily - a little goes a long way

* Paraben Free and PABA Free

* high Zinc content

* made in the USA

How to use:

~ should be used on children 6 months or over (and adults!)

~ shake tube before applying

~ applying 30 minutes before sun exposure will reduce "whitening"

~ avoid getting sunscreen in your eyes

Do Not Miss the SUPER DEAL now!!!

Please visit TheJournie website today to purchase the Thinkbaby sunscreen with their crazy launching promotion! 

Whole-seller please PM Think Malaysia in Facebook

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Step 4: COMMENT on the FB POST "A mineral sunscreen that safe for baby and you, say no to chemical sunscreens." and hashtag #LoveCareHealthyfoodForBaby

Prizes:
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b) Wheat Straw Skid Resistance Oblong Chopping Block x 6pcs
c) Kids Writing Practicing Board Book (can be re-used) x 2 sets
d) Owl Backpack cum Kid keeper Safety Harness (size: 25x28x8 cm) X 1pc
e) Bat design Kid Keeper Safety harness X 4 pcs

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* We reserves the rights at our discretion to change the terms & conditions at any time without prior notice
* The decision is final and no correspondence will be entertained
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Ultraman kikaku 14/12/2017

Ultraman Blue Pea Flower Kikaku

Ingredients：
Blue part

Glutinous Flour 75g

All purpose flour 75g

Sugar 30g 

Instant dry yeast 1/2 tsp

Grape seed oil / any plain vege oil 1 tbsp

blue pea flower water 100-120g (no need to put all first)

Yellow part

Glutinous Flour 25g

All purpose flour 25g

Sugar 10g 

Instant dry yeast 1/8 tsp

Grape seed oil / any plain vege oil 1/4 tbsp
pumpkin powder 2 tsp

water 25-30g (no need to put all first)

*** 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. same procedure for blue and yellow dough.
2）Blue dough - 30g dough for face, 5-8g dough for ear, mouth and top.
Yellow dough - 2g each for 1 eye.

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.

超人力霸王喜板

蓝色的部分
普通麵粉75g
糯米粉75g
糖30g
兰花煮出来的水120-150g
酵母 1/2茶匙

油 1 湯匙

黃色的部分
普通麵粉25g
糯米粉25g
南瓜粉60g
糖10g
水40-50g
酵母 1/8茶匙
油 1/4湯匙

做法：
1）蓝色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、糖、油和溶解酵母一起攪拌，慢慢把兰花煮出来的蓝色水加入揉至麵團光滑。

2）黃色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、南瓜粉、糖、油和溶解酵母一起攪拌均勻，水分最後慢慢加，揉至麵團光滑。

 - 把蓝色麵團分成8份，每份：30克- 脸， 5-8克 - 耳，嘴和头顶。
 - 把黃色麵團分成 2克作1个眼睛，搓成椭圆形狀。

3）把做好的蜜蜂造型後，擺放在香蕉葉/ Parchment Paper上。
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（10-15分鐘 ) 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，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

第一次蒸好，造型不像的。

first steamed image, not satisfied and modified lastly

还没有蒸之前

before steaming

22/11/2017 蘭花巧克力果凍/燕菜

Easy Banana Pancake

Ingredients:

1 banana (45g without skin)

1 egg (53g without shell)

1 tbsp plain flour (10g)

Steps:

1) blend banana and egg till smooth. Add in flour and stir well with a spoon.Steps:

1) Blend banana and egg till smooth

2) add in flour and stir well

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down and return to stove.

5) use measurement spoon to scoop 1 tbsp batter on the pan until no more space.

6) close the lid for 30secs ~ 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30seconds. DONE~

香蕉煎餅

材料：

45克成熟的香蕉（我用1條中等大小的香蕉）

53克 全蛋液（我用大的雞蛋）

1湯匙 普通麵粉

做法：

1 ）首先，用攪拌機把香蕉和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許橄欖油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）倒所有的麵糊在平底鍋裡。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋，會看到煎餅表面很多的小孔形成了。

8 ）小心地翻面。

9 ）蓋上蓋子再燜30秒。好了。

（全程請用小小火）

橙汁雞

材料：

雞腿/雞翅膀 2个

甜橙汁 1粒

甜橙切片

海鹽 適量

胡椒粉 適量

玉米粉 1/8茶匙

做法：

1）食材準備好。

2）平底鍋加入玄米油/米糠油，放入雞腿/雞翅膀，煎至兩面金黃色。

3）把玉米粉拌入甜橙汁、倒入煮至甜橙汁稍微濃稠。

4）撒入海鹽和胡椒粉，起鍋放在甜橙片上即可。

Orange chicken 

Ingredients:

2 pcs Chicken drumsticks / chicken wings

1pc Sweet orange (blend and get the juice with little pulps)

1-2 Sweet orange slices

Sea salt to taste

dash of Pepper powder

1/8 tsp Corn starch

Steps:

1) standby all ingredients.

2) heat pan and add in rice bran oil, pan fry chicken till both sides light golden brown.

3) Mix the corn starch into the sweet orange juice and pour it into the pan, cook till sauce is thicken.

4) add in sea salt and pepper powder, place on the orange slice and done.

蘭花巧克力果凍/燕菜

材料：

（藍色部分）

150ml 蘭花水（蘭花汁 + 清水） 
（蘭花汁預先煮好：5朵蘭花加少許水煮滾1分鐘即可熄火，浸泡越久顏色越深。）
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（巧克力部分）
100g 熱水
10克 無糖純可可粉
200ml 鮮奶
1茶匙 燕菜粉
1/4茶匙 果凍粉
25克 砂糖

做法：

1）首先把所有蓝色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把可可粉加入热水，搅拌至溶解。然后把巧克力部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的巧克力燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

150ml blue pea flower water (Blue pea flower juice + water)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: Chocolate portion)

100g hot water
10g pure cocoa powder

200ml fresh milk / uht milk

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Preparation:
Blue Pea Juice pre-cooked: 5 nos of blue pea flowers cook with some water and boil for 1 minute then turn off the fire, the longer time the flower soaking the deeper color it will be.

Steps:

1) Start with the blue portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, add cocoa powder into the hot water. Stir till dissolved then pour into another small pot by adding all other ingredients B, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the blue pea flower agar-agar. Pour in the chocolate agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.

布列塔尼酥餅 Galettes bretonnes 18/11/2017

I was having lunch at the Pavilion on 17/11/2017 (Friday). After meal, we had a window shopping before heading to our Spa treatments. We saw this type of cookies named "Galettes bretonnes" & it is RM2 per piece.

Last night, after dinner, I started to search recipe online and decided to make it by following the recipe by 4F COOKING HOME. But my unsalted butter only left 90g which the recipe requires 120g. Thinking to proportionate the quantity but I have forgotten and weighted the ingredients in original recipe. So, I have no choice but modify the quantities by changing the egg yolk into whole egg, wine into vanilla extract with low oil version which is suitable to toddlers too.... Phew~ luckily it was successfully baked and the taste is great!!!!!

那天在商場的烘焙店看見這個叫做『布列塔尼酥餅』的餅乾，各別包裝的，一片馬幣2塊錢。好貴吃呢！

記得之前有看見一個『布列塔尼酥餅』的食譜連接。看了食譜，冰箱裡的奶油不夠，於是想做少一點，可是健忘的我却忘了需要減少其他材料的份量。將錯就錯，把食譜略改了，變成適合我家的4歲女兒吃了！用了全蛋，有機香草精，少點油的做法，成品成功！寶貝很喜歡！

謝謝原食譜：4F COOKING HOME

布列塔尼酥餅

Galettes bretonnes

布列塔尼酥餅是法國西北部布列塔尼區的傳統小點心，特色是使用當地濃厚獨特香味的奶油，烘烤的厚餅乾嚐起來口感酥脆，在口中散發出甜中略帶鹹味的自然奶香。
材料：
中筋麵粉 .......... 120g
泡打粉 .......... 1g
杏仁粉 .......... 80g
奶油 (室温软化).......... 90g
砂糖 .......... 45g
鹽 .......... 2g
雞蛋 .......... 1顆
蘭姆酒 .......... 5ml （香草精代替）

刷表面用：
蛋液 .......... 少許(從食譜裡的雞蛋取1湯匙)

做法：
1. 中筋麵粉、泡打粉與杏仁粉混合過篩備用。
2. 奶油、砂糖與鹽放入攪拌器攪拌，加入步驟1的粉類。
3. 加入蛋黃與蘭姆酒。
4. 拌勻即可不要攪拌過度，若奶油較軟可以保鮮膜包起，冷藏約1個小時使其充分冷卻變硬。
5. 取出麵糰以桿麵棍壓成約1cm的厚度，以環狀烤模切出形狀，刷上蛋液後以叉子劃出線條。
*如果帶著環狀烤模進入烤箱烤，要記得在內側塗上一層軟奶油。
6. 以攝氏180度烤20分鐘至上色即可。

Galettes bretonnes

Ingredients:

120g All Purpose flour

1g aluminium free Baking Powder

80g Ground Almond

90g unsalted butter (soften in room temp)

45g organic cane sugar

2g sea salt

1 pc egg

5ml Rum wine (I used vanilla extract)

egg wash on surface:

1 tbsp egg from the "1 egg" in the recipe

Steps:

1. Sieve  all purpose flour, baking powder and ground almond, set aside.

2. In a big bowl, add in butter, sugar and salt, beat till well combined, add in the sieved flour.

3. Add in egg and rum / vanilla extract.

4. Using spatula to mix well (do not over mix), if the dough is too soft to handle, wrap in plastic wrap, refrigerate about 1 hour till harden.

5. Remove the dough and roll it into a thickness of about 1cm, with a ring shaped mold cutter to cut out shape, brush some egg wash on the surface then use a fork to draw the lines.

* If baking with a ring-shaped mold, remember to apply butter inside the ring.

Bake at 180 degrees Celsius for 20 minutes or till light brown colour.

焦糖奶油千層酥 (少甜版) Caramel Puff Pastry Biscuits

Happy weekend dear all mommies!

Hear say there is a super hot snack in Korea named Samlip Benedine "Caramel Pastry Puff Biscuits"

I found the recipe shared and feedbacks are too sweet for somebody that don't like too sweet. I have modified the recipe to make it just nice in sweetness. Oh yes! I made it! This sinful snack is truly sinful which you can't stop once you start eating!!!

My gal likes it so much. She doesn't wanna share with me when I ask for some from her. So, you can imagine how yummy is it! 😋😋😋😝😝😝

(suitable for baby above 2 years old)

（適合2歲以上的孩子）

焦糖奶油千層酥

材料:

A. 冷凍酥皮10片 (我的烤盤一盤剛好擺5片的量)

B. 蛋白糖霜：蛋白1個、糖粉60g（原食譜130g）、低筋麵粉20g、玉米粉10g（原食譜：沒有）

C.焦糖液: 細砂60克、水15克，鮮奶油50克。

[做法：使用瓦斯爐煮，鮮奶油先隔水加熱備用。細砂加水，中途不攪拌，煮至咖啡色後離火加入鮮奶油拌勻，待冷後裝入擠花袋備用 。 ]

做法：

1）取出冷凍千層酥皮，室溫稍微解凍

2）蛋白打至起泡，加入糖粉，打至無粉狀，再加入過篩的低筋麵粉打至無粉狀，裝入擠花袋

3）每塊千層酥皮切成16小塊，用叉在酥皮上紮９個洞，然後排放入烤盤。

4）把作法2的蛋白糖霜以畫螺旋的方式擠上千層酥皮，邊邊大約留0.1公分，糖霜不會流出去喔! 糖霜很自然的填滿酥皮。

5）先將烤箱預熱190度。

6）在糖霜千層酥皮上用焦糖奶油醬畫個X，難免手抖。

7）如果一次只烤1盤，烘烤約10分鐘後打開爐門，把烤盤調轉（里外對調）繼續烘烤10-15 分鐘。 （我有顧爐，畢竟每台烤箱溫度不同）

如果一次烤2盤，時間設定25分鐘，烤12分鐘後把烤盤上下對調，並將烤盤轉（里外對調）重新放入烤箱，調低烤箱溫度到160'C繼續烘烤10-15 分鐘。 

8）焦糖奶油千層酥出爐放涼後，立刻放入密封罐保存。

注意：

擠焦糖時，洞口一定要夠小，才能擠出超細線，烤出來的線條才會美！

視頻示範 ： 擠糖霜和焦糖醬

Video Demo: how to squeeze the meringue and caramel

Caramel Crispy Puff Pastry Biscuits
(Less sweet version)
Ingredients:

A. 10pcs pastry puff  (my baking tray can lay 5pcs )

B. Sugar Meringue frosting: 1pc egg white, 60g powdered sugar (original recipe was 130g), 20g low protein flour, 10g corn flour  (original recipe: if using 130g powdered sugar, omit this)

C. caramel sauce: 60g sugar, 15g water, 50g whipping cream / heavy cream
Cook with gas stove:
double boil heavy cream till hot, off fire and keep dipping in the hot water. Use another pot, pour in sugar and water, cook under medium fire till boiling (do not stir) and colour getting brownish (till a bit lighter than the colour desired) then off fire. Add in the warmed heavy cream and mix well with wooden spatula (beware of the mixture might splash out a little) . Pour the caramel sauce into piping bag after cooling down. Set aside.

Method

1) Remove the puff pastry from freezer, thawed slightly at room temperature.

2) Beat the egg white with electric whisk till bubbling, add in powdered sugar, beat till no lumps then add in sieved flour and continue beating for a while.  Pour the meringue into a piping bag too. set aside.

3) Use a sharp knife and dust with some flour, cut the puff pastry into 16 equally square pieces. Lay the mini puff pastry onto the baking tray which laid with baking sheet.

4) Cut a small hole to the piping bag with meringue, squeeze the sugar meringue by way to draw a spiral on the mini puff pastry (leaving about 0.1 cm at the sides to prevent excess sugar meringue flow out of the surface of the mini puff pastry.

5) Preheat the oven to 190'C now before proceed to the next step.

6) all mini puff pastry are full with sugar meringue on the surface, cut the piping bag with caramel sauce with a tiny hole and draw a "X" marking on each sugar meringue topped puff pastry. practice more will avoid shaking hand.

7) If you only bake a plate at a time, bake for about 10 minutes and then open the oven door, turn the baking tray (inside - out), return the baking tray into oven and continue baking for 10-15 minutes. 

If you bake 2 dishes at a time, set the time for 25 minutes, switch the baking tray up and down and also inside-out after baking for 12 minutes, then lower the temperature to 160'C and continue baking for 10-15 minutes. 

***(watching the oven to avoid over burnt. Different oven temperature is different)***

8) Remove the caramel puff pastry cookies out of the oven, cool down before storing in air tight container

note:

When squeezing caramel, the hole must be small enough to squeeze the ultra-fine lines, baked lines will be beautiful!

2/11/2017 平底鍋煎包 （蜜蜂）Pan Cook Buns (Bee)

Good day dear all mommies!

Today supposed just need to cook lunch for my gal as breakfast will be soft boiled egg and mango yogurt milk, then teatime will have young coconut juice which didn't cut by MIL yesterday.

My friend and her family are travelling for holidays so I was thinking to make some pan cooked buns for her gal as snack when hungry. I have made.her plain design red bean pan cooked buns as time limited they needed to rush to airport. After she took the buns away, I continued shaping the remaining dough into bee buns with red bean filling.

Pan Cook Buns (Bee)

Ingredients: （yield 8-11 buns)

150g All purpose Flour

1 tbsp homemade pumpkin powder (optional)

3g （3/4 tsp) Instant Dry Yeast

85-95ml warm milk

10g olive oil/grapeseed oil/rice bran oil/any vege oil

15g sugar

Steps:

1) in a mixing bowl, add in all ingredients.

2) 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) divide dough into 9 equally portions (29g each), take out 10g to mix with bamboo charcoal powder (for black colour) 

5) wrap in filling (I used store bought red bean filing of 10g in each dough) and decorated with the black colour dough

Pan cook method:

6a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

7a) pan cook with smallest fire for 5-8 mins.

8a) over turn the bread and pan cook till both sides golden brown.

Oven method:

6b) place buns on baking tray laid with parchment paper, proof for 20-30mins inside off oven.

7b) remove baking tray from the oven, preheat oven till 150'C.

8b) bake at preheated oven of 150'C for 10 mins.

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋煎包 （蜜蜂）

材料：

【麵皮】

中筋麵粉150g

自製南瓜粉 1湯匙

酵母3g (3/4茶匙）

溫牛奶 / 水 85-95g

橄欖油/任何植物油10g

糖10g

作法：

1）麵粉類過篩待用。

2）把所有的材料全部拌勻，拌至無粉的狀態即可。

3）蓋上擰乾的濕布醒麵10-15分鐘。

4） 把麵團分成9等分（每個29克）, 取10克加入竹碳粉成黑色麵團作造型。

5）桿平並放上餡料(今天用的是紅豆餡，每個10克），收口處緊密捏合。用擀平切條的黑麵團作造型。

平底鍋版：

a）放入平底不沾鍋不需抹油，發酵20-25分鐘。 。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。

烤箱版：

a）把麵包排放到烤盤上，送進沒有開電源的烤箱裡發酵20-25分鐘。

b）把烤盤取出，開始預熱烤箱150度。烘烤約10分鐘即可。

備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。

Before proofing 发酵前

6a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

7a) pan cook with smallest fire for 5-8 mins.

a）放入平底不沾鍋不需抹油，發酵20-25分鐘。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

8a) over turn the bread and pan cook till both sides golden brown.

c）翻面烤至兩面均上色即可起鍋盛盤。

almost done!!快好了！

It is done!! 可以上碟了！