22/5/2017 (mon) pancake & cookies

Overnight proofing pancake 

(need to be prepared 1 day before cooking)

Ingredients:

100g cake flour

110g full cream milk

1g instant dry yeast

1 egg

10g muscovado sugar

steps:

1) blend egg, milk and sugar till combined

2) pour the mixture into flour and stir well

3) sieve thru a strainer to have smoother texture

4) add in yeast and mix well

5) let it proof for 1 hour in room temperature 

6) stir the mixture to release air then keep in fridge overnight

7) take out from fridge 30mins before pan fry

8) scoop a spoon of the mixture without stirring the mixture and pan fry till both sides golden brown

serve with fruits or topping with yogurt and fruits or put some custard filling like dorayaki

隔夜發酵煎餅

（需要烹調前1天製備）

材料：

100克 低筋麵粉/蛋糕粉

110克 全脂奶

1克 即速乾酵母

雞蛋 1個

20克 有機蔗糖/砂糖

步驟：

1）把雞蛋，牛奶和糖放進一個大碗裡，攪拌均勻。

2）然後將混合好的倒入麵粉，攪拌均勻。

3）把麵糊用過濾網具過篩。

4）把酵母加入篩過的麵糊中，拌勻。

5）讓它在室溫發酵1個小時。

6）一個小時過後，用湯匙攪拌發酵後的麵糊，然後蓋好，收進冰箱過夜。

7）要煎的30分鐘前，把麵糊取出回溫

8）用勺子直接舀一大匙麵糊(不要攪拌)，倒入已經預熱威化機或平底鍋，煎至雙面金黃色即可

Famous Amos cookies 
Ingredients: 
130g room temperature unsalted butter
50g brown sugar / molasses sugar

20g castor sugar 
1 tsp vanilla extract
1 egg
150g low protein flour

10g cocoa powder
1 tsp aluminum free baking powder
80g semi-sweet chocolate chips (can omit for lo below 3 years old)
100g nuts (macadamia, walnut, hazelnut, almond)

Steps:
1. beat brown sugar, sugar and butter till fluffy

2. add in egg and vanilla extract and continue beating till well combined

3. sieve in flour and baking powder and fold in gently

4. add in chocolate chips and nuts, mix well

5. store in fridge for 1 hour to rest

6. remove from fridge and rest for 5 mins

7. use 1 tsp or 1 tbsp (depends you prefer the cookies size) to scoop the cookies dough and place on the parchment paper / non-stick baking sheet which laid on baking tray

8. please allow 2cm space between cookies, gently press to flatten a bit and place some chocolate chips on top for decoration

9. bake at preheated oven of 180'C for 15-25 mins or till lightly golden brown (varies for different oven)

杏仁香脆餅乾

材料：

130克室溫無鹽奶油

50克紅糖/糖蜜糖

20克幼糖

1茶匙天然有機香草精

1個雞蛋

150克低筋麵粉

10克 可可粉

1茶匙無鋁泡打粉

80克巧克力粒（3歲以下的孩子可以省略）

100克堅果碎（堅果，核桃，榛子，杏仁）

做法：

 1）在一個鋼盆裡，加入無鹽奶油，幼糖和紅糖。用電動攪拌機拌至有點逢松即可

2） 加入雞蛋和香草精，攪拌均勻

3）篩入麵粉和泡打粉，輕柔攪拌均勻

4） 加入巧克力粒和堅果碎，拌均勻即可

5）把麵糊放進冰箱1個小時，休面

6) 從冰箱取出，回溫5分鐘

7）用小茶匙或湯匙將麵糊挖出，間隔2cm地排放在鋪了不粘布/紙的烤盤上

8）用手指稍微壓一壓，再放一些巧克力粒作或豆裝飾

9）放入已經預熱180'C的烤箱， 烘烤大約15 - 25分鐘（視個人烤箱而拿捏）