(28 & 29 June 2017) 日式蒜香炒飯

20g dough each from the Kopitiam Milky Buns main dough

I kept these 2 mini doughs in the freezer, can keep up to 1 week.

Just take out and thaw, press to shape, spread tomato sauce, pizza toppings, bake at preheated oven of 180'C for 10mins.

Kopitiam Milk Bun茶室奶香面包

食谱参考：Vinnie老师和厨房找快乐

材料：

中种面团~

高筋面粉 214g

全脂牛奶 128g

酵母 2g

主面团~

高筋面粉 92g

全脂牛奶 12g （我用香兰汁，更香和有颜色）

蛋30g

速溶酵母 3g

盐5g（我只用1/8 茶匙 -给幼儿食用）

糖60g（我只用35g的有机蔗糖 - 给幼儿食用）

奶粉 12g

无盐奶油45g

面包机方法〜

1.混合“中种面团”的面粉，酵母和牛奶，用手揉搓5分钟。

2.在室温下发酵中种面团至少4-5小时，或保存在冰箱12-16小时（隔夜）。

3.将中种面团撕成一小块一小块，并和主面团的材料（除了无盐奶油）一起放进面包机的桶里，用Tesco面包机的功能8“面团”打20分钟。

4.然后加入无盐奶油继续打10-20分钟。

5.休息面团10分钟。然后分割40g的小团，滚圆后排放在抹上油的烤盘上。

今天我把面团分成3种：

1）9份 X 35克 （无馅料）

2） 8份 X 28克 （起司奶油馅）

3） 2份 X 20克 （迷你批撒底，收在冷冻库，一个星期内用完）

6. 发酵45分钟-1小时或双倍大。 （由于时间紧迫，我把烤盘放进烤箱，放一碗热水，关上门，让它发酵30分钟而已）

7. 在预热170'C的烘箱，烘烤15-20分钟或直到金黄色。

Kopitiam Milk Bun

Ingredients:

Sponge~

Bread Flour 214g

Full Cream Milk 128g

Instant Yeast 2g

Main Dough~

Bread Flour 92g

Full Cream Milk  12g ( I used pandan juice for better fragrance and color)

Egg 30g

Instant Yeast 3g

Salt 5g (I used only 1/8 tsp as for baby/toddler)

Sugar 60g (I used only 35g for baby/toddler)

Milk Powder 12g

Butter 45g

Bread maker Method~

1. Mix the "sponge" flour,yeast and milk, knead for 5 mins by hand.

2. Ferment the sponge dough at least 4-5 hours in room temperature or keep in fridge 12-16 hours (overnight).

3. Tear the sponge dough into pieces and mix together with the main dough ingredients except butter into the bread machine, beat by function 8 "dough" of Tesco breadmaker for 20mins.

4. Then add in butter continue beat another 10-20mins by the same function 8 "dough" again.

5. Rest dough for 10 mins. Then divide into 40g each.

Today I divided the dough into three kinds:

1) 9  X 35g (no filling)

2) 8 X 28g (cheese cream filling)

3) 2 X 20g (mini pizza base, keep in the freezer, use within a week)

6. Proof for 45mins-1 hour or until double size. ( I put into oven and place a bowl of hot water, close the door and let it proof for 30mins only) 

7. Bake at preheated oven of 170'C for 15-20 mins or until golden brown.

Bento for the day

是日便当

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.

Soy sauce Chicken drumstick

Ingredients:

1pc chicken chop (I bought KeeSong brand chicken chop, there are 3 pcs in a pack)

Shallot 1 clove

Garlic 1 clove

pinch of Sea salt

Soy sauce 1 tsp

Dark soy sauce 1/2 tsp

Rock sugar 1/2 tsp

dash of Pepper powder

Water 1 cup

Cooking oil 1 tsp

Method:

1) cut garlic and shallots into pieces.

2) heat wok, add in oil, add in garlic and shallot then dash in the salt

3) sauteed till fragrance then carefully lay the chicken drumstick with skin down

4) pan fry till half cooked then over turn the other side.

5) add in water, soy sauce, dark soy sauce and rock sugar, close wok lid and shimmer with small heat for 10 mins.

6) over turn the chicken drumstick and continue shimmer for another 10mins.

7) dash in pepper powder and high heat to thicken the sauce.

8) Off fire and ready to serve.

14/6/2017 (Wed) 巧虎和琪琪便当

Good day dear all mommies!

Meals of the day for my Princess

Breakfast: soft boiled egg and fresh milk

Lunch: plain rice ball / pumpkin rice ball served with honey baked chicken wings and broccoli. Sea cucumber soup.

Teatime: honey cornflakes

开学第二天咯。。

我家小公主还没有被送去幼儿园呢，应该明年才送她去。。呵呵。。

今天做的是巧虎和琪琪。小公主要的。。

白米饭团

南瓜米饭团

蒜香烤鸡翅膀

水煮青花菜和芦笋

小蕃茄

Honey baked/ roasted chicken wing

Ingredient:

 1-2 pc chicken wing

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

some honey

Steps:

1) Marinate the chicken wing with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray and brush some honey on the surface.

4) Bake for 20 minutes 

蜂蜜烤雞翅

材料：

1-2只 雞翅

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

蜂蜜 適量

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，蜂蜜，胡椒粉，蒜粉，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上，表面再塗一些蜂蜜。

4）烘烤20分鐘。

Honey Cornflakes

Ingredients:

(A) 

unsalted butter 60g

honey 50g

castor sugar 1 tbsp (i put 1 tsp only)

salt 1 tsp ( i put pinch of salt only)

(B)

corn flakes 150g

melon seed 50g ( i used pumpkin seed)

white sesame 2-3 tsp ( i didn't put)

Steps:

1) Put all ingredients (A) in a pan and put it over a pan of simmering water to melt the butter, stirring occasionally.

2) pour the melted ingredients (A) into (B) and mix well. I crush a bit the mixture for easier scooping into the mini cups

3)bake at preheated oven of 150'C for 10mins

13/6/2017 (Tue) beef 牛肉炒蔬菜

After 4 days holidays, back to work today with lazy body.

Bento lunch and dinner just made simple and fast preparation type.

Plain sushi rice

Stir fry beef stripes with red capsicum, corns and edamame

Sweet corn soup

今天的便当: 乳牛牛肉饭

超容易简单不费时。。。呵呵呵。。

连着4天休假，妈咪有点懒惰呀。。。

Stir fry beef with vegetables

Ingredients:

40-50g beef 

1/2 pc red capsicum

1 tbsp sweet corn kernel

2 tbsp edamame

1 tsp tomato sauce

pinch of salt 

pinch of pepper powder

2 slices ginger

1 clove garlic (crushed)

1 tsp corn flour + 2 tbsp water (mix well)

Steps:

1) heat pan with added some oil. sautee garlic and ginger till fragrance.

2) add in beef strips and stir fry for a while

3) add in all the corn, edamame and capsicum, stir fry a while

4) add in seasonings: salt, tomato sauce, pepper powder

5) pour in the corn starch water, stir fry a while and off fire.

牛肉炒蔬菜

材料：

40-50g牛肉

1/2 粒 紅甜椒

1湯匙 甜玉米粒

2湯匙 枝豆粒

1茶匙 番茄醬

少許鹽

少許 胡椒粉

2片姜

1片 蒜米（拍扁切碎）

1茶匙玉米粉+ 2湯匙水（混合好）

做法：

1）熱鍋，加一些油。 炒香蒜米和姜。

2）加入牛肉條，翻炒一下。

3）加入玉米，枝豆和甜椒，翻炒一下。

4）加入調味料：鹽，番茄醬和胡椒粉。

5）倒入玉米澱粉水，翻炒一下即可。

如何保存青花菜 how to keep broccoli

Food ingredients keeping tips:

Broccoli

As a working mother, I buy baby's food ingredients once a week. Some ingredients to be kept in the fridge and some to be at room temperature for the one whole week. So it very important to keep the ingredients still fresh during cooking. I will slowly share with you all the best practices for storing the food.

食材保存之：青花椰菜

作為上班媽媽，我每個星期購買一次寶寶的食材。食材買回來存放在冰箱一整個星期（有些則存放室溫也可），所以食材的保鮮是很重要哦。我會慢慢和大家分享各種食物的保存最佳做法。

How to keep broccoli in longer time?

1) keep in fridge for 2 weeks

2) keep in freezer for 1 month

3) dehydrate it / dry under sun, keep for 1 month

1) keep in the fridge (wrap 3 layers)

- use kitchen towel to wrap the florets part

- wrap in cling wrap for the whole piece

- put in a plastic bag and lightly tighten

- vertically keep in fridge for best in 2 weeks

2) keep in freezer

- clean and cut into small pieces. Put in boiling water with salt, quick cook 3 seconds

- cool down and pat dry with kitchen towel

- wrap in cling wrap / zip lock bag for the portion of each serving size(do not over lap) and push out excess air from bag

- keep in freezer for 1 month

- Can be cooked directly when needed

- for salad making, put in fridge for thawing one night before.

3) dehydrate/ sun dry

- clean and cut into small pieces. Put in boiling water with salt, quick cook 3 seconds

- pat dry with kitchen towel, put under the sun for sun bath about 3 days. Or using a dehydrator to dry it. Can keep for 1 months.

如何保存青花椰菜更長的時間？

1）放在冰箱 - 2個星期

2）放在冷凍 - 1個月

3）乾燥/脫水保存 - 1個月

您可以選擇以下任何一種方法來存放：-

1）冰箱裡保存

- 用廚房紙巾將花蕾的部分，嚴密包好

- 用保鮮膜在再把廚房紙巾上面包好（目的是要抑制乙烯的釋出）

- 最後，套上塑膠袋，輕封袋口，莖部朝下，直立放在冰箱

- 在2個星期內依然新鮮

2）冷凍庫裡保存

- 把花蕾分成小朵，在煮沸的鹽水裡快煮3秒

- 放涼後，用廚房紙巾搽乾水份

- 分裝所需份量，注意不要重疊，用保鮮膜包裹並擠出空氣

- 保存在冷凍庫1個月

- 要用於沙拉，前一天移去冷藏室自然解凍。如果是炒或煮的話，則不必解凍，取出直接烹飪（依然新鮮狀態）

3）可以在陽光下曬乾，大約3天左右。或使用脫水機將其烘乾。可以保存1個月。

Black Beauty Cheese Cake黑美人乳酪蛋糕 8/6/2017

Black Beauty Cheese Cake

Ingredients:

Middle layer Cream cheese batter

190g Cream cheese (soften at room temperature)

40g castor sugar

45g Egg White

12g Whipping Cream (I used UHT whipping cream)

2g Kaluah Coffee wine (can replace by vanilla extract)

Steps:

1. Beat cream cheese and sugar till fluffy.

2. Add in egg whites by 2 additions, then add in whipping cream and wine/vanilla extract, beat till well combined. set aside.

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Fresh milk

12.5g unsweetened cocoa powder

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

Steps:

1. Line baking paper to a 8" or 9" square pan, sieve flour and set aside and preheat oven at  155 ° C 

(170' C / 140' C if your oven can be set upper heat and lower heat)

2.  Heat oil till hot which can see lines appeared, remove from fire, pour in cocoa powder, stir and mix well. (this step is to enhance the chocolate fragrance)

3. Egg yolk + sugar + salt, mix well, then add in the step 2 (cocoa butter) and mix well, add in milk and mix well, and finally add the sieved low-protein flour gently,  mix well and set put aside

4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until medium stiff peaks form. 

5. Spoon out 1/3 of the beaten egg whites and fold into the egg yolk batter. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

6. First, pour the first layer, smooth surface with a scraper, tap the pan on the table twice to remove big bubbles, send to the preheated oven and bake for 15mins.

7. Take out the pan, pour cream cheese batter, spread evenly by a scraper. Then pour the second layer of batter, smooth surface with a scraper, (optional: to reserve some cream cheese batter, put in a piping bag, cut a hole and squeeze out lines and pattern on the surface)

8. Bake at upper 170 ° C / lower 100 ° C for 40 minutes (I use 137 ° C), touch the cake surface dry and bouncing, or test with a skewer inserted and get out clean.

（食譜原之：琳達公主）

黑美人乳酪蛋糕（22*22*6公分）

中層奶油乳酪材料：

奶油乳酪190克（我買一盒有226克，因為不想剩一點點，所以全梭了）

細砂糖40克（我用50克）

蛋白45克

動物性鮮奶油12克

卡魯哇咖啡酒2克（家裡只有RUM酒，我就用RUM代替）

做法：

1. 奶油乳酪放室溫軟化，加入細砂糖打發

2. 分兩次加入蛋白打勻，加入鮮奶油和酒再打勻，備用

上下層的戚風蛋糕材料（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

牛奶25克

無糖可可粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

塔塔粉1/8小匙（原食譜沒有加，不過塔塔粉有穩定蛋白霜的作用，巧克力又容易讓蛋白霜消泡，所以我有加）
我用白米醋1/4茶匙

做法：

1. 低筋麵粉過篩，烤箱預熱上火170°C/下火140°C（我的狗大呆美式烤箱只有下火，我用155°C=315°3F）

2. 植物油加熱到出現油紋後加入無糖可可粉拌勻（我上次看到陳明理老師的影片說這樣做可以讓可可的味道更香濃，也比較容易拌勻）

3. 蛋黃+細砂糖+鹽攪拌均勻，加入步驟1的可可油拌勻，加入牛奶拌勻，最後加入過篩的低筋麵粉輕輕拌勻就好，放旁邊備用

4. 蛋白+塔塔粉打出大泡後，分三次加入細砂糖打到細緻可以拉出彎鉤，最後用最低速打30秒，停機後我習慣會用打蛋器再繞幾圈，這樣蛋白霜會比較柔軟細緻

5. 先挖1/3的蛋白霜與蛋黃糊混合後再倒入蛋白霜裏面，用矽膠刮刀拌勻

6. 先倒第一層，表面用刮板刮平，摔兩下除掉大氣泡，170°C/下火140°C烤15分鐘（我用155°C）

7. 拿出來，倒入奶油乳酪餡，用刮刀刮平，再倒入第二層的麵糊，一樣用刮刀刮平，摔兩下

黑美人乳酪糕 6

8. 以170°C/下火100°C再烤40分鐘（我用137°C），摸摸蛋糕表面乾爽有彈性，用牙籤插入拿出沒沾黏就好了

香蘭乳酪蛋糕

上下層的戚風蛋糕材料

（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

香蘭葉汁25克

玉米粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

備註：做法和黑美人一樣，但不需要步驟2。

Pandan Cheese Layer Cake

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)

(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Blended Pandan Juice (Extract)

12.5g corn flour

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

All steps are same except step 2 to be omitted.