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.
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