Good day dear all mommies!
After today, I will be on holiday and stay at home few days.... yoooohoooo..... but I won't forget my mission on Thursday....LOL
Today I baked Churros for little princess as breakfast after long time didn't make it. My last few times was using frying method but this time just use oven baked.
Lunch I just cooked her Hainanese Chicken Rice.
Teatime will serve her soymilk or fresh fruit.
Churros
Ingredients:
20g unsalted butter
150ml water/milk
1 tablespoon granulated sugar
pinch of salt
1/4 tsp cinnamon powder
100g all-purpose flour
2 medium eggs
few drops vanilla extract
Vegetable oil, for frying
Confectioners' sugar, for dusting
Steps:
1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour and cinnamon powder, stirring for 1 minute.
2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.
3) spoon mixture into a pastry bag fitted with a large open-star tip.
4) squeeze out 10cm long mixture onto a baking tray lined with parchment paper。
5) lightly spray some oil on the surface and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.
6) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven.
7) While still warm, roll each churro into the dish with the sugar until coated.
吉拿棒
材料：
水/鮮奶150克
奶油20克
細砂糖1湯匙
一咪咪鹽
中筋麵粉100克
肉桂1/4小匙
中型蛋2顆
香草萃取汁適量
植物油適量（表面噴用）
砂糖適量（沾面用）
做法：
1）將水/奶，糖，鹽和奶油放入鍋中煮至沸騰，再將過篩的中筋麵粉和肉桂粉拌入，並快速拌勻至無粉粒。
2）待步驟1微溫時，把香草萃取精加入蛋液。將蛋液分4〜5次倒入，每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液，最後會呈現滑順的面糊狀。
3）取一擠花袋及星形擠花嘴，將麵糊裝入。
4）擠出10厘米長的條狀在鋪有烘焙紙的烤盤上，表面喷上少许菜油；並送進已經預熱了190℃的烘箱，烘烤15-20分鐘，或直到上色和膨化。
5）把烤箱電源關閉，將吉拿棒燜在烤箱10分鐘，逐漸冷卻後取出。
6）趁溫暖放進裝有糖粉的膠袋裡搖幾下即可享用。
BABY Hainanese Chicken Rice
Ingredients:
1/3 cup sushi rice / white rice
3 pcs chicken drummets / 1pc chicken drumstick
5g unsalted butter
1pc shallot
2 slices ginger
1/2 tsp liquid amino or pinch of salt
dash of pepper powder
some green onion / vegetables
2 pcs pandan leaves
1/3 cup chicken broth / water
Steps:
1) soak white rice for 30mins - 1 hour
2) chop shallots finely
3) cut ginger into slices, dice the mushroom
4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance
5) add in chicken and mushroom, stir fry till light golden brown
6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper
7) add in butter and stir fry for few mins, off fire
8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice
9) cook rice as usual in rice cooker or steam for 15-20mins.
寶寶海南雞飯
材料：
1/3杯 壽司米/白米
3只小雞腿/1只雞腿
5克無鹽奶油
1粒小蔥頭
2片姜
1/2茶匙 少鹽醬油/液體氨基或少許鹽
胡椒粉少許
一些蔥花/蔬菜
1/3杯 雞湯/清水
2片班蘭葉/香蘭葉（沒有的話，可以不放）
步驟：
1 ）浸泡白米約30分鐘。
2 ）把蔥頭剁細。
3 ）把生薑切成片，把鮮菇切成顆粒。
4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。
5 ）加入雞肉和香菇翻炒至淺金黃色。
6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。
7 ）加入奶油翻炒幾分鐘，熄火。
8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。
9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。
No comments:
Post a Comment