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！

31/10/2017 (TUE) DRUM PANCAKES大鼓燒

【大鼓燒】

材料：

蛋黃糊：蛋黃兩個，植物油25克，玉米粉5克，低粉35克，牛奶45

蛋白霜：蛋白兩個，糖25克

內餡：

**我用芒果鳳梨果醬

**鮮奶油150g打發+果醬隨意

**鮮奶油150g打發+抹茶粉/紫薯粉/可可粉/任何蔬果粉

**商店買的無糖果醬/花生醬

**或者任何果醬/花生醬（自製/買的）

**美乃滋+肉鬆

**番薯泥

**乳酪醬

做法：

1）先在烤盤上抹層薄薄的奶油後灑高粉，輕輕敲去除多餘的粉

（请按--》抹奶油後灑高粉的视频示范）

2）用適合的容器在上面印出適當大小的圈（用量米杯或任何圓形的杯子）（其实我没有做这个步骤，凭视觉挤出面糊而已）

3）低粉+玉米粉先用濾網過篩備用

4）油放入鍋內用瓦斯爐稍微加熱至看見油痕，倒入過篩的粉類攪拌，再慢慢加入蛋黃和鮮奶攪拌均勻完成蛋黃糊

5）蛋白放入乾淨無水分的鍋內先用低速打到粗泡出現後，分兩次加入細砂糖打至接近乾性發泡（拿起有小彎鉤，大約八九分打發）

6）取1/3蛋白霜至蛋黃內攪拌均勻，在倒回蛋白霜鍋內用切拌法輕輕拌勻

7）放入擠花袋，沿著剛剛印的圈定位不用轉動擠出適當的麵糊

8）烤箱預熱170度的烤箱中層，烘烤18-22分鐘（烤溫與時間僅供參考）

9）將大鼓燒放在铁網架上，待冷卻

10）在大鼓燒的一面塗抹一層內餡，然後放另一片大鼓燒粘在一起。

TIPS：

👉烤盤抹奶油，撒高粉，搖一搖，倒掉多餘的粉才不會黏底。

👉用米杯在已撒好高粉的烤盤上面蓋出圓形當模子。

👉蛋白打八九分發，麵糊要挺烤出來才漂亮。

👉麵糊倒入擠花袋，剪適當大小的洞擠在圓圈圈內，這樣每個大鼓燒就會一樣大小了。

❤原食譜請參考「羅羅愛的點心DIY」，稍作調整。

[Drum Pancakes]

Ingredients:

 Egg yolk batter: 2 egg yolks, 25g vegetable oil, 5g corn flour, 35g low protein flour, 45g milk

Meringue: 2 egg whites,  25g sugar 

Fillings:

I use mango pineapple jam this time

you may use~

** fresh cream 150g whipped + fruit jam

** fresh cream 150g whipped + green tea powder / purple sweet potato powder / cocoa powder / any fruit and vegetable powder

** Store bought sugar-free jam / peanut butter

** or any jam / peanut butter (homemade / buy)

** Mayonese + meat floss

** mashed sweet potato 

** Cream Cheese sauce

Steps:

1) Brush a thin layer of butter on the baking tray, sprinkle high protein flour on it,  knock to remove excess flour. （Please click for video demohow to dust your baking tray）This step is very important which your pancakes surface won't sticky.

2) use a round shape coop on the dusted baking tray to get all same size circle marking (rice measuring cup can be used)　(I didn't do this step, just feel the size of the batter by sight judgement)

3) sieve the low protein flour and corn flour, set aside

4) put oil into a small pot, cook under small fire until you can see the oil marks, pour in the low protein flour and corn flour, mix well with wooden spatula, and then slowly add in egg yolk and fresh milk, mix well. egg yolk batter is done.

5) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until medium hard peaks form, approximately 3 minutes.

6) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

7) Pour batter into a piping bag (no need nozzle) or plastic bag, cut 6-8mm hole at the edge and gently squeeze out batter onto the dusted baking tray with circle marking (just like making macarons ^.*)

8) Bake at preheated oven of 170'C for 18-22mins or light golden brown on the surface.

9) Remove and place the pancake on the wire rack for cooling down.

10) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and stick together.

在铁網架上降温中 cooling down~ ~

Cashew Nut Chicken Fillet

Ingredients:

2 pcs chicken fillet

2 tbsp roasted cashew nuts

1 clove garlic (crushed)

1/8 tsp liquid amino

1/2 tsp organic cane sugar

pinch of pepper powder

1/16 tsp dark soy sauce

pinch of sea salt

Steps:

1) cube the chicken fillet, add in liquid amino, sugar and pepper powder, marinate for a while.

2) heat pan and add in some oil, sauteed garlic till fragrance

3) add in chicken fillet and stir fry for a while, then add in the cashew nut when chicken fillet is almost cooked.

4) add in pinch of salt, sugar, dark soy sauce and 1/4 cup water, cook till thickening then can off fire.