21/12/2017 Gyoza with homemade gyoza skin

Good morning dear all~

I usually out of idea to cook for my girl and I will ask her what does she want to eat the next day... Yesterday morning she told me that she wanted to have gyoza... I supposed to buy the gyoza skin in the afternoon while I was in family grocer mart yesterday. I couldn't recall at that time and just remembered last night before sleeping... Haiz... since promised her, die die I have to make the skin myself this morning..

Breakfast: soft boiled egg and fresh milk

Lunch: Pan fry Gyoza

Teatime: manuka honey

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight

details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess

餃子皮

材料

中筋麵粉 128克

溫熱水 79克 （不需滾水，大約60度++ 即可）

米糠油 1/2茶匙

(黄金比例是        粉 3 杯： 水 1 杯）

做法：

1. 把中筋麵粉和油放入容器中，再將水慢慢倒入直到揉成面糰即可停止加水。

2. 將面糰放在桌上用力來回揉捏，揉至表面光滑為止。

3. 盖上保鲜膜休面团15分钟。 

4. 把面糰搓成直徑約2公分的圓條狀。

5. 將麵粉條再用刀分切成約1公分的小塊，整理成圓形後，用手掌將每一小塊壓成圓餅狀。

6. 一手拿捍面棍，一手拿小圓餅狀的面糰，以順時鐘方向旋轉的方式慢慢桿成直徑約7公分的餃子皮。

餃子餡

材料：

200克肉末（豬肉/雞肉）

50克菠菜（切碎）

1湯匙 蔥油/芝麻油

1茶匙 液態氨基酸

鹽 少許

1/2茶匙 椰子糖

1茶匙 姜汁

胡椒粉 少許

Gyoza/Dumpling skin

Ingredients:

128g flour

79g of hot water (60'C++）

Rice bran oil 1/2 tsp

(best ratio is     flour 3 : water 1) if using 3 cups of flour, then add 1 cup of water 

Steps:

1. Place the flour and oil into the container, then pour water slowly and knead till dough is formed and can stop adding water.

2. Place the dough on the table continue kneading until smooth surface.

3. Cover with plastic wrap and rest dough for 15 minutes.

4. Roll dough into 2 cm strips.

5. After the flour with a knife and then cut into strips about 1 cm pieces, organized into a circle, with the palm of each piece will be pressed into round cakes .

6. stick in one hand and to defend the face in one hand and small round pie dough to rotate clockwise way slowly rod with a diameter of about 7 cm dumpling skin .

Gyoza/Dumpling Filling

Ingredients:

200g minced meat (pork / chicken)

50g baby spinach (chopped)

1 tbsp scallion oil / sesame oil

1 tsp Liquid Amino

pinch of salt

1/2 tsp coconut sugar

dash of pepper

1 tsp ginger juice

1 egg white

11/June/2018 

请按以下连接~ Please click link below for~

视频：如何包饺子，揉面

video demo : how to wrap gyoza

20/12/2017 cranberries shortbread 蔓越梅奶油餅乾

Good day dear all mommies!

My little complaint that the garlic fried rice was not enough for her yesterday and requested me to cook.again the garlic fried rice for her. So this morning the first thing I did was cooking rice. While waiting the rice to be cooked, pork belly to be defrosted, I prepared the ingredients by cutting the garlic, broccoli washing, and cutting the onion for steamed onion juice.

Breakfast: soft boiled egg, cheesy smiley cookies and fresh milk

Lunch: garlic fried rice (I used Japanese brown rice) served with Philippines style vinegar pork belly.

Teatime: steamed onion juice and cranberries shortbread cookies

Oh Yes! Please do not forget to join the XMAS GIVEAWAY contest end on 25/12/2017 midnight

details please refer the FB page post today: Xmas Giveaway by ThinkbabyANDYummiliciousForMyPrincess

The Original recipe is from Cranberry Biscuits (蔓梅饼干） - Guai Shu Shu

Cranberries Shortbread Cookies

Ingredients:

200g cake flour or low protein flour

100g of salted butter, at room temperature

50g icing sugar

75g diced dried cranberry

One egg, slightly beaten

2 tbsp milk powder (optional)

Steps:

1) Cream the butter and icing sugar until light and fluffy. 

2) Add the beaten egg and beat until well combined. 

3) Sift in the cake flour and milk powder, add the diced dried cranberry. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed.

4) Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face of about 3 cm x 3 cm. (you can use the Aluminium foil's box or cling wrap's box as the MOLD)

5) Put the dough in the freezer and freeze until the dough is firmed enough for slicing. (about 30 minutes)

6) Pre-heat the oven to 160 degree Celsius.

7) Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. 

8) Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. Baking time will depend on your thickness.

must use a very sharp knife to cut for nice and uniform cookies

shortbread mold that i used. besides, i used also the aluminium foil's box as i made 2 times the recipe

蔓越梅奶油餅乾

      材料：

200克 低筋麵粉， 過篩

      100克 軟化有鹽奶油

      50克 糖粉，過篩

75克 蔓越梅干

      1個 雞蛋 ，打散

      2湯匙 奶粉（可以不放）

       做法：

1) 將牛油和糖粉一起打發至牛油發白。慢慢的把雞蛋加入混合均勻。

2) 把麵粉和奶粉分次篩入蛋糊里，倒入蔓越梅干，用低速攪拌均勻1分鐘即可。

3）把拌勻的麵團放在油紙上，券成長方形或圓形，收進結冰庫大約30分鐘以便容易切割。(可以使用鋁箔盒或保鮮膜盒作為模具)

4）預熱烤箱160度C。

5）用刀將冷凍麵團切成片厚度約5-7 mm, 排列於烤盤上(底部鋪紙)。

6）放進預熱烤箱攝氏160度，烤約20-25分鐘至表面上色即可。

7）餅乾待涼後封密收藏。

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.

Pork Adobo Recipe

Ingredients:

600g pork shoulder or belly, cut into 1.5" cubes

1⁄3 cup vinegar

2 tablespoons soy sauce ( i use 1 tbsp liquid amino)

1 teaspoon salt (pinch for baby)

5 cloves garlic, minced

1⁄4 teaspoon pepper (pinch for baby)

1 tablespoon sugar

1⁄2 cup water

2 tablespoons cooking oil

Steps:

1. Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender.

3. Drain and reserve the sauce.

4. Heat cooking oil in a skillet.

5. Brown meat on all sides.

6. Transfer to a serving dish.

7. Pour off all remaining oil from skillet.

8. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.

9. Pour sauce over meat and serve.

REVIEW: Thinkbaby Safe Sunscreen, SPF 50+

We are staying in Malaysia, a tropical country that the whole year long is SUMMER! Therefore, we will expose ourselves to the sunshine most of the time. I have been using sunscreen products daily especially if I have outdoor activities with my loved ones. Since my little one was born,  I only purchase Safe / Organic sunscreen products to protect my little girl's skin from the harmful UV.

Many mommies know about Thinkbaby which is a company that is always striving to provide consumers with the safest products possible. Besides their safe baby dishware, Thinkbaby also has developed a sunscreen that is a physical barrier on top of the skin and begins working immediately upon application! Please be reminded that most sunscreens on the market are full of questionable ingredients. Chemical based sunscreens have some chemicals that are able to go through the skin and into the bloodstream. We do not wish our loved ones especially baby to use something that is harmful to their body.

After reading and checking the ingredients in Thinkbaby sunscreen, I started using the Thinkbaby sunscreen on my face and body before leaving home and drive to work every morning. I feel great and satisfied with Thinkbaby sunscreen as I tested it on my sensitive skin prior applying it to my little girl. If it is passed on my sensitive skin, then it is well to baby's skin too. After using Thinkbaby sunscreen by myself one week later, I was putting Thinkbaby sunscreen on my girl last Sunday when she wanted to play in the playground, she told me that the smell is so nice! She loves it!

Unlike other sunscreen, Thinkbaby suncreen was very easy to rub in, and left hardly any whitish cast after doing so. I don't see any more whitish after applying sunscreen to my body. Surprisingly Thinkbaby sunscreen is so easy to apply and to be rub all over our body and only little greasy feel.

Thinkbaby Sunscreen uses the highest level of Zinc in their formula. It absorbs surprisingly well and does not cause that "ghosting" look of other pasty zinc formulas. When developing thinkbaby Safe Sunscreen, many benefits were added such as some of the followings:

* free from biologically harmful chemicals

* stable under sunlight

* has the highest level of water resistance as rated by the FDA

* protection for UVA and UVB

* no nano particles

* not chemical based

* no strong smell

* applies easily - a little goes a long way

* Paraben Free and PABA Free

* high Zinc content

* made in the USA

How to use:

~ should be used on children 6 months or over (and adults!)

~ shake tube before applying

~ applying 30 minutes before sun exposure will reduce "whitening"

~ avoid getting sunscreen in your eyes

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Ultraman kikaku 14/12/2017

Ultraman Blue Pea Flower Kikaku

Ingredients：
Blue part

Glutinous Flour 75g

All purpose flour 75g

Sugar 30g 

Instant dry yeast 1/2 tsp

Grape seed oil / any plain vege oil 1 tbsp

blue pea flower water 100-120g (no need to put all first)

Yellow part

Glutinous Flour 25g

All purpose flour 25g

Sugar 10g 

Instant dry yeast 1/8 tsp

Grape seed oil / any plain vege oil 1/4 tbsp
pumpkin powder 2 tsp

water 25-30g (no need to put all first)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1）mix all ingredients till well combined. same procedure for blue and yellow dough.
2）Blue dough - 30g dough for face, 5-8g dough for ear, mouth and top.
Yellow dough - 2g each for 1 eye.

3）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5) brush some grape seed oil on the surface of kikaku to prevent skin dry.

超人力霸王喜板

蓝色的部分
普通麵粉75g
糯米粉75g
糖30g
兰花煮出来的水120-150g
酵母 1/2茶匙

油 1 湯匙

黃色的部分
普通麵粉25g
糯米粉25g
南瓜粉60g
糖10g
水40-50g
酵母 1/8茶匙
油 1/4湯匙

做法：
1）蓝色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、糖、油和溶解酵母一起攪拌，慢慢把兰花煮出来的蓝色水加入揉至麵團光滑。

2）黃色麵團：把酵母放進1湯匙的水里溶解，然後把麵粉、糯米粉、南瓜粉、糖、油和溶解酵母一起攪拌均勻，水分最後慢慢加，揉至麵團光滑。

 - 把蓝色麵團分成8份，每份：30克- 脸， 5-8克 - 耳，嘴和头顶。
 - 把黃色麵團分成 2克作1个眼睛，搓成椭圆形狀。

3）把做好的蜜蜂造型後，擺放在香蕉葉/ Parchment Paper上。
4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（10-15分鐘 ) 至表面光滑。 (切記不能發酵過久，表面會變成一洞一洞，不美了）
5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

第一次蒸好，造型不像的。

first steamed image, not satisfied and modified lastly

还没有蒸之前

before steaming