BUTTER SUGAR BUNS 粗糖牛油面包 26/3/2018

Butter Sugar Buns 

(The stunning killer bread recipe)

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

For brushing:

1tbsp egg + 1 tbsp milk

some unsalted butter

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 8 pcs of 35g - 40g small dough. Press out air and roll into round shape.

6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.

7) Brush the surface with egg milk, then use scissors to cut a "cross" on the middle, place butter cube on the "cross" and sprinkle sugar.

8) Bake in a preheated oven of 170'C for 12-15 mins or till golden brown.

粗糖牛油麵包

（萬人迷超軟麵包食譜）

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

刷面：

1湯匙蛋液+1湯匙牛奶

無鹽奶油 適量

粗蔗糖 適量

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

3. 把麵團分割成8份35克—40克的小麵團，排氣並揉成圓球狀排放在烤盤上發酵30—40分鐘或雙倍大。

4. 在每個麵包表面塗上蛋奶，然後用剪刀在表面剪個“十”，放一小塊牛油並撒些粗糖。

5. 放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。

Happy Monday dear all mommies!

School holidays ended, children back to school today...traffic is back to normal jam again...haha...

Breakfast snack to school is butter sugar bun.

Lunch Bento is teriyaki drummets, broccoli and edamame.

夏南瓜虾仁煎饼zucchini prawn meat pancake 23/3/2018

Happy Friday!

Easter day soon, making this simple bento for my little princess. This is a new Bento box just delivered yesterday from Japan. I like the simple design and the right capacity for a toddler.

Today I cook zucchini prawn meat cake which is so yummy and easy to cook.

Sushi rice balls, zucchini prawn meat pancake, stew pork belly, quail eggs.

今天很高興哦！明天不用上班啦~ 呵呵呵！昨天從日本空運過來的便當盒很美叻~粉色系列，復古的設計，隨便把食物塞滿了就會很不錯咯！

復活節快到了，做了個簡單複活蛋和兔兔的便當。復活蛋是用天然色素染上色，甜菜根，蝶豆花和薑黃粉末。

壽司米飯糰，夏南瓜蝦仁煎餅，燜花肉，鵪鶉蛋。

Rakuten Japan 败回来的~呵呵~ (From Japan~)

after mixing up all ingredients~ 全部材料搅拌均匀了~

夏南瓜蝦仁煎餅

材料:
1/2條 夏南瓜
1-2湯匙 太白粉
1條 四棱豆
1/2 粒蛋
5只海蝦(中)
適量海鹽和胡椒粉

做法:
1)剁碎蝦仁，四棱豆切碎，待用。
2) 夏南瓜刨絲後用少許鹽抓一抓，靜置10分鐘後，把水分擠一擠。
3)在一個大碗裡,放入夏南瓜，蝦蓉，雞蛋，太白粉，胡椒粉和鹽，攪拌均勻。
4)平底鍋加熱，加入少許油，舀一大湯匙麵糊放入鍋,用最小火煎至兩面金黃色。

Zucchini Prawn Pancake

Ingredients:

1/2 pc Zucchini

1-2 tbsp potato starch

1pc winged bean

1/2 egg

5pc medium size prawns

Pepper to taste

sea salt to taste

Steps:

1) chopped prawn, cut the winged bean into tiny pieces.

2 ) shred the zucchini then put pinch of salt and mix well, set aside for 10mins then squeeze out the water.

3 ) In a large bowl, put in the zucchini , prawn, egg, potato starch, pepper and salt, mix well.

4 ) heat non stick pan over low heat, and put few drops oil, use a spoon to scoop rice mixture into the pan, and then use the spoon to adjust a little into round shape. After scooping up all the rice mixture, close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

MALAIGOU 有机椰糖马来糕 (Organic Coconut Sugar with yeast version) 22/3/2018

I am super happy and satisfied with the MaLaiGou I steamed this morning.
When I cut it and saw the texture with nice holes, I "wow" loudly!
when,I took a bite on it, I "hmmmm" so loudly!
The taste and texture are perfectly combined in my mouth.

I am a MaLaiGou lover and whenever I saw the Kuih-muih stall selling MaLaiGou,sure I will buy one for myself. I also tried making it several times before this but all not satisfied by me.

This time, I refer 4-5 different recipes, watched several YouTube videos, I finally able to get the right ways. I am going to steam another MaLaiGou this weekend when I visit my mom. I have to emphasize that the coconut sugar that I used this time is healthy organic coconut sugar.

Coconut Sugar Sponge Cake

Ingredients:

140g Organic coconut sugar (please scroll down to see the sugar packaging that i used)

(brown sugar / molasses / Gula Melaka can be used too)

100ml Full Cream Milk/Fresh milk 

(if not using coconut sugar/gula melaka, suggest to use 50ml milk plus 50ml santan)

80g Corn oil/any tasteless vege oil (i used rice bran oil)

3 large eggs

150g self-raising flour + 4g Natural Baking Soda (sieve together)

1/2 tsp instant dry yeast

Steps:

1. Add coconut sugar and eggs in a big bowl. Use hand whisk to whisk till sugar is dissolved. Add in milk and mix well too.

2. Add in the sieved flour, baking soda and instant dry yeast into the egg batter, mix well.

3. Add in oil by 3 separate times and mix well.

4. Pour the batter into a 7" / 8" round basket which laid with a piece of parchment paper. 

(This is very important to have nicely and evenly steamed cake compare to normal cake pan i used last time)

(This time i used steam rack which bottom with many holes)

5. Place the batter aside in warm place and rest for 60 minutes. (I put inside my oven with door closed, no power on.)

6. Put the batter into a boiling steamer, steam for medium high heat for 30 minutes. Please wrap a cloth to the lid cover to avoid water dripping onto the cake surface. (as photo below)

【椰糖马来糕】

材料：

有机椰糖 140g

鸡蛋 3粒

鲜奶 100g

自发面粉 150g和苏打粉 4g （先过筛备用）

粟米油 80g

速发酵母 1/2茶匙

做法：

1)先把椰糖和鸡蛋打至糖溶再加入鲜奶打均匀。

2)把自发面粉，苏打粉和速发酵母倒入蛋糊里拌均匀。

3)把油分3次慢慢倒进面糊里拌均匀。

4)倒入7"/ 8"圆的竹篮子里发酵1个小时(必须铺上油纸里)。 (之前我用烤盘，效果不佳）（现在我用的是下面有很多洞的蒸盘）

5)发酵1小时后把模型放入已沸腾的锅里蒸半小时就可以了。锅盖一定要包一块布一防水滴。

(全用手搅拌均匀的)

VIDEO: 马来糕的软度和弹性

Texture of the sponge cake

***********The contents below are from internet***********

I bought it from AEON supermaket...organic section

Coconut sugar is also called Coconut Palm Sugar.

It is a natural sugar made from sap, which is the sugary circulating fluid of the coconut plant. It is often confused with Palm Sugar, which is similar but made from a different type of palm tree.

Is It More Nutritious Than Regular Sugar?

Regular table sugar and high fructose corn syrup don't contain any vital nutrients and therefore supply "empty" calories.

However, coconut sugar does retain quite a bit of the nutrients found in the coconut palm. There isn't a lot of data on this, but according to the Phillipine Department of Agriculture, coconut sugar contains several nutrients.

Most notable of these are the minerals Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits.

Then it contains a fiber called inulin, which may slow glucose absorption and explain why coconut sugar has a lower glycemic index than regular table sugar (1).

Coconut Sugar May Have a Lower Glycemic Index

The glycemic index (GI) is a measure of how quickly foods raise blood sugar levels. Glucose is given a GI of 100 and if a food has a GI of 50, then it raises blood sugar half as much as pure glucose.

The Phillipine Department of Agriculture measured the glycemic index of coconut sugar and compared it to glucose.

According to them, Coconut Sugar is given a GI of 35, which puts it in the low range. This is much lower than table sugar, which is somewhere around 60.

*********************************************************************

2nd attempt by using the above recipe by changing the followings:-

140g Brown sugar

50ml Full Cream Milk/Fresh milk 

50ml Santan

70g rice bran oil

3 large eggs

150g self-raising flour + 4g Natural Baking Soda (sieve together)

1/2 tsp instant dry yeast

I didn't use bamboo basket/steam basket as I have no more baking paper at home. 

No choice I steam it in the round cake pan. The result is not as good as the 1st attempt.

 

******************************************************

3rd attempt by using the above recipe by changing the followings:-

140g Brown sugar

100ml Santan

70g rice bran oil

3 large eggs

150g self-raising flour + 4g Natural Baking Soda (sieve together)

1/2 tsp instant dry yeast

I used bamboo basket/steam basket and the result is as good as the 1st attempt.

Quite Nice Homemade Sausage蛮不错的自制香肠 20/3/2018

Good day dear all~ after several attempt in making sausage for my little princess., I finally got the satisfied texture compared to my previous trials. As we are not using the sausage casing which can make firmer sausage, I notice too many fat in the meat is not suitable for the type of silicone sausage mould. So this time I only used 10% fat minced meat to achieve a firmer texture. The mixing part with COLD MEAT is very important too... this is one of the tips in creating bouncy sausage.

Homemade Sausage

Ingredients: (yield 1 tray of 6 sausages)

190g (90% lean 10%fat) Minced Meat (cold)

4g sea salt

5g sugar

1/2 tsp soy sauce / oyster sauce

1/4 tsp black pepper

1/8 white pepper

1/2 tsp baking powder

30g corn flour

1/4 tsp Garlic Powder

23g Egg white 

1/8 tsp red yeast powder 

(this is act as natural red colour. i put less than 1/4tsp though not red enough)

Steps:

1. In a food processor, add in all the ingredients stated above.

2.  if you have no food processor, you can stir the mixture with a pair of chopsticks in one direction until the mixture become gluey and sticky. (roughly 5-10 mins)

3. Put the meat mixture into a piping bag. store in fridge for 1-2 hours (overnight) for better taste.

4. cut the piping bag with a 1.7-2cm dia. hole, squeeze out the meat mixture into the mould. slightly smooth the surface with spatula or wet finger.

5. Steam with medium heat for 10 minutes. 

6. after cooked, cool down for a while, remove the sausage from mould. Can keep in the fridge after completely cool down. Slice and serve or Pan fry till golden brown for more fragrance. keep in the freezer can last 1 month.

大家好。為我的小公主嘗試做了幾次香腸後，這次我終於得到了滿意的口感。以往的香腸做到比較軟，不紮實，一切就會散。原因是我們沒有使用香腸腸衣讓 香腸肉碎充滿紮實，所以我注意到肉類中的脂肪太多不適合這種矽膠香腸模具。所以這次我只用10％脂肪碎肉來達到更紮實的口感。在攪拌肉碎時，媽媽們請記得一定要用冷的肉碎！非常非常重要！......這是製作有彈性香腸的秘訣之一哦。

自製香腸

材料：

190g豬攪肉（9分瘦1分肥）（冷的）

4克 海鹽

5克 蔗糖/白糖

1/2茶匙 醬油/蠔油

1/4茶匙 黑胡椒粉

1/8 白胡椒粉

1/2茶匙 泡打粉

30克 玉米粉

1/4茶匙 蒜粉

23克 蛋清/蛋白

1/8茶匙 紅曲米粉 

(让香肠颜色带红，我放不够1/4茶匙，所以不是很红)

做法：

1）把所有材料放進食物攪拌機中，攪拌至均勻並起膠。

2）如果沒有食物攪拌機，可以用一對筷子用力攪拌同一個方向，攪拌至肉質變粘稠和有韌性即可。（大約5-10分鐘）

3）將攪拌好的肉碎放入擠花袋，放在冰箱醃製1-2個小時（或過夜）。

4）把擠花袋剪一個大約2公分的洞，將香腸肉碎擠入矽膠香腸模具中，用抹刀或濕手指輕輕撫平香腸表面。

5）把蓋子蓋好，中火蒸10分鐘即可。

6）蒸好後稍微涼一些，可以脫模。冷卻後收進冰箱，隨時可以食用或煎至金黃色更香。收進冷凍庫則可以存一個月。

蒸后

矽膠香腸模具 (淘宝连接）/ Sausage Mould (taobao link)

蒸之前

將香腸肉碎擠入矽膠香腸模具中

昨天麻麻请假在家看顾孩子，晚餐前做了自制香肠，今天可以做便当的配菜。这次做的香肠比较像市售的香肠口感，只是表面的光滑度需要改进!!!很开心~

便当有小公主想吃了很躲多天的蒜米炒饭，水煮枝豆，自制香肠和小番茄。