25/11/2015 Wednesday 蘋果薄片煎餅

                Happy Wednesday dear all mummies~

           

Hubby ever tried once the famous Japanese Ringo Otome (蘋果乙女 Apple Slice Biscuit) from his Japanese boss. N years ago, he did mentioned few times about how yummy is this Apple Slice Biscuit and asked if I know how to make it.

Today I made it for my both babies (Big & small) this trial Apple Slice PANCAKE. After this trial will make the BISCUIT version.

今天做了日本有名的蘋果乙女(りんご乙女 Ringo Otome) 給我的超大寶寶(老公) and 2y4m的女寶寶。幾年前老公吃過這款餅乾後念念不忘,還問過我幾次是否會做。。今天用平底鍋先试做煎餅,明天才正式做餅乾版。。

Breakfast: Apple slice pancake and fresh milk

Lunch and Dinner: Pumpkin noodle with winter melon soup and fried chicken

Teatime: The Stunning Killer Toast and honey dew yoghurt drinks 

蘋果薄片煎餅

材料：(16片）

低筋麵粉 70g

無鋁泡打粉 1茶匙

蘋果泥 50g （用料理棒磨1/2蘋果+ 1湯匙牛奶）

蛋 1個

蔗砂糖 20g

無鹽奶油（融化） 30g

蘋果切薄片16片 （我用刨絲器切了，然後用烘乾機把蘋果烘乾。用烤箱也可以的，100度烤15-30分鐘，視蘋果片的厚度。）

作法：

1.麵粉和無鋁泡打粉混和均勻。

2.蛋、砂糖、融化奶油、蘋果泥攪拌均勻。

3. 把粉分3次篩入蛋液中，攪拌均勻。

4. 用最小的火加熱不粘平底鍋，抹上薄薄的一層油。

5. 用量匙“1湯匙”舀一湯匙麵糊在平底鍋上。

6. 把一片蘋果薄片放在麵糊上面，用一張不粘烤紙/不粘烤布蓋上，再用一個平底的小鍋或碗壓在烤紙上面。稍微用一點力盡量壓扁即可。

7. 大概幾秒鐘，把不粘烤紙/布拿開。翻另一面繼續煎至兩面都金黃色。

口感：

煎的深金黃色的~脆口的

煎得淺上色~軟的

for Hubby

Apple Slice Pancakes 

Ingredients:

70g Cake flour

1 tsp Aluminum-free baking powder

50g Apple sauce (blend 1/2 apple + 1 tbsp milk)

1 egg

Cane sugar 20g

Unsalted butter ( melted ) 30g

16 pcs Apple slices  ( I slice with a grater, then use the dehydrator to dry them. You can also use oven to bake at 100'C for 15-30 minutes, depending on thickness of apple slices . )

Steps:

1. mix flour and aluminum-free baking powder evenly.

2. mix well the egg, sugar, melted butter and apple sauce.

3. Sift flour into egg mixture by 3 times.

4. Heat non-stick pan with low heat, brush a thin layer of oil on the pan.

5. use "table spoon" to scoop a tbsp of batter and pour into the pan.

6. Place an apple slice on top of the batter, use a non-stick baking sheet to cover the apple batter. Then use a flat-bottomed pot or bowl to press on the baking sheet with some force.

7. After a few seconds, remove the non-stick baking sheet and flip the other side pan fry till golden brown for both sides .

Texture: crispy if golden brown

soft if lightly brown only

           video demo 實作影片：  

I used this to slice the apple

我用这个。。。

Winter melon soup

Ingredients:

1/2 winter melon

1 chicken tight

150g pork tenderloin

2 honey dates

some red dates (I didn't put, no stock at home)

Steps:

1) Blanc the chicken tight

2) add 2 litres water in a pot, put in all ingredients 

3) Boil in high heat for 10mins, then turn to small fire and boil for 1.5 hours or more

4) Off fire then add in dash of pepper powder and ready to serve warm

Fried Chicken

Ingredients:

2 chicken wings

some liquid amino

some garlic and ginger (crushed)

dash of pepper powder

some corn flour

marinated chicken with all ingredients except corn flour for at least 1 hour. coated with corn flour and deep fry/pan fry till golden brown.

The Stunning killer Toast

recipe: please click here 

20/11/2015 Friday 燕麥煎餅

Happy Friday dear all ~

A little funny thing happened just now during lunch hour as I was ordering food with my friend at KFC. When the cashier asked us about the drinks, instead of "mountain dew" but I told her "honey dew" and we both laugh crazily like nobody then I corrected it and said "mountain dew". Once again, when my friend repeated the order with cashier, she told "HONEY DEW" again and we laugh out loud again.... ^.^ What a happy lunch on Friday~

Breakfast: Oatmeal Pancake, Peach and fresh milk

Lunch and Dinner: Soba noodle with Onion soup

Teatime: Cheesy Melts and Honey dew juice

Oatmeal Pancake

Ingredients:

1 egg yolk

30g Instant Oat

4 tbsp fresh milk

1 tbsp all purpose flour / cake flour

1 tsp organic cane sugar

Steps:

1) soak instant oat in fresh milk for 15mins

2) add in egg yolk, sugar and flour, mix well.

3) heat pan with very small fire

4) add in few drops of rice bran oil and wipe off by kitchen towel paper

5) scoop 1 tsp of batter and pour onto the pan and adjust lightly by the spoon to form round shape

6) continue step 5 until no more space on the pan

7) close lid and cook for 20-30 seconds, open lid and flip the other side and cook till golden brown

燕麥煎餅

材料：

1個 蛋黃

30克 即食有機燕麥

4湯匙 鮮奶/配方奶/母乳

1湯匙 中筋麵粉/蛋糕粉

1茶匙 有機蔗糖

做法：

1 ）浸泡即食燕麥在鮮奶中15分鐘。

2 ）加入蛋黃，糖和麵粉，攪拌均勻。

3 ）用非常小的火把平底鍋加熱。

4 ）加入幾滴米糠油後用廚房紙巾擦鍋面。

5 ）舀1茶匙麵糊倒入鍋內，用湯匙略微調整成圓形。

6 ）重複第5步驟，直到平底鍋沒有空間了

7 ）蓋上鍋蓋，燜煮20-30秒。開蓋和翻轉另一面煎至金黃色即可。

Onion Soup

Ingredients

100g meat tenderloin

1 big onion

dash of pepper

sea salt to taste (omit for lo below 1yo)

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) while boiling the water, heat a pan, add in a little rice bran oil

3) add in the sliced onion, sauteed till fragrant then pour into the boiling water

4) slice the meat and add into the boiling water too

5) cook for at least 30 mins or longer till remaining 2 bowls of soup

6) add in dash of pepper and ready to serve warm

洋蔥湯

材料：

100克瘦肉

1粒大洋蔥

胡椒粉適量

海鹽一咪咪（一歲以下可免）

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）煮水的同時，燒熱平底鍋，加入少許米糠油

3 ）然後加入切絲的洋蔥，爆香後倒入沸水中

4 ）肉切成片後也加入沸水中

5 ）煮至少30分鐘或更長的時間，直到剩下2碗湯的分量

6 ）加入適量胡椒粉和鹽即可

Cheesy Melts 乳酪脆餅

(by Yen Li)

Ingredients / 材料 :

40g cream cheese 40克 奶油乳酪

10g castor sugar 10克 細砂糖

25g baby milk powder / full cream milk powder 25 克嬰兒奶粉/全脂奶粉

20g corn flour 20 克 玉米粉

1 tbsp milk 1 湯匙 牛奶

2 egg whites 2 個 蛋白

Few drops lemon juice 幾滴 檸檬汁

Steps:

1) melt cream cheese under hot water.

把奶油乳酪放進一個小碗, 再放進一個裝有熱水的大碗,以便溶化。

2) sieve in corn flour and milk powder into the melted cheese mixture， add in 1 tbsp milk and mix well..

把玉米粉和奶粉篩入溶化的乳酪裡，加入一湯匙牛奶， 攪拌均勻。

3) put egg whites into a clean bowl (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till bubbles is formed, add in1/2 of the sugar, continue beating another 1 min then add in the remaining sugar. Beat till hard peak form (whenyou over turn the bowl, the egg whites won't fall).

把蛋白放進乾淨的碗裡(無油無水), 加入幾滴檸檬汁, 用電動攪拌器把蛋白打發。半途分2次加入砂糖, 最後打至硬性發泡(當把碗翻轉,蛋白也不會掉下來。)

4) take 1/3 of the egg white mix into the cheese mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles.

將1/3的蛋白加入乳酪團裡, 攪拌均勻後倒進2/3的蛋白。用切入的方式, 輕柔地攪拌均勻。不要過份攪拌。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet.

先預熱烤箱120度, 再把乳酪蛋糊放進膠袋, 剪個小洞(5厘米)然後擠出一小堆的形狀在防粘的烘培紙。

6) bake at 100'c for 50-60 mins more till completely dry.

送進烤箱, 轉成100度, 烤50-60 分鐘或完全乾燥。

7) cool down before storing in air tight container. Can keep for 1-2 week.

方涼後收藏在不透風的罐子裡。可以收藏1-2個星期。

免揉菠菜牛角麵包 Kneadless spinach cheese croissant

3/10/2015 Saturday

免揉菠菜牛角麵包 (By Yen Li）

份量：約8個牛角麵包

材料：牛奶100-110g（視菠菜泥的濕度），菠菜泥50g, 速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽1/8小匙，奶粉30克，雞蛋1顆，無鹽奶油35g(1歲以下用橄欖油替代)，車達乳酪40-60g，葡萄乾40g，黑芝麻適量， 蛋液適量

菠菜泥: 把50克的菠菜放進沸水中煮2分鐘。然後將煮熟的菠菜和2-3湯匙水，用攪拌機打至幼滑。最後稱50克的重量備用。

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）準備工作：把車達乳酪切成小顆粒。

5）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

6）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平。

7）用刀把麵團分割成8份三角形的面皮後用保鮮紙覆蓋，休麵糰5分鐘。

8）三角形麵皮直接擀薄成為長三角條狀。

9）下方部位撒上葡萄乾和乳酪顆粒，中部抹一層油(麵皮尖頂部位保留約2cm)。

10）用刀在下端切出約2cm的切口。

11）將切口往2邊拉開,由下往上慢慢密實捲起。

12）端往中間彎折成為牛角狀。

13）完成的麵團間隔整齊放入烤盤中,噴些水放烤箱中再發酵30分鐘至2倍大。

14）發酵好前8-10分鐘,將烤盤從烤箱中取出,烤箱打開預熱至180度c。

15）進烤箱前在麵團上輕輕刷上一層全蛋液。

16）放入已經預熱到180度c的烤箱中烘烤15-20分鐘到表面呈現金黃色。

17）烤好的麵包移至鐵網架放涼。

免揉菠菜牛角麵包-實作錄影

Kneadless Spinach Croissant  (Yen Li's method)

(Yield 8 Croissants)

Ingredients

100-110g Milk (depends on the moisture of the spinach puree) 

50g Spinach Puree (i cook 50g of spinach in boiling water for 2 mins. Then blend the cooked spinach with 2-3 tbsp water. Weight out 50g the puree to use in the bun.)

300g high protein flour

40g muscovado sugar or any sugar

1/8 tsp sea salt

30g milk powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil (for lo below 1yo)

For Filling:

40-60g cubed cheddar cheese

40g raisin

For brushing and deco:

some egg wash

some black sesame seeds

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours~24 hours. after 2 hours, you may take out and shape any time.

4) preparation: cut the cheddar cheese into 5mm3 cube size

5) take out the wet dough and place on a dust mat

6) punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough. 

7) using knife to cut the flat dough into 8 portions, then cover by cling wrap and rest for 5 mins.

8) take one of the triangle dough and roll into flat triangle.

9) sprinkle raisin and cheese at the lower part of triangle and brush some oil on the dough surface (leave 2cm tip top part un-greased)

10) After you cut a notch in the middle of the short end of the triangle, try and roll the two wings by moving your hands outwards from the center, creating the desired shape with a thinner, longer point. 

11) Arrange the shaped croissants on baking sheet and spray some water then proof for 30mins or double the size in the oven.

12) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 180'C for 5 mins.

13) Apply some egg wash on the croissant gently then sprinkle some black sesame on the surface. Bake the croissants for 15 mins or till light golden brown

14) to move the iron grid baked bread and let cool.

1/Oct/2015 Thursday 玉米饅頭

Breakfast: Sweet Corn Steam Bun, radish pickle and fresh milk

Lunch and Dinner: Steam Cheesy Mushroom tomato Rice and Beetroot soup

Teatime: Potato Cheese Ring and Honey Lemon 

Sweet Corn Steam Bun (Mantou)

Ingredients:

For Corn dough:

90g Sweet Corn Juice (for better color appearance, can add some carrot juice)

20g cane sugar

10g fullcream milk powder

1/2 tsp Instant dry yeast

1/2 tsp Aluminum free baking powder

150g Pao flour/ all purpose flour

1 tbsp Olive Oil 

For Green dough:

45-50g Spinach puree

10g cane sugar

1/4 tsp Instant dry yeast

75g Pao flour/ all purpose flour

1/2 tbsp olive oil

Preparation:

Corn Juice: 100g sweet corn + 2 tbsp water, blend till smooth. sieve and weight 90g of the corn juice.

Spinach Puree: 50g of spinach, boil in hot water for 2 mins, blend the cooked spinach with some water till smooth.

Steps:

1) Use bread maker to knead the Corn dough by function no 8 of my tesco bm. 

Beat 20mins, off machine. 

for Green dough, at the same time, I just simply knead by hand for 15mins.

2) Proof for 30mins. 

3) Dust some flour on the doughs. Press out all air, roll， fold 1/3, roll again (repeat 3 times).

4) Divide Corn dough into 10 equally portions, roughly 25-27g each portion.

    Divide Green dough into 10 equally portions, roughly 13g each portion.

    For shaping, please follow the demonstration in the Corn Mantou Making Video below.  p/s: the cutting lines can be deeper so that after proofing, the corn shape still clearly be seen.

The Making of Sweet Corn Steam Bun

玉米饅頭製作實錄

5) Place the mantou on steaming rack, proof for another 20-30mins or double the size.

6) Steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.

《玉米饅頭》

玉米麵團

材料：

玉米汁90克（如果想顏色更接近玉米，可以加一些胡蘿蔔汁）

中筋麵粉150克

糖10克

奶粉10克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

橄欖油1湯匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

菠菜麵團

材料：

菠菜汁45 〜 50克

中筋麵粉75克

糖10克

酵母1/4茶匙

無鋁泡打粉1/4茶匙

橄欖油1/2湯匙

準備工作：

玉米100克+2湯匙水，用攪拌器打細，過篩取汁90克。

菠菜50克，熱水煮2分鐘，取出熟波菜加一點水，用攪拌器打至幼滑即可。

做法：

1）玉米麵團和菠菜麵團：個別把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

4）麵團滾圓,收口朝下捏緊放入盆中,表面噴灑些水,盆子上罩上擰乾的濕布發酵30分鐘至2倍大。

5）發好的的麵團移出到桌上,表面灑些中筋麵粉,空氣壓出。用擀麵棍桿扁，然後對摺，再桿扁。 （重複3次）

6）玉米麵團和菠菜麵團分別分割成為10等份，然後做法請參考以上的youtube製作實錄。備註：刀痕可以切深一點。發酵後造型就會比較清晰。

   （其餘還沒有揉到的麵團先用擰幹的濕布蓋著，避免表面乾燥）

7）蒸盤底部墊不沾烤焙紙，將饅頭麵團間隔整齊放入蒸籠內。

8）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵20-30分鐘。

9）發酵完成直接開中火蒸10分鐘。

10）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的饅頭才不容易皺皮。

Steam cheesy mushroom tomato rice

Ingredients:

4 tbsp mix grains rice (quinoa, brown rice and white rice)

1/4 pack Shimeji Mushroom

10 pcs cherry tomatoes

3-4 cloves garlic

15g cheddar cheese

10 g unsalted butter

Steps:

1) heat pan, add in the butter and sautee the garlic till fragrant.

2) add in shimeji mushroom and tomatoes, stir fry for a while

3) add in mix grains rice and stir fry another 1 min

4) dash in some pepper powder and off fire

5) pour the rice mixture into a steaming bowl, add in adequate water/soup stock. Then shred the cheese as topping, steam at medium heat for 15-20 mins.

Potato Cheese Ring

Ingredients: 

60g cooked potato

20g potato starch

10g bega cheddar cheese

1 egg yolk

10g cane sugar

Steps:

1) put all the ingredients together and blend till smooth.

2) put into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 165°C for 15 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 5 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.