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！

12/10/2017(Thu) 平底鍋煎包 (peanut butter)

Good morning and Happy Thursday dear all mommies!

I am.so happy today as I able to buy the McDonald's hello kitty happy meal for my self and little princess.

Remember my post yesterday which I mentioned I have important thing to do??? Yes!!!! This is it!!!! I woke up few times before the alarm rang....wondering why my alarm still yet to ring. Finally I get up from bed at 4.30am sharp even I felt a little tired but I still very alert about my mission today.

Breakfast: pan cooked buns with peanut butter filling. The buns were made with blue pea flower juice which I cooked more yesterday.

Lunch: peanut minced meat porridge

Teatime: avocado milkshake

大家早上好!

妈咪我是凯蒂猫控!所以，打从上个星期四推出的麦当劳hello kitty 家家酒茶具，妈咪我已经很雀跃了！第二天才出去购买的happy meal, 竟然跑了两间麦当劳都缺货。还好老公帮我买到了！所以，今天自己决定早点起床，早点煮好小公主的食物，早点出门。。果然，早起的鸟儿有虫吃!! 拿到凯蒂的杯具的当下，真的好开心哦！

早餐: 平底锅煎包（花生酱）和鲜奶

午餐: 肉碎花生粥

下午茶: 牛油果奶昔

Pan Cook Bun/bread

Ingredients: （yield 8-11 buns)

150g All purpose Flour

3g （3/4 tsp) Instant Dry Yeast

85-95ml warm water

(Today i use blue pea flower juice)

10g olive oil/grapeseed oil/rice bran oil/any vege oil

10g 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 11 equally portions (23g each), wrap in filling (I used peanut butter of 6g in each dough).

5) roll and flatten the 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

材料：

【麵皮】

中筋麵粉150g

酵母3g (3/4茶匙）

溫水 85-95g

（今天我用蘭花水）

橄欖油/任何植物油10g

糖10g

作法：

1.粉類過篩。

2.除了起司片以外，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.取出麵糰放在撒上麵粉的揉麵板上。

5.分成11等分（每個23克）,桿平並放上餡料(今天用無糖花生醬每個6克），收口處緊密捏合。

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。

Peanut Butter 

無糖花生醬

肉碎花生粥

材料：

1/4 杯 有機白米（浸泡30分鐘）

80-100克 肉碎

1湯匙 有機花生 （浸泡過夜）

1/2茶匙液態氨 / 1咪咪海鹽

胡椒粉適量

做法：

1 ）把花生放入小鍋，注入清水，煮滾後用小火煮20分鐘。

2 ）把白米和肉碎加入，攪拌均勻。

3 ）繼續小火煮10分鐘。

4 ）加入鹽和胡椒粉後即可熄火。

5 ）趁熱食用。

Minced meat peanut Porridge

Ingredients:

1/4 cup organic white rice (soak for 30mins)

80-100g minced meat

1 tbsp organic peanut (soak overnight)

1/2 tsp liquid amino / pinch of sea salt

dash of pepper powder

Steps:

1) ) Put the peanuts into the pot, add in water, boil and cook with small fire for 20 minutes.

2) Add in the soaked rice and minced meat, stir well.

3) Continue to cook for 10 minutes.

4) add in pinch of salt and pepper powder and off fire.

5) ready to serve warm

Avocado milk Shake

Ingredients:

1pc avocado

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

牛油果奶昔

材料：

1個 鱷梨/牛油果

1/2 - 1杯 鮮牛奶

1茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

my kitty cup!!!!!

Pan cooked buns with Sarawak butter bun fillings

Pan Cook Bun/bread

Ingredients: （yield 8 buns)

150g All purpose Flour

3g （3/4 tsp) Instant Dry Yeast

85-95ml warm water 

10g olive oil/grapeseed oil/rice bran oil/any vege oil

10g 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 8 equally portions, wrap in filling in each dough

5) roll and flatten the dough。

Pan cook method:

a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

b) pan cook with smallest fire for 5-8 mins.

c) over turn the bread and pan cook till both sides golden brown.

Oven method:

a) place buns on baking tray laid with parchment paper, proof for 20-30mins inside off oven.

b) remove baking tray from the oven, preheat oven till 150'C.

b) 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.

Sarawak butter bun fillings

Ingredients:

90 g of melted butter

40 g of castor sugar 

90 g of flour

20 g of milk powder

Steps 

1) Melt the butter in a saucepan over the smallest heat directly under the fire.

2) Add the sugar to the hot melted butter, stirred until dissolved.

3) Add in the sifted flour and milk powder gradually and used a spoon to stir until well mixed.

4) Let the flour mixture cooled down and let it rest for at least 5-10 minutes for the flour absorbing the liquid.

Once cool, shaped it into 8 small balls of about 30 g each. Set aside for later use.

平底鍋煎包

材料：

【麵皮】

中筋麵粉150g

酵母3g (3/4茶匙）

溫水 85-95g

橄欖油/任何植物油10g

糖10g

作法：

1.粉類過篩。

2.除了起司片以外，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.取出麵糰放在撒上麵粉的揉麵板上。

5.分成8等分,桿平並放上餡料，收口處緊密捏合。

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。

砂拉越牛油麵包餡

材料：

90g融化的奶油

40克砂糖

90克低筋麵粉

20克奶粉

做法：

1）把奶油放進平底鍋，以小火加熱煮至融化。

2）將糖加入融化的奶油中，攪拌至完全溶解。

3）慢慢篩入麵粉和奶粉，並用湯匙攪拌至充分混合。

4）讓奶油混合物冷卻，並靜置至少5-10分鐘，讓麵粉吸收液體。

一旦冷卻，將其成形為每個約30g的8個小球。放在一邊待用。

26/4/2016 (Tue) 優格酸奶溶豆

Breakfast: pan cooked bun with peanut butter filling and fresh milk

Lunch and dinner: udon with honey roasted drummets and kunbu onion soup

Teatime: yogurt melts and steamed onion juice

Pan Cook Bun/bread

(original recipe by 小龍媽 from Taiwan)

Ingredients: （yield 6 mini buns)

50g All purpose Flour

1g （1/4 tsp) Instant Dry Yeast

30-35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

some black sesame / chiaseed (optional)

Filling:

ANY FILINGS....Kaya...Jam...Butter Jam...cream cheese sauce....custard....and many more~

Steps:

1) in a mixing bowl, add in all ingredients except cheese

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 6 equally portions, wrap in filling in each dough

5) roll and flatten the dough。

Pan cook method:

a) place buns in a non stick pan (no oil needed), close lid and proof for 20-30mins.

b) pan cook with smallest fire for 5-8 mins.

c) over turn the bread and pan cook till both sides golden brown.

Oven method:

a) place buns on baking tray laid with parchment paper, proof for 20-30mins inside off oven.

b) remove baking tray from the oven, preheat oven till 150'C.

b) 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.

平底鍋烤麵包(香煎包)

(原食谱：小龍媽)

材料：（6小粒麵包）

【麵皮】

中筋麵粉50g

酵母1g (1/4茶匙）

鲜奶/全脂奶/配方奶(奶粉+水) 30-35g

橄欖油/任何植物油3g

糖3g

黑芝麻/奇亞籽(可省略)

【內餡】

任何果醬，加央，卡士達醬，等等。 。

作法：

1.粉類過篩。

2.除了起司片以外，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.取出麵糰放在撒上麵粉的揉麵板上。

5.分成6等分,桿平並放上餡料，收口處緊密捏合。

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。

Honey Baked drummets

Ingredient:

5pcs  chicken drummets ( i use kee song brand)

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

some garlic powder

1 tbsp fresh milk

some honey

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray and brush some honey on the surface.

4) Bake for 20 minutes 

蜂蜜烤雞小腿

材料：

5只其祥小雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

蒜粉 適量

一些 蒜泥

牛奶 1湯匙

蜂蜜 適量

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，蜂蜜，胡椒粉，蒜粉和牛奶，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上，表面再塗一些蜂蜜。

4）烘烤20分鐘。

優格酸奶溶豆

材料：

原味優格 45克

嬰兒奶粉 38克 （如果没有，全脂奶粉/玉米粉代替）

玉米澱粉 25克

蛋白 2粒 （73-75g）

細砂糖 10-15克 （我用10克而已）

檸檬汁 幾滴（加蛋白中去腥和稳定蛋白泡泡）

做法:

  

1. 稱出適量優格 ，把奶粉與玉米澱粉過篩後與優格攪拌均勻後備用。奶粉為無糖的嬰兒配方奶粉。

2. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。

3. 將優格糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀！

4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤一下，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

*小貼士*

1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。

2.不成形請根據以下兩點找原因：要么酸奶太稀，水分太多，要么攪拌過度消泡了！

3.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！

step 1 - mixing yogurt, milk powder and corn starch

step 2 - 7 : beating egg white, squeezing out batter

Plain Yogurt Melts

Ingredients

45g Natural Greek Yogurt (or using flavoured yogurt)

38g milk powder / baby formula milk powder

25g corn starch

2 large egg white

10-15g castor sugar (I used 10g only)

1/2 tsp lemon juice or vinegar

Steps:

1) add milk powder and corn starch into the yogurt

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

9) let the cookies sit in the oven for further 10-30mins is recommended.

Steamed Onion Juice 

蒸洋蔥水（做法請按）

Just follow the above recipe by using 6 onions instead.

只需依照以上的做法, 用了6粒大洋蔥。