12/7/2017 Invisible cake 蘋果隱形蛋糕

Good Day Dear All~

WE have a different type of breakfast today. I baked this Invisible Apple Cake for everyone at home.  I would say it is very yummy and the sweetness is just nice as i did reduce sugar from the original recipes from internet. Little Princess is having it at home and mommy is having it at work. ^.^ 

Lunch Bento is simple Garlic Fried Rice with blue pea flower, corn flakes meat balls and soy sauce eggplant+okra.

Teatime today is BLUE also....Blue Pea Flower coconut agar-agar. 

無敵簡單 - 蘋果隱形蛋糕

最近在國外掀起一股熱潮的神奇甜點，原來是指水果佔90%，蛋糕只佔10%的健康甜點。名字來自於水果比例多到把蛋糕都隱形了，超級清爽少油少麵粉，而且無敵簡單絕對不會失敗！ (配方是參考網路上的食譜)

材料：

蘋果2-3顆，香草精一小匙，雞蛋2顆，有機砂糖35克，無鹽奶油20克，低筋麵粉70克，泡打粉1茶匙，鹽一小撮，鮮奶100克

1）將雞蛋打入鋼盆裡，加入砂糖和香草精用手攪拌器拌均勻至起泡。

2）奶油先加熱融化，加入鮮奶和融化的奶油拌勻。

3）加入過篩的低筋麵粉和泡打粉，慢慢加入麵糊裡攪拌均勻，記得將麵糊慢慢拌勻至沒有結塊。

4）烤箱預熱200度，接著用切片器將蘋果削成薄片，放入麵糊中讓麵糊均勻裹上蘋果片，再將蘋果片旋轉層層排列至烤模中。

5）將剩下的麵糊全部慢慢倒入烤模中，輕輕在桌上敲一下以避免小氣泡，接著烤箱200度烤約40-45分鐘

6）烤至表面金黃後，用細竹籤插入蛋糕體若不沾黏就代表已經熟透，出爐就完成囉！

這款隱形蛋糕的口感吃起來有滿滿的水果香

蘋果片之前還隱約的可以吃到烤布丁口感的麵糊

蛋糕表面可以撒一些糖粉/烤香的杏仁片與燕麥/淋上楓糖漿/搭配一球香草冰淇淋是沒問題的喔!

風靡法國的蘋果隱形蛋糕，入口綿軟又果香馥郁！ ！ ！贊！贊！贊！

Gâteau Invisible, AKA Invisible Apple Cake

Ingredients:

2-3 apples

(such as fuji or pink lady. I used organic apple)

2 eggs

35g organic cane sugar

100g fresh milk

20g melted butter

70g flour

1 tsp aluminium free baking powder 

Steps:

1) Preheat oven to 200˚C.

2) Peel the apples and remove the core. Slice them very thinly. Soak them in lemon water so it won’t oxidized.

3) In a medium bowl, whisk the eggs and sugar until pale. Add milk and melted butter and mix well. Sift in the flour and baking powder to combine. Add the sliced apples. Using a rubber spatula, coat them well with the batter.

4) In a parchment paper-lined pound cake mold, pour in the batter.  Tap on table to remove excess air. Bake them 40-45mins.

5) Take out from the mold once it is cool to touch.

You may sprinkle some icing sugar on the cake / roasted almond flakes / oatmeal / served with an ice cream / with some maple syrup... it is yummy in any way you eat!!!!

Bento of the day

今日的便当

今天早上忙着弄燕菜，苹果蛋糕，竟然不够时间做便当。只好做个普通的造型就收工咯！哈哈。。今天的肉丸很好吃呢！加入了些corn flakes.

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

"今天我加了一些蘭花汁，飯成藍色了“

**** 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

"i added some blue pea flower water today which it turned blue"

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.

玉米片肉丸

材料：

100g豬肉肉

1/3杯玉米片

1粒小紅蔥頭

1/2茶匙液體氨基

鹽少許

胡椒粉少許

幾滴芝麻油

1/2蛋白

做法：

1）切碎紅蔥頭，用油炒至香味。

2）用手榨碎玉米片。

3）將所有的材料包括（1）和（2）放入一個中等的碗，用筷子將肉泥以同1個方向攪拌至粘稠。

4）用小茶匙輔助舀起肉漿在手心揉成圓球狀。（稍微濕的手比較容易）

5a）煎：把每粒肉丸沾上少許玉米粉，用小火兩面煎到熟透即可。

5b）蒸：把每粒肉丸一一擺進蒸盤裡，中火蒸10分鐘。

Corn Flakes Meat Balls

Ingredients:

100g minced meat

1/3 cup corn flakes

1/2 tsp liquid amino

pinch of salt

pinch of pepper powder

1 scallion

few drops sesame oil

1/2 egg white

Steps:

1) cut and chop the scallion, stir fry with some oil till fragrance. set aside.

2) crush the corn flakes by hand. set aside.

3) put all ingredients including 1) and 2) in a medium ball and use chopsticks to stir the mixture in 1 direction till gluey.

4）use 1 tsp spoon to scoop the mixture, roll into balls ( damn your hands for easier handling)

5a) place the balls on a plate (if steaming is preferred), steam for 10 mins in medium heat. 

5b) coat each ball with some corn flour, pan fry or deep fry till golden brown

蘭花椰香果凍/燕菜

材料：

（藍色部分）

6-7朵乾蘭花

310ml 清水

1茶匙 燕菜粉

1/4茶匙 果凍粉

25-30克 砂糖

（白色部分）

100g 濃椰漿

200ml 清水

1茶匙 燕菜粉

1/4茶匙 果凍粉

25-30克 砂糖

做法：

1）首先把所有白色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把一半的分量倒入模具，送入冰箱速凍。

3）等待同時，把藍色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。把蘭花夾出。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的蘭花燕菜倒入。送進冰箱再次速凍。

5）大約15分鐘後，把剛才倒剩的椰漿燕菜，開小火再煮一煮至融化即可（不需煮沸）。

6 ）再把模具從冰箱取出，用牙籤在蘭花燕菜表面輕刮一些條紋。然後把椰漿燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

Blue Pea Flower Agar-agar

Ingredients:

(A: Blue portion)

6-7 dried blue pea flower

310ml water

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

(B: White portion)

100g thick coconut milk

200ml of water

1 tsp  Agar-agar powder

1/4 tsp instant jelly powder

25-30 grams of sugar

Steps:

1) Start with the white portion, put all ingredients B into a small pot, mix well and bring to a boil.

2) pour half of the ingredients B into a mould, then put in the fridge for a faster cooling.

3) While waiting for it harden, put all the ingredients A into another small pot, mix well and bring to a boil too. Take out the dried flower.

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the coconut agar-agar. Pour in the blue pea flower agar-agar. Return the mould to the fridge again.

5) after 15 minutes, reheat the remaining coconut agar-agar by cooking under small fire till no more harden parts.

6) Remove the mould again from the fridge, repeat the scratching step then pour in all the coconut agar-agar. Wrap with cling wrap and store in the fridge till completely harden before serving.

I am using Japanese Agar-agar and Instant Jelly powder

8/4/2017 (sat) 慢煎糕

~ 中種 巧克力饅頭 ~

中種麵團材料:

中筋麵粉 350g (普通麵粉)

清水 260g

酵母 3g

~ 用筷子將所有材料攪拌均勻，用保鮮膜蓋​​好，適溫發酵40分鐘。

★ 麵團是很黏哦。

饅頭材料:

中筋麵粉 150g

粟米油 5g

幼糖 70g

巧克力粒 適量

做法：

1. 把中種麵團和饅頭材料(除了巧克力粒)全部放入麵包機，

攪拌20分鐘。 (tesco麵包機8號一次，20分鐘 候按停)

2. 20分鐘後，取出麵團，桿平，3折，重複3次，再桿開，表面塗上

薄薄一層油，撒上巧克力粒，捲起來，分割成10份。

4. 發酵20分鐘，以中火蒸18分鐘，把蓋開小縫，幾分鐘後即可開蓋。

★ 食譜分享自 Jesslyn Go

Prawn Meat Patty

Ingredients:

4pcs medium prawns

1 tbsp minced meat

1 tsp chopped cabbage

1 tsp chopped baby spinach

1/4 tsp minced garlic

pinch of salt and pepper to taste

Steps:

1) remove head and skin of the prawns, chop the flesh till tiny.

2) chopped the spinach and cabbage into tiny size.

3) mix the chopped prawn with minced meat and all other ingredients.

4) use chopsticks to stir the mixture in one direction until it turns gluey.

5) divide the meat mixture into 2 equally portion.

6) use wet hand to hold each portion and roll into ball shape then press and flatten it.

7) pan fry with some oil till both sides are golden brown.

漢堡蝦肉餅

材料：

中型明蝦 4只

豬絞肉 1 湯匙

蒜泥 1/4茶匙

切碎的包菜 1茶匙

切碎的菠菜苗 1茶匙

鹽和胡椒粉適量

做法：

1）去除蝦的頭部和皮，切碎小。

2）將菠菜苗和包菜，切細碎。

3）全部材料倒在一起，用筷子在一個方向攪拌均勻至起膠。

4）將肉泥分成2等份。

5）用濕的手取肉泥搓小球，再稍微壓扁。

6）下鍋用中小火煎成雙面金黃色即可。

Apam Balik

Ingredients :

Apam Balik Batter

130g all purpose Flour 

20g rice flour

2 tbsp Castor sugar 

1 Egg (grade A) 

190ml Water

½ tsp Soda bicarbonate

1/4tsp instant dry yeast

Filling

Caster sugar 

Ground peanuts (roasted or stir fry in wok)

Creamed corn 

30g Butter (unsalted)

Method :

1) Combine sifted all purpose Flour, rice flour, castor sugar, egg, water, soda bicarbonate and yeast.

2) Sieve batter into a bowl to remove lumps. Cover the top of the bowl with cling wrap and rest for 30mins. (Or keep in fridge overnight also can)

3) To cook Apam Balik, heat non-stick pan. Laddle ¼ cup batter into the non-stick pan. I am using DIY stone pan (about 20-22cm)

4) While cooking, the batter will turn slightly firm and small bubbles will appear on the top.

5) Sprinkle 1 tsp caster sugar and 1 tbsp roasted ground peanuts.( I put more more peanuts) Add 1 tbsp creamed corn and 1 tsp butter at the center. Cook until the bottom becomes golden brown.

6) Fold apam balik into half and lightly spread some butter on the surface.

慢煎糕

材料 ：

麵糊料

130克 普通麵粉

20克 粘米粉

2湯匙 糖

1隻雞蛋（A級）

190毫升 清水

½茶匙 小蘇打粉

1 / 4 茶匙 速溶乾酵母

餡料

砂糖

花生碎（烤/炒）

罐頭玉米

30克奶油（無鹽）

做法：

1. 將麵糊料放進大碗中充分拌勻，休息至少30分鐘。

2. 燒熱不粘平底鍋，抹上少許油，倒入適量麵糊，加蓋中火煎約1分鐘或至熟。

3. 撒上餡料，折對半，離鍋即可。

4. 輕輕塗抹在表面上的一層奶油即可。

17/3/2017 (Friday) yummy prawn burger

Rice Burger

Ingredients:

1/3 cup white rice

1/4 cup cooked pumpkin puree 

(steam the pumpkin and mash with fork) 

1/3 cup plain water

Steps:

1) wash the rice then pour in the rice cooker

2) pour in the puree and water

3) cook like usual in rice cooker

4) once rice is cooked, let it cool down for 15-20mins then only starts to shape it.

5) scoop 2-3 tbsp the cooked pumpkin rice into a cling wrap, then lift up the 4 corners of the cling wrap and twist the cling wrap as shown photo below.

6) use hand to hold the rice ball firmly then press to flatten as shown photo below. press and adjust the shape as desired.

7) then only open up the cling wrap and take out the rice burger, repeat the steps for others.

Prawn Meat Patty

Ingredients:

4pcs medium prawns

1 tbsp minced meat

1 tsp chopped cabbage

1 tsp chopped baby spinach

1/4 tsp minced garlic

pinch of salt and pepper to taste

Steps:

1) remove head and skin of the prawns, chop the flesh till tiny.

2) chopped the spinach and cabbage into tiny size.

3) mix the chopped prawn with minced meat and all other ingredients.

4) use chopsticks to stir the mixture in one direction until it turns gluey.

5) divide the meat mixture into 2 equally portion.

6) use wet hand to hold each portion and roll into ball shape then press and flatten it.

7) pan fry with some oil till both sides are golden brown.

米漢堡

材料：

1/3杯白米

1/4杯煮熟的南瓜泥

（蒸熟的南瓜，叉子壓成泥）

1/3杯 清水

做法：

1）把白米洗净，然後倒入電飯煲。

2）倒入南瓜泥和清水。

3）像往常一樣地煮飯。

4）一旦米飯熟了，讓它冷卻15-20分鐘，然後才開始做照型。

5）舀2-3湯匙煮熟的南瓜飯放在保鮮膜上，然後提起的四边的保鮮膜角，如下圖般扭成球状。

6）用手握住球状的米飯糰，再稍微壓扁，如下圖所示。

7）然後打開保鮮膜，拿出米漢堡，剩餘的米飯再重複以上的步驟即可。

漢堡蝦肉餅

材料：

中型明蝦 4只

豬絞肉 1 湯匙

蒜泥 1/4茶匙

切碎的包菜 1茶匙

切碎的菠菜苗 1茶匙

鹽和胡椒粉適量

做法：

1）去除蝦的頭部和皮，切碎小。

2）將菠菜苗和包菜，切細碎。

3）全部材料倒在一起，用筷子在一個方向攪拌均勻至起膠。

4）將肉泥分成2等份。

5）用濕的手取肉泥搓小球，再稍微壓扁。

6）下鍋用中小火煎成雙面金黃色即可。

水晶桂花糕

材料:

桂花 2茶匙

燕菜粉 1茶匙

果凍粉 1/4茶匙

清水 300ml

砂糖 35克

枸杞 2湯匙

  

做法：

1。把桂花過清水洗淨，加入100ml的水煮大約1-2分鐘。待涼備用。

2。把燕菜粉，果凍粉和砂糖，加入煮過的桂花水+200ml清水，一邊攪拌一邊用小火煮至滾1分鐘，加入杞子稍微煮一會即可。

3。倒入模子，在桂花糕還未凝固時，稍微用竹籤攪拌，桂花就會浮起。

4。待冷卻後放入冰箱冷藏 1~2小時，即可享用。

Osmanthus Jelly is healthy, delicious, and one of the super easy desserts to make at home! The osmanthus flower gives this dish a light scent and calming fragrance that’s simply soothing for an after-meal finish.

Osmanthus Jelly Recipe

Ingredients:

1 tsp dried osmanthus flowers 桂花

1 tsp Agar-agar powder

1/4 tsp Jelly powder

300ml water 

35g cane sugar

2 tbsp wolfberries

Steps:

1) Clean the osmanthus with water, then add in 100ml water to cook till boiling for 1-2 min. set aside for cooling.

2) In a pot, add 200ml water, agar agar powder, jelly powder, sugar and the cooked osmanthus water and keep stirring and bring to a boil for 1 min. Add in wolfberries and cook for a while then off fire.

3) Pour the jelly solution to fill in the mould. Let the jelly cool down a bit in room temperature and chill in fridge 1-2 hours until the jelly is set.

Honey baked/ roasted chicken drumstick

Ingredient:

 1 pc chicken drumstick

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

1 tbsp lemon juice

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 

蜂蜜烤雞腿

材料：

1只 雞腿

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

柠檬汁 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，蒜粉和柠檬汁，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。