老公出國出差了。 。整個星期只能用2個小時煮食物給寶寶。 。 （以往用3個小時的。。）因為怕用太多時間在廚房，寶寶在樓上哭了沒聽見。今早寶寶不知道幾點哭醒了，我沒有聽見。還好家婆聽見過去我們的房里安撫寶寶再度睡著了。
前幾天的趣事~
寶寶在馬桶大便後，家婆幫她搽搽小屁屁後就抽馬桶的水。還有一小顆的大便浮在水面並隨著水流不停轉動。寶寶看了說：“啊婆，我的大便在游泳。”家婆聽了哭笑不得了。 。晚餐時再次講述回當時的情形，大夥兒都笑翻天啦！ ！ ！
Hubby is on business trip now for a week. . . Throughout the week I can only spend two hours to cook food for my baby . . ( usually I spend 3 hours ) I am worrying that I spend too much time in the kitchen and baby might be crying at upstair room which I couldn't hear her voice. This morning my baby cried but I did not hear it. Luckily mother-in-law heard and comforted her to fell asleep again .
«東京芭娜娜»
聽說是東京一款出名的蛋糕，外觀和香蕉相似，味道就不太清楚（沒有吃過，拍謝喇~）
食譜一共做出4條香蕉蛋糕，麻麻試吃了一條。。。。哇塞。。。很好吃!!!!!!!!!
Tokyo Banana
(Japanese Roll Cake)
（the recipe and making modified from ochikeron)
Necessary Equipment:
10-inch square brownie pan
electric mixer
Ingredients:
Egg Yolk Batter:
2 Egg Yolks
5g rice bran oil/any vege oil
25g fresh milk
30g Cake Flour / all purpose flour
Meringue:
2 Egg Whites
15g organic cane sugar
Steps:
1) Preheat oven to 180'C.
2) Place a parchment paper or non-stick baking sheet on the square pan.
3) In a mixing bowl, add in egg yolk, oil and milk, mix well then add in flour and mix till combined. Set aside.
4) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until soft peaks form, approximately 2-3 minutes.
5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently.
6) Spread the batter in the brownie pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
7) Bake at 180C for 11-12 minutes till lightly brown. (Depending on the heat of the oven, cooking time may differ)
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While the cake is baking in the oven.........prepare the banana custard cream
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Banana Custard Cream
Ingredients:
90g ripe banana
1 egg
2 tbsp corn starch
2 tsp organic cane sugar
130ml milk
Steps:
1. Use hand blender, blend all the ingredients for 5 seconds or till smooth.
2. Pour the mixture into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a plastic bag OR into airtight container. Chill in the fridge.
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~check the cake in the oven is ready or not~
8) Remove the cake from the pan by lifting the wax paper and place it on a wire rack to cool.
9) When it's cool enough, remove the parchment paper and place the cake on the parchment paper with the brown side up. Cut the cake into 4 squares.
10) Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.
11) keep in the fridge for 60 mins before serving.
東京笆娜娜
（日本香蕉蛋糕卷）
(食譜和做法構思於ochikeron)
準備1個10"寸的方形盤
電動攪拌器
材料：
（ A）：
2顆 蛋黃
5克米糠油/任何有機蔬油
25克鮮牛奶
30克蛋糕粉/筋麵粉
（B ） ：
2顆 蛋白
15克 有機蔗糖/白砂糖
做法：
1 ）材料（A ）混合後，備用。
2 ）預熱烤箱180'C度。
3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分2-3次倒入（ 1 ）拌勻。
4）把麵糊倒入舖有不沾烤紙的方盤，並用刮刀抹平表面然後輕輕在桌子上敲兩下。
5）在180℃下烘烤11-12分鐘，直到表面呈淺褐色即可。 （根據不同烤箱的熱度，烹調時間可能不同）
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趁蛋糕在烤爐裡烤著.........準備香蕉卡士達醬咯。。
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香蕉卡士達醬
材料：
90克 成熟的香蕉
1個 雞蛋
2湯匙 玉米粉
2茶匙 有機甘蔗糖
130毫升 牛奶
做法：
1. 使用手持式攪拌機，把所有材料打成光滑（大概5秒）。
2. 將香蕉混合物倒入小鍋裡。
3. 以中小火加熱，不斷攪拌煮至濃稠狀即可離火。如果你喜歡，加入香草精幾滴也可以。
4. 冷卻後將奶油倒入塑料袋或進入密閉容器中。放入冰箱冷藏。
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〜檢查在烤箱的蛋糕是否烤好了〜
6）提起不沾烤紙，把蛋糕放在架上晾涼。
7）涼後，取出不沾烤紙，並把蛋糕褐色面朝上。用刀把蛋糕切成4格。
8）把一片蛋糕放在保鮮膜上面（褐色面朝上），把香蕉卡士達醬擠上，將蛋糕捲起後用烘焙紙/保鮮紙將蛋糕卷包起並牢固地擰成像糖果的兩端，放入冰箱冷藏60分鐘定形，即可。
Baked Chicken Fillets
(Recipe By: 貞穎麻麻的綺幻冒險)
Ingredients
1 tbsp rice bran Oil / unsalted butter
10g Potato starch
30g Low Protein flour / cake flour
1 egg yolk
2 tsp sugar
1g or 1/8 tsp salt
Dash of Pepper powder
60-100g Chicken Tenderloin / chicken breast
Steps:
1) Heat pan, add in the oil/butter for 10 seconds, pour in the potato starch and stir fry for a while and off fire.
2) add in egg yolk and other seasonings (salt, sugar, pepper), stir well. Finally add the flour and mix well by rubbing it till bread crumbs texture.
3) throw the cubed chicken tenderloin into the bread crumbs. Let them coated well and press firmly.
4) bake at preheated oven of 170'C for 10-15mins. (my oven was set to 180 degrees, bake for 18 minutes).
(The outer texture is slightly crispy and inner is soft and tender chicken meat.
If you want to have more crisp taste, can bake longer time about 3 to 5 minutes)
原創食譜來自：貞穎麻麻的綺幻冒險
酥烤雞肉條
材料：
玄米油 10g / 1湯匙（我用無鹽奶油）
太白粉10克
低筋麵粉30克
蛋黃1顆
糖2〜3克 / 2茶匙
鹽1克 / 1/8 茶匙
胡椒粉少許。 （一歲以下，調味可省略）
雞裡肌/雞胸肉60-100g （切小條）
做法：
1）將米糠油/奶油(或其它炒菜用油可),倒入鍋中加熱約10秒，倒入太白粉翻炒後熄火，起鍋。
2）加入蛋黃攪拌均勻，再加入調味料(鹽，糖，胡椒粉),最後加入麵粉，混合均勻。
3）將粉糰（鬆散，碎碎的團狀）用手指搓開（搓小塊狀）所有粉糰搓成ㄧ粒粒小粉糰時，將裡肌塊(裡肌肉直接切小丁) 全部丟入粉糰中，每條雞柳表面沾滿後，可放在手掌中捏緊。
4）烤箱170度烤10-15分鐘（我的烤箱180度，一共烤了18分鐘）。
（外皮是微酥的奶酥餅乾口感，而雞肉還很軟嫩，
如果想追求更酥脆口感，再多烤3〜5分鐘！ ）
奶酪蝦味鮮
材料：
蝦仁60克
太白粉/馬鈴薯粉 40克
蛋黃 1個
水 2湯匙
白胡椒粉適量
糖1/2 茶匙
做法：
1. 把所有材料放入果汁機或攪拌器，打成黏稠的泥狀。
2. 然後把蝦泥裝入塑膠袋，綁好後塑膠袋角處剪一個小洞（4-5毫米）。
4. 預熱烤箱180度。
5. 把不粘烤布/紙鋪在烤盤上，然後擠出條狀。（我的烤箱是33公升的容量，剛好擠到一盤。）
6. 送進已經預熱的烤箱，烤約10分鐘後，轉換盤的方向，下調溫度160烤10分鐘或至表面有一些上色了，即可關掉電源。繼續悶5-10分鐘後取出。完成啦~
"Double Decker, Double Decker, ~~~ ~~~ ~~~".....LOL
Cheesy Prawn Sticks
Ingredients:
60g Prawn
40g potato starch
1 egg yolk
2 tablespoons water
10g cheddar cheese
dash of pepper
1/2 tsp cane sugar
Steps:
1) put all ingredients in the blender, blend till smooth.
2) pour the mixture into a plastic bag then cut a small hole (4-5mm) at the edge of the plastic bag.
3) preheat oven at 180'C.
4) squeeze out stripes on the non-stick baking sheet laid on the baking tray.
5) bake at preheated oven of 180'c for 10 mins, turn baking tray in side out, reduce temperature to 160'C, continue baking for 10 mins or till lightly golden brown. Off oven. let the tray stay inside the oven for another 5-10mins. DONE~
noodle for lunch and dinner
honey drink for teatime
