WUBA (Monster Hunt2) steamed buns / mantou 胡巴饅頭

Milky Mantou / steamed buns with red bean filling

Ingredients:

Fresh Milk 90g 

Sugar 15g

Instant dry yeast 1/2 tsp

Pao flour/all purpose flour 150g

Vegetable/Olive Oil 1 tbsp

steps:

1) I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 15mins, off machine. 2) Rest for 10mins, press out all air, divide dough into 6pcs of 40g dough.

3) shape and roll into ball shape OR wrap in fillings.

4) place the steam rack on the wok with warm water (45'C) and proof for 20-30mins or till double the size. It is ready when you touch the bun's surface and it is bouncing back.

4) steam at medium high heat for 10mins. 

5) Off the fire and wait for 8 mins only open the lid cover. 

For "WuBa" Shaping:

1) after pressing out air and knead each dough several times, roll each dough into balls. (must cover dough with cling wrap to avoid drying out the surface)

2) wrap each dough with filling or skip this if making plain type.

3) place each dough on a piece of "pao paper" or baking paper.

4) use milk as the "glue" to attach the parts to the bun's surface. brush a thin layer of milk by finger tip or brush, then only place the following parts

5) mix the following powder to the remaining dough for coloured dough

a) 1/2 part for green : spinach powder / green tea powder

mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. divide green dough into 6 portions. roll each portion into thin ropes. cut the ropes into 0.5cm in length and combine all together to form the "hair"

b) 1/4 for black : bamboo charcoal powder

mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. roll tiny dough into ball as eyes, shapes for mouth, etc

c) 1/4 part for pink : red yeast powder

mix well the powder with the dough by kneading it several times, if a bit dry, just add a drop or two of the fresh milk. make the ears!!

6) usually after shaping, the proofing time could be reduced as during shaping, the buns are proofing too. so when you touch the bun's surface which is bouncing back, then you can start steaming the buns now. 

Tips for smooth surface:

1) using a cloth to wrap the lid cover to avlid water dripping on the surface which will cause wrinkled skin.

2) do not open lid cover immediately after steaming. Must let the temperature slowly go down to avoid sudden temperature change which will cause wrinkled skin too.

奶香饅頭/包子

材料：

牛奶 90克

中筋麵粉150克

有機蔗糖15克

酵母1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1)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。

3)保鲜膜盖好休面10分钟。然后分割40克（6粒）或50克（5粒）。

4)将每个小面团反复揉，排气。

5)用手来回搓揉，整形成圆圆的馒头状/包入内陷成为包子。

6)准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把造型好的馒头放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。

7)大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用8號功能打15分鐘即可，然後跟著3-9的做法完成。

云朵牛奶馒头

今天一早起床，就是为了制作可爱的馒头/包子给我的宝贝。食谱做出的馒头味道不会很甜，很健康哦。。我没有使用白糖，用了有机蔗糖，所以成品有点带黄色。。

云朵牛奶馒头

食谱:（王美姬老师）

材料：

中筋面粉150克

全脂牛奶80-90ml 

糖 15克

酵母1.5克 （1/2半茶匙）

油3克

做法：

1）用手揉面大约10分钟，揉至面团表现光滑 （也可以用面包机打面团15分钟）。

2）保鲜膜盖好休面10分钟。然后分割40克（6粒）或50克（5粒）。

3）将每个小面团反复揉，排气。

4）用手来回搓揉，整形成圆圆的馒头状/包入内陷成为包子。

5）准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把造型好的馒头放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。

6）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

28/8/2017 happy monday (Miso Chicken~ yum yum)

pumpkin doughnuts 南瓜甜甜圈

Please click on the link above for recipe...Thanks

如需要食谱，请点击以上链接

the same dough has been transformed to steamed buns when i steam them.

一样的面团也可以蒸。。。。变成馒头了！！

Miso Chicken Chop

Ingredients:

100g boneless chicken tight

1 tsp miso paste

1/2 tsp cane sugar

dash of black pepper

1 tbsp corn flour

Steps:

1) cut the chicken tight into desired size

2) use the back of the knife roughly beat the meat

3) add in all other ingredients and marinate for at least 30mins

4) pan fry till both sides are cooked.

味噌雞扒

材料：

100g 無骨雞腿肉

1茶匙 味噌醬

1/2茶匙 蔗糖

少許 黑胡椒粉

1湯匙 玉米粉

做法：

1）將雞肉切成喜歡的大小

2）使用刀背剁一剁雞肉

3）加入所有其他的調味料，醃製至少30分鐘

4）下熱油鍋煎至兩面熟透即可。

20/5/2017 black sesame wholemeal mantou

Black sesame wholemeal Mantou

Ingredients:

Fresh Milk 80-90g (reserve 10g to add slowly)

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 90g

Wholemeal flour 40g

Black sesame powder 20g

Vegetable/Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into 8pcs of 35g doughs.

shape and roll into ball shape, proof for 30-45mins or till double the size, steam at med high fire for 10mins. Off the fire and wait for 8-10mins only open the lid cover. 

Tips for smooth surface:

1) using a cloth to wrap the lid cover to avlid water dripping on the surface which will cause wrinkled skin.

2) do not open lid cover immediately after steaming. Must let the temperature slowly go down to avoid sudden temperature change which will.cause wrinkled skin too.

黑芝麻全麥饅頭

材料：

牛奶 80克

中筋麵粉90克

全麥麵粉40克

有利機黑芝麻粉20克

有機蔗糖30克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）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。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

５）把麵團分割成8份，每份35克。搓成圓球型即可。

6）朔型後把包紙貼在饅頭底部，然後放入蒸盤。

７）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30分鐘。

８）發酵完成直接開中火蒸10分鐘。

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

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。

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。

14/2/2017 (Tue) Eggless Carrot Doughnuts胡蘿蔔甜甜圈

Fried Carrot Doughnuts

Ingredients :

180g all purpose flour

60g carrot puree (replaced by steam pumpkin puree)

40g fresh milk (do not pour in all first)

1/2 tsp instant dry yeast

1/4 tsp Aluminum free baking powder 

20g unsalted butter

10g organic cane sugar

Steps:

1) in a mixing bowl, add in all ingredients except milk.

2) slowly add in milk until dough is formed. 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) take out the dough and roll the dough into 5mm thickness then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins

5) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

proofing doughnut dough before frying

胡蘿蔔甜甜圈

材料 ：

180克 中筋麵粉

60克 胡蘿蔔泥 (或蒸熟的南瓜泥）

40克鮮奶（慢慢加）

1/2茶匙 即速酵母

1/4茶匙 無鋁泡打粉

20克 無鹽奶油

10克 有機蔗糖

做法：

1）粉類過篩。

2）除了鮮奶，所有的材料全部拌勻，慢慢加入鮮奶，揉成團即可。

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。擀成大約5mm扁平狀，然後用甜甜圈模具切出形狀，放置在撒上麵粉的揉麵板上，發酵15-30分鐘。

 5）炒鍋燒熱加入油，以小火慢慢把甜甜圈炸至兩面淺金黃色。

28/8/2017 Pumpkin Doughnuts 南瓜甜甜圈

揉好的面团 kneaded dough 

the same dough, i used steam method also work!!!

同样的面团，我拿一些蒸成馒头了~

30/3/2016 (Wed)

Yesterday I was on leave to stay at home to take care my gal. She was having light fever on Monday and mother in law gave her medicine once in the morning and I gave her Reserve fruit gel in the evening. Before sleep time, she has feverish again and I gave her paracetamol suspension once again. In the midnight, we woke up several times to monitor her temperature and ended up I have to take leave because of tiredness. Great thing was, she had no more fever the whole day and no more medicine to be given. I kept monitoring her the whole day, gave her sufficient fluids, fruits and Reserve fruit gel. As informed by hubby just now, my gal woke up at 9.40am this morning and she fully recovered.

This morning, I woke up at 4am before alarm setting @ 4.30am. I checked my gal's body temperature and she was fine. I changed her diaper as she drank lots of water; to let her have drier and comfortable feeling and able to sleep longer.

I finished cooking at 6.30am and went back to bedroom. I laid beside my gal and she held my arm to keep me closed to her. I placed a fresh koolfever on her forehead to make sure the fever to leave completely. I got up from bed around 7am and prepared myself to go to work.

Breakfast: Banana Mantou, hard boiled egg and fresh milk

Lunch and Dinner: Chicken Kunbu Porridge

Teatime: Red Bean Dessert and Barley Drink

Banana Mantou

Ingredients:

Dole Banana 1pc

 (remove the center part of banana, to avoid darken, 75g)

Fresh Milk 5g

Sugar 15g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

some sesame powder for rolling

Steps:

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, 

shape and roll in filling, proof for 30mins, steam at med high fire for 10mins

香蕉饅頭

材料：

香蕉 1條（不取香蕉的中心；因為會變黑；75克）

牛奶 5克

中筋麵粉150克

有機蔗糖15克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）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。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

5）麵團朔型後把包紙貼在饅頭底部，然後放入蒸盤。

6）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30分鐘。

7）發酵完成直接開中火蒸10分鐘。

8）時間到就關火,鍋蓋稍微打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著3-8的做法完成。

Kunbu Chicken Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4 tbsp Brown Rice (pre-soaked overnight)

1 chicken drumstick

1/4 pc chicken breast

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast and drumstick in the boiling water

4) add in brown rice and kunbu after 30mins

5) cook till the consistency as desired, off fire. 

昆布雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

1只 雞腿

1/4 块 雞胸肉

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞胸肉和雞腿放入在大锅里煮30分钟后，加入糙米和昆布丝。

4 ））煮至所需的浓稠度即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

Barley Drinks

Ingredients

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

3 pcs dried fig

4 cups hot water

some natural rock sugar

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

薏仁甜湯

材料：

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

天然紅糖 適量

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。