20/10/2016 (THU)

Goji Berries Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 25g

Instant dry yeast 1/2 tsp

Rice Bran oil / any plain vege oil 15g/ 1tbsp

water 80-90g

goji berries 15g + 40g warm water (blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

枸杞喜板

材料：

普通麵粉100g

糯米粉50g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

15克枸杞+40克温水，打成枸杞汁

做法：

1）把所有材料放进一个大碗攪拌均勻，水分先倒一半，然后慢慢加，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和

食谱请按 please click for recipe 》》》mushroom sauce 蘑菇酱

Steam Egg

Ingredients:

1 egg (58g without shell)

1/4 cup water

Enoki mushroom

baby spinach

1/2 tsp liquid amino

dash of pepper powder

Steps:

1) cut mushroom and baby spinach into small bite size and place in a casserole bowl

2) beat 1 egg in a separate bowl and add in water, use a fork to whisk for a while

3) sieve the egg mixture through a coffee strainer into the casserole bowl

4) add in liquid amino and dash in pepper powder

5) cover the casserole bowl with cling wrap or by a plate

6) steam in a steamer with medium heat for 10mins

蒸蛋

材料：

雞蛋1個（ 58克無殼）

1/4杯水

鴻喜菇 適量

菠菜苗 適量

1/2 茶匙 有機醬油

胡椒粉 適量

做法：

1 ）把菜和菇切一切，然後放入一個蒸碗/砂鍋碗

2 ）在另外一個碗裡打入雞蛋，加入水，用叉子攪拌均勻

3 ）把蛋液用濾網過篩入蒸碗/砂鍋碗裡

4 ）最後加入醬油和胡椒粉

5 ）用保鮮紙或碟子蓋著蒸碗/砂鍋碗

6 ）用中火蒸10分鐘即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

18/10/2016 (Tue) 鮮蔬明蝦燴豆腐

Breakfast: soy oatmeal, grapes and cashew nuts

Lunch and dinner: rice or noodle with vegetables stew tofu

Teatime: Lou Hon Go Drinks and potato cheese rings

Breakfast of the Day~

鮮蔬明蝦燴豆腐

材料：

明蝦1只（剁碎）

小蕃茄 6粒 （切半）

有機豆腐 1/2盒 (切丁)

夏南瓜 適量 (切丁)

胡蘿蔔 適量 (切丁)

玉米粉/太白粉 1/2湯匙

1/2茶匙天然醬油

胡椒粉 適量

做法：

1） 熱鍋，加一些米糠油。把蝦仁略炒後把蕃茄，夏南瓜，胡蘿蔔加入翻炒一會。

2）加入1碗水和1/2茶匙天然醬油，燜煮2-3分鐘，加入豆腐輕輕拌勻。

3）起鍋前倒入太白水勾薄芡、輕輕拌勻燙汁變濃稠，撒些胡椒粉即可起鍋。

Vegetables braised Tofu

Ingredients:

1 big Prawn (chopped)

6 cherry tomatoes (cut into half)

Organic tofu 1/2 box (diced)

some Zucchini (diced)

some carrots (diced)

Corn flour / potato starch 1/2 tablespoon (mix in 1 tbsp water)

1/2 teaspoon liquid amino/natural soy sauce

dash of Pepper

Steps:

1) Heat wok then add in some rice bran oil. Add in the prawn and stir fry a while, then add in tomatoes, zucchini, carrots and stir fry for a while.

2) Add 1 cup water and 1/2 teaspoon natural soy sauce and simmer for 2-3 minutes, add in tofu and mix gently.

3) pour in corn flour starch water and thicken the gravy, dash in some pepper powder and serve.

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～

Lo Han Guo Drinks

Ingredients:

1 organic Lo Han Guo

some dried winter melon / rock sugar

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 冬瓜條 / 天然红冰糖

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

22/7/2016 (Mon) Minced meat mushroom

Fussili with minced meat mushroom and onion soup

Minced meat mushroom

Ingredients:

3 pcs chicken fillets

1 stalk king oyster mushroom

3 cloves garlic

1 tsp liquid amino

Some oil

Dash of pepper powder

1tsp corn flour+2 tbsp water

Steps:

1) mince the chicken fillets, crush the garlic, dice the mushroom.

2) heat pan, add some oil. sauteed garlic till fragrant then add in minced meat and stir fry.

3) add in diced mushroom and continue stir frying.

4) add one cup of water and shimmer with low heat for 10mins.

5) add in liquid amino and dash of pepper powder. add in the corn flour mixture to thicken the sauce.

6) off fire and done.

Onion Soup

Ingredients

100g meat tenderloin

1 big onion

dash of pepper

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

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

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～

Back To "All Recipes" / 回到全部食谱 

18/7/2016 (Mon) 馬鈴薯奶酪圈圈

Spaghetti Aglio e Olio

Ingredients:

1 baby portions cooked pasta

3 cloves garlic (sliced)

1pc prawn (diced)

10g fresh oyster mushroom

1 tbsp olive oil

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in prawn and mushroom to stir fry for a while

3) sprinkle some salt

4) add in cooked pasta to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and ready to serve

蒜炒意大利面

材料：

意大利面（熟）1小碗

蒜米3瓣

蝦仁 1只

杏鮑菇 10克

橄欖油1湯匙

乾香菜適量

大蒜粉適量

海鹽適量

做法：

1.意大利面放進沸水煮熟

2.煮意大利面的同時把蒜米和杏鮑菇切片/切小顆備用

3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色

5.然後加入蝦仁和杏鮑菇略炒後加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Steam Tomato Prawn Rice

Ingredients: (2 servings)

4 tbsp basmathi rice (soak 2 hours) 

4 cherry tomatoes 

1 pc Brown Button mushroom

4 pc prawn （diced）

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 tbsp shallot oil

Steps:

1) Place soaked rice in 2 casserole bowls, follow by prawn, mushroom, cut tomato and 4tbsp water.

2) shred the cheddar cheese as topping and pour in the shallot oil.

3) Steam with high heat for 20-25mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙 印度長尖米（浸泡120分鐘）

4顆 櫻桃番茄

1個 鮮蘑菇

4只 蝦仁 

胡椒粉 少許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

1湯匙 炸蔥油

做法：

1 ）將浸泡過的米倒入2個砂鍋碗，順序放入以下材料:  蝦仁, 蘑菇，切半的櫻桃番茄和4湯匙水。

3 ）用刨絲器把切達乾酪刨在上面和加入炸蔥油。

4 ）大火蒸20-25分鐘即可。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

some fresh lotus seeds

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

一些 新鮮蓮子

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Potato Cheese Ring

Ingredients:

80g cooked potato

25g potato starch

8g corn flour

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

25克太白粉

8克 玉米粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 

圈圈必須烤至完全乾了就會很脆口的。

Back To "All Recipes" / 回到全部食谱 

8/12/2015 (Tue) 馬鈴薯奶酪圈圈

I am typing this by using mobile phone as my office's Internet is completely down today.

Breakfast : peach with honey yogurt, hard boiled egg and fresh milk

Lunch and dinner : spaghetti with tomato sauce and prawns

Teatime : Potato cheese rings and barley drinks

Spaghetti with Tomato sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 organic apple

1/4 cup water

Ingredients B:

some olive oil

4 Medium size prawns

1/2 onion (chopped finely)

1/2 cup water

dash of pepper and salt to taste

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the prawns cook for a while then pour in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in salt, pepper, parsley and the beef balls.

5) off fire and done.

Potato Cheese Ring

Ingredients:

70g cooked potato

35g 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

70克熟的馬鈴薯泥

35克太白粉

10克刨碎的切達乾酪

1顆蛋黃

10克有機蔗糖

做法：

1 ）把所有的材料用料理棒打成幼滑。

2）放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 以上圖片中,最外面的部份,圈圈顏色還没上色,所以不脆的。中間大部分都是均匀的淺金黄色,所以都很脆口哦。。

18/8/2015 Tuesday (2yo) 馬鈴薯脆餅

Good day dear all mummies... 

What a wonderful day with a brand new day again... 

Learning to appreciate is to increase more fun and happiness in life!!

Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk

Lunch and dinner : Cloud Ear mushroom meat Rice with sweet corn

Teatime: Potato CHIPS/crackers and rock melon juice

Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk

Wood ear mushrooms  is very high in protein and low in calories. 

In a cup of serving of wood ear mushrooms has

~80 calories

~less than 1g of fat

~2.6g of protein

~19.6g of dietary fiber

~1.7mg iron

Wood ear mushrooms meat Rice with sweet corn

Ingredients:

1/2 cup wood ears mushroom (chopped finely)

50g pork tenderloin (tiny cubed) 

1/2 cup sweet corn

1/2 cup sweet corn + 4 tbsp water (Blend well and sieve)

2 cloves garlic (sliced)

1/2 ~ 1 tsp amino liquid

dash of pepper powder

1/2 cup of white rice (pre-soaked 7 hours)

Steps:

1) Blend the sweet corn with water, sieve away corn skin

2) heat pan, add some oil, sauteed garlic till fragrant

3) add in meat and stir fry for a while

4) add in wood ears mushroom and stir fry for a while too

5) add in liquid amino and dash of pepper

6) stir fry 30 seconds and off fire, add in the sweet corn kernel and mix well

7) pour the blended corn puree into the rice, follow by the stir fried meat and mushroom on the surface

8) steam the rice under high heat for 10-15mins

9) ready to serve warm 

Potato CHIPS

(recipe adapted from Carol)

Ingredients:

200g cooked mashed potato

70g potato starch

20g shredded cheddar cheese

25g grapeseed oil / any vege oil

dash of black and white pepper powder

Steps:

1) peel, cut the potato into slices and cook in boiling water for 10mins, drain away water and mash it 

2) add in shredded cheddar cheese while still hot

3) after cool down a bit, add in oil, pepper powder and potato starch, mix well and form a soft dough

4) lay a food wrap on table, place the dough on top of the food wrap. Lay another sheet of food wrap to cover the dough

5) use a roller pin to roll the dough into flat 0.2-0.3cm thick and rectangular shape

6) use knife to cut into neat square or any shape by using cookie cutter

7) carefully and gently take up every pieces and lay them on non stick baking sheet or parchment paper which laid on the baking tray

8) bake at pre-heated oven of 170'C for 15-18mins, then reduce to 150'C for 5 mins, finally let the chips sit in the oven till cool down.

9) keep chips in air-tight container and consume freshly

p/s: as my baking tray does not fit in all the chips, I kept the remaining dough in cling wrap, stored it in the FREEZER for next baking...Just thaw and bake... (frozen dough can be kept for 1 week)

21/8/2015: Dear mummies...I have tested to bake the remaining dough today and it was not successful due to the dough was too wet and hardly to manage it. Therefore, please bake the potato chips on the same day and not to keep the dough.

馬鈴薯脆餅

(食譜改篇於Carol老師）

材料:

馬鈴薯泥200g

太白粉70g

車打起司絲20g

沙拉油25g

黑和白胡椒粉 隨意

做法:

1.將馬鈴薯去皮切成片狀放入滾水煮10分鐘至軟。

2.煮軟的洋芋將水倒乾淨,用叉子壓成泥,趁熱加入車打起司絲，攪拌均勻。稍微放涼一些待用。

3.把沙拉油，胡椒粉和太白粉加入馬鈴薯泥中用手慢慢揉成一個均勻的團狀。

4.桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上,再鋪上一張保鮮膜覆蓋麵團。

5.用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.2~0.3cm的麵皮。

6.用刀將麵皮分割成為整齊的片狀或用其它形狀的餅乾模壓出。

7.一片一片輕輕拿起（一定要非常小心和輕輕哦~），整齊排入不沾​​烤布(紙)上。

8.放進已經預熱到170度c的烤箱中烘烤15-18分鐘,再將溫度調整為150度烘烤5分鐘,然後關火用餘溫悶​​到涼即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)

9.放涼的馬鈴薯脆餅放密封罐保持乾燥。(一次不要做太多,趁新鮮食用完畢)

18/8/2015

備註：我的烤盤不能放完所有的面皮，所以，我把剩下的麵皮揉成團，用保鮮膜包好，存入冷凍庫。下次再退冰烘烤。 （可以收一個星期）

21/8/2015

備註：親愛的媽咪們......今天我測試烤剩下的麵團，可是不成功。由於麵團太濕並且很難成型。因此，請當天務必烘烤完所有的馬鈴薯脆餅麵團。

剩下的麵皮揉成團

一片一片輕輕拿起，整齊排入不沾​​烤布(紙)上。

用刀將麵皮分割成為整齊的片狀

桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上

用叉子壓成泥,趁熱加入車打起司絲

煮軟的馬鈴薯將水倒乾淨