10 Sep 2015 Thursday免揉超軟奶酪麵包

Dear all mummies~ please drink more water and avoid outdoor activities recently as the weather is quite bad..take good care everyone so that you can take good care of your family too.. ^.^

I am quite sleepy today and i have no idea what shall i type out here as i woke up quite early in the morning before the alarm rang and didn't sleep again to avoid oversleep again. By the way, I like the pasta today and it does not require any salt or seasoning but still yummy..  

Breakfast: Kneadless Bun and fresh milk

Lunch: Pasta with creamy cheese sauce

Teatime: Mango yogurt Cookies and mango yogurt 

Super soft knead-less cheese bun  (Yen Li's method)

(Yield 16 small buns)

Ingredients

150g Milk

300g high protein flour

40g muscovado sugar or any sugar

pinch of sea salt

30g milk powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

For Topping:

20g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

P/S: This morning after taking out the dough from the fridge, after 10 mins, I divided the dough into 2 portions. 1 portion made into 8 mini sized bun and 1 portion kept in the freezer for next use within 1 week.

免揉超軟奶酪麵包 (Yen Li的做法）

份量：約16個小麵包

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽 一小撮，奶粉30克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，切达奶酪絲適量

做法：

1. 奶油放室溫軟化

2. 將所有材料放入鋼盆內攪拌均勻

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可。

备注：今早从冰箱里取出面团后，休面团 10分钟后，我把面团分成2份。 1分做成8个迷你的小面包和把另一部分存放在冷冻库，以便在1周内使用。

Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)

免揉超軟小麵包  (示範視頻) 1 / 2

Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)

免揉超軟小麵包  (示範視頻)   2 / 2

Tuna Cheese Creamy Penne Pasta

Ingredients:

Organic Penne pasta or any types of pasta, cook as per instructions on the packaging,  set aside 

2 cloves garlic (sliced)

1 small pc ginger

1/3 can Tuna (I used ayam brand Tuna chunks in mineral water)

1 big bowl baby spinach

1 big brown button mushroom (sliced)

10-15g cheddar cheese

1/3 cup fullcream milk or fresh milk

Olive oil/rice bran oil/unsalted butter

pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed garlic and ginger till fragrant

3) add in the mushrooms, tuna and stir fry a while

4) add in baby spinach and the cooked pasta, stir fry for a while too

5) pour in the milk and cheese, cook till cheese melted

6) add in dash of pepper powder and off fire

7) ready to serve~

Mango yogurt cookies

Ingredients:

35g Fresh mango 

15g Plain yogurt 

20g Muscovado sugar 

30g Melted unsalted butter 

1/4 tsp Aluminum free baking powder 

100g Low protein flour ( i use superfine today) 

Steps:

1) preheat oven at 170°c

2) Blend mango and yogurt till smooth, then add in sugar and melted butter, mix well.

3) add in flour and baking powder and FOLD gently till combined, remember very gentle and not to over mix and knead it.

4) roll it flat to 3-4mm thick

5) cut out with small cookie cutter

5) bake for 20-25 mins or lightly golden brown

Mango yoghurt

Ingredients:

2 tbsp natural plain yogurt

85g ripe mango flesh

Blend with hand blender till smooth

19/8/2015 Wednesday 免揉麵包

Hi Dear All~ I was fruit poisoning last night and this morning only could wake up at 5.10am.. We ate some wild berries which given by my aunty and resulted my hubby, myself and my 2yo lo had diarrhea in the midnight 1am. Luckily we are all fine now....phew~ 

Honestly speaking, I had really no idea what to cook today except the kneadless bread as it was prepared last night. Scratching my head, searching high and low, finally cooked the following dishes for my gal today:-

Breakfast: Dorayaki, baby corn, dried mulberry and fresh milk

Lunch and Dinner: Stir fried Organic Spinach noodle

Teatime: Kneadless swirl bread slice and Blueberry yogurt

Besides foods stated here, usually after 1 hour of dinner, I serve fresh fruits or some snacks for my lo too.

Dorayaki/Pancake Recipe

Ingredients: 

45g Cake flour 

1/2 tsp aluminum free baking powder

1 pc Egg 

1/2 tbsp muscovado sugar / any sugar

1/2 tbsp Honey

25ml fresh milk 

Steps:

1) blend everything except the flour and baking powder with hand blender for 5 seconds.

2) add in flour and baking powder, stir well.

3) heat pan with little olive oil and wipe off with kitchen towel.

4) place the pan onto a damp cloth or water to cool down, return to fire

5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake. 

6 ) cook for another 30 seconds and done.

7) repeat steps 4-6 until all batter is finished ( I make 2 rounds)

P/S:

1) The above recipe yield 10 small dorayaki, using same volume of batter, dorayaki size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 32cm pan which can cook 5 mini dorayaki at the same time.

5 ) To make nice dorayaki, the cool down process must not skip!!

Stir Fried Organic Spinach Noodle

Ingredients :

Organic Spinach noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1/2 Onion (sliced)

2 brown button mushroom (sliced)

1/2 bowl baby Siew Pok Choy (coarsely chopped)

3 medium Prawns (cubed)

3 tbsp frozen garden pea

1/2 egg

1 tsp Liquid Amino + 3 tbsp water

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in grapeseed oil

2) sautéed onion till fragrant 

3) add in egg and stir fry become crumble egg

4) add in the mushrooms, garden peas and prawn, stir fry a while

5) add in baby siew pok choy, Liquid amino+water and finally the half cooked noodle. and dash of pepper powder 

6) stir fry for another 1-2 min and done.

Super soft knead-less Black Sesame Swirl Bread  

(Yen Li's method)

Ingredients

75g Milk

165g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt (I omitted)

20g milk powder (I omitted)

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

20g grated cheddar cheese

some egg wash (optional)

For black colour part

3 tbsp pure black sesame powder

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, (I mix the ingredients the night before then shape and bake on next morning) you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 2 doughs and put the plain dough aside. Add the black sesame powder into another dough, knead till well combined. let it rest for 5 mins. 

6) Knead, Roll and form rectangular shapes flat dough for both plain and black colours. Over lap the 2 flat doughs then roll a a swiss roll. place the formed buns on a bread loaf pan placed on a baking tray.

7) put the baking tray inside the oven (power off) and proof for 30mins or double the size. You may place a bowl of hot water inside the oven to help the proofing process better.

8) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins. At the same time, brush some egg wash on the surface (optional) and shred the cheddar cheese as topping. 

9) Bake the bread loaf for 20-25 mins or till light golden brown on the top.

免揉超軟黑芝麻漩渦麵包 

(Yen Li的做法）

材料(A)：牛奶75g，速發乾酵母1/2小匙，高筋麵粉165g，細砂糖25克，鹽 一小撮 (我没放），全蛋液20克（大概1/2顆鸡蛋），無鹽奶油18g （一岁以下可用橄欖油替代）

面包表面：

車打乳酪絲20克

一些蛋液（可以不放）

黑芝麻面团所须：

3 汤匙纯黑芝麻粉

做法：

1. 奶油放室溫軟化。

2. 將所有材料(A)放入鋼盆內攪拌均勻。

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入。

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形。 （我在前一天晚上拌好，第二天早上整型和烘烤）

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在雙手抹些油。

6. 把麵糰分成2份麵糰，把其中一份麵糰搓圓後用保鮮紙覆蓋，另外一份加入黑芝麻粉，搓均勻後用保鮮紙覆蓋，兩個麵糰休息5分鐘後才再整型。休息好的麵團表面灑些手粉避免沾粘,兩個都橄成長形交疊在一起，再捲起至收口處稍微捏緊。

7. 整形好直接放進麵包烤模，然後放在烤盤上，並和一碗熱水一起送進沒開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包塗抹蛋液（可以不塗抹），攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤20-25分鐘或表面上色即可。

10. 出爐後馬上從烤模倒扣出來,放在鐵網架上放涼。

11.完全冷透再使用鋸齒麵包專用刀切片。

Original Recipe 5分鐘免揉超軟乳酪麵包 (原食譜：米亞妮QQ）

份量：約4個麵包

材料：水150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽1/8小匙，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，乳酪絲適量

做法：

1.奶油放室溫軟化

2.將所有材料放入鋼盆內攪拌均勻

3.放入樂扣盒中但不要蓋緊，讓空氣可進入

4.放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5.將冰箱中的麵團拿出來整型，麵團很溼軟，可以多撒些麵粉

6.將麵糰取出攦上乳酪絲混合均勻，分成適當大小進行整型

7.將麵糰揉成小圓形在組合成甜甜圈的形狀

   (如太黏可以加些高筋麵粉較不會黏手)

8.整形好直接放在烤盤上，進烤箱發酵約50分鐘

9.在麵包的表面灑上高筋麵粉

10.放入已經預熱至170度c的烤箱中，烘烤16分鐘表面上色即可

meals for 24/7/2015 Friday (2 year old)

Happy Friday dear all~

Very embarrassed to tell again that mummy was overslept this morning....@@ I had only 1.5 hours to prepare foods for my 2yo lo. I had no choice but speed up my "turbo engine" but ended up I was late to work this morning.

Breakfast: Super Soft Kneadless Chiaseed Bun, banana and fresh milk

Lunch and Dinner: Mix Grains Rice + Radish Soup + Minced Pork Tofu

Teatime: Black sesame tofu biscuit + Honey Lemon Juice

Super soft knead-less ChiaSeed bun (by Yen Li)

(Yield 6 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g milk powder

1/2 whole egg （25g）

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Adding in:

1-2 tsp ChiaSeeds

Steps:

1) mix all ingredients （except chiaseed） in a big bowl. Mix/Knead till combine and dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time. (I usually make it at night and bake the next morning)

4) take out the wet dough and place on a greased mat, use some oil to grease hands for easier handling.

5) add in CHIASEED and knead till well combined. (you may add flour if too sticky)

6) divide dough into 6 equally small dough and let it rest for 5 mins. Roll and form round bun. 

7) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

8) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

9) after 25mins, Remove the baking tray from the oven. Brush egg wash on each buns. Pre-heat the oven at 170'C for 5 mins.

10) Bake the buns for 15 mins or till light golden brown

免揉超軟奇異籽麵包 (By Yen Li）

份量：約6個小麵包

材料：牛奶75g，速發乾酵母1/2小匙，高筋麵粉150g，細砂糖20克，鹽 两粒米般大小而已，奶粉20克，雞蛋1/2顆 （25克），無鹽奶油18g(可用橄欖油替代)，1-2 茶匙奇異籽

做法：

1. 將所有材料（除了奇異籽）放入鋼盆內攪拌均勻

2. 放入樂扣盒中但不要蓋緊，讓空氣可進入

3. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

4. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

5. 把奇異籽加入麵糰，搓均匀後把麵糰分成6份，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

6. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大

7. 將發酵後的麵包涂抹蛋液，放入已經預熱至170度c的烤箱中，烘烤15分鐘或表面上色即可

做法請參考以下 “免揉乳酪麵包的做法”的視頻

Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)

免揉超軟小麵包  (視頻示范) 1 / 2

Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)

免揉超軟小麵包  (視頻示范) 2 / 2

Minced Meat Tofu

Ingredients:

80g minced pork tenderloin (梅肉）

100g silken tofu

2 shallots (crushed)

1 clove garlic (crushed)

1/2 tsp liquid amino + 2 tbsp water

dash of pepper powder

Steps:

1) heat pan and add in olive oil/ any vege oil

2) sautéed garlic and shallot till fragrant 

3) add in minced meat and stir fry till light golden brown

4) add in tofu and stir fry a while

5) add in Liquid amino+water and finally dash of pepper powder 

6) stir fry for another 1 min and done

Black Sesame Tofu Biscuit

(Recipe by http://www.easyinla.com/thread-9077-1-1.html)

p/s: Biscuit is crunchy hard, not suitable for too young lo

Ingredients:

1 egg yolk

10g muscovado sugar

40g silken tofu

5g black sesame

90-100g all purpose flour (i used 90g AP flour today, original recipe was 100g flour in total)

(you may use cake flour/superfine flour/low protein flour/wholemeal flour)

(different flour water absorption seems different too)

Steps:

1) mash the tofu, then add in egg yolk, sugar and black sesame, mix well

2) sift in flour by 2 times and press to sides and form dough

3) wrap dough with food wrap and let it rest for 30mins

4) roll dough with a roller pin into flat thickness of 1-2mm, cut square or rectangular shape by knife

5) bake at pre-heated oven of 170'C for 12-15 mins

黑芝麻豆腐脆餅 

(食譜源自：http://www.easyinla.com/thread-9077-1-1.html）

**請注意**此餅乾較脆硬，每個寶寶咀嚼和吞嚥能力不同，請視寶寶狀況再給予餵食喔！

材料：

蛋黃x1，低筋麵粉50g，全麥粉50g，黑糖10g，嫩豆腐40g，黑芝麻5g

做法：

1.將嫩豆腐壓成泥與蛋黃，黑糖，黑芝麻一起拌勻

2.加入過篩的麵粉，用按壓的方式拌成糰

3.將麵糰放入塑膠袋中，靜置鬆弛30分鐘

4.將麵糰擀成片狀（0.1~0.2cm），用滾輪刀或刀子切成方形

5.放入預熱烤箱170°C烤12~15分鐘

KNEADLESS BUN (VIDEO DEMO) / 免揉超軟小麵包 (影象示范)

Super soft knead-less cheese bun  (Yen Li's method)

(Yield 8 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g milk powder

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

10g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

免揉超軟乳酪麵包 (Yen Li的做法）

份量：約6-8個小麵包

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽 一小撮，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，車打乳酪絲適量

做法：

1. 奶油放室溫軟化

2. 將所有材料放入鋼盆內攪拌均勻

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大

8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲

9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可

Making of Super Soft Knead-less Cheese Bun (Part 1 of 2)

免揉超軟小麵包  (視頻示范) 1 / 2

Making of Super Soft Knead-less Cheese Bun (Part 2 of 2)

免揉超軟小麵包  (視頻示范)   2 / 2

Original Recipe 5分鐘免揉超軟乳酪麵包 (原食譜：米亞妮QQ）

份量：約4個麵包

材料：水150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖60克，鹽1/8小匙，奶粉20克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，乳酪絲適量

做法：

1.奶油放室溫軟化

2.將所有材料放入鋼盆內攪拌均勻

3.放入樂扣盒中但不要蓋緊，讓空氣可進入

4.放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5.將冰箱中的麵團拿出來整型，麵團很溼軟，可以多撒些麵粉

6.將麵糰取出攦上乳酪絲混合均勻，分成適當大小進行整型

7.將麵糰揉成小圓形在組合成甜甜圈的形狀

   (如太黏可以加些高筋麵粉較不會黏手)

8.整形好直接放在烤盤上，進烤箱發酵約50分鐘

9.在麵包的表面灑上高筋麵粉

10.放入已經預熱至170度c的烤箱中，烘烤16分鐘表面上色即可

24/6/2015 Wednesday 和风芝薯茶巾絞

Once again a brand new day for mummy to cook for her beloved little girl. I was not able to wake up at 4.15am but ended up at 5.20am....;P So, my cooking time was a bit rush but luckily last night before sleeping time, I have prepared the knead-less bread dough and stored in the fridge.

Breakfast: Super yummy soft cheesy bun (Knead-less method) and fresh milk

Lunch and Dinner: Stir Fried Tomato noodles

Teatime: Japanese Tea-Towel Sweet Potato Dessert（和风芝薯茶巾絞） and Pear Barley Drink

Super soft knead-less cheese bun 

(Yield 8 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g soy milk powder

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

10g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl.Knead till combine and dough is formed (I spent less than 1 min)

2) cover bowl with cling wrap, leave a small hole for air flow.

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

免揉超軟奶酪麵包 (Yen Li的做法）

份量：約16個小麵包

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉300g，細砂糖40克，鹽 一小撮，奶粉30克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)，切达奶酪絲適量

做法：

1. 奶油放室溫軟化

2. 將所有材料放入鋼盆內攪拌均勻

3. 放入樂扣盒中但不要蓋緊，讓空氣可進入

4. 放入冷藏兩小時到一天，隨時都可以拿出來整形(冷藏越久甜味越淡)

5. 將冰箱中的麵糰拿出來整型，麵糰很溼軟，可以多撒些麵並在桌子上抹油，也在双手抹些油。

6. 把麵糰分成6-8份小麵糰，搓圓後用保鮮紙覆蓋，休麵糰5分鐘後才再整型。

7. 整形好直接放在烤盤上，并和一碗熱水一起送進没開電源的烤箱裡發酵約30分鐘或至雙倍大。

8. 將發酵後的麵包涂抹蛋液，攦上適量的乳酪絲。

9. 放入已經預熱至170度c的烤箱中，烘烤16分鐘或表面上色即可。

备注：今早从冰箱里取出面团后，休面团 10分钟后，我把面团分成2份。 1分做成8个迷你的小面包和把另一部分存放在冷冻库，以便在1周内使用。

Stir Fried Tomato Noodle

Ingredients :

Organic Tomato noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1 clove garlic (sliced)

2 brown button mushroom (sliced)

2" yellow zuchinni

1/2 egg

1/2 bowl Baby Spinach (coarsely chopped)

1 tsp Liquid Amino + 3 tbsp water

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed garlic till fragrant 

3) add in egg and stir fry become crumble egg

4) add in the mushrooms and zuchinni, stir fry a while

5) add in baby spinach, Liquid amino+water and finally the half cooked noodle. and dash of pepper powder 

6) stir fry for another 1 min and done

和风芝薯茶巾絞 (Japanese Tea-Towel Dessert) 茶巾是日本茶道中用来擦茶具的的麻布。 ちゃきんしぼり(茶巾绞 Chia-kin Shibori)， 就是用这块小抹布包裹着薯泥之类的材料拧制成小团子。 The Japanese often uses the tea-towel,  which functions as a rag to wipe the utensils of their tea-set.  This Tea-Towel Dessert is formed by using the tea-towel to wrap and mould the dessert into the desired shape.

Japanese Sweet Potato Shibori

Ingredients

100g cooked japanese sweet potato 

10g cream cheese

Steps:

1) slice the sweet potato (with skin on) then steam for 15mins

2) peel off sweet potato skin and weight it to get 100g

3) mash the sweet potato with a fork or spoon by adding the cream cheese while it is still hot. Mix well.

4) use a 1-Teaspoon spoon to scoop the soft dough to have uniform size of the balls

5) place 1 ball onto a cling wrap and lift up all 4 corners then twist the ball (about 5-8 times) gently to form the tea towel shape, then open the cling wrap and gently take out the shaped ball, place on a non-stick baking sheet laid on baking tray.

6) repeat all balls until finish (can yield about 15 balls)

7) bake at preheated oven of 180'C for 15mins or till lightly golden brown.

FOR VIDEO DEMO, please click on the link

How to twist Shibori

和风芝薯茶巾絞 

材料：

日本蕃薯泥  100克

奶油乳酪10克

做法：

1. 將一個蕃薯（連皮）切片，放在蒸盘裡，蒸15分鐘。

2. 去皮，秤出100克的蕃薯。

3. 用叉子或湯匙，攪爛成蕃薯泥，并趁熱加入奶油乳酪拌匀。

4. 用量匙（1茶匙）舀出每一个相等份量的薯泥。

5. 准备一块干净的纱布或保鲜膜，居中放上一份蕃薯泥，将纱布或保鲜膜的四角聚拢至中心，顺一个方向绞紧后再打开，放在烤盘上。

6. 重复5.至全部薯泥用完（大概可以做15個）

7. 放進已經預熱180度的烤箱，烤15分鐘或至略带金黄色。

如需参考录影，请按：

如何包茶巾絞

Golden Pear Barley Drinks

Ingredients

2 cups chinese barley （生熟薏米）

1/2 golden pear (sliced)

3 dried melon strips

8 pcs dried fig

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm