6/3/2015 (Fri) Garden pea walnut sticks

Happy Friday ^.^ dear all mummies ~

I was overslept this morning because I slept again after the alarm rang.

Baked garden pea walnut sticks this morning and the taste is superb!!!! I like the nutty fragrance explore in the mouth when chewing the stick.

Breakfast : Potato Bun and red bean dessert

Potato Mini Bun

Ingredient A：

150g Mashed Potato

（steam, mashe while still hot, cool down before used)

350g bread flour

20g milk powder

50g castor sugar (i used 45g only)

5g instant dry yeast

50g egg

90g milk

1/2tps salt ( i used 1/4 tsp only)

Ingredients B:

unsalted butter 70g

Steps:

1) Put all ingredients A follow by wet until dry into bread maker.

2) set function 8 / "dough" for 20 mins.

3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

8) after shaping, let it proof for second time, 30-45mins.

9) brush bread surface with egg ( milk / honey / butter okay)

10) bake at preheated oven of 180'C for 15mins or golden brown

Red Bean Dessert

70g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 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 warm

Lunch and dinner : Chicken floss spinach rice balls 

Chicken Floss Spinach Rice Balls

Ingredients

1 small Potato

1 red sweet chilli pepper

1 bowl of baby spinach (leaf portion only)

1 chunk of chicken breast

3 tbsp mix grains / Rice (Pre soak overnight)

pinch of salt and pepper to taste

Steps:

1) Slice potato and put in a bowl

2) wash spinach and put in a separate bowl

3) cut the red chilli pepper into very tiny size (2mm x 2mm roughly)

4) in a steamer, steam the rice, chicken and potato at the same time in different container for 15mins

5) put the spinach & chilli (optional, as i do not steam it) into steamer as well for 5 mins only

6) tear the chicken meat into floss

7) mash the potato while it is still hot

8) use scissors cut the spinach into small size

9) mix everything till well combined.

10) prepare clean and greased with some oil plate

11) wash hand clean and rinse with cooked water

12) use teaspoon to scoop the rice mixture then form a rice ball by damp fingers

13) Ready to serve or can steam the rice balls to reheat it

Teatime : Garden pea walnut sticks and dragon fruit juice

Garden Pea Walnut Sticks

Ingredients

1/3 cup of frozen garden pea

1/3 cup of cooked rice

2g of unsalted butter

4-5 pcs of organic walnut

Steps:

1) Blend all ingredients together till smooth.

2) put the mixture in a plastic bag and cut a small hole at the edge

3) squeeze out the mixture onto a baking tray with a nonstick baking sheet on it.

4) bake at preheated oven of 170'C for 20-25mins or medium golden brown

9/3/2015 Monday : Meals of the Day

Happy Monday~ blue~☆
I did not bake any cookies today as it was a false alarm that I thought it will be no water supply. I was busying stock up the water end up not sufficient time for me to bake... nvm tomorrow only will bake for her.

Breakfast : dragon fruit juice + potato sweet bun with cheese slices 

Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)

Ingredients B:
unsalted butter 70g

Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

8) after shaping, let it proof for second time, 30-45mins.

9) brush bread surface with egg ( milk / honey / butter okay)

10) bake at preheated oven of 180'C for 15mins or golden brown

Lunch and dinner : Chicken porridge with baby spinach and pea sprouts 

Teatime: strawberry avocado yogurt

5/3/2015 Thursday : Meals of the Day

Good morning & Happy Chap Goh Meh 元宵节快乐!
I have cooked 4 types of foods this morning for my 19mo lo.

Yesterday she finished all the foods I prepared for her (feeling happy)...

I was eating kikaku (禧板) one day and my lo also wanna tried it. Therefore I teared a small bite for her to try and she liked it. Today I decided to make her sweet potato kikaku but during the preparation process, I forgot to add in the mashed sweet potato. I was adding more water to form the dough... what a careless mummy~ so it is plain kikaku finally. Hahaha...

Besides, learn a new way of making bread easier by storing the kneaded dough into freezer. and the dough can be kept for 1 week. Today, i divided the kneaded bread dough into 3 portions, baked 1 portion just now (can yield 8 mini buns) and kept the remaining 2 portions (in separate zip lock bags) in the freezer. Hope this method can share out to busy mummies...

Breakfast : Potato Mini Bun, Kikaku & Blueberry Juice 

~ Plain Kikaku / Pumpkin / Sweet Potato Kikaku ~ 

Ingredients：
Glutinous Flour 50g
All purpose flour 100g
Sugar 30g ( i put 25g only, sweetness Okay)
Instant dry yeast 1/2 tsp
Grape seed oil / any plain vege oil 15g

water 100g (if plain kikaku)
water 60g + pumpkin puree 60g (Pumpkin kikaku)
water 60g + sweet potato puree 60g (Sweet potato kikaku)

p/s: for finer texture, blend the water with the puree till smooth before use.

*** 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 12 portions.

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 immediately.

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

Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)

Ingredients B:
unsalted butter 70g

Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

8) after shaping, let it proof for second time, 30-45mins.

9) brush bread surface with egg ( milk / honey / butter okay)

10) bake at preheated oven of 180'C for 15mins or golden brown

Lunch and dinner : mee sua in beetroot soup base (+pumpkin, asparagus and broccoli)

Beetroot soup base, please refer link --> weekend soup stock

Mee Sua with beetroot vegetables soup

Steps:
1) cook misua till tender (3mins), pour into a noodle strainer, drip away excess water, soak in cold icy water for 30 secs, rinse dry again, add 1 tsp grapeseed/olive oil and mix well)

Beetroot vegetables Soup
Ingredients
1 pack (7oz) frozen beetroot soup stock
60 g pumpkin (cut into small cube size)
4 asparagus
some broccoli
1 cup water

Boil for 15mins and ready to serve with mee sua

Teatime : sweet potato sticks (GLUTEN FREE & 3 ingredients only) & honey lemon drinks 

Sweet Potato Sticks 
(As i forgot to put the mashed sweet potato into my kikaku....finally here comes the sweet potato sticks....Gluten Free)

Ingredients:
60g mashed sweet potato
12g cream cheese (room temperature)
15g Potato Starch

Steps:
1) mix all the ingredients together and knead till a soft dough is formed.

2) divide the dough into 16 equal portions

3) roll each small dough into 4-5mm dia. stick

4) put 2 sticks together and cross each other until the end.

5) place on the non sticky baking paper on baking tray

6) bake at preheated oven of 170'C for 20-25mins or sides turn golden brown.

TEXTURE: Crunchy outside, soft inside...
TASTE: Yummy