Purple Sweet Potato cream cheese Horn Bread
Ingredients:
100g All Purpose Flour
1/2 tsp Instant Dry Yeast
65-70ml Warm Fresh Milk/fullcream milk/formula milk
10g olive oil/grapeseed oil/rice bran oil/any vege oil
10g sugar
pinch of salt
Egg Wash: 1 quail egg (lightly beaten) or milk
Filling:
80g mashed sweet potato
40g cream cheese
To make cream cheese filling: Sieve mashed sweet potato through a strainer. Add in cream cheese and stir till well combined.
Utensil needed: 5 cream horn moulds (available at bakery ingredients shops)
Steps:
1) in a mixing bowl, add in all ingredients
2) mix and knead till hand is clean, bowl is clean and dough is smooth. (roughly 5mins )
3) cover dough with clean damp cloth, rest for 10mins
4) divide dough into 5 equally portions (37g each), Roll each into long strips and wind a strip around a greased horn mould from tapered point to wide end. (roughly 5mins)
6) Place on a greased baking tray, proof for another 30 minutes, in the OFF oven with a bowl of hot water.
7) Glaze with egg wash and sprinkle sesame seeds on top (optional). Bake in a preheated oven at 180'C for 10-15 minutes or till light golden brown. (baking time vary for different oven)
8) Remove bread from the horn moulds. Cool bread on a wire rack. Pipe filling into the hollow centre.
紫薯奶油奶酪牛角麵包/螺旋卷麵包
材料：（可做5個麵包）
100克 中筋麵粉
1/2茶匙 即發乾酵母
65-70毫升 溫鮮奶/全脂奶 /配方奶
10克 橄欖油/葡萄籽油/米糠油/任何菜油
10克 蔗糖
鹽一咪咪（也可不放）
表面蛋液：1顆鵪鶉蛋（打散）或牛奶或蛋黃
內餡：
80克 紫薯泥
40克 奶油奶酪
餡的做法：用濾網篩過紫薯泥後加入奶油奶酪，攪拌均勻即可。
所需用具：5個螺管（可在烘焙店買到）
做法：
1. 粉類過篩。
2. 所有的材料全部拌勻，拌至無粉的狀態，碗和手都乾淨即可。(5分鍾)
3. 蓋上擰乾的濕布醒麵10分鐘。
4. 把麵團分成5份（每份37克）， 每份麵團整形成長約40CM的長條，將麵條粘緊在抹過油的螺管的尖頭處，再一圈一圈地繞完螺管，底部也要粘緊。放入烤盤蓋上保鮮膜，放在溫暖處發酵約30分鐘。 （我放進烤箱裡，加一碗熱水）
5. 麵團表面均勻地刷上蛋液，送進已經預熱的烤箱180度，烘烤10-15分鐘或上色。
6. 麵包放涼後，將紫薯奶油奶酪醬擠在麵包內部。
Fusilli Pasta with Avocado Broccoli sauce
Ingredients:
Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp rice bran oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Avocado Broccoli sauce
Ingredients:
5 cloves garlic (sliced)
1/2 mashed avocado
1/2 bowl broccoli
15g cheddar cheese
1/2 cup full cream milk
1 cup water
some pepper powder and Italian herbs
Steps:
1) fast boil broccoli in boiling water for 2 mins
2) blend broccoli, avocado and milk till smooth
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in the blended broccoli, avocado puree and water.
5) add in cheddar cheese, cook till boiling and cheese melted.
6) Off fire and add in pepper powder and Italian herbs. Ready to serve warm.
Sugarless Apple Cheese Cookies
Ingredients:
45g grated apple (after drain off juice)
1 egg yolk
100g all purpose flour / cake flour
30g unsalted butter
20g grated cheddar cheese
Steps:
1) beat butter and grated cheese till well combined
2) add in egg yolk and mix well.
3) add in grated apple and mix well too.
4) sieve in flour and gently fold in and finally use hand to form dough. (Do not over knead)
5) place dough in the cling wrap and roll the dough till 3-4mm thick. (Store in the fridge for 20-30mins if can't be handled easily)
6) cut by cookies cutter and gently touch up the exposed grated apple. Place on parchment paper carefully.
7) bake at preheated oven at 180'C for 12-15mins, then lower to 150'C for 5 mins or till lightly golden brown
無糖蘋果餅乾
材料：
蘋果絲45g （大概1粒蘋果，刨絲，過篩取絲而已）
蛋黃 1顆
低筋麵粉 100g
無鹽奶油 30g
車打起司 20g
做法：
1.無鹽奶油和車打起司放置室溫軟化後，用打蛋器打發。
2.加入蛋黃液，攪拌拌勻。
3.加入蘋果絲，攪拌拌勻。
4.麵粉過篩加入，以刮刀用壓拌的方式拌成團。（不可過度攪拌以免出筋影響口感）
5.桌上鋪一張保鮮膜,把麵團放上,再鋪上一張保鮮膜覆蓋麵團。用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.3~0.4cm的麵皮。(如果不容易操作,可以放進冰箱20-30分鍾再擀)
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.小心輕輕拿起，稍微撫平凸出的蘋果絲，整齊排入不沾烤布(紙)上。
8.放進已經預熱到180度c的烤箱中烘烤12-15分鐘,再將溫度調整為150度烘烤5分鐘即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)
