BUTTER SUGAR BUNS 粗糖牛油面包 26/3/2018

Butter Sugar Buns 

(The stunning killer bread recipe)

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

For brushing:

1tbsp egg + 1 tbsp milk

some unsalted butter

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 8 pcs of 35g - 40g small dough. Press out air and roll into round shape.

6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.

7) Brush the surface with egg milk, then use scissors to cut a "cross" on the middle, place butter cube on the "cross" and sprinkle sugar.

8) Bake in a preheated oven of 170'C for 12-15 mins or till golden brown.

粗糖牛油麵包

（萬人迷超軟麵包食譜）

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

刷面：

1湯匙蛋液+1湯匙牛奶

無鹽奶油 適量

粗蔗糖 適量

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

3. 把麵團分割成8份35克—40克的小麵團，排氣並揉成圓球狀排放在烤盤上發酵30—40分鐘或雙倍大。

4. 在每個麵包表面塗上蛋奶，然後用剪刀在表面剪個“十”，放一小塊牛油並撒些粗糖。

5. 放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。

Happy Monday dear all mommies!

School holidays ended, children back to school today...traffic is back to normal jam again...haha...

Breakfast snack to school is butter sugar bun.

Lunch Bento is teriyaki drummets, broccoli and edamame.

The stunning killer bread recipe 万人迷面包食谱 19/1/2018

The stunning killer bread 

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. Place each doughnut on a dusted mat, to proof for 30-45mins. Then fry with oil using medium low heat till both sides light golden brown. Then coat thwm with castor sugar.

6) I used balance cut dough to make 4 Ensaymada. You may click on this link to see how to shape the bread with grated cheese. Proof the buns for 30-45mins or till double the size.  Bake in a preheated 160'C for 10-15 minutes until golden.

7) Cool the bread in the tart mould for 10-15 minutes.

8) Remove from mould and brush the ensaymada with creamed butter with icing sugar. Top with generous grated cheese.

萬人迷超軟麵包食譜

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1) 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2) 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1) 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）

2) 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

3) 首先我先把麵團擀平成5mm厚，用模具割出甜甜圈，排放在灑上粉的盤子，發酵30-45分鐘，然後用中小火油炸成淺金黃色即可。我用剩余的168克面团，做了4个甜奶油起司面包。面包卷法，可以参考这个连接。發酵30-45分鐘，放入預熱到160度C ^的烤箱中烘烤10-15分鐘或金黃色即可。

4) 在撻模中冷卻10-15分鐘。

5) 從模具中取出，用奶油刷上打發的奶油和糖粉。頂部再撒磨碎的奶酪。

6/3/2017（MON）

Good day dear all~ I returned to work this morning as usual after being 9 days stay-at-home-mom. I couldn't sleep last night. Finally slept at 1am and this morning alarm rang at 4.35am. I felt that my throat was quite dry and lots of phlegm. I knew I gonna have sore throat soon. So I quickly took a pack of reserve fruit gel to boost my immune and I am totally great at this moment. (touch wood...no sick) 

As the previous day I made doughnuts for my gal and she had finished all...and request some more. So, today i baked her pandan flavor doughnuts... i just baked them not frying..

Breakfast: Pandan Cheese doughnuts and fresh milk

lunch: hananese chicken rice + watercress chicken soup

teatime: potato rings

大家好。今天我重回到工作崗位了，做了9天全職媽媽。昨晚凌晨1點才睡著，今天凌晨4點35分起床。我覺得我的喉嚨很乾燥，多痰。害怕生病的我，喝了一包白藜蘆淳水果凝膠來提高自己的免疫力。由於前一天做了甜甜圈給小公主，她非常喜歡也吃清光了。吵著還要。所以，今天我烤了香蘭味的麵包甜甜圈...不是油炸的..

The stunning killer bread 

Ingredients:

150g egg+milk (eg. 97g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

10g pandan juice extract

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

egg wash:

1 tbsp egg + 1 tbsp milk

topping:

shredded cheddar cheese

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 20mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 5 pcs of 65g dough. Use roller pin to roll out flat then roll from side then seal well. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

6) Bake in a preheated oven of 180'C for 15 mins or till  golden brown.

萬人迷超軟麵包食譜

材料:

150克蛋奶：雞蛋+牛奶（如97克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

10克 濃縮香蘭汁

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌20分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

**

3. 把麵團分割成5份65克的小麵團，用擀麵棍擀平，然後捲起收口。間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪。

4.  放入預熱到180度c的烤箱中烘烤15分鐘或金黃色即可。

刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

寶寶海南雞飯 BABY Hainanese Chicken Rice

馬鈴薯圈圈 Potato Rings

follow the above recipe but I omitted cheese today

食譜如以上連接，只是沒有放起司。

The stunning killer toast recipe for 2 buns

Happy weekend dear all mommies!

This morning I woke up late and only able to make doughnuts for my Princess during her awakens. She wanna helps me to make the doughnuts and I let her to do so. Most of the doughnuts were cut out by her.

Today I use the stunning killer toast recipe to make these 2 buns.. feeling great as both buns are so soft.

周末的早晨很难起床啊！所以妈咪我睡迟了。闹钟响了，被我关了，继续倒头继续睡了。。呵呵！昨晚答应小公主今天给她做甜甜圈作早餐。可是没有时间，只好弄了生熟蛋。甜甜圈迟一点才吃。小公主看我弄着面团，也嚷着要帮手，于是让她帮忙压模切出甜甜圈。

The stunning killer bread 

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 8 pcs of 35g - 40g small dough. Wrap in 20g Sarawak butter bun fillings or any fillings if desired.

Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. Place each doughnut on a dusted mat, to proof for 20mins. Then fry with oil using medium low heat till both sides light golden brown.

6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.

7) Bake in a preheated oven of 170'C for 12-15 mins or till  golden brown.

萬人迷超軟麵包食譜

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）

2. 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

**

3. 把麵團分割成8份35克—40克的小麵團，然後包入砂拉越牛油麵包餡或任何喜歡的餡料。排放在烤盤上發酵30—40分鐘或雙倍大。

（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，排放在灑上粉的盤子，發酵20分鐘，然後用中小火油炸成淺金黃色即可。）

4.  放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。

Sarawak butter bun fillings

Ingredients:

(Yield 8pcs 20g fillings)

65g of melted butter

25g of castor sugar 

65g of cake flour

15g of milk powder

Steps 

1) Melt the butter in a saucepan over the smallest heat directly under the fire.

2) Add the sugar to the hot melted butter, stirred until dissolved.

3) Add in the sifted flour and milk powder gradually and used a spoon to stir until well mixed.

4) Let the flour mixture cooled down and let it rest for at least 5-10 minutes for the flour absorbing the liquid.

Once cool, shaped it into 8 small balls of about 20g each. Set aside for later use.

砂拉越牛油麵包餡

(成品：8個20克餡料)

材料：

65g融化的奶油

25克砂糖

65克低筋麵粉

15克奶粉

做法：

1）把奶油放進平底鍋，以小火加熱煮至融化。

2）將糖加入融化的奶油中，攪拌至完全溶解。

3）慢慢篩入麵粉和奶粉，並用湯匙攪拌至充分混合。

4）讓奶油混合物冷卻，並靜置至少5-10分鐘，讓麵粉吸收液體。

一旦冷卻，將其成形為每個約20g的8個小球。放在一邊待用。

17/2/2016 (wed) 自製薯片

自製薯片

材料：

80克馬鈴薯泥 （連皮蒸/水煮都可以）

1 顆蛋黃

50克 太白粉

5克無鹽奶油（橄欖油：1歲以下）
10克 有機蔗糖

做法：

1）首先蒸熟或煮熟一粒大的​​​​​​馬鈴薯，待涼後，稱出所要的重量，壓泥。

2）把馬鈴薯泥，奶油/橄欖油, 蔗糖和蛋黃加入攪拌器/用料理棒，攪拌幼滑。

3） 加入太白粉，用湯匙攪拌均勻就可以了。（圖1）

4） 把麵糊倒入一個膠袋子裡，剪個小洞。（圖2）

5）在不沾黏烤紙上擠出大約1公分的小團，間隔大約5-6公分的空間，再擠出麵糊。 （圖3）

6）取另外一張不沾黏烤紙，覆蓋在擠出的麵糊上面（圖4）

7）用手指輕壓在每一個麵糊上面，然後用一個底部平坦的碗/東西，壓在每一個麵團上面。（圖5） （我用的是砂鍋碗，我只是放在每一個麵團上面而已，碗的重量自然地壓平麵團，我並沒有用力壓）

8） 送進已經預熱的烤箱160'C, 烤5分鍾, 然後取出烤盤，輕取上面那張不沾黏烤紙（圖6）

9）繼續烘烤5-8分鐘；或看見餅乾邊緣開始上色即可。（圖7）

10）重複做法5-9直到所有麵糊烤完。

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～

（圖1）

（圖2）

（圖3）

（圖4）

（圖5）

（圖6）

（圖7）

Potato Chips

Ingredients:

80g potato puree ( steamed/boiled)

1 egg yolk

50g potato starch

5g unsalted butter

10g organic cane sugar

Steps:

1) boil 1 medium size sweet potato (with skin on) in water, cook for 15mins or till can be poked in by fork. (you may skip this if you have frozen mashed sweet potato as I always do) Peel and mash the sweet potato with a fork.

2) in the mixing cup, add in sweet potato, egg yolk, sugar and butter. Use hand blender / blender to blend them till smooth

3) add in potato starch and stir well, then transfer it into a plastic bag, cut a hole at the edge (5mm size) then start squeezing the batter (about 1 cm pile size) on parchment paper/non stick baking sheet , squeeze another with large gap (about 2 inches) between batter

4) place another sheet of parchment paper / non stick baking sheet to cover the squeezed batters

5) use you hand gently press on each batter, then use a flat bottom surface bowl or anything to press the batters gently. ( as I am using a casserole bowl, I just put the bowl on top of each batter, they are nicely pressed down with the bowl weight, I didn't use any force)

6) bake at preheated oven of 160'C for 5 mins, remove baking tray from oven. Gently remove the top parchment paper/non stick baking sheet.

7) return the baking tray to the oven and continue baking for 5-8 mins or till the sides start turning brown.

26/1/2016 （Tue）免烤箱冰棒餅乾

大家都認為，沒有烤箱是不能烘烤餅乾的，對嗎？

現在，沒有烤箱，用平底鍋也能烘烤出和一樣又香又酥的餅乾哦。

用平底鍋的話，很重要的就是一定要注意火候。由於每個鍋子的受熱效果不同，一定要用最小的火候，並且在旁密切留意餅乾的邊緣上色後馬上翻面，以免烤焦。

如果沒有不粘鍋或不粘紙，可以抹上一層薄薄的菜油，餅乾才不會粘鍋。

In the midnight, there was electricity power failure around 1.30am till 3.20am and I was the human FAN for my gal until electricity power back to normal. Hardly woke up this morning.

Can we bake cookies without oven???
YES. We can!
Pan Cook Cookies which is just exactly like oven baked~
yummy!!!!

Breakfast

Recipe~ The Stunning Killer Toast

食谱请按：万人迷夺命土司

Lunch and Dinner

Pumpkin Pork Rice

Ingredients :

1 bowl of cooked rice (adult's rice bowl size)

50g meat tenderloin

1 handful sweet corn

1 slice pumpkin (grated)

1 Onion (chopped)

Dash of pepper

1/2 tsp liquid Amino OR pinch of sea salt

1/2 tsp honey

Steps:

1) cut the meat tenderloin into tiny cubes. Marinate with liquid amino and honey for 30mins.

2) finely shred or cut the pumpkin. Crush the garlic too.

3) heat wok with some oil, sautéed onion till fragrant, add in pork stir fry for a while.

4) add in sweet corn and continue stir frying 

5) add in cooked rice, stir fry till well mix.

6) add in dash of pepper, off fire and done.

Teatime

Ice Cream Cookies

Ingredients:

100g superfine flour/low protein flour

35g unsalted butter (room temperature)

1 egg yolk

1 tsp icing sugar

1 tbsp blueberry jam (or any fruit jam)

decoration (optional)

50g cream cheese 

2 tsp baby milk powder / full cream milk powder

some roasted chopped almond 

10 popsicle sticks

Steps:

1) whisk butter with icing sugar till fluffy.

2) add in egg yolk and stir well

3) add in fruit jam and stir well

4) sieve in flour by 2 portions and mix with a spatula by pressing method till dough is formed.

5) wrap dough with cling wrap then roll the dough into flat by using roller pin.

6) keep flat dough in the fridge to rest for 30mins ~ 1 hour.

7) use knife and cut into 3 X 5 cm rectangles by 

8) insert a popsicle stick into the center of each rectangle dough.

9) Trim off the corners of the upper rectangle dough by gently pressing the corners with fingers and form ice cream shape.

10) Line a pan with parchment paper. Place the cookies on the parchment paper and close lid. Pan fry under the lowest heat for 5 mins. Turn the cookies over and pan fry another side for another 5 mins and done.

**optional decoration**

11) beat softened cream cheese till smooth, add in milk powder and mix well. Place mixture in the fridge.

12) spread cream cheese mixture around the end of the cookies.

13) coat the cream cheese evenly with chopped almond.

p/s: Alternatively you can bake it in a preheated oven at 160'C for 15 mins.

冰棒餅乾（平底鍋烤）
材料:
特幼麵粉/低筋麵粉100g
無鹽奶油35克（室溫）
蛋黃1顆
糖粉1茶匙
藍莓果醬1湯匙 （任何果醬也可）

裝飾：(選擇性）
奶油起司 50克
寶寶奶粉/全脂奶粉 2茶匙
杏仁碎 適量
冰棒木支 10根

做法:
1） 把奶油和糖粉打至鬆發。
2）加入蛋黃，混合均勻。
3）加入果醬，攪拌均勻。
4）過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合成團
   (不要搓揉攪拌過久,避免麵粉產生筋性影響口感)
5）上下鋪保鮮膜，將麵糰壓用擀麵棍擀壓成約0.7cm薄片狀
6）把薄麵團收進冰箱冷藏鬆弛30-60分鐘。
7）取出麵團，用刀切割成3X5cm長方型。
8）把冰棒木支插入每個長方型的麵團中間。
9）切掉長方形頂端的兩個角，用手指輕壓兩個角落呈冰棒的形狀。
10）在平底鍋鋪上不沾紙，放入冰棒麵團，用最小火烤大約5分鐘，翻面繼續烤5分鐘即可。

裝飾(選擇性）
11）奶油起司軟化後打至幼滑。加入奶粉攪拌均勻。冷藏備用。
12）取一片餅乾，抹奶油起司醬在上半部。
13）最後均勻沾裹上杏仁碎即可。

備註：如果用烤箱，預熱烤箱後以160'C烘烤15分鐘即可。

5/1/2016 土司起司卷

發現很多台灣媽媽喜歡買北海道起司給寶寶吃。可是，您們知道那是加工起司而非真正的起司嗎？加工起司的危害蠻大，希望媽媽們謹慎選購。（如何選購起司給寶寶吃）

ＨＯＷ　ＴＯ　ＣＨＯＯＳＥ　ＣＨＥＥＳＥ　ＦＯＲ　ＹＯＵＲ　ＢＡＢＹ?

please click and find it out~ 

土司起司卷

材料：

去邊土司2片

起司條1條

做法：

1）土司切掉四周的邊

2）用擀麵杖將土司壓扁

3）先把一條起司條切成4份（孩子2歲以下）或2份

4） 把切後的1/4 或1/2 條的起司條鋪在土司的尾端

5）然後按著起司一邊卷至另一端，塗抹一些果醬以便有粘性將土司粘連起來

Cheesy Toast roll-up

Ingredients

2 slices toast

1 cheese stick

steps:

1) cut away the sides of the toast

2) use a roller pin to press and roll the toast into flaten

3) place 1/2 of the cheese stick (or 1/4 cheese stick if lo is below 2yo), then roll from bottom until the end

4) apply some fruit jam at the 1cm space at the end of the toast for tightly rolled up

我用的土司/ I used this toast

The Stunning Killer Toast

萬人迷奪命軟吐司

I used the above recipe just by adding some bamboo charcoal powder to 1/4 of the dough to create the inner swirl appearance.

我用這種起司條/ I used this cheese stick

sodium level 700mg / 100g

1 stick (20g) = 140mg sodium

Hokkaido Slice Cheese (Processed cheese)

sodium level 1085mg / 100g

1 slice (16g) = 173.5mg sodium

Ingredients：

consist of natural hard cheese, water, sodium bicarbonate, Trisodium phosphate, sodium citrate, whey protein 

北海道起司片

属于加工起司，不适合宝宝食用。

钠含量 1085毫克 / 100克

成分：

柠檬酸钠（sodium citrate），又稱枸橼酸钠，是一種有機酸鈉鹽。外觀為白色到無色晶體，有肥皂水的味道。

乳清蛋白（whey protein）被称为蛋白之王，是从牛奶中提取的一种蛋白质，具有营养价值高、易消化吸收、含有多种活性成分等特点，是公认的人体优质蛋白质补充剂之一。

碳酸氢钠（Sodium bicarbonate），俗称小苏打、蘇打粉、重曹、焙用鹼等，白色细小晶体，在水中的溶解度小于苏打，呈弱碱性。

磷酸钠（Trisodium phosphate）為磷酸鹽，是一種无机化合物。常用於製作软水剂、锅炉清洁剂、金属防锈剂、糖汁净化剂等。

Breakfast: cheesy toast roll

蔬菜雞湯

材料

雞腿

玉米

洋蔥

蘋果

南瓜

胡蘿蔔

Mix vegetables chicken soup

ingredients

chicken tight

sweet corn

onion

apple

pumpkin

carrot

super yummy without any seasoning...my gal finished both her lunch and dinner's rice portion.

糙米饭 （浸泡中）

brown rice (soaking)

草莓全脂优格
strawberry full fat yogurt

15/12/2015 (Tue) 青豆脆餅

Good Morning and Happy Tuesday~

Another 2 weeks there will be the end of year 2015 and hoping you all enjoy this holiday season with great joy!

Yesterday was a granted extra Public Holiday in Selangor but my hubby was working due to important meeting that couldn't be cancelled. Therefore, I drove out to the AEON Taman Equine with my 28mo gal for the first time and we both enjoyed this special moments. Our first stop was Popular book store and bought her a Frozen collection story book. After that we shopped in the Daiso and she almost left over her 7zai in Daiso which luckily mummy noticed her 7zai was not on her hand after making payment and left Daiso.

Our last stop was the supermarket, bought some groceries and the great thing to find the fullcream Thick & Creamy yoghurt from Dairy Farmers (as saw mummy Celine's post last few days about how yummy is this yoghurt). My gal gulped down 1 tube in the car by herself without mess while we were on the way home. Thank God that we had a great shopping and safely home.

Breakfast: Stunning killer Toast with sugarless peanut butter, almond, banana and fresh milk

Lunch and Dinner: Steam cheesy tomato chicken rice and soup

Teatime: Garden Pea egg yolk cookies and onion juice

The Stunning Killer Toast 

Please click the above link for recipe

Steam Cheesy Tomato Chicken Rice

Ingredients: (2 servings)

4 tbsp white rice (soak 30mins) 

18 cherry tomatoes (to blend with 2 tbsp water)

some broccoli 

1/4 pc Chicken breast (cut into cubes and marinate with grape juice for 30mins)

dash of pepper powder

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

1 shallot and 2 cloves garlic (crushed)

Steps:

1) Blend cherry tomatoes with 2 tbsp water, sieve away skin and seeds.

2) Heat wok, add some rice bran oil, saute the garlic and shallot till fragrant

3) add in chicken cubes and stir fry for a while then add in the broccoli

4) pour in the soaked rice and stir fry for 2 mins in low heat

5) transfer the rice into casserole bowls, pour in the blended tomato juice which is 1cm above the rice level

6) shred the cheddar cheese as topping.

7) Steam with high heat for 20-25mins serve with steam vegetables if desired.

Garden Pea Potato Sticks

Ingredients:

20g cooked potato

50g Garden pea (frozen type)

5g unsalted butter/olive oil

1 egg yolk

1/4 tsp cane sugar

20g tbsp potato starch

Steps:

1) cook potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 20g potato and mash it with butter while it is still hot. 

3) add in egg yolk, sugar and garden pea, use hand blender to blend them till smooth

4) add potato starch into the blended mixture, mix well with spoon.

5) put the mixture into a plastic bag and cut a hole at the edge

6) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray

7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

 (Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins) 

青豆脆餅/豌豆脆餅

材料：

20克 熟的馬鈴薯泥

50克豌豆/青豆 （冷凍包裝的）

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

1/4 茶匙 有機蔗糖

20克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​​​顆馬鈴薯，去皮後稱出所要的重量。

2） 馬鈴薯乘熱時加入奶油/橄欖油，攪拌均勻。

3） 加入蛋黃，蔗糖和豌豆，用料理棒打成幼滑。

4）然後加入太白粉，用湯匙攪拌均勻就可以了。

5） 把麵糊倒入一個膠袋子裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

6） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

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，帶著豌豆和蛋香氣，微甜而不膩，好好吃。

yummy yoghurt

Steam the onion first then only steam the rice together for the last 20mins

stir fry the rice