24/2/2016 (wed)

knead-less Cheese Bread Sticks  

Ingredients

150g Milk

200g high protein flour

100g wholemeal flour

40g muscovado sugar or any sugar

40g milk powder

1 egg

1 tsp instant dry yeast

35g unsalted butter (room temperature) / olive oil

For Topping:

grated cheddar cheese
olive oil / rice bran oil

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.
P/s: If you do not wish to make too many bread sticks at once, you may divide the dough into 3 portions and keep 2 portions in the freezer for next use within 1 week

5) Roll and form dough into rectangular shape, brush a layer of olive oil on the dough surface, then fold in 1/3 of the dough and fold again (pic 1). Repeat rolling flat and fold again. (pic 1)
6) Cover dough with cling wrap, rest for 10 minutes. After that, roll dough into 3mm flat dough, use knife to cut out 1cm width sticks. (pic2) 

7) coat each sticks with grated cheddar cheese, use fingers to slightly adjust the cheese till evenly. Place the bread sticks on non-stick sheet laid on baking tray.

8) put the baking tray inside the oven (power off) and let it 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. Pre-heat the oven at 190'C for 5 mins.

10) Bake the bread sticks for 10 minutes, remove tray, change tray direction and put again on the top rack in the oven, bake for another 1-2 minutes or till light golden brown.

P/S: This morning after taking out the dough from the fridge, after 10 mins, I divided the dough into 3 portions. 1 portion made into 6 mini sized bun + 2 cheese sticks and 2 portions kept in the freezer for next use within 1 week.

圖1 / pic1


圖2 / pic2


圖3 / pic3

免揉奶酪酥麵包條

材料：牛奶150g，速發乾酵母1小匙，高筋麵粉200g，全麥麵粉100g, 有機蔗糖/細砂糖40克，奶粉40克，雞蛋1顆，無鹽奶油35g(可用橄欖油替代)

準備：
切達奶酪絲適量
橄欖油/米糠油適量

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，也在雙手抹些油。
（如果不想一次做太多的分量，可以把麵團分成3份。然後把另2份存放在冷凍庫，以便在1週內使用。）
6. 把麵糰擀成長方形，抹上一層橄欖油，然後對折麵團（如圖1），再擀平，再重複對折麵糰（如圖1）。
7. 用保鮮紙覆蓋，休麵糰10分鐘。然後把麵團擀平成3厘米薄，用刀切成1公分的細條。 （如圖2）
8. 將切好的細條沾上奶酪絲，用手稍微整理均勻後擺放在烤盤上，如果細條較短/較厚，可以用手慢慢的抻長一些。 （如圖3）
9. 把烤盤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。
10. 把烤盤和熱水取出烤箱，開啟烤箱電源預熱190度C。
11. 放入已經預熱至190度c的烤箱中（中層），烘烤10分鐘，取出烤盤轉換方向，再放入烤箱最上層，繼續烘烤1-2 分鐘至表面上色​​即可。

備註：今早從冰箱裡取出麵團後，休麵團 10分鐘後，我把麵團分成3份。 1份做成6個迷你的小麵包+2條麵包棒和把另2份存放在冷凍庫，以便在1週內使用。

Brown Rice Spinach Pancake 

Ingredients :

1 bowl of cooked brown rice (children's bowl)

1 egg 

40g cooked pumpkin puree

1 bowl of baby spinach (children's bowl, chopped)

Dash of pepper powder 

pinch of salt

Steps:

1) mix well all ingredients and scoop a tbsp mixture onto non stick pan and panfry till both sides are cooked.

Apple Beetroot Soup

Ingredients:

1 apple

1 onion

1 beetroot

1 chicken tight

Pear Luo Hon Guo Drinks

Ingredients

1 Luo Hon Guo

1 golden pear

handful of dried winter melon

1 honey date

2-3 litres water

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.

19/10/2015 Monday

Good morning and worry about the bad hazy day returns. .... stay indoor as much as possible and drink more water please. ..

Last night we were attending a wedding dinner in Seremban and the haze condition over there was truly bad.... we reached home after dinner was nearly 11.30pm and slept at 12mid night. This morning I could hardly wake up at 5.30am and start cooking at 5.50am.

Breakfast : quail eggs, asparagus, chiaseed white toast and fresh milk

Lunch and dinner : Goji berries noodle with beetroot soup

Teatime : Cheese Pretzels and young coconut juice

White Toast Recipe / 白土司食譜

Just add in some chiaseeds if you like too...

如果喜欢，可以添加奇亞籽。。

Goji berry noodle with Sam Si (3-slices vegetable and meat)

Ingredients:

1 pc goji berry noodle (dried)

1/4 pc chicken breast

1" zucchini

1" carrot

1 bowl of beetroot soup (soup stock)

Dash of pepper powder

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into stripes.

2) cook chicken breast in boiling water for 3-4 mins. cool down a bit. tear into stripes.

3) boil the soup and pour into the cooked ingredients in a bowl and dash in some pepper powder.  ready to serve.

Cheese Pretzels

Ingredients:

90g cake flour/low protein flour/superfine flour

40g unsalted butter

40g shredded cheddar cheese (I used Bega strong & bitey)

1.5 tbsp organic cane sugar

1 egg yolk

Steps:

1) Let the cheese and butter stay and reach room temperature. Use a hand whisk to beat the butter and cheese till well combined.

2) add in sugar and continue beating till sugar dissolved.

3) add in egg yolk and beat till well combined.

4) sieve in the flour by 2 portions, fold in gently. (do not over mix)

5) transfer the soft dough in a plastic bag and keep in fridge for 1 hour for resting.

6) divide dough into 20 portions (about 10+- each), roll into roughly 15cm rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. 

7) Bake at preheated oven of 200'C for 12mins or till slightly golden brown.

20/8/2015 Thursday

Hi dear all mummies ~ 

I must admit that I am a failed baker in Egg Tart.. So far I have tried baking about 4-5 times since few years ago. I almost phobia to bake egg tart but luckily listened to my friend's advice not to give up. Well, today i baked egg tarts for my family and can be said it is my best egg tart so far. For my lo, I gave her the egg filling only as the tart skin is pastry puff, so fat and not advisable to give always...  

Breakfast: a slice of black sesame swirl bread, vanilla egg pudding, (hard-boiled egg as back up food in case she doesn't like the egg pudding), orange and fresh milk

Lunch and Dinner: Chicken Rice and Beetroot Onion soup

Teatime: Cheese Crackers and red bean dessert

Vanilla Egg Pudding (actually is the remainder from egg tart filling)

Ingredients:

2 large eggs

125ml fresh milk

30g Castor sugar 

1/2 tsp Vanilla Bean Paste (optional)

Steps:

1) Boil milk and sugar in low fire until all sugar dissolved. Off fire.

2) add in vanilla bean paste and stir well, set aside to turn warm

3) whisk eggs and slowly add in the warm milk till well combined

4) place a kitchen towel on a bowl, sieve the egg mixture and flow on the kitchen towel then the bowl (this is to minimize the bubbles created)

5) pour the sieved egg mixture into ramekin bowls

6) baked at preheated oven of 180'C for 25mins or the topping turns some golden brown

香草雞蛋布丁

材料:

雞蛋(大)2顆,牛奶125cc,細砂糖30g,香草豆酱1/2茶匙

步驟:

1.所有材料秤量好,雞蛋打散。

2.將牛奶+細砂糖放入鍋中加熱煮至砂糖融化就關火,放至微溫狀態就將香草豆酱加入混合均勻。

3.雞蛋用攪拌器打散,將微溫的牛奶液慢慢一點一點加入,一邊加入一邊攪拌。

4.攪拌均勻的雞蛋牛奶液用濾網過濾。

5.將蛋液裝入量杯中,上方鋪一張餐巾紙讓蛋液流經餐巾紙避免產生氣泡。

6.平均將蛋液倒入Ramekin瓷碗中約7分滿。

7.放入已經預熱到180度c的烤箱中烘烤25分鐘至內餡凝固即可。

Kneadless black sesame swirl bread recipe please click here

Steam Tomato Chicken Rice

Ingredients:

1/2 cup White Rice 

6 cherry tomatoes 

1 pc Chicken drumstick (marinated with Grape juice for at least 30mins)

1 clove garlic (crushed)

1 shallot

2 small slices of ginger

dash of pepper powder

1tsp Amino Liquid

Steps:

1) Heat pan, add some oil, sauteed garlic, ginger and shallot till fragrant.

2) Add in drumstick and stir fry till light golden brown.

3) Put soaked rice in a bowl, add in the stir fried drumstick, add in the tomato and 1/2 cup of soup stock/water

4) Steam for 15-20mins.

Beetroot Onion Soup

Ingredients: 

1 beetroot, 10 cherry tomatoes, 2 chicken tights, 1 chicken breast, 1 big onion and some butternut.

Steps:

1) blanch the chicken tights

2) cut all ingredients into small pieces if necessary

3) Cook all ingredients in a big pot of water in high fire for 10 mins, then 2 hours in small fire.

Cheese Crackers

Ingredients:

60g all purpose flour (sifted)

20g shredded cheddar cheese

15g Olive oil/any vege oil

1 tsp Dried Parsley

1/2 tsp castor sugar

1-2 tbsp cold milk / cold water

Steps:

1) Mix flour with dried parsley, sugar and cheese in a bowl

2) add in oil and rub with hand till bread crumbs texture

3) add in cold milk slowly and form a dough (do not add in all in the same, once dough is form, can stop adding milk)

4) separate dough into 2 same portions, put in 2 plastic bags (bag size is 6" X 9") and roll till 6" x 6" with 2mm thickness flat dough

5) put in the fridge to rest for 30 mins for easier handling

6) cut the sides of the plastic bag and use knife to cut out 8 even size rectangular shape

7) lift up each slice carefully and lay on a parchment paper laid on a baking tray

8) use fork or mini cookie cutter to poke holes or stamp some shapes on the crackers

9) bake at preheated oven of 160'C for 12-15 mins, then let them sit in the oven until cool down

10) keep in air tight container 

起司薄脆餅乾

約16片

材料：

中筋麵粉60克

車打起司絲20克

乾燥巴西利1茶匙

細砂糖1/2茶匙

橄欖油/任何植物油15克

牛奶/冷水1-2湯匙

做法：

1.將車打起司絲，細砂糖，乾燥巴西利及鹽加入麵粉中混合均勻。

3.將橄欖油倒入，用手搓成麵包糠/鬆散的狀態。

4.將牛奶加入用按壓的方式混合成為一個團狀。

5.將麵團分成2份，各别放入塑膠袋中,用手稍微壓扁,再用橄麵棍桿開成為一張厚約2mm的麵皮。

   (**將塑膠袋前端打開處折起成正方形,這樣麵團在封閉的塑膠袋中桿壓就可以桿的很整齊。)

*塑膠袋約是6“×9”

  此份量約做2片

6.將面皮放入冰箱中冷藏30分鐘讓麵團稍微硬一點較容易切割。

7.用剪刀將塑膠袋剪開，用刀將面皮分割成為整齊的片狀。

8.一片一片輕輕拿起，整齊排入不沾​​烤布（紙）上。

9.利用迷你的餅乾模在面皮表面戳出喜愛的圖形。（我用星星狀的）

10.放進已經預熱到160度Ç的烤箱中烘烤12-15分鐘，然後關火用餘溫悶​​到涼即可。

11.放涼的起士薄片餅乾放密封罐保持乾燥儲存

Red Bean Dessert

Ingredients:

65g pre-cooked red bean

1.5 tsp brown sugar

1 tbsp fresh milk

2 pandan leaves

2/3 cup water

Boil for 2-3 mins and ready to serve warm

    

 (**將塑膠袋前端打開處折起成正方形,這樣麵團在封閉的塑膠袋中桿壓就可以桿的很整齊。)

將面皮放入冰箱中冷藏30分鐘

將麵團分成2份，各别放入塑膠袋中

14/01/2015 Animal cookies

January 14 · Batu Caves

Happy Morning dear all mummies~
I baked animal cookies again today using natural color from the dragon fruit~ wow~ not bad!! Hope all little ones happy enjoying this type of cookies~

Breakfast: bake cheesy sweet corn potato soft sticks
Lunch&Dinner: mee sua in chicken beetroot soup
Teatime: Animal vanilla cookies & dragon fruit cookies

Juices of the day:
1) dragon fruit juice
2) orange juice
3) red bean dessert

bake cheesy sweet corn potato soft sticks

50g cooked mashed potato
30g cooked mashed sweet potato
10g unsalted butter
2 tbsp potato starch
20g grated cheddar cheese
3 tbsp sweet corn (fresh sweet corn)
adequate seaweeds

Steps:
1) add the butter into the mashed potato & sweet potato and mix well.
2) add in corns and cheese
3) add in potato starch and form a very soft dough.
4) scoop 1 tbsp dough then roll into finger shape and wrap the seaweed as shown in the photo.
5) bake at preheat oven 170'C for 20-25mins

mee sua in chicken beetroot 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)

Chicken Beetroot Soup

Ingredients

1 chunk of chicken breast (cut into dice size)
1 tsp sweet corn
3 oz of beetroot soup (pre-cooked and freezed previously)
some lettuce

Animal Vanilla Cookies 

Ingredients:
50 unsalted butter
30g icing sugar/castor sugar (original recipe is 40g)
1/4 organic vanilla extract (can omit if dun have)
1-2 tbsp full cream milk
1-2 tbsp pure dragon fruit puree (blend without water and sieve away seeds)
120g cake flour (60g for plain colour & 60g for pink colour dough)

Steps:
1) beat butter and sugar till combined
2) add in vanilla extract
3) divide the mixture into 2 portions
4) add in cake flour into each portion and use spatula to mix well.
5) add in milk in 1 of the mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
6) add in dragon fruit puree in the other one mixture, little by little (can stop adding if dough can be formed) and using spatula to mix well, finally use hand to form a soft dough.
7) wrap the 2 soft doughs with cling wrap then keep in fridge to rest for 30mins

continue~~~~
8) shape the rabbit, piggy and rabbit now... (pls refer to the photos in the comments)
9) bake at preheat oven 170'C for 15mins

P/S: I DO NOT USED UP ALL THE DOUGH TODAY. I KEEP THE REMAINING DOUGH WITH CLING WRAP IN THE FRIDGE... CAN KEEP FOR 3-4 DAYS.. IF FREEZER CAN KEEP FOR 3 WEEKS (THAW BEFORE USE)

14/2/2015 Weekend Soup Stock

Weekend soup stock

Beetroot soup

1 beetroot, 2 onion, 4 sticks of celery, 5 baby corns, 2 kampung chicken tights, 1/2 carrot, 2 potatoes and 1 green apple.

Boil for 2.5hours.

Serve with alphabet pasta today with soup and some meat and vegetables.

Keep the remainder soup in freezer for next uses.

(I keep in reused breast milk storage bag)

26/2/2015 Thursday : Meals for my 19mo lo

26/2/2015 Thursday FB Post

Good morning dear all...

I was expecting to meet a mummy in my office whom wanna share me the baby spinach that she bought but unfortunately I was late to work and reached office at 8.35am.

I have baked something that her lo can eat (gluten free)... I refer the recipe by other mummy but made adjustment by myself. Only 3 ingredients required.

Breakfast : Edamame (mummy not enough time to cook as cooking other food for my friend)

Lunch and Dinner : bow tie pasta with beetroot soup and cucumber meat floss egg

Teatime: Japanese sweet potato shibori and orange yogurt drinks

Japanese Sweet Potato Shibori

Ingredients

150g cooked japanese sweet potato + purple sweet potato (OR Japanese sweet potato alone)

15g unsalted butter

40g potato starch

Steps:

1) cook 2 different sweet potato (with skin on) in hot boiling water for 15-20mins

2) peel off sweet potato skin and weight them to get 100g Japanese sweet potato and 50g purple sweet potato OR just japanese sweet potato alone

3) mash the sweet potato with a fork or spoon by adding the butter together while it is still hot.

4) add in potato starch slowly and mix well till soft dough is formed.

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

6) place 1 ball onto a cling wrap and lift up all 4 corners then twist the ball gently to form the hand towel shape, then open the cling wrap and gently take out the shaped ball, place on a non sticky baking sheet.

7) repeat all balls until finish (can yield about 28 balls)

8) bake at preheated oven of 180'C for 25mins or till lightly golden brown.

FOR VIDEO DEMO, please click on the link

https://www.facebook.com/video.php?v=10152974082689300

Beetroot Soup

Ingredients: 1/2 beetroot, 1 apple, 1 onion and 1 chunk of meat, cook in boiling water for 45 mins.

Cucumber meat floss egg roll

1 tbsp homemade meat floss

1 egg

1 tsp milk

1 inch japanese cucumber (diced tiny)

Mix well and pan fry on a egg roll pan till lightly golden brown, then cut into slices.

Meat Floss:770g pork tenderloin (can use chicken breast too)

1-2 tbsp Amino liquid

2 rice size sea salt

2 tbsp muscovado sugar

1/4 tsp five spices powder

dash of pepper

2 tsp white sesame 

Steps:

1) cook the meat for 2 hours ( i used it to boil soup for my lo then transform the meat into meat floss, haha..)

2) tear and mash the meat into loose

3) put into the bread maker and add in all the seasonings.

4) on "JAM" function x1 time then add in white sesame

Edamame

I just cook in boiling water for 3 mins. ready to serve warm.