24/4/2015 ☆Friday☆

Happy Friday again... I really feel that time is flying. Well said, "you won't know the time is passing when you are happy" 快乐不知时日过... yes. I must admit that my little princess has brought me lots of happiness and she is my precious in my life.

As usual, this morning when I DL her and I told her today is Friday, tomorrow mummy will go outing with her. She is very happy and keep sayimg  "Gai Gai, Gai Gai".

Breakfast: Frozen dough method Bun Hokkaido Bun (冬眠法面包) & fresh milk

Lunch & Dinner : Rice cooker chicken rice (claypot chicken rice) & beetroot corn soup

Teatime: Pumpkin Tamago Balls & Yoplait yogurt 

Hokkaido Buns

Ingredients :
270g bread flour 
30g cake flour 
20g milk powder
150g cold milk
80g whipping cream
40g brown sugar
3g salt (i used pinch of salt only)

5g instant yeast

Method : (using Tesco Bread Maker)
1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)
2. Set to dough function : Menu 8 for 20mins, stop the machine and reset again dough function no 8 for another one cycle

(For frozen dough method, just keep the any portion of the dough or the whole dough in a ziplock, then keep in freezer immediate after 2 times kneading (2 X 20mins) by dough function.

Frozen dough can be kept for 1 week only.

For using it, just take the dough out from freezer and thaw it under room temperature for 1-2 hours. and continue the following step 3 onward) 

3. Once the  cycle completed, remove the bread from the bread maker and divide into 12 portions, roll into round shape and place on a baking tray which laid with non stick baking sheet.
4. let it proof for 30-40mins or double the size, then apply some egg wash on the buns surface.
5. Bake at preheated oven of 180'C for 15mins.
6. Once baking completed, remove buns from the baking tray and transfer onto a wire rack. Let cool completely.

Simple and Easy Rice Cooker Chicken Rice

Ingredients:

3 tbsp white rice / mix grains rice

1 chunk chicken breast

1/4 cup garden peas

1 pc fresh shitake mushroom

1 shallot

1 small pc ginger

2 tbsp fresh orange juice / grape juice

1/2 tsp liquid amino / omit / light soy sauce

1 rice size sea salt

dash of pepper powder

Steps:

1) cut the chicken meat into small tiny cubed size, then marinate it with orange juice for at least 30mins

2) chop shallot and ginger into fine pieces

3) cut mushroom into small bite size

4) warm some olive oil in a frying pan over low heat. Sauteed shallot and ginger till fragrance, add in chicken and stir fry for a while.

5) add in garden pea and mushroom, stir fry a while too.

6) Finally add in the rice (raw) and stir fry for 1 min, Add in salt, liquid amino and pepper powder, mix well and off fire.

7) Pour the rice mixture into mini rice cooker or ELB (electrical lunch box) and add in 3 tbsp water in to the rice, cook rice as usual.

Pumpkin Tamago Balls

Ingredients: (Today I do not use weighing scale)
1 egg yolk
2 tsp milk powder
1 tbsp pumpkin puree
5 tbsp potato starch
1 tsp icing sugar (can replaced by fine molasses/muscovado sugar )

Steps:
1) mix the egg yolk and sugar, using hand whisk to beat till pale white.
2) add in milk powder and pumpkin puree then mix well.
3) add in the potato starch by 3 times separately.(maybe not use all the potato starch), mix by spatula or spoon till dough is form...it suppose not sticky soft dough.
4) Pre-heat oven at 150'C.
5) divide the dough into 3 portions. Roll the dough become flat at 3mm thickness, use mini cookie cutter to cut out
6) place the cookies onto a non-stick baking sheet.
7) bake for 15-20mins. when half way baking, take out the tray and turn over the other side and continue baking till light golden brown

21/4/2015 Tuesday Hokkaido Buns

A very good morning and wonderful day even though mummy is overslept but luckily still managed to prepare the following foods for my 20.5mo lo.

My gal was STTN from 10.30pm till 7.30am and i feel very happy and hope that she will be STTN starting from today.

Breakfast : Hokkaido Bun, Orange and Goat Milk

Lunch & Dinner : Mee Sua with Grouper Soup and Young Coconut Juice

Teatime : Apple Barley Drink 

Hokkaido Buns

Ingredients :

270g bread flour 

30g cake flour 

20g milk powder

150g cold milk

80g whipping cream

40g brown sugar

3g salt (i used pinch of salt only)

5g instant yeast

Method : (using Tesco Bread Maker)

1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)

2. Set to dough function : Menu 8 for 20mins, stop the machine and reset again dough function no 8 for another one cycle

3. Once the  cycle completed, remove the bread from the bread maker and divide into 12 portions, roll into round shape and place on a baking tray which laid with non stick baking sheet.

4. let it proof for 30-40mins or double the size, then apply some egg wash on the buns surface.

5. Bake at preheated oven of 180'C for 15mins.

6. Once baking completed, remove buns from the baking tray and transfer onto a wire rack. Let cool completely.

Mee Sua in Grouper Soup 石斑鱼汤面线

1 pc of mee sua

Steps:

1) cook misua till tender (3mins), drain dry, soak in cold icy water for 30 secs, drain dry again, add 1 tsp grapeseed/olive oil and mix well)

Grouper Soup

Ingredients

1/2 slice of grouper fish

5 cherry tomatoes

1 onion

1 slice ginger

1 tsp liquid amino or 1/4 tsp salt

1 tbsp fresh milk / fullcream milk

dash of pepper powder

1 tsp corn flour

Steps:

1) wash the fish slice and drain, coated with corn flour and pepper powder

2) fry the fish in some oil till light golden brown

3) boil 6-7 cups of water in a small pot, add in fish, ginger, onion and cook for 30 mins

4) add in liquid amino / salt and milk and off fire.

Apple Barley Drinks

Ingredients

1 cup of cooked barley (chinese barley)

1-2 tbsp raw barley

1 apple (diced)

1-2 tsp rock sugar (can omit)

3 cups hot water

Cook in slow cooker with auto mode for 1-2 hours. ready to serve warm

18/4/2015 Saturday baking

Steam pandan cake & Hokkaido buns

Hokkaido Buns

Ingredients
hokkaido wholemeal bread
Ingredients :
270g bread flour 
30g cake flour 
20g milk powder
150g cold milk
80g whipping cream
40g brown sugar
3g salt (i used pinch of salt only)

5g instant yeast

Method : (using Tesco Bread Maker)
1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)
2. Set to dough function : Menu 8 for 20mins, stop the machine and reset again dough function no 8 for another one cycle
3. Once the  cycle completed, remove the bread from the bread maker and divide into 12 portions, roll into round shape and place on a baking tray which laid with non stick baking sheet.
4. let it proof for 30-40mins or double the size, then apply some egg wash on the buns surface.
5. Bake at preheated oven of 180'C for 15mins.
6. Once baking completed, remove buns from the baking tray and transfer onto a wire rack. Let cool completely.

Combination of the below recipes for the steam pandan cake...

Steam Pandan Cake

Ingredients

3 eggs

100g all purpose flour

30g muscovado sugar

30ml pandan juice

1 tbsp grapeseed oil

Steps:

1) Beat  egg with sugar till ribbon stage which you can write a "S" with batter and it is not disappear so soon. ( using electrical mixer to beat 2 mins only)

2) add in pandan juice and mix well

3) sieve in flour by 3 times and fold gently till well combined 

4) add in oil and fold gently too

5) scoop the batter into cup cake liners

6) steam at high heat for 10 mins

12/9/2014 TGIF

TGIF!! Happy Friday as my long holidays will be started after monday! Hooray!

Breakfast: flour-less banana egg roll

Lunch: steam rice with pumpkin chicken nuggets

Teatime: hokkaido wholemeal bread

Flour-less banana egg roll

Ingredients:

2 eggs (110g) + 3 bananas (110g)

Blend with tokebi till smooth

Panfry at egg roll pan with little olive oil.. Yummy! Its so sweet! I took 2/3 oredi.

steam rice with pumpkin chicken nuggets

Steam rice and set aside.

Chicken breast + pumpkin + 1 egg + corn flour. I din measure the qty and just adjust the consistency by myself by adding more flour if too wet.

Add some dried parsley and pepper and very very little salt to taste.

Pan fry with olive oil till both sides golden brown.

hokkaido wholemeal bread

Ingredients :

270g bread flour ( I used 260g unbleached high protein flour)

30g cake flour ( I used 60g wholemeal flour)

20g milk powder (I omitted)

150g cold milk

80g whipping cream

40g brown sugar

3g salt

5g instant yeast

Method : (using Tesco Bread Maker)

1. Place the ingredients in sequence into the bread maker baking pan. I started with all the wet ingredients (cold milk, whipping cream) then dry ingredients (salt, brown sugar, milk powder, cake flour, bread flour then instant yeast)

2. Set to dough function : Menu 1, Light crust color, 1.5lbc loaf size

3. Once baking cycle completed, remove the bread from the baking tray and transfer onto a wire rack. Let cool completely.