29/12/2015 (Tue)免揉肉桂葡萄乾小麵包

I just manage to type out my blog after lunch and I am so happy to receive the consolation prize from ICOOK.TAIWAN for participating the baby food sharing contest. 

This morning when I was going to depart from house to work, my 29mo gal woke up and did not allow me to go to work. I carried her to downstair and prepared to keep the cinnamon buns into the container. My gal very quickly to take 1 pc and directly put into her mouth to have a bite. I couldn't even stop her as it was so sudden.

Breakfast: Cinnamon Raisin Bun and fresh milk

Lunch and Dinner: White rice with lotus root chicken soup

Teatime: Light Cheese Cake, Lotus root crisp and steam onion juice 

免揉肉桂葡萄乾小麵包

材料：

1個雞蛋

110克溫的鮮奶

1/2茶匙 (3克) 速發乾酵母

25克蜂蜜

20克糖

25克融化的無鹽奶油

1/4茶匙海鹽

250克高筋麵粉

卷內陷：肉桂粉適量，葡萄乾適量

表面：1/2 茶匙蜂蜜+2茶匙水

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）第一次發酵

同一天製做：在室溫下發酵2.5小時，然後在進冰箱3小時，然後可以整形。

第二天製做：放入冷藏5小時到24小時，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

5）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平，三折再用擀麵棍壓平。用保鮮紙覆蓋，休麵糰5分鐘。

6）把麵團擀平成長方形，把肉桂粉撒在上面，抹均勻。再撒些葡萄乾，從一端開始捲起至另一端。 （可以塗抹一點點水以便容易黏著）用刀把麵團切割成所要的大小厚薄，排放在铺有不粘布的烤盘上。

7）麵包表面灑點水，然後放入有一碗熱水的烤箱發酵30分鐘或2倍大。

8）發酵好前5分鐘,將烤盤從烤箱中取出，烤箱打開預熱至170度c。

9）進烤箱前在麵包表面塗抹一層蜂蜜水。

10）放入已經預熱到190度c的烤箱中烘烤10-15分鐘。

11）烤好的麵包移至鐵網架放涼。

Knead-less Cinnamon Raisin Bun

Ingredients:

1pc egg

110g warm milk

3/4 tsp (3g) instant dry yeast

25g honey

20g sugar

25g melted unsalted butter

1/4 tsp sea salt

250g high protein flour

for roll in ingredients: some cinnamon powder and raisin

for surface brushing: honey water = 1/2 tsp honey + 2 tsp water

Steps:

1) mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2) cover bowl with cling wrap, leave a small hole for air flow.

3) 1st fermentation

make on same day: proof in room temperature for 2.5 hours, then keep in the fridge for 3 hours and ready for shaping.

make on next day: keep in the fridge 5 hours~24 hours. after 5 hours, you may take out and shape any time.

4) take out the wet dough and place on a dust mat

5) punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough, then cover by cling wrap and rest for 5 mins.

6) Roll the dough into falt rectangular shape, sprinkle the cinnamon powder on the dough and spread evenly. Sprinkle the raisin on the dough, start rolling the dough from 1 end to another end. you may spread a little water at the end for better roll-on. Use knife to cut the roll into desired thickness and place on the baking tray (laid with parchment paper or silicone mat or fiber glass sheet)

8) spray some water then proof for 30mins or double the size in the oven with a bowl of hot water inside.

9) after 25mins, remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10) brush some honey water the whole surfaces of the buns. Bake the bun for 10-15 mins.

Lotus Root Chicken Soup

Ingredients:

1 bowl of sliced lotus root

some red dates

1 honey date

1 chicken tights

Steps:

1) Blanch chicken for 3 mins

2) cook all ingredients in 2 litre water for at least 1.5 hours 

My Steps for today since I was steaming the onion juice:

1) Blanch chicken for 3 mins

2) cook all ingredients in 4 bowls of water for at 30 mins

3) then transfer to the steamer and continue steaming for 30 mins

Light Cheese Cake

Makes 6″ round cake pan 

Ingredients:

2 egg whites

20g organic cane sugar

2 egg yolks

25g unsalted butter

110g cream cheese

50 ml fresh milk

15g cake flour /superfine flour

10g cornflour (cornstarch)

Steps:

1) Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks and simply mix will be fine.

2) Sieve the batter through a strainer to have a smooth beautiful egg yolk batter. 

3) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

Image saved from internet

4) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 6-inch round cake pan (line the bottom with parchment paper).

5) Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 150'C.

6) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

輕乳酪蛋糕

材料：

蛋白2個(不可以沾到蛋黃),細砂糖25g

牛奶50g,奶油起司110g,無鹽奶油25g

牛奶50g,玉米粉10g,低筋麵粉15g,蛋黃2個

做法:

1）預熱烤箱160度C。 6吋圓模底部鋪紙。

2）將奶油起司加入牛奶放到爐上用中小火隔水加熱到起士融化就關火。 (一邊煮一邊攪拌)

3）趁熱加入無鹽奶油攪拌均勻至奶油融化。

4）再來加入玉米粉和低筋麵粉及蛋黃，隨便攪拌即可，無須過度攪拌。

5）把麵糊過篩成細膩幼滑的起司蛋黃糊。

6）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡soft peak 如上圖)即可。

7）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

8）把拌好的乳酪糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用150度C烤70分鐘。中途在水浴烤盤裡加一些冰塊，讓底部降溫，蛋糕才不容易裂。

(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品。)

烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。

Baked Lotus Root Crisp

Ingredients:

Lotus root and some rice bran oil (or any vege oil)

Steps: 

1) slice the lotus root by using slicer, arrange on baking tray which laid with parchment paper

2) brush little oil on the lotus root slices

3) bake at preheated oven of 150'C for 15mins or till light golden brown

簡易烤蓮藕片

材料:蓮藕和米糠油

烤箱:150度15分鐘或至金黄色

小貼士:如果烤箱温度不均匀,一些已經上色,可是還有一些没上色,可以把已經稍微上色的蓮藕片夾起,讓其它繼緒烘烤成上色。然後,把之前夾起的藕片放回烤箱,把電源闗掉。燜10分鐘即可。

Steamed Onion Juice with apple

蒸洋蔥水（做法請按）

Just follow the above recipe by adding one apple.

蘋果洋蔥水：只需依照以上的做法加一粒蘋果而已。

my slicer

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Thanks a lot to 

愛料理

食譜社群網

16/10/2015 Friday ^.^番薯偽飯​​糰

Happy Friday dear all~

It's Friday and happy day for me as no need to work tomorrow....

Breakfast: Sweet Potato rice cake (伪饭团)

Lunch and Dinner: Fusilli with Mushroom sauce

Teatime: Easy Japanese Cheese Cake and Barley Drinks

Sweet Potato rice cake (伪饭团)

Ingredients:

50g cooked rice 

60g cooked mashed sweet potato 

1 tsp potato starch 

Some chiaseed / black sesame seeds (optional)

1 small pc of seaweed (optional)

Steps:

1) Mix all ingredients well, divide into 3 equally portions.

2) use damp fingers to form desired shape, then pan fry till both sides golden brown. wrap with small piece of seaweed as shown in the photo.

番薯偽飯​​糰

材料：

50克 熟的米​​飯

60克 煮熟番薯（壓泥）

1茶匙 太白粉/馬鈴薯澱粉

適量 奇亞籽 / 黑芝麻（不放也可）

1小片 海苔片（不放也可）

步驟：

1）把所有材料混合，攪拌均勻。分成3份。

2）把雙手稍微沾濕，把每一份飯糰搓成所需的形狀。

3）然後下熱鍋燒至兩面金黃色即可。

4）最後剪適量大小的海苔片如圖包著（沒有海苔片不放也可）

Fusilli with Mushrooms Cheese Sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

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~ 

Mushroom cheese sauce 

Ingredients:

3 brown button mushroom (to blend)

1/2 green zucchini (to blend)

1 clove garlic (to blend)

1/2 cup water (to blend)

2 cloves garlic (sliced)

3 brown button mushroom (diced)

20g cheddar cheese

20g cream cheese

1/3 cup water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend zucchini, mushroom, garlic and water till smooth (mushroom puree)

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

White chocolate is a chocolate derivative. It commonly consists of cocoa butter, sugar and milk solids and is characterized by a pale yellow or ivory appearance. 

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.

Easy 3-Ingredients Japanese Cheese Cake

Ingredients:(photo 1)

3 eggs (separate egg whites and yolks)

120g cream cheese

60g white chocolate

Steps:

1. Preheat oven to 180°C. Line bottom of 6" cake pan with parchment paper. Cut a 20x4" strip of parchment paper and line sides of pan.

2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 2) Let cool slightly, then add yolks and stir to combine.(photo 3)

3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 4) 

4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 6) Gently fold in remaining egg whites in 2 additions until just combined.(photo 7)

5. Pour batter into prepared pan. (photo 8) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.

Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven. 

白巧克力和一般巧克力不同是它是並沒加入可可粉而由可可脂製成。它亦包括奶固體、糖和香料（通常包括香草）。可可脂是令巧克力在室溫時保持固體而又很快在口中融化原因，因此白巧克力和巧克力有同樣的質地只是味道不同。和其他巧克力不同的是它不含咖啡因。

3種材料簡易日本奶酪蛋糕

材料：

雞蛋 3個

白巧克力 60克

奶油乳酪 120克

1．預熱烤箱180度C。 6吋圓模底部及邊緣鋪紙。

2．把白巧克力隔水加熱至融化。加入奶油乳酪，攪拌均勻。（照片2）稍微冷卻後，加入蛋黃攪拌​​均勻。（照片3）

3．用手電動攪拌器把蛋白打至9分發。（照片4） (儘可能將蛋白打硬)

4．取1/3打好的蛋白霜,拌入巧克力乳酪糊中輕拌均勻. （照片6）再加入1/3量的蛋白霜拌勻.最後把麵糊倒入剩餘的蛋白霜中充分輕拌均勻.（照片7）

5.  把拌好的乳酪糊倒入蛋糕模,（照片8） 把蛋糕模放在裝足夠熱水的烤盤上。用180度C烤30-35分鐘，熄火，在烤箱裡再燜15分鐘後取出.

(隔水蒸烤最好加熱水,水量要加夠,不要烤到一半水份就蒸發光了,水太快乾也會影響成品.)

烤好取出放涼，再連烤模入冰箱冰至少2個小時，就可倒扣取出切塊。

小叮嚀:

**不同大小的烤模,烤的時間會不同,請自行調整, 用170度C先烤15分鐘,將烤箱溫度降至160度C再烤15分鐘,熄火在烤箱裡再燜15分鐘後取出.分開兩個溫度烤,會讓表面上色更均勻.

**喜歡甜一點的,白巧克力可以增至100g,做蛋糕(需要融化的)或用市售當零食吃的白巧克力也可以,不用特別買烘焙用的,也可以換成其他口味的巧克力.

7/Sep/2015 Happy Monday (back to work)

Hi Dear All Mummies out there~ 

wish you all have a nice day ahead and hopefully no one missing me for long time no blog writing for the past week.... hehe.... I was extremely busying at home to cook, to take care, to clear rubbishes, to tidy, to do houseworks, to go sightseeing, to blablablabla..... hahaha..

During my SAHM days, I was able to sleep well together with my lo and woke up naturally in the morning. Seldom to set alarm as no needed to rush out cooking for my lo before leaving home to work. Yes, this is a very good feel to have such luxury sleeping time. I have tested to set alarm to wake up at 5am but unfortunately I was not able to wake and ended up woke up together with my lo around 8.30am.... 

Last night I set my alarm to wake up at 4am and I managed to wake up right after it rang...I guess this is because there is a mission in my mind that causing me to do something miserably...

Before this, the first thing in the morning i do right after returning to my office, I quickly record down the meals were served during the 9 days being SAHM to prevent my memory out of order. 

Breakfast : Panfry spaghetti with goji berries, water chestnuts and fresh milk

Lunch : Tomato rice with mushroom and purple cabbage

Teatime : Light cheese cake and water chestnuts barley drinks

Dinner : to be decided later

Panfry Spaghetti with Goji berry

Ingredients:

1/2 cup cooked spaghetti

1 tbsp goji berries

1 tbsp sesame oil

1 egg (lightly beaten)

dash of salt (or few drops liquid Amino) and pepper powder

Steps:

1) heat pan with small fire, add in sesame oil

2) pour in the cooked spaghetti and form nicely round shape by using the spoon

3) pour in the egg gently onto the spaghetti and adjust the nice shape by spoon or spatula

4) sprinkle the goji berries, salt and pepper over the spaghetti and egg, 

5) flip over the pan noodle once the egg turns solid, panfry another side till egg is fully cooked

Tomato Meat Rice

Ingredients:

4 tbsp Pre-soaked white rice 

4 cherry tomatoes 

1 brown button mushroom

1 slice purple cabbage

60g chicken breast (cut into tiny cubes, marinated with grape juice, 1/2 tsp liquid amino, pepper)

dash of salt and pepper powder

some shallot oil (fry shallot with rice bran oil)

Steps:

1) Place all the above ingredients follow by sequence; rice, cabbage, mushroom, tomato, chicken and shallot oil

2) pour in 4 tbsp soup stock or water.

3) Steam for 15mins.

Baby version Light Cheese Cake

Ingredients:

(A)

40g low protein flour/cake flour

3pc egg yolk

50ml full cream milk or fresh milk

1/2 tsp lemon juice (optional)

(B)

60g cheddar cheese block (i used bega extra tasty)

70g full cream milk or fresh milk

(C) 

2 egg whites

30g castor sugar (i used brown sugar)

1/2 tsp lemon juice (or replace by vinegar)

Steps:

Part A

1. Mix the yolk, lemon juice, milk and flour with hand whisk till no lump.

Part B

1. Warm the milk and cheese in small pot, remove from fire when cheese melted (no need cook till boiling)

2. Pour in the mixture "A" and mix well.

Part C

1. Preheat oven at 180'C and water in the baking tray (half level)

2. Put egg white into clean bowl (no oil, no water, no egg yolk), add in the lemon juice.

3. Beat with electrical hand mixer till bubbles is formed.

4. Add in sugar by 2 separately time.

4. Beat till hard peak form.

5. Mix 1/3 of egg white into “B” and gently fold in by using spatula.

6. Add in another 2/3 of egg white and fold gently to avoid eliminating of the bubbles.

7. Bake at 180'C for 20mins or till light golden brown, then turn down to 120'C for 35-40mins. Test with skewer. If skewer comes out clean then the cake is ready.

8. After it's baked, transfer it to the fridge to chill, which will help firm it up even more. Once chilled, it's ready to be cut into perfectly light, fluffy slice that are just mild sweet for baby.

p/s: if you are using removable cake pan, please wrap the bottom of the pan with 2 layers of aluminium foil to prevent water seepage.

Water chestnut Barley Drinks

Ingredients:

3 cups chinese barley （生熟薏米）

6 water chestnuts (halved)

1 honey date

3 organic black mission dried fig

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm