8 Sep 2015 Tuesday 魚兒麵包餅

Yesterday I slept too late resulted this morning I couldn't wake up at 4am.... I couldn't hear the alarm rang... When the time I woke up, it was 5.51am!! OMG!!! Rushing day again for me@@

But I was really lazy to get up and still lying on the bed for a while and thinking what shall I cook.... Finally I had only 1:30 to prepare and cook for my 2yo lo.

Breakfast : Asparagus and Pine nuts, fish bun biscuit and fresh milk

Lunch : Chicken porridge with Kunbu, pine nuts and onion

Teatime : Mung bean dessert and Fish bun biscuit

Dinner: rice with soup and vegetables or egg

Steam Asparagus and pan fry pine nuts (without oil)

Chicken porridge with Kunbu, pine nuts and onion

Ingredients:

4 tbsp white rice

1/2 chicken breast

1 slice Kunbu (10cmx10cm size)

1/4 pc Onion (diced finely)

1/2 tbsp pine nuts

2 cups water

Steps:

1) cook chicken breast, kunbu and onion in water 

2) add in pre-soaked rice into the boiling water

3) remove chicken breast after 20mins, tear meat into floss

4) off fire if required consistency of porridge is reached

5) top with chicken floss, sesame oil and dash of pepper, ready to serve warm

魚兒麵包餅

（原食谱自：米亞妮 QQ，略改一點 ）

材料：

雞蛋2顆，無鹽奶油25g，牛奶/水90cc，高筋麵粉55g，2 茶匙蔗糖

做法：

1.高筋麵粉用濾網過篩備用。

2.將牛奶，糖和無鹽奶油放入鍋內，中小火煮至沸騰，轉小火。

3.將高筋麵粉倒入用木匙快速攪拌。

4.攪拌到麵粉完全成糰且不沾鍋子即關火。

5.麵團放至手摸不燙時，將蛋液分2次慢慢加入，每次都要攪拌均勻才可加的蛋液(約加了1顆半的蛋液) 麵糊如有成糊狀就可以不用在加蛋液了。

6.將麵糊裝進塑膠袋中剪一個小洞0.5mm,擠出魚的形狀或數字或任何喜歡的形狀，要保留間距。

7.放入預熱至190度C的烤箱中烘烤18分鐘或表面金黃，用餘溫在燜5分鐘即可取出。 （各家烤爐請自己拿捏，我家烤爐不給力，需要200度）

備註：我把麵糊分成2份。今天烤了一份。另外一份收在冷凍庫，可以收一個星期左右哦。 。忙碌的媽咪們可以在下一次的烘烤節省時間哦。 。

FISH Bun Biscuit

Ingredients :

2 eggs

55g high protein flour 

90g fresh milk or full cream milk or water

25g unsalted butter 

2 tsp muscovado sugar or any sugar or omit

Steps :

1) sieve flour and set aside 

2) cook milk, sugar and butter in a wok with low heat until boiling

3) add in flour and stir quickly with a spatula until dough is form and non stick

4) off fire and remove dough from the wok, let it cool down

5) when hand can touch on dough,  add in egg 1 by egg, mix well 1 egg then only add in another 

6) once the dough turns into very wet dough, can stop adding egg (you may refer the photo below for the texture)

7) put the well mix batter into a plastic bag 

8) Pre heat oven at 190'C 

9) cut a 0.5 width hole at the edge of the plastic,  squeeze out the fish shape or any shapes or alphabets on the non stick baking sheet laid on the baking tray

10) bake for 18mins or till light golden brown, turning halfway, sit in the off oven for 5 mins.

                 

                                   VIDEO : HOW TO SQUEEZE THE FISH SHAPE

Steam Onion Juice 

(to boost up immune system)

Ingredients:

1 onion ( i used 3/4 onion today)

Steps:

1) cut onion into slices or smaller

2) place onion in a bowl and steam it under medium fire for 30mins or longer

3) sieve the juice and serve (taste is sweet) 

24/08/2015 Monday

Happy Monday Dear All~

What a lazy morning and after 2 houseworks to be done, I could only prepare simple foods for my 2yo lo...

Breakfast : cream cheese horn bread, hard-boiled egg and fresh milk

Lunch and dinner : lean pork goji berries porridge

Teatime : green beans kuih and watermelon

Cream cheese horn bread

(using 40 mins method bun recipe only)

Ingredients:

1 teaspoon instant yeast

1 tablespoon brown sugar

1 tablespoon caster sugar

1/3 cup warm milk

2 tablespoon rice bran oil

1 cup bread flour (can add more flour if too wet and can't form a dough)

1/8 teaspoon salt

1 tablespoon beaten egg

remaining egg add in some milk for egg wash

Utensil needed: 6 cream horn moulds (available at bakery ingredients shops)

Steps:

1) Add instant yeast, brown sugar, caster sugar, olive oil, milk into a mixing bowl, stirred it and rest aside for 15 mins till you will see floating foam as showed in the picture.

2) Mix in flour, salt and 1 tablespoon of beaten egg then use a spatula to fold and mix well the mixture into a dough form.

3) Then use electric kneading hook to knead for about 5-10 mins or till well combined.

4) Then take out the dough and hand knead for another 1-2 mins.

5) Divide dough into 6 portions (+- 48g each). Roll each into long strips and wind a strip around an ungreased horn mould from tapered point to wide end. 

6) Place on a greased baking tray, proof for another 20-25 minutes, in the OFF oven with a bowl of hot water.

7) Glaze with egg wash and sprinkle sesame seeds on top. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. (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. 

Ingredients for cream cheese fillings: 

50g cream cheese (room temperature)

1 tbsp icing sugar

To make cream cheese filling: Whip cream cheese till fluffy. Add in icing sugar. Beat till well combined.

Lean Pork Goji Berries Porridge

Ingredients:

80g Pork Tenderloin

1 handful goji berries

1/2 cup mix grains rice (soak overnight)

dash of pepper powder

Green Bean Kuih (绿豆碗糕）

(1 serving size/ 1 bowl)

Ingredients:

65g Precooked green bean/mung bean (you may use red bean too)

30g rice flour

3g corn flour

15g brown sugar

100g water

Steps:

1) Grease bowl and put in the steamer, steam for 5 mins

2) mix all flours with 30g water till no more lumps

3) bowl sugar with 70g water till dissolved

4) add the boiling sugar water into the flour mixture, mix well

5) pour the batter into the hot bowl inside the steamer, add in the precooked mung bean

6) steam in high heat for 10-12 mins

29/04/2015 Happy Wednesday ~

Challenged again the yogurt melts this morning and finally got the improvement on the texture. Last baked yogurt melts was harder but this time is very nice crunchy puff feel....Truly MELT IN MOUTH ^.*

When I was still studying in high school, I liked to eat Kuih Kacang Hijau which selling in the school canteen. Today, I used the frozen pre-cooked mung bean and cooked rice to make a baby style Mung Bean Rice Cake for my 21mo lo and myself too... (^.^ keke)

Breakfast: Mung Bean Rice Cake & fresh milk

Lunch & Dinner: Mix Grains Rice with ABC soup

Teatime: Plain Yogurt Melts & Honey dew juice 

Mung Bean Rice Cake

Ingredients

1/3 cup cooked rice

2/3 cup pre-cooked mung bean

2 tsp muscovado sugar (or any sugar)

2 tsp coconut milk

2-3 tsp corn flour

Steps:

1) Roughly blend all above ingredients for few seconds

2) divide the soft mixture into 5-6 portions

3) roll it into ball then flatten a bit

4) pan fry till both sides light golden brown 

ABC soup
1/2 chicken breast 
1 onion
1/2 carrot 
8 cherry tomatoes 
1 potato 

dash of pepper powder

Boil with 1.5 liter water for 1-2 hour in slow cooker.

Plain Yogurt Melts

Ingredients

30g Farm fresh Natural Yogurt (or using flavoured yogurt)

25g milk powder / baby formula milk powder

12g corn starch

50g egg white

10g castor sugar (I used 7g only)

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50mins or till the cookies easily be removed from the parchment paper

How to cook RED / GREEN Beans in faster way快速煮紅豆/綠豆的方式

快速煮紅豆/綠豆的方式

1 ）把250克的紅豆/綠豆用溫水浸泡過夜。

2 ）扔掉浸泡的水，並用清水沖洗。

3 ）把紅豆/綠豆裝進大的塑料袋，放進冰箱至少過夜。

4 ）把紅豆/綠豆倒進鍋裡，加水剛好淹過豆豆。

5 ）中火煮大約30分鐘就好了（紅豆/綠豆變軟了並容易被手指壓扁）

6 ）將冷卻後的紅豆/綠豆，根據平時所需的分量，例如：40/70/80克/ 任何重量，裝進單獨的小塑料袋。

7 ）把它們存儲在冷凍庫，方便下次使用。

FAST WAY OF COOKING RED BEAN

1) soak overnight 250g red beans with warm water

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) add some water and cook with medium heat for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

5) Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired)

6) Store them in freezer for next use.

把紅豆/綠豆用溫水浸泡過夜

Soak red bean in the warm water...leave it overnight

一天后。。。扔掉浸泡的水，並用清水沖洗。

after 1 day.... the red bean seems a bit sprouting, throw away the soak water and rinse few times

把紅豆/綠豆裝進大的塑料袋

put the soaked red bean in a zip lock bag

放進冷凍庫至少過夜

put the red bean in the freezer at least overnight

將冷卻後的紅豆/綠豆，根據平時所需的分量，裝進單獨的小塑料袋。

Keep the cooked red beans into separate small plastic bags