2/Nov/2015 Monday 免揉白雪小白兔

Hi Dear All Mummies~

Last night when I was showering my 27mo gal, I asked her what type of bread she likes to have for breakfast, and I let have 2 choices, bunny or bear. Her answer was Bunny. So I made her bunny this morning. But the funny part was she took the bear bun instead of the bunny @@  (as informed by hubby) and luckily I did 2 little bear buns for her at the same time.... phew~

Breakfast : knead-less white bunny bun

免揉白雪小白兔

Lunch and dinner : Milky Chicken Stew Rice 

牛奶雞肉燴飯

Teatime : Sweet potato onion Rings and young coconut juice

洋葱番薯圈圈

免揉白雪小白兔

材料：

1個雞蛋

110克溫的鮮奶

1/2茶匙速發乾酵母

25克蜂蜜

25克糖

25克融化的無鹽奶油

1/4茶匙海鹽

250克高筋麵粉

一些普通麵粉過篩至表面

紫菜片/海苔片（眼睛和嘴巴裝飾）

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。

6）把麵團分割成7個50克的麵糰，7個20克的麵糰，用保鮮紙覆蓋，休麵糰5分鐘。

7）把大麵團揉成圓/橢圓形，把小麵團切成2份，再揉成兔子的耳朵形狀（淚滴狀）。首先，放置2個耳朵上在不沾布上，並按壓耳的下部頂端，然後把大麵團擺放在耳朵的下方。

8）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。

9）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。

10）進烤箱前在兔子麵團上過篩一層普通麵粉。

11）放入已經預熱到170度c的烤箱中烘烤15分鐘。

12）烤好的麵包移至鐵網架放涼。

13）用海苔片剪出兔子的眼睛和嘴巴造型，塗一些果醬在海苔片背後，然後貼在兔子麵包上既可。

Knead-less Bunny Snow Bun

Ingredients:

1pc egg

110g warm milk

1/2 tsp instant dry yeast

25g honey

25g sugar

25g melted unsalted butter

1/4 tsp sea salt

250g high protein flour

some flour for dusting on topping

nori sheet for eyes and mouth decoration

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. 

6) divide dough into 7 big dough of 50g, 7 small dough of 20g, then cover by cling wrap and rest for 5 mins.

7) shape the big dough into round/oval shape and cut the small dough into 2, then roll into rabbit ears shape (tear drop). Place the ears on the baking sheet and press the lower part flat then place the big dough on top of the lower part of the ears.

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 170'C for 5 mins.

10) sieve the flour to cover the whole surfaces of the rabbit. Bake the bunny bun for 15 mins.

11) cut the nori sheet for eyes  and mouth for rabbits. Apply some jam/kaya at the back of the nori sheet(eyes and mouth) then stick on the bun.

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

1）將所有材料放入鋼盆內攪拌均勻。

第一次發酵, 將冰箱中的麵糰拿出來

After 1st fermentation, took out from the fridge, ready to shape

divide dough into 7 big dough of 50g, 7 small dough of 20g

把麵團分割成7個50克的麵糰，7個20克的麵糰

cut the small dough into 2, then roll into rabbit ears shape (tear drop). Place the ears on the baking sheet and press the lower part flat 

把小麵團切成2份，再揉成兔子的耳朵形狀（淚滴狀）。首先，放置2個耳朵上在不沾布上，並按壓耳的下部頂端

place the big dough on top of the lower part of the ears.

然後把大麵團擺放在耳朵的下方

sieve the flour to cover the whole surfaces of the rabbit. 

進烤箱前在兔子麵團上過篩一層普通麵粉。

雞肉牛奶燴飯

材料：

洋蔥末1大匙

雞胸肉50克

白米飯 2小碗 （蒸熟的）

橄欖油1大匙

玉菇1小碗 （切丁）

青燈籠椒丁 （ 1大匙）

胡椒粉 適量

牛奶 1/2 杯

車達奶酪10克

做法：

1.平底鍋中火加熱，然後加入橄欖油炒香洋蔥末。

2.加入雞肉，玉菇和燈籠椒，略煮一下轉小火，加入牛奶和奶酪。

3.加入白米飯，攪拌均勻撒上胡椒粉即可。

Milky Chicken Stew Rice

Ingredients: (2 servings)

2 bowl cooked rice (baby's size)

1 small bowl shimeji mushroom

some green capsicum

1/4 onion

1/2 cup milk

10g cheddar cheese

50g chicken breast

Steps:

1) steam cook the rice (portion depends on individual)

2) cut mushroom and capsicum into smaller pieces, chop onion into dices. Slice chicken breast.

3) heat pan with medium fire, add in some olive oil then add in onion, saute till fragrant.

4) add in chicken, capsicum, mushroom, stir fry till chicken is nearly cooked, add in milk and cheese.

5) add in rice and mix well, add in dash of pepper. Off fire and done. 

洋葱地瓜圈

材料：

地瓜泥 70克

洋葱     35克

太白粉 35克

做法：

1）先把地瓜连皮蒸軟20分钟。

2） 用攪拌機把所有材料打成幼滑。

3）將面糊倒進膠袋，剪个小洞，擠出圈圈在防沾紙上。

4）送進已經預熱165°c度的烤箱，烤20分鍾或浅金黄色。

小貼士：

如果烤箱温度不太均匀，中途可以轉換烤盘。如果有些圈圈已經上色，那么可以先夹出烤盘以免烤焦。

Sweet Potato Onion rings 

Ingredients 

70g cooked Sweet Potato

35g raw onion

35g potato starch 

Steps:

1) steam cook the sweet potato for 20 mins till tender. 

2)put all ingredients in the blender, blend till smooth. 

3) pour the mixture into a plastic bag then cut a small hole at the edge of the plastic bag. Squeeze out circle shape on the non stick baking sheet laid on the baking tray. 

4) bake at preheated oven of 165'c for 20 mins or lightly golden brown. 

P/s: if oven temperature is not so even, you may turn the baking tray half way.  If some of the rings turn golden brown and others still not,  you can remove those golden brown rings from baking tray first and continue baking others. 

19/9/15 洋葱南瓜圈

洋葱南瓜圈

材料：

南瓜泥 70克

熟米飯 30克

洋葱     70克

太白粉 50-60克

蛋黄     一顆

蔗糖     一小匙

做法：

1）先把1/4的南瓜去皮，切塊，蒸軟。

2） 用攪拌機把所有材料打成幼滑。

3）將面糊倒進膠袋，剪个小洞，擠出圈圈在防沾紙上。

4）送進已經預熱165°c度的烤箱，烤20分鍾或浅金黄色。

小貼士：

如果烤箱温度不太均匀，中途可以轉換烤盘。如果有些圈圈已經上色，那么可以先夹出烤盘以免烤焦。

Pumpkin Onion rings 

Ingredients 

70g cooked pumpkin

30g cooked rice

70g raw onion

50g potato starch 

1 egg yolk 

1 tsp organic cane sugar 

Steps:

1) cut 1/4 of pumpkin, peel and slice, steam till tender. 

2)put all ingredients in the blender, blend till smooth. 

3) pour the mixture into a plastic bag then cut a small hole at the edge of the plastic bag. Squeeze out circle shape on the non stick baking sheet laid on the baking tray. 

4) bake at preheated oven of 165'c for 20 mins or lightly golden brown. 

P/s: if oven temperature is not so even, you may turn the baking tray half way.  If some of the rings turn golden brown and others still not,  you can remove those golden brown rings from baking tray first and continue baking others. 

洋葱番薯餅 Sweet Potato Onion Rings

由于寶寶好像是出麻，也有流鼻涕的症狀，所以想到做個除了喝洋葱蒸水以外，有些小零嘴讓寶寶下午茶時間吃。

洋葱番薯餅

材料：

50克 洋葱（切小塊）

90克 熟的日本番薯/本地番薯

一顆 蛋黄

50克 太白粉

做法： 

1）首先蒸熟或煮熟一條番薯，待凉後，稱出所要的重量在一個杯子。

2） 切一個洋葱，也稱出所要的重量在同一个個杯子。

3） 加入一颗顆蛋黄，用攪拌機打成綿密到看不見洋葱粒粒就可以了。

4） 加入太白粉，用湯匙攪拌均匀就可以了。

5） 把麵糊倒入一個膠袋子里裡，剪個小洞，就擠出任何喜歡的型狀在烤紙上。

6） 送進已經預熱的烤箱150'C, 烤15-20分鍾。或看見餅乾開始上色即可。

餅乾是脆口的，带着一股濃濃的洋葱香氣，微甜而不膩，好好吃。

剛剛出爐没多久，寶寶吃了一塊接一塊，直到媽媽喊停不給了才罷休。。。還有剛才外出中，在車裡也不停地吃，一整罐的餅乾剩下半罐而已。。。嘻嘻嘻。。。

Sweet Potato Onion Rings

Ingredients

90g cooked sweet potato

50g chopped onion

50g potato starch

1 egg yolk

Steps:

1) Cook or steam 1 medium size sweet potato till tender. weight the required quantity and roughly mash it.

2) Cut the onion and add in the sweet potato.

3) add in the egg yolk then blend till very smooth.

4) add in potato starch and stir mix well with a spoon.

3) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)

4) squeeze out circle or any shapes on the parchment paper which laid on baking tray.

5) bake at preheated oven of 150'C for 15-20 mins (turning tray half way) or till light golden brown.

p/s: texture is very crunchy once you bake it completely dry and you can keep for 2-3 days in air tight container.

23/6/2015 Tuesday meals

This morning after I finished cooking and prepared myself to go to work, I was sitting on the WC and just realized I was standing the whole morning in the kitchen to cook and to do some house works. Because I could feel my legs were tired and realized that most of the days I was standing the whole morning and no time for me to sit down and rest. Sigh~ this is motherhood~

Further, I did not set alarm last night before sleeping and luckily I woke up myself at 4.15am...Phew~ I was shocked during waking up as I thought I overslept again...

Breakfast : Black sesame soy milk steamed bun / Mantou （芝麻豆奶馒头）
Lunch and Dinner: BBQ Chicken, Corn Soup and mix grains rice
Teatime: Onion Rings (洋蔥圏圈米餅）+ Avocado milk shake

Black Sesame Soy Milk Steam Bun (Mantou)
Ingredients
Warm Water 90g
20g castor sugar
25g soy milk powder
1/2 tsp Instant dry yeast
1/2 tsp Aluminum free baking powder
150g Pao flour/ all purpose flour
1 tbsp Grape seed Oil

For black layer:
1 tbsp black sesame powder
(to be added after 1st proofing to the 1/5 dough)

Steps:
1) use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine.
((For busy FTWM, If you wish to prepare at night and for next morning use, after Step 1, put the dough in a bowl and cover by cling wrap, leave a small hole for air flow, put in the fridge overnight.))
2 ) Proof for 45mins. ((For cold dough, take out dough from the fridge, rest for 10mins, press out all air.))
3a) for black colour dough: P
ress out all air, take 1/5 of the dough and mix with the black sesame powder, knead till well combined, rest 5 mins.
3b) for plain colour dough: Press out air, knead for 2 mins, rest 5 mins.
4) Roll & press black dough and plain dough into rectangular shape. Place the plain dough at the bottom and the black dough on the top, roll like a swiss roll until the end. cut into equally size and place a pao paper underneath it.
5) place the mantou on steaming rack, proof for another 20-30mins or double the size.
6) steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.


 BBQ Chicken sticks
Ingredients :
90g Chicken Breast
1 tsp liquid amino
1 tsp honey
2 tbsp crushed garlic
1 tbsp grape juice
Dash of pepper powder

Steps:
1) cut chicken breast into smaller pieces
2) mix in all ingredients and marinate overnight in the fridge

Next day:
1) prepare some cherry tomatoes or bell pepper
2) 6 satay sticks or wooden disposable  chopsticks
3) insert meat and tomatoes/pepper into the sticks
4) bake at pre-heated oven of 200'C for 10mins
5) take out and brush some honey and turn over the surfaces,  bake for another 10mins


洋蔥圏圈米餅 
材料：
白飯：80g
洋蔥：40g
鮮奶：40g (也可用水取代)
日本太白粉：25g
盐和胡椒粉：米般大小的量（一歲以下可省略）

做法：
1 .將洋蔥切小塊後與白飯和鮮奶倒進器皿裡，用食物調理機打成泥狀(泥越細越好，看不見洋蔥為止)
2. 將日本太白粉,盐和胡椒粉加入飯泥裡攪拌均勻
3. 米糊裝進透明食物塑膠袋中，下方邊緣剪一個小洞（5米厘），在烤盤紙上擠出適當大小的圓，進170度烤箱約15~20分鐘即可 (半途轉换烤盘方向, 因每台烤箱溫度不同，所以若表面變色後即可關火用餘溫續烤後大約5～10分鐘再取出)

p/s: 由于烘烤够乾透，米餅非常脆口，也可以收藏於密封罐子裡2-3天也OK.

Onion Crunchy Rings
Ingredients
80g cooked rice
40g fresh milk (or water)
40g chopped onion
25g potato starch
a rice size salt and pepper powder to taste (can be omitted)

Steps:
1) Blend rice, milk and onion till very smooth
2) add in potato starch, salt and pepper powder then mix well
3) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)
4) squeeze out circle or heart ring shape on parchment paper
5) bake at preheated oven of 170'C for 15-20 mins (turning tray half way)
6) once the rings turn light golden brown, you may off the power but let the rings sit in the oven for another 5-10 mins before taking out.

p/s: texture is very crunchy once you bake it completely dry and you can keep for 2-3 days in air tight container.