2/3/2016 (Wed) 橙薯棒棒

Pan cook cheese bun

平底鍋煎包

I am using cream cheese filling today

Cream cheese filling

Cream cheese 40g

Sugar 8g

Lemon juice 1/2 tsp

Mix well and whisk till a bit fluffy.

奶油芝士餡

奶油奶酪40克

糖8克

檸檬汁1/2茶匙

拌勻並用打蛋器打至稍微發即可。

Pan cook cheese bun Video: how to knead till hand clean, bowl clean and dough clean 平底鍋煎包 視頻示範:揉麵團 揉至三光(手光,盆光,麵團光)

Pan cook cheese bun Video: Wrapping in the cream cheese 平底鍋煎包 視頻示範:包入芝士奶油

Pan Cook Cheese Bun

(original recipe by 小龍媽 from Taiwan)

Ingredients: （yield 2 pieces only)

30g High Protein Flour

20g Low Protein Flour

1g （1/4 tsp) Instant Dry Yeast

35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

pinch of salt （I didn't put)

some black sesame / chiaseed (optional)

Filling:

20g cheddar cheese (What type of cheese?)

OR ANY FILINGS....Kaya...Jam...Butter Jam...cream cheese sauce....custard....and many more~

Steps:

1) in a mixing bowl, add in all ingredients except cheese

2) mix and knead till hand is clean, bowl is clean and dough is smooth.

3) cover dough with clean damp cloth, rest for 10-15mins

4) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough

5) roll and flatten the dough, proof for 20-30mins.

Pan cook method:

a) place buns in non stick pan (no oil needed)

b) pan cook with smallest fire for 5-8 mins and close with lid cover.

c) over turn the bread and pan cook till both sides golden brown.

Oven method:

a) place buns on baking tray laid with parchment paper

b) bake at preheated oven of 150'C for 10 mins

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋烤起司麵包(香煎包)

(原食谱：小龍媽)

材料：（2粒麵包）

【麵皮】

高筋麵粉30g

低筋麵粉20g

酵母1g (1/4茶匙）

鲜奶/全脂奶/配方奶(奶粉+水)35g

橄欖油/任何植物油3g

糖3g

鹽一咪咪 (我没有放）

黑芝麻/奇亞籽(可省略)

【內餡】

切達乾酪20克 （怎麼選奶酪？）

或

任何果醬，加央，卡士達醬，等等。 。

作法：

1.粉類過篩。

2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成兩等分別桿平並放上起司，收口處緊密捏合，放在溫暖處發酵20-25分鐘。

平底鍋版：

a）放入平底不沾鍋不需抹油。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。

烤箱版：

a）把麵包排放到烤盤上，送進烤箱150度約10分鐘。

備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。

Lunch of the day: Roasted honey chicken drumet

Lunch of the day: creamy corn soup

橙薯棒棒

材料：

50克 熟的有機橙薯

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

1 湯匙 鮮奶/配方奶/母乳

2 湯匙 太白粉/馬鈴薯粉

表面：適量 黑芝麻

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量在一個杯子。

2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。用過濾網過篩以便番薯麵糊更幼滑。

3） 加入鮮奶，蛋黃和太白粉，用湯匙攪拌均勻就可以了。

4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出約15cm的型狀長條在不沾黏烤紙上，撒上適量的黑芝麻。

5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。

Sweet Potato Crunchy Sticks

Ingredients:

50g cooked Orange sweet potato

5g unsalted butter/olive oil

1 egg yolk

1 tbsp fresh milk/fm/bm

2 tbsp potato starch

surface: some black sesama

Steps:

1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 80g sweet potato and mash it with butter while it is still hot. (I sieved them through a strainer to have smoother texture)

3) add in milk, egg yolk, potato starch, mix well with spoon.

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray

6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.

連皮煮熟的有機橙薯

cooking boiling water with skin on

Pear Barley Drinks

Ingredients

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

1 pc honey date

4 cups hot water

some natural rock sugar

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

雪梨薏仁甜湯

材料：

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

1粒蜜棗

4杯熱水

天然紅冰糖適量

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

6/1/2016 (Wed) 紅豆餡全麥饅頭

自製紅豆餡

材料：

預先煮好的紅豆（ 快速煮紅豆的做法請按）

糖（甜度可自行調整）

做法:

１）將預先煮好的紅豆從冷凍庫取出，退冰。

２）用料理棒把紅豆打成泥狀／幼滑。

３）不粘鍋裡倒入紅豆泥和糖，不停地拌炒，炒乾水份即可。

４）放涼備用。

全麥麵團

材料：

牛奶 85克

全麥麵粉40克

中筋麵粉110克

糖10克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，然後對摺，再桿扁。 （重複3次）

５）麵團分別分割成為５等份，分別包入20克的紅豆餡。

   ６）蒸盤底部墊不沾烤焙紙，將紅豆包間隔整齊放入蒸籠內。

７）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵20-30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。

Red bean paste

Ingredients:

Pre-cooked red beans

 ( please click ~ how to cook red bean in fast way)

Sugar ( sweetness to be adjusted accordingly )

steps:

1 ) thaw the forzen pre-cooked red beans 

2 ) blend the red bean into puree by hand blender

3 ) stir fry the red bean puree with sugar in a non-stick pan, stir constantly until dry

4 ) set aside for later usage

Wholemeal Red Bean Bun

Ingredients:

85g warm Milk

40g wholemeal flour

110g medium protein flour/ all purpose flour / plain flour

10g sugar

1/2 teaspoon instant dry yeast

1/2 tsp Aluminum-free baking powder

1 tbsp rice bran oil/ corn oil / olive oil

Steps:

1) Use bread maker to knead the Corn dough by function no 8 of my tesco bm. 

Beat 20mins, off machine. 

2) Rest dough for 10mins. 

3) Dust some flour on the doughs. roll， fold 1/3, roll again (repeat 3 times).

4) Divide dough into 5 equally portions, roughly 50g each portion.

    5) Place the bun on steaming rack with warm water underneath, 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.

Ribbon Pasta with Mushroom 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 pc zucchini 

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 5-6 cloves as my gal loves garlic)

3 brown button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/3 fresh milk

some water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, zucchini 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 milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

p/s: I placed some broccoli which are cooked during cooking the pasta

Pear Barley Drinks

Ingredients

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

1 pc white fungus

4 cups hot water

some natural rock sugar

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

雪梨薏仁甜湯

材料：

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

1朵雲耳（白木耳）

4杯熱水

天然紅冰糖適量

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

昨晚烘烤的地瓜乳酪米餅，樣子有點醜。改良後才再分享食譜。 。

Baked this UGLY sweet potato cheese sticks, to be improved and share recipe then.

My gal likes the taste so much... so I have to improve myself for better.

30/9/15 Wednesday 寶寶炸五香

Breakfast : Edamame and Black Sesame dessert 

Lunch and dinner : stir fry Spaghetti and baby lobak and radish soup 

Teatime : Apple Pear Barley drink and cookies

早餐： 毛豆和芝麻糊

午餐和晚餐： 炒意大利麵，寶寶炸五香和萝蔔湯

下午茶：萍果雪梨薏仁甜湯和餅乾

Black sesame dessert 

Ingredients

1/2 cup cooked rice

1 cup water

3 tbsp fresh milk

2 tbsp sesame powder

10-15g Natural rock sugar

Steps:

1) blend water and cooked rice with blender

2) pour into a sauce pan, add in sesame powder, keep stirring while cooking under small fire. If too thick the mixture, add little bit water. If too watery can cook longer time.

3) add in rock sugar and cook till melted.

4) blend the mixture again to have more smoothie texture. ( I try to sieve it with a coffee strainer and its work!!)

5) ready to serve warm.

寶寶芝麻糊

材料:

白飯 1/2 杯

黑芝麻粉 2 湯匙

水1 杯 （可以用鮮奶或豆漿）

鮮奶 3 湯匙

天然紅冰糖10-15g

做法:

1. 把所有材料放在一起用攪拌機或果汁機打至幼滑

2. 倒入鍋子裡，以小火煮滾即可。一定要一邊煮一邊攪拌。

3. 如果喜歡稀，可以加點水；如果喜歡稠，可以煮久一點。

4. 用网滤过筛或再用攪拌機或果汁機打至更幼滑也可以。

5. 趁热饮用或冷饮也很棒。。

Baby Spring Roll/ Lobak

Ingredients:

1 pc Bean Curd Skin ( i bought in NSK selayang)

40g chicken breast

4 medium prawns

1/4 pc Onion

1/4 pc Carrot

some spring onion (chopped)

1/2 tsp liquid amino / pinch of salt

1/2 tsp corn flour

dash of pepper powder

1 tsp sesame oil

**bonding mixture: 1 tsp flour + 1 tsp water

Steps:

1) cut prawn and chicken into tiny size then mince them, then add liquid amino, pepper and corn flour, marinate for 10minutes

2) chop finely the carrot, cut the onion into tiny size

3) mix carrot, onion, spring onion and the meat, divide into 3 portions

4) cut the bean curd skin into 3 pieces, about 20cm x 15cm size each slice

5) place the meat mixture onto the bean curd skin, wrap and roll into spring roll. For closing part, apply some bonding mixture.

6) pan fry or deep fry till golden brown 

寶寶炸五香

材料：

1片 豆皮（我在NSK士拉央買的）

40克 雞胸肉

4只 中蝦

1/4 粒洋蔥

1/4 條胡蘿蔔

一些青蔥（切粒粒）

1/2茶匙 少鹽醬油 / 適量海鹽

1/2茶匙 玉米粉

適量胡椒粉

1小匙 麻油

**粘合麵糊 ：1茶匙麵粉+ 1茶匙水

1. 將肉和蝦洗淨，切片再剁成肉碎，加入醬油和胡椒粉拌勻，醃10分鐘。

2. 洋蔥剝去蔥衣，洗淨後切成薄碎片。胡蘿蔔切碎。

3. 在醃好的肉裡，放入切好的洋蔥，胡蘿蔔抓勻，慢慢加入適量的玉米粉，使餡料成粘稠狀。

4. 豆皮用剪刀對開剪成4片（大約每片20cm x 15cm）

5. 把豆皮平放在案板上，取餡料放在豆腐皮一端，先將底部的腐皮捲起，再將兩邊的腐皮往中間折捲成條狀卷。捲到剩下一小部分腐皮時，在未捲起的腐皮塗上少許麵糊，粘牢即可。

6. 用小火把油燒熱，加入五香煎/炸至表面金黃色。

Stir Fried Spaghetti 

Ingredients :

Spaghetti or any types of pasta/noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

1/2 Onion (sliced)

1/3 pc carrot (sliced)

2 medium Prawns (cubed)

2 sticks celery (diced)

1 tsp Liquid Amino + 3 tbsp water/soup stock

some Olive oil

dash of pepper powder

Steps:

1) heat pan and add in olive oil

2) sautéed onion till fragrant 

3) add in celery and carrot and prawn, stir fry a while

5) add inLiquid amino+water and finally the spaghetti and dash of pepper powder 

6) stir fry for another 1-2 min and done.

Apple Pear Barley Drinks

Ingredients

1 organic red apple

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

3 pcs dried fig

4 cups hot water

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

蘋果雪梨薏仁甜湯

材料：

1粒 有機紅蘋果

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

25/8/2015 Tuesday

Happy Tuesday dear all~

I do know whether mummies notice that for my cooking rice or grains, I used to soak the grains overnight. I believe most of you know that it is recommended to soak rice and grains overnight prior cooking to break down phytic acid which hinders our body from absorbing optimum amount of nutrients. It's may be ok not to soak for adult, but it's highly recommended to do so for babies and children.

Why is it so important to remove/reduce phytic acid (phytates)?

Phytic acid is an antinutrient found in grains and legumes which binds important minerals preventing your body from fully absorbing them. Consumption of high levels of phytates:

• results in mineral deficiencies, leading to poor bone health and tooth decay

• blocks absorption of zinc, iron, phosphorous and magnesium

• causes body to leech calcium

• lowers metabolism

• contributes to anemia

Breakfast: IKEA Vegetable Medallions, edamama, watermelon and fresh milk

Lunch & Dinner: Stir Fried Udon and Seaweed Kunbu Soup

Teatime: Purple Sweet Potato Kikaku and Golden Pear Barley drink

This morning I was out of time to bake cookies so I just took out the frozen vegetable medallions and pan fry it only~ Yeah!! My time saver

IKEA Vegetable Medallions  

Ingredients:

200g cooked mashed potato ( I used 1 big potato)

50g onion ( I used 3/4 big onion)

70g broccoli 

3g unsalted butter

30g shredded bega cheddar cheese

1/4 tsp garlic powder 

1/8 tsp pepper powder

To Shape:

~ 6cm diameter ring cutter

~ some rice flour for dusting

Steps:

1) peel, slice and steam potato for 20-25mins (or till soft)

2) boil broccoli in water for 3 mins, then use scissors to cut the cooked broccoli into tiny size

3) slice and dice onion into tiny size

4) in a big bowl, roughly mash the potato with fork and add in butter while still hot 

5) mix mashed potato, broccoli, onion, and all other ingredients

6) divide into 7 portions (50g each), form ball shapes 

7) lay baking sheet on the baking tray

8) dip each potato ball into the rice flour, well coated

9) put the ball onto the ring cutter which placed on the baking sheet

10) press firmly and flatten the top surface, remove ring, continue with other potato balls (you may use any shape mould cutter)

11) bake at preheated oven of 180'C for 20-25mins or some light golden brown.

12) ready to serve warm~ yummy!

p/s: for unfinished vegetable medallions, just wrap individually in food wrap dust with some rice flour, keep in the freezer. For reheat, just put directly into the oven of 160'C for 20-30 mins OR pan fry with little bit oil with lid on about 5 mins each side.

宜家菜薯餅

材料：

200克 馬鈴薯泥（我用1個很大的馬鈴薯）

50克 大洋蔥（我用3/4個大洋蔥）

70克 西蘭花/綠椰菜花

3克 無鹽奶油

30克 切達乾乳酪

1/4茶匙 蒜粉

1/8茶匙 胡椒粉

塑造型：

〜圓形通心鋼模（直徑6 cm高1-2 cm）

〜5-10 克在來米粉/粘米粉

做法：

1）馬鈴薯去皮，切片和隔水蒸約20-25mins。

2）西蘭花/綠椰菜花泡清水15分鐘，切小塊狀，放進沸水煮3分鐘，撈起備用，然後用剪刀剪碎。

3）把洋蔥切成小丁。

4）用叉子把馬鈴薯壓泥，不需要全部壓碎，並趁熱加入奶油。

5）在一個大碗裡，加入馬鈴薯泥，西蘭花，洋蔥，及其它所有材料，混合均勻。

6）預熱烤箱至180'C, 烤盤鋪上不沾烤紙。

7）將薯泥分成7份（每份大約50克），每份塑成球狀。

8）把薯球丟進在來米粉，滾滿粉，放進鋼模裡，用手壓平表面再取出鋼模，重複做法（8）至所有薯球被壓出模。

9）送進烤箱，烘烤大約20-25mins或至金黃色。

P / S：吃不完的菜薯餅，用保鮮紙，小心單獨包裝每個菜薯餅，放進冷凍庫存放。吃的時候，直接從冷凍庫取出，放進預熱160'C的烤箱，烤20-30分鐘，或用平底鍋，熱油後煎至兩面少許金黃色，關火悶10分鐘就好了。

Stir Fried Organic Spinach Noodle

Ingredients :

Dried Japanese UDON noodle or any types of noodle, cook as per instructions on the packaging (half cook is okay),  set aside. 

**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 grapeseed oil or olive oil to the pasta and mix well**

1 clove garlic (sliced/crushed)

2 brown button mushroom (sliced)

1/2 bowl broccoli (cut)

1/2 bowl purple cabbage (coarsely chopped)

2 baby corn

1/2 tsp Liquid Amino + 3 tbsp water

some rice bran oil

dash of pepper powder

Steps:

1) heat pan and add in some rice bran oil

2) sautéed garlic till fragrant 

3) add in mushrooms, cabbage, baby corn and broccoli, stir fry a while.

4) add in Liquid amino+water and close lid then shimmer for 1-2 mins.

5) open lid and add in the udon noodle. Add dash of pepper powder and stir fry for another 1 min and done.

Purple Sweet Potato Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar ( i put 25g only, sweetness Okay)

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

200ml sweet potato puree (I used 100g cooked sweet potato and 100g water, blend till smooth)

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 9 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

Golden Pear Barley Drinks

Ingredients:

1 Golden Pear (diced)

2 cups chinese barley （生熟薏米, as shown in photo below. In a pack of barley, I used half of it only for 1 serving）

3 dried black mission Fig

1 honey date

3 cups hot water

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

20/7/2015 Monday meals (23 mo)

Happy returning to work with smooth traffic this morning~

After 4 days holidays and back to work again... no matter working days or holidays, mummy's cooking days in ON everyday... wake up 4am or 5am with or without alarm setting is daily routine for mummy.... Luckily the happy moments are always be with my family and loved ones.

Breakfast: Mini Burger with cheesy eggplant & fresh milk

Lunch and Dinner: 1 Pot Meat Rice

Teatime: Sweet Potato egg yolk sticks and Pear Barley Drinks

Mini Burger

(Using 5 mins kneadless soft milky bun recipe, for recipe please click)

Cheesy Eggplant

Ingredients:

1 small eggplant

1 egg yolk

some Bega cheddar cheese (cut into 1.5cm X 2cm slices)

Steps:

1) slice the eggplant into 6-7mm thickness

2) put some oil in the frying pan

3) pan fry the eggplant till both sides light golden brown

4) dip the eggplant slices into egg yolk and continue pan fry till both sides are cooked

5) place a slice of cheddar cheese on top of each eggplant 

6) off fire and close lid, remove when cheese is melted

Simple and Easy 1 Pot Meat Rice

Ingredients:

3 tbsp white rice / mix grains rice

65g pork tenderloin / chicken breast

1/3 cup orange juice / grape juice

3 pc dried mushroom (soak in hot water)

some broccoli

1 shallot

1 small pc ginger

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

1 rice size sea salt

dash of pepper powder

Steps:

1) cut the 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 and broccoli into small bite size

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

5) add in mushroom and broccoli, 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 or steam for 15mins.

Sweet Potato Sticks (flour-less, sugar-less)

Ingredients

1 Japanese sweet potato (cooked and mashed 65g)

35g cooked rice

1.5 egg yolk (25g)

10g unsalted butter

1 tbsp fresh milk

Steps

1) cook whole piece of sweet potato (with skin) till soft

2) remove skin and mash the sweet potato then weight out 65g

3) blend rice, sweet potato, milk and egg yolk till smooth, then add in the butter and mix well

4) put the mixture into a plastic bag

5) cut a hole at the edge and squeeze out desired patterns

6) bake at pre-heated oven of 150'C for 20-25 mins or light golden brown

Golden Pear Barley Drinks

Ingredients

3 cups chinese barley （生熟薏米）

1/2 golden pear (cubed)

1 honey date

8 pcs dried fig

3 cups hot water

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