1/Oct/2015 Thursday 玉米饅頭

Breakfast: Sweet Corn Steam Bun, radish pickle and fresh milk

Lunch and Dinner: Steam Cheesy Mushroom tomato Rice and Beetroot soup

Teatime: Potato Cheese Ring and Honey Lemon 

Sweet Corn Steam Bun (Mantou)

Ingredients:

For Corn dough:

90g Sweet Corn Juice (for better color appearance, can add some carrot juice)

20g cane sugar

10g fullcream milk powder

1/2 tsp Instant dry yeast

1/2 tsp Aluminum free baking powder

150g Pao flour/ all purpose flour

1 tbsp Olive Oil 

For Green dough:

45-50g Spinach puree

10g cane sugar

1/4 tsp Instant dry yeast

75g Pao flour/ all purpose flour

1/2 tbsp olive oil

Preparation:

Corn Juice: 100g sweet corn + 2 tbsp water, blend till smooth. sieve and weight 90g of the corn juice.

Spinach Puree: 50g of spinach, boil in hot water for 2 mins, blend the cooked spinach with some water till smooth.

Steps:

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

Beat 20mins, off machine. 

for Green dough, at the same time, I just simply knead by hand for 15mins.

2) Proof for 30mins. 

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

4) Divide Corn dough into 10 equally portions, roughly 25-27g each portion.

    Divide Green dough into 10 equally portions, roughly 13g each portion.

    For shaping, please follow the demonstration in the Corn Mantou Making Video below.  p/s: the cutting lines can be deeper so that after proofing, the corn shape still clearly be seen.

The Making of Sweet Corn Steam Bun

玉米饅頭製作實錄

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.

《玉米饅頭》

玉米麵團

材料：

玉米汁90克（如果想顏色更接近玉米，可以加一些胡蘿蔔汁）

中筋麵粉150克

糖10克

奶粉10克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

橄欖油1湯匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

菠菜麵團

材料：

菠菜汁45 〜 50克

中筋麵粉75克

糖10克

酵母1/4茶匙

無鋁泡打粉1/4茶匙

橄欖油1/2湯匙

準備工作：

玉米100克+2湯匙水，用攪拌器打細，過篩取汁90克。

菠菜50克，熱水煮2分鐘，取出熟波菜加一點水，用攪拌器打至幼滑即可。

做法：

1）玉米麵團和菠菜麵團：個別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。

4）麵團滾圓,收口朝下捏緊放入盆中,表面噴灑些水,盆子上罩上擰乾的濕布發酵30分鐘至2倍大。

5）發好的的麵團移出到桌上,表面灑些中筋麵粉,空氣壓出。用擀麵棍桿扁，然後對摺，再桿扁。 （重複3次）

6）玉米麵團和菠菜麵團分別分割成為10等份，然後做法請參考以上的youtube製作實錄。備註：刀痕可以切深一點。發酵後造型就會比較清晰。

   （其餘還沒有揉到的麵團先用擰幹的濕布蓋著，避免表面乾燥）

7）蒸盤底部墊不沾烤焙紙，將饅頭麵團間隔整齊放入蒸籠內。

8）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。

9）發酵完成直接開中火蒸10分鐘。

10）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,這樣蒸出來的饅頭才不容易皺皮。

Steam cheesy mushroom tomato rice

Ingredients:

4 tbsp mix grains rice (quinoa, brown rice and white rice)

1/4 pack Shimeji Mushroom

10 pcs cherry tomatoes

3-4 cloves garlic

15g cheddar cheese

10 g unsalted butter

Steps:

1) heat pan, add in the butter and sautee the garlic till fragrant.

2) add in shimeji mushroom and tomatoes, stir fry for a while

3) add in mix grains rice and stir fry another 1 min

4) dash in some pepper powder and off fire

5) pour the rice mixture into a steaming bowl, add in adequate water/soup stock. Then shred the cheese as topping, steam at medium heat for 15-20 mins.

Potato Cheese Ring

Ingredients: 

60g cooked potato

20g potato starch

10g bega cheddar cheese

1 egg yolk

10g cane sugar

Steps:

1) put all the ingredients together and blend till smooth.

2) put into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 165°C for 15 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 5 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

18/8/2015 Tuesday (2yo) 馬鈴薯脆餅

Good day dear all mummies... 

What a wonderful day with a brand new day again... 

Learning to appreciate is to increase more fun and happiness in life!!

Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk

Lunch and dinner : Cloud Ear mushroom meat Rice with sweet corn

Teatime: Potato CHIPS/crackers and rock melon juice

Breakfast : wholemeal bread, hard-boiled egg, grapes and fresh milk

Wood ear mushrooms  is very high in protein and low in calories. 

In a cup of serving of wood ear mushrooms has

~80 calories

~less than 1g of fat

~2.6g of protein

~19.6g of dietary fiber

~1.7mg iron

Wood ear mushrooms meat Rice with sweet corn

Ingredients:

1/2 cup wood ears mushroom (chopped finely)

50g pork tenderloin (tiny cubed) 

1/2 cup sweet corn

1/2 cup sweet corn + 4 tbsp water (Blend well and sieve)

2 cloves garlic (sliced)

1/2 ~ 1 tsp amino liquid

dash of pepper powder

1/2 cup of white rice (pre-soaked 7 hours)

Steps:

1) Blend the sweet corn with water, sieve away corn skin

2) heat pan, add some oil, sauteed garlic till fragrant

3) add in meat and stir fry for a while

4) add in wood ears mushroom and stir fry for a while too

5) add in liquid amino and dash of pepper

6) stir fry 30 seconds and off fire, add in the sweet corn kernel and mix well

7) pour the blended corn puree into the rice, follow by the stir fried meat and mushroom on the surface

8) steam the rice under high heat for 10-15mins

9) ready to serve warm 

Potato CHIPS

(recipe adapted from Carol)

Ingredients:

200g cooked mashed potato

70g potato starch

20g shredded cheddar cheese

25g grapeseed oil / any vege oil

dash of black and white pepper powder

Steps:

1) peel, cut the potato into slices and cook in boiling water for 10mins, drain away water and mash it 

2) add in shredded cheddar cheese while still hot

3) after cool down a bit, add in oil, pepper powder and potato starch, mix well and form a soft dough

4) lay a food wrap on table, place the dough on top of the food wrap. Lay another sheet of food wrap to cover the dough

5) use a roller pin to roll the dough into flat 0.2-0.3cm thick and rectangular shape

6) use knife to cut into neat square or any shape by using cookie cutter

7) carefully and gently take up every pieces and lay them on non stick baking sheet or parchment paper which laid on the baking tray

8) bake at pre-heated oven of 170'C for 15-18mins, then reduce to 150'C for 5 mins, finally let the chips sit in the oven till cool down.

9) keep chips in air-tight container and consume freshly

p/s: as my baking tray does not fit in all the chips, I kept the remaining dough in cling wrap, stored it in the FREEZER for next baking...Just thaw and bake... (frozen dough can be kept for 1 week)

21/8/2015: Dear mummies...I have tested to bake the remaining dough today and it was not successful due to the dough was too wet and hardly to manage it. Therefore, please bake the potato chips on the same day and not to keep the dough.

馬鈴薯脆餅

(食譜改篇於Carol老師）

材料:

馬鈴薯泥200g

太白粉70g

車打起司絲20g

沙拉油25g

黑和白胡椒粉 隨意

做法:

1.將馬鈴薯去皮切成片狀放入滾水煮10分鐘至軟。

2.煮軟的洋芋將水倒乾淨,用叉子壓成泥,趁熱加入車打起司絲，攪拌均勻。稍微放涼一些待用。

3.把沙拉油，胡椒粉和太白粉加入馬鈴薯泥中用手慢慢揉成一個均勻的團狀。

4.桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上,再鋪上一張保鮮膜覆蓋麵團。

5.用手稍微壓扁,再用橄麵棍桿開成為一張厚約0.2~0.3cm的麵皮。

6.用刀將麵皮分割成為整齊的片狀或用其它形狀的餅乾模壓出。

7.一片一片輕輕拿起（一定要非常小心和輕輕哦~），整齊排入不沾​​烤布(紙)上。

8.放進已經預熱到170度c的烤箱中烘烤15-18分鐘,再將溫度調整為150度烘烤5分鐘,然後關火用餘溫悶​​到涼即可。 (時間依照餅乾厚度適當調整,不要烤焦哦~)

9.放涼的馬鈴薯脆餅放密封罐保持乾燥。(一次不要做太多,趁新鮮食用完畢)

18/8/2015

備註：我的烤盤不能放完所有的面皮，所以，我把剩下的麵皮揉成團，用保鮮膜包好，存入冷凍庫。下次再退冰烘烤。 （可以收一個星期）

21/8/2015

備註：親愛的媽咪們......今天我測試烤剩下的麵團，可是不成功。由於麵團太濕並且很難成型。因此，請當天務必烘烤完所有的馬鈴薯脆餅麵團。

剩下的麵皮揉成團

一片一片輕輕拿起，整齊排入不沾​​烤布(紙)上。

用刀將麵皮分割成為整齊的片狀

桌上鋪一張保鮮膜,將調好的馬鈴薯泥放上

用叉子壓成泥,趁熱加入車打起司絲

煮軟的馬鈴薯將水倒乾淨

throwback 5/nov/2014 (15 mo)

Good morning dear all~ i was not sharing any foods yesterday because there are just normal foods like steam grape cake, porridge, blueberries yogurt and cheesy little star for my 15mo lo.

Today's meals are:~

Breakfast: yummy walnut sweet potato pancake 

(mummy eats nonstop. This recipe I just mix and match by myself and tested 1st piece then its ok only i continue the balance batter..hehe..luckily its yummy!! soft and fluffy even just put 1/2 teaspoon of aluminum free baking powder as usually need 1 teaspoon)

Recipe:

cooked/steamed sweet potato 40g,

walnut 1 tbsp,

muscovado 1 tbsp (molasses or brown sugar also can),

milk 7 tbsp,

all purpose flour 3 tbsp,

aluminum free baking powder 1/2 tsp &

egg white 1 pc (as the egg yolk was used in the tomato potato rings, so i use the balance egg white for this recipe, can use 1 whole egg too but the flour qty may need to be added more, will try this next time)

Steps:

1) I blend everythings except the flour and baking powder with my tokebi hand blender for 10 seconds.

2) add in flour and baking powder, stir well.

3) heat pan with little olive oil and wipe off.

4) place the pan onto a damp cloth or water to cool down

5) put 1 small scoop of batter on the pan and put another till your pan has no more space.

6) close the lid for 1 min

7) open lid and you shall see little holes on the pancakes are formed.

8) flip carefully and cook the other side till brown

9) repeat steps 4-8 until all batter is finished

Lunch: mee sua with prawn cabbage soup (first time let lo to try prawn)

Teatime: tomato potato rings

(Recipe by 吳貞穎) 

Ingredients:

cherry tomatos 20g (5-6 pcs, remove skin and seeds) , steamed potato 50g, egg yolk 1 pc, salt (2 rice size big)(omit if lo below 1 yo)

Blend everything till smooth with my hand blender for 5 seconds.

put the mixture into a plastic bag.

cut a hole at the edge.

squeeze a ring shape or any shape you like on a parchment paper or baking sheet.

bake at 150'C for 30mins. ( my oven's time is 25 mins only)

20/4/2015 Monday blueeeee *.^

Since Friday midnight till Monday midnight,  I am training my 20.5mo lo to stop midnight nursing as I wish her to sleep through the night. Continously these few nights, she is still crying for nen nen in the midnight. .. she was saying loud "nen nen".....and cried...

I try to comfort her by patting her gently on her shoulder and telling her, "you are big girl now, no more nen nen in the midnight, you should sleep.... good gal, sleep ya... later morning only can drink nen nen."

I really do not know how many days more she can adopt herself without nen nen in the midnight. ..sign...

Breakfast : Banana yogurt and steamed edamame

Lunch and dinner : Korean style Tofu Mix grains rice balls and beetroot soup

Teatime : crunchy potato rings and honey drinks

Banana yogurt

Ingredients

2 bananas

2 tbsp plain yogurt

1 tsp honey

Blend till smooth and ready to serve.

Korean style Tofu Mix Grains Rice / Rice Balls

Ingredients

80g cooked rice

1/4 pc Tofu (Beancurd) Tiny cubed 

50ml water

1/4 tsp soy sauce (I replaced by liquid amino)

1/4 tsp sugar

5g carrot (sliced)

5g spinach ( i replaced by broccoli)

1/4 tsp sesame oil

some sesame powder

Steps:

1) add water, sugar and soy sauce into a small pan / pot, cook till boiling then add in the tofu and turn to low heat, cook until dry up. off fire (A)

2) Steam sliced carrot and broccoli for 10mins, chopped finely (B)

3) mix (B), sesame oil, sesame powder, rice into (A), mix well and ready to serve warm or divide into 3 portions and press with a mould or free hand and form rice balls.

P/s: Tofu is full of protein, calcium and iron, cut into small pieces is easier for little one to self feed by spoon; further, tofu is good to substitute meat if your little one dislikes meat.

Potato Rings
Ingredients: 
50g cooked & mashed potato
2 tsp potato starch
2 tsp cake flour
1 egg yolk
1 tsp sugar

Steps:
1) mix all the ingredients till combined.
2) put into a plastic bag and cut a hole at the edge.
3) Squeeze out ring shape on the non stick baking sheet
4) bake at preheat oven at 165°C for 10-15 mins or the ring sides turn lightly golden brown.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not crunchy

11/3/2015 Thursday: Meals of the Day

Today I use up the 3rd frozen bread dough to make Bread Roll for my 19mo lo as breakfast.

Breakfast : BlackBerry Jam bread roll & honey dew juice

Potato Bread Recipe 
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)

Ingredients B:
unsalted butter 70g

Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

11/3/2015
8) after removing all excess air, i roll the dough into flat rectangular size, let it proof for second time, 30-45mins.

9) bake at preheated oven of 180'C for 15mins or golden brown

10) cut away the uneven shape and get a nicely cut rectangular shape flat bread

11) place a cling wrap under the bread, spread any jam / kaya on the bread, then roll and press firmly and wrap by the cling wrap for at least 30mins..

12) remove cling wrap and cut the bread into slices

Lunch and dinner : vege curry millet rice

Vegetable Curry
1 small potato
1/2 pc of carrot
1 shallot (chop finely)
2-3 tbsp pure grape juice
2 rice size of sea salt
1-2 tsp organic curry powder
2 tbsp full cream milk
Adequate water ( i used 2 cups water)

Steps:
1) cut all ingredients into small bite size that lo can chew
2) sautee shallot with grapeseed oil (or any good vege oil) till fragrance
3) add in curry powder to stir fry till fragrance too
4) add in carrot and potato to stir fry 1-2 mins
5) then pour in water to cover all ingredients and shimmer till potato is tender
6) add in milk, grape juice and salt.
7) cook till desired consistency then off fire. ready to serve with rice.

Teatime: sweet potato biscuit & grape juice

Sweet Potato Biscuit

Ingredients
75g mashed sweet potato 
128g cake flour
45g grape seed oil /olive oil/melted unsalted butter
1 tbsp muscovado sugar/any sugar

Steps:
1) sieve flour into a big bowl
2) add in sugar and mix well
3) slowly add in oil and rub with fingers
4) finally slowly add in sweet potato and knead till a soft dough is formed
5) roll the dough into flat 2-3mm thick, then use knife to cut into desired rectangular size
6) place the biscuit on a non stick baking sheet laid on the baking tray
7) use a chopstick to poke the holes on each biscuit
8) bake at preheated oven at 180'C for 15-20 mins or till light golden brown

01/04/2015 GST Day @@

Today is a complicated day...April Fool Day~ Leslie Cheung's memorial day & starting of GST day (Goods & Service Tax) in Malaysia, no matter what day is it.....still mummy's cooking day...hahahaha...

Woke up 4.30am but before i could start preparing foods, I heard my 20mo lo was crying. Quickly i ran upstair, hugged her and DL her to sleep again. In the end I only started to prepare foods at 5.35am (rushing mode on).

Breakfast : Zucchini Pumpkin Rice Pie & Barley / Fresh milk

Zucchini Pumpkin Rice Pie

Ingredients

1/4 cup cooked rice (i used overnight white rice)

1/2 egg

1 tbsp steamed mashed pumpkin

10 slices of thin sliced zucchini

some grated cheddar cheese

dash of pepper

Steps:

1) steam pumpkin till soft and mash it, set aside

2) mix well rice, pumpkin and egg, add in dash of pepper.

3) heat the oven at 180'C

4) heat frying pan in low heat, pour in some olive oil

5) pour the rice mixture into the frying pan and gently form a round shape

6) arrange the zucchini slices on the rice mixture

7) close cover and cook under very small fire

8) after 2mins, use spatula to check if able to move the rice pie easily

9) place the rice pie on a baking tray laid with non stick baking sheet  

10) reduce heat and bake at 160'C for 10-15mins

Lunch & Dinner : Spiral pasta with pumpkin cheese sauce

Pasta

Ingredients :

Spiral pasta (or any type of pasta)

Cook as per packaging instruction 

Pumpkin cheese sauce 

Ingredients :

2 cloves garlic 

3-4 tbsp mashed pumpkin 

1 small potato (steam and mash)

1/2 cup water

1/4 cup fresh milk or full cream milk 

20g cheddar cheese 

Dash of pepper 

Steps :

1) heat pan and add in some olive oil 

2) sautéed garlic till fragrance 

3) add in pumpkin and potato,  stir fry a while

4) add in water and milk, then grate in the cheddar cheese, cook till melted then add in dash of pepper powder, off fire and cool down.

5) blend the sauce to have a smooth yellowish creamy texture.

6) re-heat again before serving with the pasta

Teatime : potato snacks (teeth-less okay) and star fruit juice

Potato snacks

Ingredients:

50g cooked mashed potato 

1 egg yolk

10g tsp muscovado sugar 

1 tbsp potato starch 

Steps :

1) just combine all ingredients and mix well.

2) pour into a plastic bag 

3) cut a hole at the edge and squeeze out rings or sticks on the baking tray laid with non stick baking sheet 

4) bakeat preheated oven at 170'C for 15mins or sides turn light golden brown 

P/s: my lo likes it very much and almost finished it during breakfast as informed by hubby just now.