11/9/2017 sweet potato doughnut

Last night, i asked my girl; would you like to have some bread for tomorrow? cheese bun?

She said:" I want doughnut."

Then she asked:"mommy, is doughnut nut?"

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蕃薯甜甜圈

(by yen li )

材料：(8個小甜甜圈）

80克 煮熟的蕃薯（任何番薯都可以）

30克 低筋麵粉/蛋糕粉

10克 太白粉/馬鈴薯澱粉

一咪咪 天然小蘇打（可省略）

1湯匙全脂奶粉 (14.3gm)（可以使用任何豆粉）

1/2湯匙米糠油 (7.5ml)（或融化的無鹽奶油‘1歲以上’或任何菜油）

做法：

1 ）把一條連皮的番薯放進沸水中煮15分鐘（或至軟）

2 ）去皮並壓成泥然後稱好分量。

3 ）加入油，麵粉，太白粉，小蘇打（可省略）和奶粉，攪拌均勻，形成麵團。

4）把麵團分成8份同等量，搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。

5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮3分鐘，然後翻另一邊，再蓋上蓋子燜煮3分鐘或至兩面金黃色即可。

Sweet Potato Doughnuts 

(recipe by Yen Li )

Ingredients:

80g cooked mashed sweet potato

30g all purpose flour / cake flour

10g potato starch

pinch of natural baking soda (can be omitted)

1 tbsp milk powder (or can use any soy milk powder)

1/2 tbsp rice bran oil (or melted butter or any vege oil)

Steps:

1) boil sweet potato (with skin on) in boiling water for 15mins

2) peel and mash the cooked sweet potato

3) add in oil, flour, potato starch, baking soda and milk powder, mix well and form a soft dough

4) divide dough into 8 equally portions, roll into sticks, then connect both ends together and form a ring

5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid. Pan cook 3 mins each sides or till golden brown.

24/11/2015 Tuesday 番茄奶酪蒸飯

Happy Tuesday dear all.. 

I cook everyday and sometimes really don't know what shall I cook. I think this is a common doubt for all cooking mommies. This morning, I also wondered what shall I prepare for my 28mo gal and finally cooked the followings....

Breakfast: Sweet Potato Doughnut and fresh milk

Lunch and Dinner: Steam tomato cheesy rice

Teatime: Barley Tofu Skin Dessert with egg

蕃薯甜甜圈

材料：(8個小甜甜圈）

65克 煮熟的蕃薯（任何番薯都可以）

2 湯匙 / 20克 低筋麵粉/蛋糕粉

1/2 湯匙 / 5克 太白粉/馬鈴薯澱粉

1/2 湯匙/ 5克全脂奶粉（可以使用任何豆粉）

做法：

1 ）把一條連皮的紫色番薯放進沸水中煮15分鐘（或至軟）

2 ）去皮並壓成泥然後稱好分量。

3 ）加入麵粉，太白粉和奶粉，攪拌均勻，形成麵團。

4）把麵團分成8份同等量（12克），搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。

5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮1-2分鐘，然後翻另一邊，再蓋上蓋子燜煮1-2分鐘或至兩面金黃色即可。

Sweet Potato Doughnuts 

Ingredients:

65g cooked mashed sweet potato

2 tbsp / 20g all purpose flour / cake flour

1/2tbsp / 5g potato starch

1/2 tbsp / 5g milk powder (or can use any soy milk powder)

Steps:

1) boil sweet potato (with skin on) in boiling water for 15mins

2) peel and mash the cooked sweet potato

3) add in flour, potato starch and milk powder, mix well and form a soft dough

4) divide dough into 8 equally portions (12g each), roll into sticks, then connect both ends together and form a ring

5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid for 1-2mins. Over turn another side and pan cook 1-2 mins or till golden brown.

Steam Tomato Chicken Rice

Ingredients: (2 servings)

4 tbsp white rice (soak 30mins) 

4 cherry tomatoes 

10 cherry tomatoes (to blend with 2 tbsp water)

1 pc Brown Button mushroom

4 pc Chicken drummets (marinate with pepper powder and grape juice for 30mins)

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

Steps:

1) Blend 10 cherry tomatoes with 2 tbsp water, sieve away skin and seeds.

2) Place soaked rice in 2 casserole bowls, follow by cherry tomato juice, chicken, mushroom and cut tomato.

3) shred the cheddar cheese as topping.

4) Steam with high heat for 20mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙白米（浸泡30分鐘）

4顆櫻桃番茄

10顆櫻桃番茄（+2湯匙水，用果汁機攪拌）

1個鮮蘑菇

4件雞翅腿（用胡椒粉和葡萄汁醃30分鐘）

花椒粉幾許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

做法：

1 ）用果汁機把10顆櫻桃番茄和2湯匙水攪拌均勻，然後過篩掉皮和籽。

2）將浸泡過的白米倒入2個砂鍋碗，順序放入以下材料櫻桃番茄汁，雞翅腿，蘑菇，切半的櫻桃番茄。

3 ）用刨絲器把切達乾酪刨在上面。

4 ）大火蒸20分鐘即可。

Barley TofuSkin Dessert 

Ingredients:

3 pcs Tofu Skin (腐竹皮)

1/2 pack Barley （薏米）

1 pack Ginko （白果仁）

4 pcs hard-boiled eggs （雞蛋）

2-3 pcs white fungus (雪耳）

natural rock sugar to taste 

Steps:

1) boil 1/2 big pot of water

2) soak the white fungus for 15mins, cut away hard part

3) add in barley and white fungus to the boiling water

4) wash and tear the tofu skin, put in when the water is boiling

5) cook the eggs in a separate pot for 5 mins, remove shell, set aside (add in the dessert 10mins before off fire)

6) add in ginko 10mins before off fire 

7) Cook the dessert in medium heat for 15mins, then turn to small heat for 30-45mins)

8) add in natural rock sugar and off fire. Can be served hot or cold

28/10/2015 Wednesday

After few days lazying to wake up in the morning, I was able to wake up at 4.30am this morning as I need to bake a toast to make sandwich lunch box for my hubby and myself too. 

Breakfast: Sweet Potato Doughnut and fresh milk

Lunch: Pumpkin noodle with Tomato pumpkin soup

Teatime: Mango Yogurt and White Toast

橙薯甜甜圈

(by yen li 第二次嘗試​​與改良)

材料：(8個小甜甜圈）

80克 煮熟的橙薯（任何番薯都可以）

30克 低筋麵粉/蛋糕粉

10克 太白粉/馬鈴薯澱粉

一咪咪 天然小蘇打（可省略）

1湯匙全脂奶粉 (14.3gm)（可以使用任何豆粉）

1/2湯匙米糠油 (7.5ml)（或融化的無鹽奶油‘1歲以上’或任何菜油）

做法：

1 ）把一條連皮的橙色番薯放進沸水中煮15分鐘（或至軟）

2 ）去皮並壓成泥然後稱好分量。

3 ）加入油，麵粉，太白粉，小蘇打（可省略）和奶粉，攪拌均勻，形成麵團。

4）把麵團分成8份同等量，搓揉成一條直棒，然後連接兩端在一起，形成一個圈圈。

5 ）把平底不粘鍋加熱（非常非常小火）（無需放油） ，將甜甜圈放在鍋上，蓋上蓋子。燜煮3分鐘，然後翻另一邊，再蓋上蓋子燜煮3分鐘或至兩面金黃色即可。

Sweet Potato Doughnuts 

(recipe by Yen Li and this is 2nd attemp)

Ingredients:

80g cooked mashed sweet potato

30g all purpose flour / cake flour

10g potato starch

pinch of natural baking soda (can be omitted)

1 tbsp milk powder (or can use any soy milk powder)

1/2 tbsp rice bran oil (or melted butter or any vege oil)

Steps:

1) boil sweet potato (with skin on) in boiling water for 15mins

2) peel and mash the cooked sweet potato

3) add in oil, flour, potato starch, baking soda and milk powder, mix well and form a soft dough

4) divide dough into 8 equally portions, roll into sticks, then connect both ends together and form a ring

5) heat non-stick pan with very small fire (no oil needed), place the doughnuts on the pan and cover with lid. Pan cook 3 mins each sides or till golden brown.

This soup is super yummy even no seasoning is added. The natural taste from the vegetables is awesome!!!

Tomato Pumpkin Soup

Ingredients:

10 pcs cherry tomatoes

1 pc tomato

1 onion

1 pc pumpkin (about the size of 1 onion)

65g meat tenderloin

3 cups water

dash of pepper

Steps:

1) Blend the cherry tomatoes and tomato with or without water, sieve, and set aside.

2) chop the onion, slice the meat and cut the pumpkin into stripes.

3) Boil water in a small pot, add in meat, onion and pumpkin once it is boiled.

4) Add in the sieved tomato puree and cook for 10-15 mins.

5) Lastly, add in dash of pepper and soup is ready to serve warm.

White Toast (Please click for recipe)

Mango yoghurt

Ingredients:

3 tbsp natural greek style yogurt

100g ripe mango flesh

Blend with hand blender till smooth.

3/6/2015 Wednesday Raisin Yogurt Scone

I need to cook 3 types of foods today and i have only 2 hours to cook.... After getting up from bed, i was sitting in the kitchen and thinking what shall i cook..looking at the recipes in my handphone, my printed recipes, recipe books...etc... and finally here are the foods of the day...

Breakfast: Sweet potato doughnuts (sugar free), grapes and fresh milk

Lunch and Dinner: Kunbu Miso soup, steam egg with minced pork and shimeiji mushroom serve with plain rice

Teatime: Raisin yogurt scone and strawberry yogurt

Sweet Potato Doughnuts 

(recipe by myself and need improvement further)

Ingredients:

80g cooked mashed sweet potato

40g all purpose flour / cake flour

10g potato starch

1 tsp aluminium free  baking powder

1 tbsp soy milk powder (or can use any milk powder)

1 tbsp grapeseed oil (or melted butter or any vege oil)

Steps:

1) peel, slice and steam the sweet potato

2) mash the cooked sweet potato, add in oil

3) in another bowl, add in flour, potato starch, baking powder, soy milk powder, mix well

4) pour (2) into the flour mixture and form a soft dough

5) divide dough into 8 equally portions, roll into sticks, then connect both ends together and form a ring

6) heat wok with some vege oil, fry the doughnuts till both sides golden brown

P/S: I tried half of the doughnuts cooked by oven baked, but the texture a bit hard on the outer, oil free. (200'C for 10mins) 

Kunbu Miso Soup

Ingredients:

1 slice organic kunbu (soaked & cut into tiny slices)

2 tbsp frozen garden peas

1 chunk of pork tenderloin (cut into tiny cube size)

1 egg yolk 

1 tsp organic miso paste (1/2 tsp for 1 serving)

Steps:

1) Put  3 bowls of water in a small pot

2) add in pork, garden pea and kunbu when water is boiling

3) cook for 10-15mins 

4) stir in the egg drops

7) off fire

8) add in miso paste and ready to serve

Steam egg with minced pork and shimeiji mushroom

Ingredients:

1 egg

100ml water

1 tbsp minced pork

8 pcs shimeiji mushroom

1 tbsp grapeseed oil / sesame oil

1/2 tsp liquid amino

1 rice size seasalt

steps:

1) beat egg with fork or chopsticks, add in water and beat well.

2) add in all other ingredients and mix well.

3) pour in a bowl / plate, cover by aluminum foil

4) steam at medium heat for 15 mins

Raisin Yogurt Scone

(Recipe by myself by referring previously made scone with some modification) 

Ingredients

100g Cake flour or all purpose flour

1 1/2 tsp Aluminum free baking powder

2 tbsp plain natural yogurt

2 tsp muscovado sugar (or any type of sugar)

35g cold unsalted butter (tiny cubed)

30g raisin (tiny cut)

Steps:

1) sift flour and baking powder in a big bowl

2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition

3) mix yogurt and sugar together then add in the flour mixture

4) add in raisin

5) gently mix and form a soft dough. (Remember not to over knead)

6) wrap by cling wrapping and put in the fridge to rest for 30 mins

7) preheat oven at 200'C

8) roll the dough flat about 10 mm thick, and cut into 3cmX3cm square scone

9) bake at 180'c for 15 mins or till light golden brown surface

17/04/2015 (Fri) Potato Doughnut (Pumpkin Doughnut)

A very great day as it is Friday~ Every Friday I will tell my gal, "today is Friday, tomorrow is Saturday. Saturday and Sunday, mummy and daddy will be home home, no work." 

Recently I adjusted my waking time from 4am to 5am. ^.^

Breakfast : Potato Donuts (Original was Pumpkin Donuts but I replace the pumpkin with potato) + chestnut + fresh milk

Lunch & Dinner : Chicken Oyster Peanut Porridge

Teatime : Cheerios + Petit Miam yogurt + Grape Juice

Potato Doughnut (Pumpkin Doughnut)

Ingredients

Potato / Pumpkin 30g

A: soy milk/milk 30g (do not pour in all, reserve 15g, after adding flour and form dough), sugar 10g, vegetable oil 5g, salt ~ rice size

B: low protein/cake flour 50g, potato starch 5g, aluminum free baking powder 1/2 tsp

Steps:

1) Steam the pumpkin and mashed it with fork or cling wrap it and mash by hand (i just use my tokebi hand blender blend it with sugar)

2) Put the mashed pumpkin in a big bowl and add in the ingredients A, mix them well.

3) Sift in the ingredients B and form a dough. Divide the dough into 3-4 portions. Roll it into stick form, Join the both ends together to form a ring.

**** may use some flour to dust your hand if dough is too sticky.

4) deep fry in hot oil with low heat till both sides golden brown.

Chicken Oyster Peanut Porridge

Ingredients:

2.5 tbsp mix grains

2 strips Chicken tenderloin

3 dried oyster

a handful of organic peanut

Steps:

1) soak mix grains overnight

2) soak peanut overnight

3) put all ingredients in the slow cook with adequate water/soup stock, cook for 1.5 hours.

Cheerio and yogurt