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。

10/12/2015 (Thu) 香脆番薯條

I woke up 3am this morning to cook White Sugar Sponge cake for a friend that ordered the charity cookies from me. Then I returned to the bed and continued sleeping and woke up again at 5.17am. Ended up I couldn't bake another batch of yogurt melts this morning. @@

Breakfast: Mini Pizza, cucumber and fresh milk

Lunch and Dinner: White rice serve with BBQ Chicken sticks and Lotus Root soup

Teatime: Sweet Potato Sticks and honey lemon

Mini Pizza

Today I just changed the toppings to cherry tomato and brown button mushroom and cheddar cheese.

Mini Pizza

BBQ Chicken sticks

Ingredients :

5 pieces Chicken Fillets 

1/2 tsp liquid amino

1 tsp honey

few drops sesame oil

4 cloves garlic (crushed)

Dash of pepper

vegetables:

2 pc baby sweet corn (cut into 4 pcs each) 

6-8 pcs cherry tomatoes

some brown button mushroom

some honey for brushing surface

Steps: 

1) cut each chicken fillet into 4 pieces 

2) mix in all ingredients and marinate at least 30mins in the fridge 

3) cut the vegetables into cube size (you can use other vegetables)

4) 6 satay sticks or wooden disposable  chopsticks 

5) insert the vegetables and meat into the sticks

6) bake at pre-heated oven on the upper rack at 200'C for 10mins

7) take out and brush some honey and turn over the surfaces,  bake for another 5-10mins or starts turning brown at the edges

4/11/2015's post  except chicken, other vegetables can be changed according to child's prefrence.

4/11/2015 之前的做法，除了雞肉，其它蔬菜可以依孩子的喜好更改的。

烤雞肉串

材料：

5條雞柳/雞里脊

1/2茶匙低鹽醬油/天然醬油

1茶匙蜂蜜

幾滴麻油/香油

4瓣大蒜（剁碎）

胡椒粉適量

蔬菜佐料：

2條小玉米（切成小段）

6-8顆小番茄

一些洋菇

一些蜂蜜塗刷面

做法：

1 ）把雞柳切成丁，每條雞柳大約切成4-5塊。

2 ）把雞柳丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。

3 ）把其它蔬菜切成丁。 （小番茄則不需要切） （你可以用其它蔬菜代替）

4 ）準備6支竹枝或木製一次性筷子。

5 ）將蔬菜和肉類交替叉入竹枝，排放在烤盤上。 （我有鋪不粘烤布/紙）

6 ）送進已經預熱200'C的烤箱，烘烤大約10分鐘。

7 ）然後取出烤盤，刷些蜂蜜翻一翻面，再烤5-10分鐘或稍微上色即可。

香脆番薯條

材料：

60克 熟的日本番薯/本地番薯

4克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

15克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量。

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，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

5） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～

No recipe to refer, this time also just simply create own recipe by the ingredients I have, yummy!

Sweet Potato Sticks

Ingredients:

60g cooked Japanese sweet potato

4g unsalted butter/olive oil

1 egg yolk

15g tbsp potato starch

Steps:

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

2) weight 60g 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 egg yolk and potato starch, mix well with spoon.

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

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

6) bake at preheated oven of 170'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

honey lemon

white sugar sponge cake

白糖糕

17/9/2015 Thursday

Good Morning... It was raining in the morning but the haze seems still very bad as the rain was not able to wash off the haze and dust. This morning my lo woke up so early and cried for mummy..Hubby couldn't comfort her and carried her to kitchen to look for me. As the mantou was half way proofing and I didn't want it to over proof so I just carried my lo to continue cooking, washing, etc.

Breakfast: Milky Mantou, raisin and fresh milk

Lunch: Pasta with tomato meat sauce and Daikon soup (Japanese Radish)

Teatime: Sweet Potato Rice sticks and manuka honey

Dinner: White rice with Daikon soup and stir fry vegetable

Milky Mantou

Ingredients:

Warm Milk 80g

Sugar 20g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour 150g

Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Proof for 30mins, press out all air, divide dough into 6 portion, wrap in filling, proof for another 20mins, steam at med high fire for 10mins

Tomato Meat cheese sauce 

Ingredients A: 

50g meat tenderloin (cooked)

16 pcs cherry tomatoes

1/2 onion

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

15g bega cheddar cheese

1/2 cup water

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted..

5) add in some parsley and Italian herbs.

6) off fire and done.

Daikon / Radish soup

Ingredients:

400g Daikon / Radish

120g Meat Tenderloin

6-8 red dates

1 tbsp goji berries

1.5 - 2 litre water

Cook in boiling water for 10 mins high heat, then turn to small fire for 1 hour.

Sweet Potato Rice Swirl sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

65g cooked rice

65g cooked mashed sweet potato

7g unsalted butter (for easier in blending and crunchiness) (can omit and replace by rice bran oil for lo below 1yo)

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out any desired shape / circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...

throwback Tuesday 28/4/2015 (21 mo)

Breakfast : Pumpkin Pancake and fresh milk

Pumpkin Pancake

Ingredients

200g Pumpkin Puree

40ml fresh milk

1 Egg

10g muscovado sugar

130g Unbleached plain flour 

1/2 tsp aluminum free baking powder

Steps:

1) blend pumpkin puree, egg, milk and sugar with 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 to another side if it is light golden brown underneath.

9) close the and pan fry for another 1 min. DONE~

Lunch & Dinner: Mix Grains Rice with Lotus Root soup

Lotus Root Peanut soup

Ingredients:

1/2 lotus root

one handful peanut (soak overnight)

2 dried oyster

60g pork tenderloin

some kunbu

4 bowls water

Boil for 45 mins and ready to serve with rice

Teatime: Purple sweet potato sticks, baby yogurt and banana

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness) (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...

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

13/5/2015 Wednesday (Day 2)

Day 2

My 21mo lo slept very early last night, at 9pm. But she was not eating much last night as her stomach was windy. This morning 4am, she vomited twice of the food she took last night. I went downstair to start preparing her foods at 5am. 

Breakfast: Sweet Potato Rings/Sticks

Lunch & Dinner: Steam meatball Rice

Teatime: previously cooked/baked ~ Black sesame mantou/ Pumpkin Mantou/ Butter cookies 

Sweet Potato Rings/Sticks (Flour-less, sugarless)

Ingredients

1 Japanese sweet potato

1 egg yolk

10g grated cheddar cheese

Steps

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

2) remove skin and mash the sweet potato

3) add in egg yolk & cheese, mix well

4) put the mixture in a plastic bag

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

6) bake at pre-heated oven of 170'C for 15-20 mins

Steam Meatball Rice (珍珠丸子)

Ingredients

3 tbsp pearl rice/white rice (pre-soaked overnight & slightly squeeze)

1/2 dried mushroom

1 clove garlic

75g meat tenderloin

25g silken tofu

2 pcs spring onion (diced)

dash of pepper powder

1/4 tsp sesame oil

1/4 tsp liquid amino / light soy sauce

Steps:

1) Blend all ingredients except rice and spring onion.(or can use knife to chop finely each ingredient)

2) add in spring onion and mix well

3) use measuring spoon (1 tsp) to scoop the minced meat mixture, roll into ball shape, then coat the meatball with the soaked rice

4) steam at medium heat for 20mins

Teatime for my gal to choose.

27/4/2015 Monday meals (21 mo)

Meals of the day for my 21mo today. I was sending my hubby to his office this morning before going to my office. Therefore, I prepared the snack ingredients the night before so that I can finish cooking all the foods earlier today.

Breakfast: Black sesame chiffon cake and fresh milk

Lunch and dinner : Fried tomato noodle

Teatime: purple sweet potato rice sticks/rings

Black sesame chiffon cake (EASY MEMORY 4-5-6-7-8)

8" chiffon cake pan mould

Ingredients

4 eggs

50g vegetable oil (corn oil/grapeseed oil/rice bran oil)

60g fresh milk / fullcream milk

70g castor sugar

80g cake flour/low protein flour ( i scoop out 2 tbsp flour and replace by 2 tbsp black sesame powder)

pinch of salt

few drops lemon juice / vinegar

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk 4 egg yolks with 30g sugar to mix well.

2. Add milk and vegetable oil. Mix well.

3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add lemon juice into the 4 egg whites and beat until foamy.

2. Add 40g sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 40 minutes. When done, remove from oven and invert pan IMMEDIATELY. Cool completely before removing from pan.

Fried Tomato Noodles with minced pork and vegetables

Ingredients :

1 pc of organic tomato noodle

30g minced pork

2" of zucchini

3 baby corns 

1/2 egg

1/2 tsp liquid Amino

Dash of pepper powder

1 shallot (cut finely)

Steps:

1) cook noodle as per packaging instruction. Cut vegetables into mini bite size

2) heat pan with some grape seed oil and sauté shallot till fragrance

3) add in the following and stir fry, minced pork > baby corn > zucchini > egg

4) add some water to cover all ingredients and shimmer for 1-2 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  off fire and ready to serve warm.

Last night, I prepared this batch with more quantity compare to my past baking as I blend them in conventional blender (not my tokebi hand blender). I divide them into 3 portions and keep in 3 plastic bags. I keep 1 bag in the fridge for this morning usage and another 2 bags in the FREEZER for next uses. This is a great idea for busy FTWM to save their time...

Purple Sweet Potato rice sticks

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

1 cup of cooked rice

1 cup of steamed sweet potato

5g muscovado sugar

20g unsalted butter (for easier in blending and crunchiness)

 (can omit and replace by water for lo below 1yo

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...