12/oct/2015 白土司

Happy Monday Blue dear all~

Sharing meals of the day in the blue blue day.. My gal cried for me twice when I was cooking her meals downstairs and luckily hubby can comfort her and when I finished cooking, she has returned to sleep. 

Breakfast : Beef and egg sandwich,  fresh milk

Lunch and dinner : Meat ball in tomato sauce with pasta 

Teatime : steam honey dew cake and fresh honey dew

White Toast

A simple white toast made from very basic ingredients, it just tasted like the white toast sold in traditional kopitiam (coffee shop). This is definitely a keeper for me as hubby likes it so much.

Ingredients:

100g cold water

1 cold egg (50g)

1.5 tbsp sugar

1/4 tsp salt

180g bread flour

70g all purpose flour

 1 tsp instant yeast

15g unsalted butter (cubed, cold)

Material required: 1 toast box mould for 450g bread

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 20mins, press stop.

3) Reset to 'Dough' program again, add in butter, beat for 20mins.

4) Remove dough from the bread pan, divide into 2 portions, let it rest for 10 mins.

5) roll and stretch each dough into flat, then fold into 3 folds, rest for 5 mins. repeat once again.

6) place the doughs into a greased toast box, let it proof.

7) Once the dough proof until 80% full the toast box, close the lid and preheat the oven to 190'C.

8) bake for 45 mins, remove from oven and take out the bread immediately from the toast box.

白土司（必試作品）

材料:

冷水100g，冷雞蛋1顆(約50g),細砂糖1.5大匙,,鹽1/4茶匙,高筋麵粉180g,中筋麵粉70g, 速發酵母1茶匙,無鹽奶油15g

用具：450克/12兩帶蓋土司模1個

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌20分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能20分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。

3. 把麵團分割成2等份，滾圓後休麵團10分鐘。

4. 把麵團分別擀成約20x30cm的長方形，將麵團平均折成3等份，擀壓捲起後休麵團5分鐘。

5. 重複擀壓麵團，平均折成3等份，再擀壓捲起

6. 捲好的麵糰收口朝下朝內,間隔適當放入吐司烤模中(刷上一層固體奶油,灑上一層薄麵粉避免沾粘)

7. 用手稍微輕輕壓一下使得2團麵糰高度平均

8. 在麵糰表面噴些水,放在溫暖密閉空間中,旁邊放杯熱水幫忙提高溫度再發酵至8分滿，蓋上蓋子。

9. 放入預熱到190度c的烤箱中烘烤45分鐘。

10. 出爐後馬上倒出放在鐵網架上放涼。

牛肉肉餅/肉丸

材料：

180克牛肉碎（你可以用雞肉碎或豬肉碎）

一小段山藥

2個 鮮香菇（或乾香菇）

一小段胡蘿蔔

1小塊姜

1小匙芝麻油

1茶匙淡醬油

一咪咪海鹽

胡椒粉少許

2-3茶匙玉米粉/太白粉

做法：

1 ）把山藥和香菇切丁，把胡蘿蔔刨絲和生薑刨碎。

2 ）將所有材料放入一個大碗，拌勻至黏稠。

3 ）

肉餅：舀一湯匙的肉放在手心，搓圓再按扁。

肉丸：舀一茶匙的肉放在手心，搓圓。

4）放在少許油的熱鍋裡煎熟即可。

Beef Balls / Beef burger meat

Ingredients:

180g Minced Beef (you can use chicken or pork too)

2" of yam 

2 pcs of fresh shitake mushroom (or dried mushroom)

2" of carrot

1 small pc of ginger

1 tsp sesame oil

1 tsp liquid amino

2 rice size of sea salt

dash of pepper powder

2-3 tsp corn flour / potato starch

Steps:

1) cut yam and mushroom into dices, shred the carrot and ginger.

2) combine all ingredients in a big bowl. Mix them well.

3) 

beef balls: scoop 1 tsp meat mixture and roll into ball.

beef burger meat: scoop 1 tbsp meat mixture and roll into ball then flatten it.

4) pan fry with some oil in a hot pan till cooked

Tomato cheese sauce with Beef Balls

Ingredients A: 

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

dash of pepper and salt to taste

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 salt, pepper, parsley and the beef balls.

6) off fire and done.

Honey Dew steamed cake

Ingredients: 

1 Egg

1 Tbsp sugar

200g Honey dew puree (blend without water added)

2 tbsp full cream milk

1/2 Cup Cake Flour

1 tsp Aluminum free Baking Powder

1 Tbsp Grape seed oil (or any flavorless oil)

Steps:

1. Sift together flour and baking powder, set aside.

2. In a mixing bowl, whisk together Egg and sugar till fluffy. ( I used hand whisk till bubbly only)

3. Mix in honeydew puree, milk, and oil, beat till combine.

4. Add in flour mixture and mix well.

5. Pour Batter into muffin pan, lined with muffin cups.

6. Steam over high heat for 10 mins or till an inserted skewer comes out clean.

10/Aug/2015 Monday~ (2yo)

I was sick starting last Saturday and today I am still not very well but still manageable to prepare foods for my 2yo lo before heading to work. 

Breakfast: Raisin Bread Scone, cherry and fresh milk

Lunch and Dinner: Bear shape Pasta with mushroom sauce and watercress soup

Teatime: Pandan Layer cake and young coconut water 

Raisin White Scone

Using the same dough from my last baking.

I took out 1/3 of the dough before the 1st proof and kept in the freezer. Last night I remove the frozen dough from freezer to fridge. This morning I took out the cold dough and let it rest for 30mins before shaping. Knead and roll the dough flat, sprinkle some raisin and fold. Used ring mould to cut out. bake at 180'C for 15mins or light golden brown.

Bread Machine White Bread Loaf

Ingredients:

1 egg 

200ml fresh milk

1/2 tsp salt (I use 1/4 tsp)

90g castor sugar

30g unsalted butter (soften)

450g all purpose flour (yes... ALL PURPOSE FLOUR)

10g instant yeast

Method:

Add the ingredients to the bread pan according to you bread machine instruction.

For my bread machine, first I add all liquids (egg and milk), follow by sugar and salt (at different corner), and flour . Then make an indentation at the centre of the flour and add in nstant yeast. 

Select “Dough” program and start. stop after 20mins, add in butter.

Then select “Basic” program for 2lbs, Light crust.

Remove loaf from pan once done and leave to cool completely on wire rack before cutting. Keep in airtight container or sealed plastic bag.

P/s: the original recipe creator claimed that the bread is still soft even on Day 3. will update you all about the result.

P/s: I took out 1/3 of the dough before the 1st proof and kept in the freezer. Last night I remove the frozen dough from freezer to fridge. This morning I took out the cold dough and let it rest for 30mins before shaping. Knead and roll the dough flat, sprinkle some raisin and fold. Used ring mould to cut out. bake at 180'C for 15mins or light golden brown.

Bear Shape Pasta with mushrooms 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 grapeseed 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:

2 brown button mushroom (to blend)

1/3 yellow zucchini (to blend)

1/2 cup water (to blend)

2 cloves garlic

3 brown button mushroom (diced)

1 small carrot (diced)

15g cheddar cheese

1/2 cup full cream milk

some pepper powder, italian herbs

flour mixture (1 tbsp flour+ 3 tbsp water)

Steps:

1) dice the mushrooms, garlic and carrot into small size

2) blend mushroom, zucchini and water till smooth

3) heat pan, add some olive oil, sauteed the garlic till fragrant

4) add in the carrot and stir fry for 1-2 mins, add in diced mushroom and stir fry a while

5) add in milk and cheddar cheese. Cook till boiling and cheese melted.

6) add in flour mixture, off fire when boiling. Ready to serve warm.

PANDAN LAYER CAKE 

香兰层蛋糕 (recipe from the informal chef)

Makes 1  8" cake

Ingredients

The Cake

(A)

4 egg yolks

30 g castor sugar ( I reduced sugar to 15g)

50 g corn oil

60 g milk

3 tsp pandan paste from (C)

90 g superfine flour

(B)

4 egg whites

50 g sugar

1/4 cream of tartar

Pandan Jelly

(C)

200 ml coconut milk

15 pieces pandan leaves 

300 (200 +100) ml water

70 g sugar (I reduced sugar to 60g)

1/2 tsp salt

6 g agar-agar powder

(D)

60 g Hoen Kwe flour (green) (I used white)

200 ml water

Cooking Instruction

1. Prepare pandan water/paste. Cut pandan leaves into small pieces. Put half of the cut leaves into the blender and blend with 200 ml water. Add the other half of the pandan leaves and continue to blend until the leaves are thoroughly blended. Sieve and and set aside 3 tsp pandan water for the cake. Combine remaining 100 ml water and set aside for pandan jelly use.

2. Prepare cake batter. Whisk egg yolks and sugar together until blended. Gradually add in oil. Whisk until combined. Add in milk, pandan paste and mix. Lastly, sift in flour and mix well until everything is combined and batter is smooth.

3. Prepare egg white. Whisk egg whites with hand mixer until foamy. Add in cream of tartar and continue to whisk. Then gradually add in sugar while whisking. Continue to whisk until it reaches stiff peak stage (there is a pointed tip from the egg white when you take the whisk out).

4. Combine egg whites and cake batter. Add in 1/3 of the egg whites to the cake mixture. Using a spatula or a wooden spoon, fold in whipped egg white from bottom to top until all are well combined. Repeat with another 1/3 until all whites are folded in.

5. Bake cake. Pour batter into a 8" round cake pan. Drop the pan a couple of times to remove air bubbles and level cake. Bake in a preheated oven at 160C for 35 minutes. Test with a skewer. There should not be any residue stuck to the skewer. Once done, remove from oven. Drop the cake on the table top to minimise the shrinkage. Turn the cake over to the cooling rack. Leave to cool. Once cooled, remove the brown layers on top and bottom (if any). Slice into 4 equal layers. . If you find 4 layers a bit too thin for your liking, divide into 3 equal layers instead.

7. Prepare jelly mixture. Put all the ingredients in (C) into a pot on low fire. Combine ingredients in (D). Slowly pour mixture (D) into the pot. Continue to stir until jelly thickens into paste. When jelly turns smooth and thick, remove from fire.

8. Assemble cake. Pour 1 full ladle of jelly mixture into the same cake pan (alternatively, you could divide mixture into 4 equal parts and pour in one by one). Coat evenly. Then put a layer of cake on top. Repeat with another ladle of pandan paste. Make sure you coat the sides of the pan as well. Repeat until finish. Put some weight on top of the cake while it sets. I used a pot with a diameter that covers the whole cake surface as weight. Let cake cool and then store in the refrigerator until set. Invert cake and decorate as required. Serve chill.

Notes:

1. Pandan leaf = screwpine leaf

2. The Hoen Kwe flour was available in white, green and yellow colour. I chose the green colour.

7/Aug/2015 Happy Friday

Happy Friday Dear All~

rushing to go off now.... ^.* Happy Weekend~

Breakfast: Soft White Bread, banana & fresh milk

Lunch & Dinner: Pasta with Mushroom cheese sauce and corn soup

Teatime: Muesli Bar and Apple barley drink

Bread Machine White Bread Loaf

Ingredients:

1 egg 

200ml fresh milk

1/2 tsp salt (I use 1/4 tsp)

90g castor sugar

30g unsalted butter (soften)

450g all purpose flour (yes... ALL PURPOSE FLOUR)

10g instant yeast

Method:

Add the ingredients to the bread pan according to you bread machine instruction.

For my bread machine, first I add all liquids (egg and milk), follow by sugar and salt (at different corner), and flour . Then make an indentation at the centre of the flour and add in nstant yeast. 

Select “Dough” program and start. stop after 20mins, add in butter.

Then select “Basic” program for 2lbs, Light crust.

Remove loaf from pan once done and leave to cool completely on wire rack before cutting. Keep in airtight container or sealed plastic bag.

P/s: the original recipe creator claimed that the bread is still soft even on Day 3. will update you all about the result.

Pasta with mushrooms cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta:~

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

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:

2 cloves garlic

1 shallot

3 brown button mushroom (blended)

2 brown button mushroom (diced)

some butternut (blended)

1" japanese cucumber

15g bega cheddar cheese

1 cup water

some pepper powder and Italian herbs

Steps:

1) dice the mushrooms, shallot, garlic and carrot into small size

2) blend mushroom, butter and 1/2 cup water till smooth

3) heat pan, add some olive oil, sauteed the garlic and shallot till fragrant

4) add in the diced mushroom and cucumber, stir fry for a while

5) add in blended mushroom, 1/2 cup water and cheddar cheese. Cook till boiling and cheese melted.

6) Off fire and ready to serve warm.

Homemade muesli bars

Ingredients

2 cup muesli 

1/2 cup instant oat

2/3 cup desiccated coconut

1 tbsp chia seed 

 30g butter

 3 tbsp honey/maple syrup

Method:

1) Grease a 6" square pan.

2) Cook butter and honey in a small saucepan over medium heat, stirring until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 1-2 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.

3) Spoon mixture into pan. Use a large flat smoother to press down firmly. Allow to cool. 

4) Cut into 10 pieces. Store in a airtight container / zip lock bag for up to 7 days.

Apple Barley Drinks

Ingredients

1 organic red apple

1/3 cups barley (soak overnight)

1 honey date

12 pcs dried fig

some white fungus

3-4 cups hot water

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

蘋果薏仁甜湯

材料：

1粒 有機紅蘋果

1/3杯薏仁（浸泡一夜）

1粒 蜜棗

12粒 幹無花果

一小朵 雪耳

3-4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個小時。