27/11/2015 燕麥椰子餅乾 (fri)

Happy Friday Dear All...

There is a meeting this morning and I did't want to be late to the office. Therefore, I baked the coconut oat cookies last night for my 28mo gal as teatime snack today. Resulted I really reached office on time this morning...hahaha... (actually I always late to work recently as I always late to depart from home and traffic on road is not so good.)

Breakfast: Steam edamame, wholemeal mantou and fresh milk

Lunch and Dinner: Kunbu Peanut Chicken porridge

Teatime: Coconut Oat Cookies and Honey lemon 

由于今早會有個會議,必需早到公司。昨晚趕緊烘烤一樣餅乾作為寶寶的下午茶。今天就只需準備早餐和午餐的食物了。昨晚一出爐,寶寶已經被餅乾的香味吸引過来套討吃。吃了一個還不斷地吵要!麻麻試吃了也真的不想停口啦!!

早餐：全麥饅頭，無鹽毛豆和鮮奶

Breakfast: Wholemeal Steam Bun, Edamame and fresh milk

Kunbu Peanut Chicken Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4 tbsp Brown Rice (pre-soaked overnight)

3 tbsp Peanuts (pre-soaked overnight)

1/2 carrot (sliced)

1 chicken drumstick

1/4 pc chicken breast

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast, drumstick, peanut in the boiling water

4) add in brown rice and kunbu after 30mins

5)add in carrot after 10mins of step 4

6) cook till the consistency as desired, off fire. 

昆布花生雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

3湯匙 花生仁（預浸泡过夜）

1/2 条胡蘿蔔（切片）

1只 雞腿

1/4 块 雞胸肉

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞胸肉，雞腿和花生放入在大锅里煮30分钟后，加入糙米和昆布丝。

4 ）大概10分钟后，再把胡蘿蔔加入粥里。

5）煮至所需的浓稠度即可。

Coconut Oat Cookies

Ingredients:

1 egg white (40g)

33g desiccated coconut

20g organic Instant Oat

7g cake flour

18g cane sugar

Steps:

1) mix flour with desiccated coconut, set aside

2) beat egg white and sugar with electric mixer till soft peak form

3) add the coconut flour into the egg white, mix gently

4) add in instant oat and mix well too

5) scoop the mixture into a piping bag

6) preheat oven at 180'C

7) cut a hole at the edge and squeeze 10-12mm width each batter on the non-stick baking sheet

8) bake for 10mins at the middle rack, remove and turn the other side, put at upper rack and continue baking for 5min or till light golden brown. Off power and let the cookies stay inside oven for another 10mins before removing it from oven.

9) keep in air tight container after cooling down

燕麥椰子餅乾

材料：

1 顆蛋白 (40克)

33g 椰蓉/ 椰茸/ 椰子粉（desiccated coconut）在烘焙原料店都可以買到

20g 有機即食燕麥

7g 蛋糕粉/底筋粉

18g 蔗糖/細砂糖

做法：

1）把椰子粉加入麵粉，拌勻。

2）蛋白打至粗泡，分2次加入砂糖，打至濕性發泡。

3）加入椰子粉和麵粉，輕柔拌勻。

4）然後加入燕麥，拌勻。

5）預熱烤箱180‘C度。

6）把麵糊舀入擠花袋/朔膠袋，擠出大約10-12mm 的一小堆的形狀在不粘烤紙/布上。

7）送入烤箱，放在中層架烤10分鐘。然後轉換盤方向，放回烤箱上層架烤5分鐘或上色。關掉電源，讓餅乾燜10分鐘後取出，待涼。

8）收在密封罐子，可保存大約1個星期。

 Honey Lemon 蜂蜜檸檬水

17/11/2015 Tuesday 優格司康

These two days we started to train our 27.5mo lo to sleep alone on her own bed (which is just beside our queen size bed). The funny thing is every midnight, she will squeeze herself to our bed and sleep beside me not matter how narrow the space is available. (LOL) The first night, I was not nursing her to sleep and she cried few times in the mid night until I DL before I started to cook her foods. Well, tonight will be the 3rd night of training and I hope she will get used to it with time pass.

I was a Phonics English （福尼斯英语）teacher, taught kids from Age 5 -10 in a tuition centre N years ago. I found that this set of Phonics English is very good. There are total 75 phograms in the program and I have taught my girl 18 phonograms so far. The learning time for Phonics is 10 minutes only every night after she takes shower. As weekend I will let her rest and no phonics hence she always telling me that "No Phonics today?".... LOL... what a lazy bump bump...

Breakfast: Wholemeal Steamed Bun / Mantou (Express method) and fresh milk

Lunch: Eggplant with fish stuffed and steam sweet peas

Teatime: Raisin Yogurt Scone and Avocado Milk Shake

Wholemeal Steamed Bun / Mantou

Ingredients:

Warm Milk 120g

Sugar 40g

Instant dry yeast 1tsp

Pao flour 225g

Wholemeal flour 25g

Rice Bran Oil 1 tbsp

Steps:

1) I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 15mins, off machine. If knead manually, knead till hand is clean, bowl is clean and dough is smooth.

2) Take out dough and roll & stretch it flat. use knife to cut half the portion and brush some oil on the uncut portion. start rolling from the greased portion then cut into 6-8 pieces. 

3) Place each bun on a parchment paper / pao paper then put into the steamer rack.

4) in the steamer pot, boil the water till warm (below 70'C) and off fire. Place the steamer rack on the warm water and let it proof for 20 mins.

5) On fire (medium high heat) steam for 10mins. Wait for 10 mins to open lid and remove bun from the steamer.

Fish stuffed Eggplant

Ingredient:

120g fish fillet (I used frozen dory fish)

1 eggplant

2 dried shitake mushroom

2 shallots

few drops sesame oil

1/2 tsp Liquid Amino

dash of pepper powder

Steps:

1) Wash and soak the dried shitake mushroom in warm water.

2) Slice the eggplant into 1.5cm thick and dig out a bit centre part. Soak in water with some lemon juice

3) chop the shallots and dice the mushroom

4) cubed the fish fillet and blend it with hand blender / meat mincer / use knife to chop

5) mix the minced fish with shallot, mushrrom, liquid amino, pepper and sesame oil till well combined.

6) scoop the fish mixture and stuff on each eggplant slice.

7) heat pan, add some oil, pan fry the fish meat part till golden brown only.

8) steam the eggplant in high heat for 10 mins and done.

優格司康

材料：

100克 低筋麵粉或中筋麵粉

1茶匙 無鋁泡打粉

2湯匙 純天然酸奶/原味優格

2茶匙（12克）有機蔗糖（或任何糖類）

30克 冷的無鹽奶油 （切成小顆粒）

20克 葡萄乾

做法：

1）把麵粉和泡打粉過篩在一個大碗

2）把切成小顆粒的無鹽奶油加入並用手搓成麵包屑的狀態

3）加入酸奶和糖輕搓均勻，

4）然後加入葡萄乾輕輕混合，形成軟麵團。 （切記不要過度搓揉）

5）用保鮮膜包裹，放在冰箱裡休面30分鐘

6）把烤箱預熱 （180'C度）

7）將麵團擀平的大約10毫米厚，用餅乾模印壓出喜歡的形狀/ 切成3cmX3cm正方形/ 傳統的圓形

8）送入烤箱，大約烘烤15分鐘或直到表面上色

Raisin Yogurt Scone

Ingredients

100g Cake flour or all purpose flour

1 tsp Aluminum free baking powder

2 tbsp plain natural yogurt

2 tsp (12g) organic cane sugar (or any type of sugar)

30g cold unsalted butter (tiny cubed)

30g raisin 

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

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

6) preheat oven at 180'C

7) roll the dough flat about 10 mm thick, and cut by cookie cutter / cut into 3cmX3cm square / traditional round shape scone

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