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

9/12/2015 (Wed) 黄金煎餅

Finally my office's internet connection back to normal. 

Since weekend till today, I am continuously baking the yogurt melts for charity fund raising. 1 batch of baking only can produce 6 packs of 20g yogurt melts and I have 43 packs of ordering qty.... @@ still another 3 batch to go... Jia You!!!! 

Breakfast : Butternut Pancake and fresh milk

Butternut Pancake

Ingredients:

60g Butter nut (raw, cut into cubes)

40g Onion (raw, cut into dices)

55g Egg (I use egg yolk only)

4 tbsp all purpose flour

pinch of salt and pepper

1/2 tsp cane sugar

Steps:

1) blend butternut, onion, egg and sugar with hand blender for 10 seconds.

2) add in flour and stir well.

3) heat pan with little rice bran 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 30 sec - 1 min

7) open lid and flip carefully to another side if it is light golden brown underneath.

9) close the and pan fry for another 30 sec - 1 min. DONE~

黄金煎餅

材料：

60克 南瓜（生的，切丁）

40克洋蔥（生的，切小顆）

55克 蛋液（我用蛋黃而已）

4湯匙 普通麵粉

鹽和胡椒少許 （可以不放）

1/2茶匙蔗糖

做法：

1 ）首先，用攪拌機把南瓜，洋蔥，糖和雞蛋打成糊狀。

2 ）然後加入麵粉，用湯匙攪拌均勻。

3 ）放少許米糠油在熱的平底不粘鍋,再用廚房紙巾抹勻。

4 ）將平底鍋放在濕布上或水面降溫，放回火爐上。

5 ）用1湯匙的量匙舀一湯匙麵糊在平底鍋，至沒有空間為止。

6 ）蓋上鍋蓋30秒 〜 1分鐘。

7 ）打開鍋蓋然後小心地翻面。

9 ）蓋上蓋子再燜30秒〜 1分鐘即可。

（全程請用小小火）

Lunch and Dinner: Rice with Miso Pork chop and Lotus Root Chicken Soup 

Miso Pork Chop

Ingredients:

100g Pork Tenderloin

2 clove garlic (crushed)

1 tsp miso paste

1 tsp rice wine

1/2 tsp cane sugar

dash of pepper

1 tbsp corn flour

Steps:

1) cut pork tenderloin into 4 slices

2) use the back of the knife roughly beat the meat

3) add in all other ingredients and marinate for at least 30mins

4) pan fry till both sides are cooked.

Lotus Root chicken Soup

Ingredients:

1 chicken tight

1 piece lotus root

1/2 pc carrot

6 pc red dates

800-1000ml water

Steps:

1) Blanc the chicken tight in boiling water for 2 minutes

2) put all ingredients in the slow cooker pot

3) cook with auto mode for at least 2 hours.

Teatime: Potato cheese Rings + Yogurt Melts + Blueberry Yogurt

recipe please click

Potato Cheese Rings

 

recipe please click

Yogurt Melts

8/12/2015 (Tue) 馬鈴薯奶酪圈圈

I am typing this by using mobile phone as my office's Internet is completely down today.

Breakfast : peach with honey yogurt, hard boiled egg and fresh milk

Lunch and dinner : spaghetti with tomato sauce and prawns

Teatime : Potato cheese rings and barley drinks

Spaghetti with Tomato sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 organic apple

1/4 cup water

Ingredients B:

some olive oil

4 Medium size prawns

1/2 onion (chopped finely)

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 prawns cook for a while then pour in the blended ingredients A

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

4) add in salt, pepper, parsley and the beef balls.

5) off fire and done.

Potato Cheese Ring

Ingredients:

70g cooked potato

35g 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 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 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.

馬鈴薯奶酪圈圈

材料：

70克熟的馬鈴薯泥

35克太白粉

10克刨碎的切達乾酪

1顆蛋黃

10克有機蔗糖

做法：

1 ）把所有的材料用料理棒打成幼滑。

2）放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 以上圖片中,最外面的部份,圈圈顏色還没上色,所以不脆的。中間大部分都是均匀的淺金黄色,所以都很脆口哦。。

7/12/2015 (mon) 蛋黃酥餅

Happy Monday dear all... 

Breakfast: Brown Sugar Kuih and fresh milk

Lunch and Dinner: Hainanese Chicken Rice and sweet corn soup

Teatime: Egg Yolk Cookies and Organic Blueberry yoghurt 

Steamed Brown Sugar Kuih

Ingredients:

200g all purpose Flour

80g Brown Sugar

300ml water

6 Pandan leaves (optional)

1 teaspoon yeast diluted with 2 tablespoons warm water (water cannot be too hot as it will kill the yeast, a bit over room temperature is good)

1 tablespoon of vegetable oil

Steps：

1) Boil 150ml water with brown sugar and pandan leaves till sugar is dissolved.

2) Mix flour, sugar water and remaining water, stir well.

3) Dissolve yeast with warm water and mix into the warm flour mixture. Stir until well incorporated, cover and leave to ferment for 1 hour in warm place until small bubbles appear on top. 

4) place a greased 8” pan (square or round) in steamer and let it steam for 5 minutes on high before adding the fermented flour mixture into the pan.

5) Add 1 tablespoon of oil to fermented flour mixture, stir well and pour into heated pan. Let it steam for 20 minutes or until skewer comes out clean when tested.

6) Let it cool completely before cutting and serve.

BABY Hainanese Chicken Rice 

Ingredients:

4-5 tbsp pearl rice

1 chicken drumstick

1 brown button mushroom

1 piece of celery

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables (optional)

2 pcs pandan leaves (optional)

Steps:

1) soak pearl rice for 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the mushroom and celery

4) heat pan with low fire, add in a little olive oil and butter, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper. Stir fry for 2 mins and off fire.

7) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

8) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4-5大匙珍珠白米

1只雞腿

1粒洋菇

1支芹菜

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡米1個小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把洋菇切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油和奶油，爆香蔥頭和姜。

5 ）加入雞肉和香菇翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉炒大约2分钟后熄火。

7 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過米。把班蘭葉紮好，放在米上面。

8 ）像往常一樣在電飯煲煮飯或放進蒸籠大火蒸15-20分鐘即可。

Egg Yolk Cookies

Ingredients:

65g unsalted butter (room temperature)

35g icing sugar

3 egg yolks

110g potato starch

75g low protein flour

Steps:

1) Beat the butter with icing sugar till fluffy and pale white.

2) add in egg yolk 1 by 1 after beating and mix well.

3) sieve in potato starch and low protein flour into the egg yolk mixture.

4) fold in by using spatula to avoid over mixing.

5) put the dough in a zip lock bag, roll the dough by using roller pin into 3mm thickness, store in the fridge for 30mins.

6) remove from fridge and open the plastic, cut into square shape.

7) carefully place the cookies on the parchment paper and bake in the preheated oven of 170'C for 15-20mins or till light golden brown.

蛋黃酥餅

材料：

65克無鹽奶油（室溫）

35克糖粉

3顆蛋黃

110克太白粉

75克低筋粉

1）把無鹽奶油倒入大碗裡，用打蛋器打發。打發的過程中分三次加入糖粉。

2）打發後，分3次把每粒蛋黃加入。打均勻了1粒才加入另外1粒。

3） 將低筋麵粉與太白粉過篩入打發好的蛋液裡。

4）用橡皮刮刀從底部​​往上翻拌的方式將麵粉與蛋液混合均勻，繼續用手搓成麵團。

5）擀成0.3CM厚的麵餅，用保鮮膜包好，放入冰箱冷藏30分鐘

6）取出麵餅，用刀切成四方形狀

7）送進已經預熱的烤箱170度烤15-20分鐘或直到表面金黃色即可出爐

（因個人烤箱的差別，我每次烤東西都在原方子的基礎上提高10度）