10/5/2016 (Tue) 斑馬戚風蛋糕

昨天下午，公司停電了。 。等了一個小時多，還是沒電。於是老闆讓我們提早回家了。

今天來到公司有要忙昨天未完的公事。 。 。忙完後才有時間打食譜。

其實每天早上，自己一定必須站著準備食物，而且還是最少2個小時半。 。 。站著，站著，每天只有忙完坐下時才驚覺自己的腳有多累。 。 。身材自生產後也沒有瘦過，體重一味著上升，唉~幾時才能瘦下啊？

Zebra Chiffon Cake

Ingredients:

Egg Yolk Batter:

3 Egg Yolks

20ml Grapeseed Oil/any vege oil

30ml Fresh Milk/any milk

35g Cake Flour / all purpose flour

Meringue:

3 Egg Whites

30g castor sugar

1/2 tsp charcoal powder for black batter

Steps:

1) Preheat oven to 150'C.

2) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

3) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

4) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

5) Pour out 1/2 of the batter into a separate bowl and add in the charcoal powder then mix well gently.

6) using a soup ladle, scoop 1 time the plain batter onto the 6" round cake pan at the center; using another soup ladle, scoop 1 time the black batter on top of the plain batter. repeat with the alternate colour sequence until all batter is used.

7) Bake at the temperature at 130'C for 15mins, then 150'C for 15mins and finally 160'C for 10 min or till light golden brown on the surface.

8) use a skewer to test if the skewer comes out clean. remove cake from the oven and over turn it immediately on the wire rack for cooling down.

斑馬戚風蛋糕

材料：

（ A）： 30毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                3顆 蛋黃

                35g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 3顆 蛋白

                 30克 有機蔗糖/白砂糖

                 

1/2茶匙 竹碳粉 （黑色麵糊用）

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱150'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把1/2的麵糊舀入另外一個碗，加入竹碳粉，輕柔拌勻。

5）用2個大小一樣的勺子分別舀2中顏色的麵糊。首先，舀1勺子原色麵糊倒入蛋糕模的正中心，然後再舀1勺子黑色麵糊倒入原色麵糊的上面。重複這樣依次重疊至到麵糊用完。

6）把倒好的麵糊送入烤箱，130度烤15分鐘，調高至150度烤15分鐘，最後160度烤10分鐘或表皮呈淺棕色。

7）把蛋糕取出馬上倒扣在鋼絲鐵架上待冷卻。

Stir Fried Spinach Noodle

Ingredients :

1 pc of organic Spinach noodle

12 pcs asparagus

1/2 cup broccoli

3pcs asparagus

1 small yellow pepper

1/2 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the broccoli, asparagus and pepper, stir fry for a while.

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

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

素炒菠菜面

材料：

有機菠菜面（熟）1份

蒜米3瓣

野菜花1/3朵

黄甜椒1粒

蘆筍3根（切段）

米糠油/橄欖油1湯匙

天然醬油1/2茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.海帶面放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.野菜花切小颗，蘆筍切段和甜椒切顆粒

4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色

5.然後加入蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的海帶面翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Steam chicken drumstick

Ingredients:

1 - 2 chicken drumstick (kee song chicken)

some wolf berries / goji berries

1 small piece of ginger

Steps:

1) slice the ginger 

2) add in goji berries and steam for 15mins

Steamed Onion Juice ~ recipe please click

蒸洋蔥水 ~ 食譜请按

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

27/4/2016 Almond Oat Cookies 燕麥杏仁餅乾

Almond Oat Cookies 燕麥杏仁餅乾

（Recipe from食谱源于 SEASHORE）

Ingredients材料：

40g salad oil / 沙拉油 40克

80g low gluten flour / 低筋面粉 80克

30g granulated sugar / 细砂糖 30克

1 egg yolk / 蛋黄 1粒

1/4 tsp salt / 盐 1/4茶匙

30g oat / 燕麦 30克

20g almond slices / 杏仁片 20克

Decoration 

Adequate white chocolate / 白巧克力 适量

Method

1.Sift flour, sugar and salt into a mixing bowl. Add oat and almond slices to mix well.

在一个大碗中，筛入面粉、糖、盐、燕麦和杏仁片， 搅拌至混合均匀。 

2.Pour in salad oil and mix well. 

加入沙拉油拌匀。

3.Add egg yolk and knead briefly till it forms a dough.

加入蛋黄，全部搓揉至均匀混合成面团。 

4.Roll out the dough. Rest in the fridge for 30 minutes. 

把面团擀成厚片，冷藏30分钟，让其松弛。

5.Remove the dough from the fridge and cut into 5x1.5cm strips. 

取出面团，切割成5x1.5公分长方形条状。

6.Line a pan with parchment paper. Arrange the cookies on top and pan-fry them over low heat for 8 minutes. Turn them over and continue to pan-fry for another 5 minutes. Remove and set aside to cool. 

在平底锅铺上不沾纸，放入饼干，以小火烤约8分钟，翻面继续烤约5分钟，取出放凉。

7.Finely chop white chocolate. 

白巧克力切碎。

8.Melt white chocolate over a water bath. 

隔水煮溶白巧克力。

9.Dip one end of the cookie into the melted chocolate.

把饼干一半的部分浸入巧克力浆。 

Tips：

1.Toast almond slices over low heat for about 5 minutes in advance. Set aside to cool.

杏仁片预先以小火干炒约5分钟，取出放凉。 

2.Alternatively, you can bake the cookies in a preheated oven at 170°C for about 12 minutes.

若是使用烤箱，预热后以170℃烤约12分钟。

Mix Vegetables Chicken Curry

1 small potato

1/4 pc of carrot

1 tbsp frozen garden pea

1 small eggplant

2 shallot (chop finely)

1 chunk chicken breast pork (marinated with grape juice for 30mins)

2-3 tbsp pure grape juice

2 rice size of sea salt

2 tsp organic curry powder

1/2 cup full cream milk

Adequate water ( i used 2 cups water)

Steps:

1) cut all ingredients into small bite size that lo can chew

2) sautee shallot with grapeseed oil (or any good vege oil) till fragrant

3) add in chicken, carrot, garden pea and potato to stir fry 1-2 mins

4) add in curry powder to stir fry till fragrant too

5) then pour in water to cover all ingredients and shimmer till potato is tender

6) add in milk, grape juice and salt.

7) cook till desired consistency then off fire. ready to serve with rice.

5/5/2016 (Thur) 蒜炒蝦子藜麥飯

Breakfast: cheesy bun with sweet potato cream cheese filling

Lunch and dinner: Garlic Fried Quinoa Rice and Garlic chicken soup 

(to boost my little sick gal's immune system)

Teatime: Mango Milk Jelly

Drink of the day: honey lemon

Cincai made Cheese Bread

Ingredients: （yield 4 pieces only)

65g All Purpose Flour

1g （1/4 tsp) Instant Dry Yeast

40ml Fresh Milk/fullcream milk/formula milk

5g olive oil/grapeseed oil/rice bran oil/any vege oil

5g sugar

some grated cheddar cheese for topping

Filling:

20g cream cheese

40g mashed sweet potato

 (What type of cheese?)

Steps:

1) in a mixing bowl, add in all ingredients except grated 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 10mins

4) divide dough into 4 equally portions, wrap in the sweet potato cream cheese in each dough

5) roll and shape and lay on baking tray, proof in the closed oven with a bowl of hot water inside for 30mins.

6) bake in the preheated oven of 190'C for 10-12 mins 

随便做起司麵包

材料：（４粒麵包）

中筋麵粉６５g

酵母１g (1/4茶匙）

鮮奶/全脂奶/配方奶(奶粉+水)４０g

橄欖油/任何植物油５g

糖５g

碎切達乾酪　適量（撒在上面）

【內餡】

番薯泥４０克

奶酪奶油２０克

（怎麼選奶酪？）

做法：

1.除了碎切達乾酪以外，所有的材料全部拌勻，拌至無粉的狀態並揉至三光即可。

3.蓋上擰乾的濕布醒麵10分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成４等分後包入奶酪餡，收口處緊密捏合，排放在烤盤上。

６）放進沒有開電源的烤箱內＋一碗熱水，發酵３０分鐘。

７）把烤盤取出並開始預熱烤箱至１９０度。

８）烘烤１０－１２分鐘或表面上色。

番薯泥＋奶酪奶油

Garlic Fried Rice

Ingredients :

1 bowl of cooked quinoa rice (adult's rice bowl size)

2 pcs Big Prawns (diced)

3 cloves garlic (crushed)

1 pc king oyster mushroom (diced)

Dash of pepper

1/2 tsp liquid Amino OR pinch of sea salt

3 tbsp soup stock / water

Steps:

1) cut the prawn into small pieces, dice the mushroom and crush the garlic.

3) heat wok with some oil, sautéed garlic till fragrant, add in prawn and stir fry for a while.

4) add in mushroom continue stir frying 

5) add in cooked rice and soup stock, stir fry till well mix.

6) add in dash of pepper and sea salt, off fire and done.

蒜炒蝦子藜麥飯

材料：

藜麥飯（熟）１大碗

蒜米3瓣

大蝦２尾（剝殼去腸泥）

杏鮑菇１朵

高湯／水３湯匙

胡椒粉適量

淡醬油／海鹽適量

做法：

1）把蝦剝殼去腸泥，切小塊；把杏鮑菇切小顆粒；把蒜米切碎備用。

２）用小火熱鍋然後倒入米糠油／橄欖油然後炒爆香蒜蓉。

３）然後加蝦肉和杏鮑菇略炒加入醬油／海鹽。

４）加入藜麥飯和高湯，翻炒均勻後加適量的胡椒粉提香

５）翻炒均勻就可上碟享用啦~

Garlic Chicken Soup

Ingredients

1 pc chicken tight / 100g chicken breast

1 whole garlic

dash of pepper

sea salt to taste (omit for lo below 1yo)

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) while boiling the water, heat a pan, add in a little rice bran oil

3) add in the de-skin garlic, sauteed till fragrant then pour into the boiling water

4) in a separate pot, blanc the chicken tight for 5 mins (omit if chicken breast is used).

5) add the meat into the boiling water too

5) cook for at least 30 mins or longer till remaining 2 bowls of soup

6) add in dash of pepper and ready to serve warm

蒜米雞湯

材料：

１個雞腿／100克雞胸肉

1整粒　蒜米

胡椒粉適量

海鹽一咪咪（一歲以下可免）

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）煮水的同時，燒熱平底鍋，加入少許米糠油

3 ）然後加入去皮後的蒜米，爆香後倒入沸水中

4 ）在另一個鍋，把雞腿放在滾水里煮５分鐘去血水。 （雞胸肉可免此步驟）

5 ）把肉也加入１的沸水中

5 ）煮至少30分鐘或更長的時間，直到剩下2碗湯的分量

6 ）加入適量胡椒粉和鹽即可

Mango Milk Jelly

Ingredients: (yield 4 nos 150ml pudding glass)

Mango Part~

1 ripe mango puree (flash + water then blend till smooth) 300ml  

1/2 tsp Agar Agar powder

1/2 tsp  Jelly powder

1 tbsp cane sugar / castor sugar (pls increase if prefer sweeter)

Milky Part~

125ml fresh milk

120ml water

8g dried coconut milk powder

1/4 tsp Agar-agar powder

1/2 tsp Jelly powder

1 tbsp cane sugar / castor sugar (pls increase if prefer sweeter)

Steps:

1) Mix well the mango part then boil under medium fire till boiling.

2) Off fire and gently pour into the 4 pudding glass (place in slanting position).

3) keep in refrigerator till set.

4) Continue to the milky part by mixing well all the ingredients then boil under medium fire till boiling.

5) Off fire and gently pour onto the set mango layer.

6) keep in refrigerator till set.

4/5/2016 Wednesday Churros 吉拿棒

Churros

Ingredients:

20g unsalted butter

150ml water/milk

1 tablespoon granulated sugar

pinch of salt

1/4 tsp cinnamon powder

100g all-purpose flour

2 medium eggs

few drops vanilla extract

Vegetable oil, for frying

Confectioners' sugar, for dusting

Steps:

1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour and cinnamon powder, stirring for 1 minute.

2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.

3) spoon mixture into a pastry bag fitted with a large open-star tip.

4) Heat 2-3 inches oil in a deep pot. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

5) Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I cut it with a scissors to release the dough from the decorator. Careful not to burn yourself.

6) You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

7) Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

8) While still warm, roll each churro into the dish with the sugar until coated.

吉拿棒

材料：

水/鮮奶150g

奶油20g

細砂糖1湯匙

一咪咪盐

中筋麵粉100g

肉桂1/4小匙

中型蛋2顆

香草萃取汁 適量

植物油適量（油炸用）

砂糖 適量 （沾面用）

做法：

1）將水/奶，糖，盐和奶油放入鍋中煮至沸騰，再將過篩的中筋麵粉和肉桂粉拌入，並快速拌勻至無粉粒。

2）待步驟1微溫時，把香草萃取精加入蛋液。將蛋液分4~5次倒入，每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液，最後會呈現滑順的麵糊狀。

3）取一擠花袋及星形擠花嘴，將麵糊裝入。

 4）熱油鍋（油至少要有2~3寸深），將麵糊擠成長度約10cm左右入油鍋，切斷麵糊可利用剪刀。

5） 炸至金黃色即可起鍋，放上廚房紙巾吸一下油，趁熱在糖粉中翻滾幾圈即可享用。

Lunch: shell pasta with ABC Soup

ABC Soup (Tomato Onion Chicken Soup)

Steamed Onion Juice 

蒸洋蔥水（做法請按）