17/5/2016 （Tue）免揉小麵包

Yogurt Cotton Cake

Ingredients:

Makes 2 nos of 6″ round cake pan 

4 egg whites

60g organic cane sugar

4 egg yolks

40g rice bran oil

100g natural plain yoghurt

65g cake flour /superfine flour

20g cornflour (cornstarch)

Steps:

1) In a big bowl, poir in the egg yolk, yogurt and oil, mix well. Sieve in the flour and cornflour, mix well.

2) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

3) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into two(2) 6-inch round cake pans (line the bottom with parchment paper).

4) Bake the cake in a water bath for 40 minutes or until set and golden brown at 160'C.

5) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

酸奶棉花蛋糕

材料：

蛋白4個(不可以沾到蛋黃),細砂糖60g

原味優格100g,米糠油40g

玉米粉20g,低筋麵粉65g,蛋黃4個

做法:

1）預熱烤箱160度C。準備2個6吋圓模底部鋪紙。 （如果只做1個，把分量減半即可）

2）在一個大碗裡，把蛋黃,優格和油攪拌均勻

3）篩入玉米粉和低筋麵粉攪拌至無顆粒即可。

4）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡soft peak)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

6）把拌好的優格糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用160度C烤40分鐘或至上色。

7）烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。

免揉小麵包

材料：

1個雞蛋

110克溫的鮮奶

3/4茶匙 (3克) 速發乾酵母

25克蜂蜜

20克糖

25克融化的無鹽奶油/植物油

1/4茶匙海鹽

250克高筋麵粉

表面：1粒鹌鹑蛋+2茶匙鲜奶

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）第一次發酵

同一天製做：在室溫下發酵2.5小時，然後在進冰箱3小時，然後可以整形。

第二天製做：放入冷藏5小時到24小時，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

5）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平，三折再用擀麵棍壓平。用保鮮紙覆蓋，休麵糰5分鐘。

6）把麵團分割成16個28克的小麵團，剩下的麵團分割成16對兔耳朵。

7）把麵團搓揉成球狀，排放在舖有不粘布的9寸烤盤上。兔耳朵搓好後備用。

8）麵包表面灑點水，然後放入有一碗熱水的烤箱發酵30分鐘或2倍大。

9）發酵好前5分鐘,將烤盤從烤箱中取出，烤箱打開預熱至190度c。

10）把兔耳朵排放在每個麵包上，在麵包表面塗抹一層蛋奶。

11）放入已經預熱到190度c的烤箱中烘烤10-15分鐘。

12）烤好的麵包移至鐵網架放涼。

13）把巧克力放進擠花袋，浸泡在熱水2分鐘。用剪刀在尾尖煎一個小洞。

14）在麵包上畫上兔子的眼睛和鼻子。

Knead-less Honey Bunny Buns

Ingredients:

1pc egg

110g warm milk

3/4 tsp (3g) instant dry yeast

25g honey

20g sugar

25g melted unsalted butter/vegetable oil

1/4 tsp sea salt

250g high protein flour

for surface brushing: 1 quail egg + 2 tsp fresh milk

Steps:

1. mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2. cover bowl with cling wrap, leave a small hole for air flow.

3. 1st fermentation

make on same day: proof in room temperature for 2.5 hours, then keep in the fridge for 3 hours and ready for shaping.

make on next day: keep in the fridge 5 hours~24 hours. after 5 hours, you may take out and shape any time.

4. take out the wet dough and place on a dust mat

5. punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough, then cover by cling wrap and rest for 5 mins.

6. Divide dough into 16 pcs of 28g small dough and the remaining dough into 16 pairs of EARS.

7. Roll the doughs into ball shape and arrange nicely on a 9" square cake pan laid with parchment paper. Roll the EARS dough and leave aside.

8. spray some water then proof for 30mins or double the size in the oven with a bowl of hot water inside.

9. after 25mins, remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10. Place the EARS onto each bun and brush some egg wash on the whole surfaces of the buns. Bake the bun for 10-15 mins.

11. move the bread on the wire rack and let it cool .

12. put some chocolate into a piping plastic bag, soaked in hot water for 2 minutes. Cut a small hole at the tip end.

13. start squeezing on the bread for rabbit's eyes and nose.

烤豬肉串

材料：

80克豬梅肉

1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：

可以選擇任何寶寶喜歡的蔬菜如：小玉米，胡蘿蔔,小番茄，洋菇，黃瓜，甜椒等等。

一些蜂蜜塗刷面

做法：

1 ）把豬梅肉切成丁。

2 ）把肉丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。

3 ）把蔬菜也切成丁。 （任何蔬菜）

4 ）準備6-8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。

BBQ pork sticks

Ingredients :

80g pork tenderloin 

1 tsp liquid amino

1 tsp honey

2 tbsp crushed garlic

Dash of pepper powder 

Steps: 

1) cut pork into smaller pieces 

2) mix in all ingredients and marinate overnight in the fridge 

Next day:

1) prepare some cherry tomatoes or pepper

2) 6-8 satay sticks or wooden disposable  chopsticks 

3) insert pork and tomatoes/pepper into the sticks

4) bake at pre-heated oven of 200'C for 10mins

5) take out and brush some honey and turn over the surfaces,  bake for another 10mins

13/5/2016 （FRI）烏冬面蒸蛋

Potato Raisin Pancake

Ingredients:

45g cake flour/low protein flour

50g mashed potato

1 tbsp cane sugar

1tsp aluminum free baking powder

2 tbsp fresh milk

1 egg

some raisin

馬鈴薯葡萄乾煎餅

材料：(12片6公分大小的煎餅）

低筋麵粉45克

馬鈴薯泥50克

1湯匙 有機蔗糖

1茶匙 無鋁泡打粉

雞蛋1粒

鮮奶2湯匙

葡萄乾適量

做法：

1) 首先把馬鈴薯去皮蒸熟，取50克趁熱壓泥。

2）然後把鮮奶，馬鈴薯泥和雞蛋，拌勻。

3) 加入麵粉和泡打粉攪拌均勻。

3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。

4) 用1湯匙的量匙，挖2湯匙麵糊放入鍋中，放幾粒葡萄乾在麵糊上面，蓋上蓋子。約20~30秒鐘左右，麵糊接近凝固打開蓋子並可以翻面了。 （我家的鍋一次可以煎4片）

5) 翻面之後也同樣煎半分鐘左右即可出鍋。

6) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

Udon in Steamed Egg

Ingredients:

1 small bowl udon noodle

1 egg (50g)

50g water 

2 shitake mushroom

some spring onion

1 tsp liquid amino

dash of pepper powder

Steps:

1) lightly beat egg in the water, sieve through strainer by 2 times. add in liquid amino and stir well.

2) place the udon in the casserole, add in mushroom and spring onion.

3) pour the egg mixture into the casserole and cover by lid / aluminium foil.

4) steam at medium fire for 15mins with a little opening of the steamer cover.

5) off fire and let it sit in the steamer for another 10mins.

Kunbu Soup

Ingredients:

80g Meat Tenderloin

1 slice Kunbu (10cmX10cm)

dash of pepper powder

1 teasppon miso paste

3 cups water

Steps:

1) Slice meat, soak and cut kunbu into small pieces

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for 30 mins and dash in pepper powder off fire. Finally add in miso paste and done~

昆布湯

（適合12m以上的寶寶）

材料：

80克豬里脊（梅豬肉）

1片昆布 （ 10cm X 10cm ）

適量胡椒粉

1茶匙 味增

3杯水

步驟：

1 ）把肉切薄片，昆布浸泡後切成小片。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮30分鐘，灑些胡椒粉即可息火。加入味增即可。

烏冬面蒸蛋

材料：

1小碗烏冬面

雞蛋1個（ 50克）

50克水

2朵 香菇

一些蔥段

1茶匙 液態氨醬油

胡椒粉 適量

做法：

1）在雞蛋和水稍微攪拌均勻，過篩2次。加入液態氨醬油拌勻。

2）將烏冬面放入砂鍋中，加入香菇和蔥段。

3）倒入蛋液，並蓋上蓋子或用鋁箔覆蓋。

4）在中火隔水蒸15分鐘，把鍋蓋開一小隙縫。

5）關火後，等10分鐘後即可。

Soda Cream crackers

Ingredients:

100g Cake Flour/low protein flour 

25g Cold unsalted butter, cubed

1 tsp cane sugar/castor sugar 

1/8 tsp sea salt

1/2 tsp instant dry yeast

1tbsp warm Water (about 40'C)<40 p="">

2-4 tbsp cold water

Steps:

1. add warm water into the instant dry yeast, mix well and let it proof for 10mins.

2. Rub together the flour, salt, sugar and butter until it resembles a breadcrumb texture.

3. Add the instant yeast water mixture and cold water little by little, mix and knead till dough is formed. It shouldn’t be sticky. If sticky add a little more flour.

4. Lay a sheet of cling wrap on the counter top, put the dough on it and fold the cling wrap into half. Fold another 3 open sides up to create a rectangular shape.

5. Use a roller pin to roll it into 2mm thick. Cut with knife/roller cutter, then poke holes by using fork. 

6. Place the cookies onto a lined baking tray and let it proof/rest for 30 mins.

7. Bake at preheated oven of 180'C for 15-18 minutes or until lightly golden.

蘇打餅

材料：

100克 低筋麵粉

25克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

1/8 茶匙 海鹽

½ 茶匙 即速乾酵母

1湯匙 溫水（大約40'C)

2-4湯匙 冷水

做法：

1）將速發乾酵母加入溫水中混合均勻放涼。

2) 把糖和鹽加入麵粉，拌勻。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

3） 加入酵母水和慢慢加入冷水一邊稍微揉均勻成團狀。

4） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

5) 用擀麵棍按壓成2厘米的厚度，利用鋼尺與切麵刀輔助,將麵皮切成方形/長方形。

6) 把小麵皮間隔排放在舖有不沾布（紙）的烤盤上，用叉子在麵皮上叉出一些小孔，靜置30分鐘。

7） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

12/5/2016 (thu) 紫菜脆薯片

紫菜脆薯片

材料：

1片紫菜

1小粒熟的馬鈴薯

做法：

1）如图下。。。

蒜炒蝦子意大利面

材料：

意大利面（熟）2小碗

蒜米2-3瓣

蝦子6尾（剝殼去腸泥）

小番茄 6粒

芹菜1段

橄欖油1湯匙

乾香菜適量

大蒜粉適量

海鹽適量

做法：

1.意大利面放進沸水煮熟

2.煮意大利面的同時把蒜米切碎備用

3.蝦剝殼去腸泥，芹菜切顆粒，小番茄切一半

4.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色

5.然後加蝦肉，番茄和芹菜略炒加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Aglio e Olio

Ingredients:

1 baby bowl cooked pasta

6 Prawns

1 pc celery

6 cherry tomatoes 

2-3 cloves garlic (chopped)

1 tbsp olive oil

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in small prawns and mushroom to stir fry for a while

3) sprinkle some salt

4) add in cooked spaghetti to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and DONE

Onion Chicken Soup

Ingredients

1 pc chicken drumstick / 100g chicken breast

1 big onion

dash of pepper

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 chopped onion, 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

洋蔥雞湯

材料：

１個雞腿／100克雞胸肉

1粒　大洋蔥

胡椒粉適量

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 ）然後加入剁碎的洋蔥，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 ）加入適量胡椒粉即可。

下午茶吃这个。。呵呵呵

11/5/2016 (wed) 芒果溶豆

Salmon Rice Cake

Ingredients:

2 tbsp Homemade Salmon floss

1/2 bowl cooked rice

1 small cooked potato

1 egg yolk

pinch of sea salt and some dried parsley (for 1yo above)

Steps:

1) In a large bowl, put in the rice, salmon floss and egg, mix well.

 2) add in some dried parsley and salt, mix well.

3) divide into 8 portion, roll into ball then flatten them.

4 ) heat non stick pan over low heat, and put few drops oil, place the rice cakes then close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

三文魚米煎餅

材料:

1/2 碗熟米飯

2 湯匙自製三文魚絲

1 粒 蛋黃

1粒煮熟的馬鈴薯

乾香菜／胡椒粉適量

海鹽一咪咪　（一歲以上）

做法:

1) 首先把馬鈴薯用叉子壓成泥。然後加入米飯,三文魚絲和蛋黃。

２）加入一些乾香菜／胡椒粉和鹽,攪拌均勻。

３)平底鍋小火加熱,抹一兩滴油。

4）把飯糰分成8份，用手搓圓壓扁後放入鍋,蓋上鍋蓋。大約一分鐘,翻面再煎至金黃色即可。

Cheesy Baked Mushroom Rice

Ingredients:

(2 servings)

2 small bowls cooked Basmathi Rice

2 tbsp pumpkin puree

2 brown button mushroom (diced)

40g cheddar cheese (shredded)

dash of pepper powder

Steps:

1) scoop the cooked rice into 2 small casseroles,

2) spread on 1 table spoon pumpkin puree on top of the rice,

3) add on the diced mushroom, 

5) pour in 1 tbsp soup stock/water and sprinkle the grated cheese in each casseroles.

3) Bake at 180'C for 15-20mins or till cheese turn a little brown.

芒果溶豆

材料：

芒果泥 50克

嬰兒奶粉 30克 （如果没有，全脂奶粉/玉米粉代替）

玉米澱粉 30克

蛋白 2粒 

細砂糖 10-15克 （我用13克而已）

白米醋/檸檬汁 幾滴（稳定蛋白泡泡）

做法:

  

1. 稱出芒果泥的重量 ，把奶粉與玉米澱粉加入芒果泥攪拌均勻後備用。

2. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。

3. 將芒果糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀！

4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！

5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤大约10-30分钟，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！

*小貼士*

1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。

2.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！

Mango Melts Cookies

Ingredients

50g mango puree

30g milk powder / baby formula milk powder

30g corn starch

2 large egg white

10-15g castor sugar (I used 13g only)

1/2 tsp lemon juice or vinegar

Steps:

1) add milk powder and corn starch into the mango puree, mix well

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper

9) let the cookies sit in the oven for further 10-30mins is recommended.