k9/2/2018 TGIF simple bento day

基础奶油白酱

材料:

30克 无盐奶油

30克 高筋面粉

300-350克 水 / 奶

1/2茶匙 海盐（我没放，因为要收在冷冻。如果马上吃的，可以放。如果要加起司，减盐的分量哦）

1）奶油放在小锅，小火煮至融化。

2）倒入过篩了的面粉，快速搅拌均匀。

3）倒入水/奶，不停搅拌。喜欢稠的就放少点水，喜欢稀的，放多点水。煮滚后就可以熄火了。

加入车达起司，黑胡椒 --- 起司酱

加入蘑菇泥，黑胡椒 --- 蘑菇酱

加入菠菜泥 --- 菠菜酱

任何蔬菜泥都可以加入!!! 很百搭和方便的基础酱哦!!!!大家学起来吧！

Basic White Sauce

Ingredients:

30 grams unsalted butter

30 grams of high protein flour

300-350 grams of water / milk

1/2 tsp sea salt (I did not put, because I will freeze it for next use for the remaining. If serve immediately, can put salt. If you want to add cheese, reduce some salt too.)

Steps:

1) Place butter in a small pot, cook with small fire till butter melts.

2) Pour in the sifted flour and stir well.

3) Pour in water / milk and keep stirring. Put less water if you like thick sauce; put more water if you like watery sauce. Off fire once it boils.

Add cheddar cheese, black pepper --- cheese sauce

Add blended mushroom, black pepper --- mushroom sauce

Add blended spinach ---- spinach sauce

Any blended vegetable can be added !!! Quick and convenient basic sauce when needed.

Baked chicken drummet 

Ingredient:

3 chicken drummets

 ( i use Kee-Song brand)

1/4 tsp Garlic Powder OR 2 gloves garlic (crushed)

1/4 tsp liquid amino

1 tsp honey

dash of pepper powder

Steps:

1) Marinate the drumstick with all the ingredients for 20mins or more or overnight

2a) Preheat oven to 190 degrees C. Bake for 20 minutes till golden brown.

2b) pan fry with some oil under small fire till golden brown.

烤小雞腿

材料：

3隻小雞腿（我用櫻花雞）

1/4 茶匙天然醬油（我用液體氨基）

1茶匙 蜜糖

胡椒粉 適量

1/4茶匙 蒜粉 / 一些 蒜泥

做法：

1）把蒜泥和雞腿一起放入一個碗裡，倒入醬油，胡椒粉和蜜糖，放入冰箱冷藏室醃約20分鐘或隔天再烤也可以

2a）烤箱預熱至190 ℃， 烘烤大约20分鐘至金黄色即可。

2b）或直接放入少许油的锅，小火煎至金黄色即可。

甜菜根牛奶果凍/燕菜

材料：

（红色部分）

150ml 甜菜根水（甜菜根汁 + 清水） （可以用任何水果或蔬菜代替相等的水分量）

1/2茶匙 燕菜粉
1/8茶匙 果凍粉
12克 砂糖

（白色部分）
150ml 鮮奶
1/2茶匙 燕菜粉
1/8茶匙 果凍粉
10克 砂糖

甜菜根汁預先煮好：
一小块甜菜根，切片，加少許水煮滾5分鐘即可熄火，用手料理机打成汁，过筛备用。

做法：

1）首先把所有红色部分的材料放入一個小鍋，攪拌均勻用後用小火煮沸。

2）把把煮好的蘭花燕菜入模具，送入冰箱速凍。

3）等待同時，把白色部分的材料全部放入另外一個小鍋，攪拌均勻用後用小火煮沸。

4）把模具從冰箱取出，用牙籤在燕菜表面輕刮一些條紋。然後把煮好的牛奶燕菜倒入。包好保鮮膜，放入冰箱冷藏直到凝固。

I am using Japanese Agar-agar and Instant Jelly powder

Beetroot Milk Agar-agar

Ingredients:

(A: Red portion)

150ml beetroot water (Beetroot juice + water) (Can be substitute by any fruit/vegetable juice)
1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

12 grams of sugar

(B: White portion)

150ml fresh milk / uht milk

1/2 tsp  Agar-agar powder

1/8 tsp instant jelly powder

10 grams of sugar

Preparation:
Beetroot Juice pre-cooked: a small portion of beetroot, slice it then cook with some water and boil for 5 minutes then turn off the fire, use hand blender to blend it into juice, sieve and ready to be used.

Steps:

1) Start with the Red portion, put all ingredients A into a small pot, mix well and bring to a boil.

2) pour the cooked ingredients A into moulds, then put in the fridge for a faster cooling.

3) While waiting for it harden, put all ingredients B into another small pot, mix well and bring to a boil too. 

4) Take out the mould from the fridge and use a toothpick to lightly scratch on the harden surface of the beetroot agar-agar. Pour in the milk agar-agar.  Wrap with cling wrap and store in the fridge till completely harden before serving.

自制香肠 homemade sausage 8/2/2018

Homemade Sausage

(Baby version)

Ingredients:

300g Minced Meat

3 tsp corn flour / Potato starch

2 tsp Liquid Amino / light soy sauce

1/4 tsp Garlic Powder

1 Egg white 

1 tbsp vegetable Oil

1 tsp cane sugar

1/8 tsp Five Spice Powder

dash of  Pepper powder

1/2 tsp shaoxin wine (optional)

optional : add 15g shredded cheese or cheddar cheese for more yummy

Steps:

1. In a bowl, mix all the ingredients stated above.

2.  Stir the mixture with a pair of chopsticks in one direction until the mixture become sticky. 

3. Put the minced meat into the mould, press it firmly. cover with aluminium foil or cloth.   

4. Steam for 15-20 minutes. 

5. after cooked, cool down for a while, remove luncheon meat from mould, keep in the fridge after completely cool down. Slice and serve or Pan fry till golden brown for more fragrance. 

自製香肠

（寶寶版）

材料：

300g 豬攪肉（五花肉）

3茶匙玉米粉/馬鈴薯澱粉

2茶匙 液氨醬油/淡醬油

1/4茶匙 蓉粉

1粒 蛋白

1汤匙 植物油

1茶匙 有機蔗糖

1/8茶匙 五香粉

胡椒粉 适量

1/2 茶匙 紹興酒（可不放）

P/S:可以選擇加入15克刨碎的車達起司增添風味。

做法：

1）所有材料放在一個碗中。

2）用一對筷子用力攪拌至一個方向，攪拌至肉質變粘稠和有韌性即可。

3）將攪拌好的肉碎放入模具中，緊緊按壓。用鋁箔紙或布覆蓋。

4）大火蒸15-20分鐘即可。

5）蒸好後稍微涼一些，可以脫模。冷卻後收進冰箱，隨時可以食用或煎至金黃色更香。

云朵牛奶馒头

今天一早起床，就是为了制作可爱的馒头/包子给我的宝贝。食谱做出的馒头味道不会很甜，很健康哦。。我没有使用白糖，用了有机蔗糖，所以成品有点带黄色。。

云朵牛奶馒头

食谱:（王美姬老师）

材料：

中筋面粉150克

全脂牛奶80-90ml 

糖 15克

酵母1.5克 （1/2半茶匙）

油3克

做法：

1）用手揉面大约10分钟，揉至面团表现光滑 （也可以用面包机打面团15分钟）。

2）保鲜膜盖好休面10分钟。然后分割40克（6粒）或50克（5粒）。

3）将每个小面团反复揉，排气。

4）用手来回搓揉，整形成圆圆的馒头状/包入内陷成为包子。

5）准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把造型好的馒头放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。

6）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

Colour Stick cookies 24/1/2018

彩色棒棒条餅乾

材料:

無鹽奶油100g 細砂糖75g

菠菜粉1茶匙 可可粉1茶匙

草莓粉/紅鞠粉1茶匙 低筋麵粉280g

全蛋液55g （1粒A蛋，保留少少蛋白刷麵團）

步驟:

1.無鹽奶油切小塊回溫軟化

2.低筋麵粉過篩

3.將奶油放入工作盆中,用打蛋器將奶油攪打成乳霜狀

4.加入細砂糖快速攪拌,將奶油打至蓬鬆狀況且顏色呈的較原來更淡即可

5.加入全蛋液攪拌均勻

6.過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合成散狀

7.用手直接捏壓成糰, 把麵團分成4份。一份保持原味，一份加入菠菜粉，一份加入可可粉和一份加入草莓粉。各別搓均勻後，整型厚約1cm長方形片狀，把4片不同顏色個別塗抹蛋白黏在一起。

8. 放進冰箱冷藏休面1個小時，取出用刀切成一半，再刷上蛋白以便黏在一起。

9. 用刀把麵團切成0.5cm片狀後再切成0.5cm寬的條狀，間隔整齊排放在烤盤中。

10.放入已經預熱到170度C的烤箱中烘烤15分鐘，中間可以轉換烤盤以便均勻上色。然後將溫度調整至120度C再烤10分鐘至乾燥即可

11.烤好移至鐵網架上放涼

12. 完全涼透請放密封保存避免回潮

Colour Stick cookies
Ingredients:
100g unsalted butter
75g castor sugar
55g whole egg (1 A size egg, reserve a little to brush on dough)
280g low protein flour
1 tsp spinach powder
1 tsp cocoa powder
1 tsp strawberry powder

step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. Use hand to knead quickly to form dough, divide dough into 4 equally portions. One portion as original flavor, one with spinach powder, one with cocoa powder and one with strawberry powder. knead evenly, form each coloured dough into rectangle shape with 1cm thickness. brush each layer with egg white to stick together.
8.  rest the dough in the refrigerator for 1 hour, cut dough into half with a knife, brush on egg white and stick the halved dough together.
9. Cut the dough into 0.5cm thickness slices, then cut the slices into 0.5cm width stripes. lay separately on the baking tray which laid with non stick baking sheet/paper.
10. Bake in preheated oven of 170'C for 15 minutes, then reduce to 120'C and bake 10 minutes to dry (you may turn the baking tray inside out half way for more evenly baked)
11. remove cookies from oven and place on wire mesh to cool
12. keep in air tight container once completely cool down