Cheesy smiley cookies

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1-2 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 30mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click this link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1-2 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 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。

4) 用擀麵棍按壓成2-3厘米的厚度，用30mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

French Fries Steamed buns麦記薯条馒头

MYYOUTUBE VIDEO DEMO

视频示范

Good day dear all mommies...

There re many mommies asking about my last post of this french fries steamed buns. So today I made them again with the same recipe which can yield 6 French fries steamed buns. I purposely took video to show those mommies whom interested to know how do I shape it.. hope you can understand well after watching the video.

French Fries Steamed buns

Ingredients:

65g all purpose flour

3g oil

1g instant dry yeast

5-10g sugar (I put 8g and each bun filled with red bean paste 7g)

Red dough: 30-40g milk + red yeast powder

Yellow dough: 40g pumpkin puree (may add a little water or milk if the dough still dry)

Red dough: 19g X 6

Yellow dough: 18 X 6

Extra yellow dough for decorations

1) knead dough by hand or by breadmaker(i use hand) till smooth, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) rest dough inside freezer and knead the second colour dough. Also keep it in freezer for testing after kneading till smooth.

3) take out the first dough from freezer. Divide into 6 portions, do as I did in my video when started, press and roll out air!!! This step is very important to have smooth surface bun. Must keep each dough inside zip lock bag. Then put in the freezer again. Take out the second colour dough and divide into 6 portion also then repeat the press and roll out air step.

4) roll the yellow dough into flat oval, cut into strips with knife. Roll one red dough into flat oval too, use a round cutter to cut a slight curve at the long side center. Place the yellow stripes irregularly at the cut curve area. Wrap it and seal by brushing some milk. Decorate with extra yellow for the box.

5) proofing time is depending on how long you take in the shaping process. You may touch the bun surface of bouncing means ready to be steamed. Usually proof for 15-20mins.

6) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 5-10mins.

之前做的伪薯条馒头（豆沙包）给小公主。她喜欢得不得了，都吃完了！所以今天再次为她做了6 个。午餐后的她，看见新鲜出锅的薯条包子，又忍不住吃了一个。。

今天有附上制作过程的视频，让妈咪们更容易上手哦。。

麦記薯条馒头

材料:

A

65g 面粉 

5g 细糖

1g 酵母

3g 玉米油

以上材料一共准备2份

B

40g 南瓜泥 (煮绵压烂) ~ 黄色

30g 鲜奶 + 1/4茶匙 红鞠米粉

（可以试用30克的甜菜根汁作为红色的面团，蒸好的颜色也许没有红鞠米粉的那么深）

(任何的蔬果汁都是30g, 如果是果泥40g)

1)把B各别加入在A的材料当中。

2)混合均匀搓揉至光滑面团。

3)把面团搓圆密封盖好休息10分钟。（我放冷冻庫再手揉另外一个颜色，以减缓发酵）

4)把红色面团分成6个，搓成椭圆形，擀扁。（尽量搓出空气很重要!!!!!!!）把黄色面团也擀成扁状，用刀切成条状。把黄色条状面团铺在红色面团，突出不规矩形状，然后包起来即可。放在蒸盘发酵约15-30分钟，摸时有些弹性就可以了。发酵时间也视做造型时的快慢。

5)蒸锅大火滾水后,把馒头放进蒸炉里,中火蒸10分钟,关火打开一点盖,焖5-10分钟,即可。

*这个馒头不会甜,如果要甜馒头可以再把糖增加到10g*

棒棒糖蛋糕 Lollipop Cake 03/04/2018

今天一下子做了3个便当给小公主。。

早上在学校吃的轻盈早餐

~肉松饭团（用可爱的饭团包装纸包着，小公主很喜欢，连她的同学们都说可爱哟！）

下午茶便当:

棒棒糖蛋糕，起司和鲜橙

 棒棒糖蛋糕

（16个）

材料：

1个 全蛋

3个 蛋黄

45克 任何菜油

7克 蜂蜜

8克 炼乳

少许 海盐

50克 低筋面粉/蛋糕粉

3 个蛋白

1/4 茶匙 米醋/柠檬汁

30克 有机蔗糖

1/2 茶匙 红曲米粉 （红色）

做法：

1）把植物油加热至80度C ，然后离火。

2）把过筛了的面粉加入热油，快速搅拌至无颗粒

3）顺序加入蜂蜜，炼乳和蛋黄，边加边搅拌至顺滑，备用。

4）糖分3次加入蛋白，打发蛋白至9分发泡。

5）取1/3打好的蛋白霜,拌入蛋黄糊中轻拌均匀。最后把面糊倒入剩余的蛋白霜中用橡皮括刀轻轻搅拌均匀。

6）把面糊分成两份。一份是原味，另一份加入红曲米粉，搅拌均匀。分别把两种面糊装入挤花袋。选一个颜色挤花袋，剪一个小孔，在纸杯底部裱圈圈，然后再选一个颜色把纸杯填满，高度2厘米。把每个杯子在桌子上轻敲几下以便震出气泡。

7）把烤盘放在烤箱中层，160度C烘烤10-15分钟。把每个杯子在桌子上轻敲几下以便震出热气，不容易缩。待冷却，撕掉纸杯脱模，把最上的一面放在烘焙纸上，待冷却撕掉后，表面那层就会被带去。然后插上棒棒糖纸棒，打上蝴蝶结即可。

**不同的烤箱有不同的热度和时间，要自己拿捏。 （温度只供参考）**

Lollipop Cake

Ingredients:

3 pcs egg yolks 

1 pc whole eggs

45g vegetable oil

8g sweetened / condensed milk

7g honey

50g superfine flour 

3 pcs egg whites

1/4 tsp rice vinegar / lemon juice

30g organic cane sugar

1/2tsp red yeast powder (for red colour)

Steps:

1) Heat oil till 80'C, remove from fire. 

2) Add in sieved flour and mix well quickly.

3) add in honey, condensed milk and egg yolk in sequence and keep stirring till well combined.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 3 times and beat until medium hard peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Divide batter into 2. One maintain as plain colour and another add in the red yeast powder, mix well. Pour batter into 2 separate piping bags. Cut 3mm hole at the tip of piping bag. squeeze out swirl pattern with one of the colour batter at the bottom of the paper cup.  Use another colour batter to fill between the swirl. Fill the cup with batter till 2cm height. Tap a few times to remove bubbles and at the same time flatten the surface of batter a bit. 

7) Place cake at the middle rack of the oven. Bake at preheated oven of 160°C for 10-15 minutes. 

8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further) Tear off the paper cup and remove cake and place the surface down on a baking paper. Once cool completely, take each cake out from the baking paper and the surface will be torn apart. insert the lollipop stick with ribbon tied. done~

Notes:

different oven is different in temperature, please adjust accordingly.

午餐便当:

白米饭团，番茄肉碎，蒜炒四季豆，水煮枝豆和玉米。

BUTTER SUGAR BUNS 粗糖牛油面包 26/3/2018

Butter Sugar Buns 

(The stunning killer bread recipe)

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

For brushing:

1tbsp egg + 1 tbsp milk

some unsalted butter

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 8 pcs of 35g - 40g small dough. Press out air and roll into round shape.

6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.

7) Brush the surface with egg milk, then use scissors to cut a "cross" on the middle, place butter cube on the "cross" and sprinkle sugar.

8) Bake in a preheated oven of 170'C for 12-15 mins or till golden brown.

粗糖牛油麵包

（萬人迷超軟麵包食譜）

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

刷面：

1湯匙蛋液+1湯匙牛奶

無鹽奶油 適量

粗蔗糖 適量

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

3. 把麵團分割成8份35克—40克的小麵團，排氣並揉成圓球狀排放在烤盤上發酵30—40分鐘或雙倍大。

4. 在每個麵包表面塗上蛋奶，然後用剪刀在表面剪個“十”，放一小塊牛油並撒些粗糖。

5. 放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。

Happy Monday dear all mommies!

School holidays ended, children back to school today...traffic is back to normal jam again...haha...

Breakfast snack to school is butter sugar bun.

Lunch Bento is teriyaki drummets, broccoli and edamame.