4/3/2016 (FRI) 蛋糕煎饼 （平底鍋）

蛋糕煎饼 （平底鍋）

材料：

低筋麵粉35g

蛋黃1顆

牛奶40克

葡萄干10克

蛋白1顆

有機蔗糖10g 

作法：

1）把蛋黃，牛奶，麵粉拌勻后加入葡萄干備用。

2）蛋白加入糖打到濕性發泡(拉出的蛋白好像鳥嘴般的)。

3）把蛋白霜分2-3次加入蛋黃麵糊，以切入方式輕輕攪拌均勻。

4）平底鍋鋪上不沾烤布/紙並用汤匙把拌好的麵糊,舀入并稍微朔圆状。

5）把鍋蓋蓋上，用最最小的火烘烤大約1-2分鐘左右、打開蓋子並可以翻面了。 （我家的鍋一次可以煎4片）

6) 翻面之後也同樣煎1-2分鐘左右即可出鍋。

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

～＊＊小貼士＊＊～

1）以上食譜大約可以做12個小小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~

2）一定要用最小火。火一大就容易煎焦。

3）我家平底鍋是陶瓷層鍋28公分的，可以一次煎4片煎餅。

4）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。

Mini cake （pan cook）

Ingredients:

35g cake flour/ Low protein flour

1 egg yolk

40g Fresh milk

1 egg white

10g Organic Cane Sugar

10g raisin

Steps:

1) In a mixing bowl, add in egg yolk and milk, mix well then add in flour and mix till combined. Add in raisin and set aside.

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

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

4) Lay a non stick baking sheet / paper in a non stick pan, Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 1-2 minute, open the lid and it is ready to overturn the pancake

5 ) cook for another 1-2 minutes and done

6) cold down pan before repeating steps 4-5 until all batter is finished 

Small Tips:

1) The above recipe yield 12 small cakes, using same volume of batter each time, cake size will be more evenly ~

2 ) Always use the smallest fire to avoid burnt.

3 ) I am using 28cm pan which can cook 4 mini cakes at the same time.

4 ) To make nice pancake, the cool down process must not skip!!then pour in the batter.

Walnut Pork Porridge

2/3/2016 (Wed) 橙薯棒棒

Pan cook cheese bun

平底鍋煎包

I am using cream cheese filling today

Cream cheese filling

Cream cheese 40g

Sugar 8g

Lemon juice 1/2 tsp

Mix well and whisk till a bit fluffy.

奶油芝士餡

奶油奶酪40克

糖8克

檸檬汁1/2茶匙

拌勻並用打蛋器打至稍微發即可。

Pan cook cheese bun Video: how to knead till hand clean, bowl clean and dough clean 平底鍋煎包 視頻示範:揉麵團 揉至三光(手光,盆光,麵團光)

Pan cook cheese bun Video: Wrapping in the cream cheese 平底鍋煎包 視頻示範:包入芝士奶油

Pan Cook Cheese Bun

(original recipe by 小龍媽 from Taiwan)

Ingredients: （yield 2 pieces only)

30g High Protein Flour

20g Low Protein Flour

1g （1/4 tsp) Instant Dry Yeast

35ml Fresh Milk/fullcream milk/formula milk

3g olive oil/grapeseed oil/rice bran oil/any vege oil

3g sugar

pinch of salt （I didn't put)

some black sesame / chiaseed (optional)

Filling:

20g cheddar cheese (What type of cheese?)

OR ANY FILINGS....Kaya...Jam...Butter Jam...cream cheese sauce....custard....and many more~

Steps:

1) in a mixing bowl, add in all ingredients except 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 10-15mins

4) divide dough into 2 equally portions, wrap in 5g cheddar cheese in each dough

5) roll and flatten the dough, proof for 20-30mins.

Pan cook method:

a) place buns in non stick pan (no oil needed)

b) pan cook with smallest fire for 5-8 mins and close with lid cover.

c) over turn the bread and pan cook till both sides golden brown.

Oven method:

a) place buns on baking tray laid with parchment paper

b) bake at preheated oven of 150'C for 10 mins

p/s: for nicer outlook, just simply pan fry without oil both sides golden brown.

平底鍋烤起司麵包(香煎包)

(原食谱：小龍媽)

材料：（2粒麵包）

【麵皮】

高筋麵粉30g

低筋麵粉20g

酵母1g (1/4茶匙）

鲜奶/全脂奶/配方奶(奶粉+水)35g

橄欖油/任何植物油3g

糖3g

鹽一咪咪 (我没有放）

黑芝麻/奇亞籽(可省略)

【內餡】

切達乾酪20克 （怎麼選奶酪？）

或

任何果醬，加央，卡士達醬，等等。 。

作法：

1.粉類過篩。

2.除了起司片以外，所有的材料全部拌勻，拌至無粉的狀態即可。

3.蓋上擰乾的濕布醒麵10-15分鐘。

4.取出麵糰放在撒上麵粉的揉麵板上。

5.分成兩等分別桿平並放上起司，收口處緊密捏合，放在溫暖處發酵20-25分鐘。

平底鍋版：

a）放入平底不沾鍋不需抹油。

b）蓋上鍋蓋用最小火烘烤5-8分鐘。

c）兩面均烤至上色即可起鍋盛盤。

烤箱版：

a）把麵包排放到烤盤上，送進烤箱150度約10分鐘。

備註：如果想要煎包上色美觀，可以用不沾鍋幹煎至兩面上色就可以了。

Lunch of the day: Roasted honey chicken drumet

Lunch of the day: creamy corn soup

橙薯棒棒

材料：

50克 熟的有機橙薯

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

1 湯匙 鮮奶/配方奶/母乳

2 湯匙 太白粉/馬鈴薯粉

表面：適量 黑芝麻

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量在一個杯子。

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） 加入鮮奶，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裡，剪個小洞，就擠出約15cm的型狀長條在不沾黏烤紙上，撒上適量的黑芝麻。

5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。

Sweet Potato Crunchy Sticks

Ingredients:

50g cooked Orange sweet potato

5g unsalted butter/olive oil

1 egg yolk

1 tbsp fresh milk/fm/bm

2 tbsp potato starch

surface: some black sesama

Steps:

1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.

2) weight 80g 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 milk, egg yolk, potato starch, mix well with spoon.

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray

6) bake at preheated oven of 160'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 mins.

連皮煮熟的有機橙薯

cooking boiling water with skin on

Pear Barley Drinks

Ingredients

1 golden pear

1 pack （50-80g） raw and cooked tear's drop (barley 生熟薏米)

1 pc honey date

4 cups hot water

some natural rock sugar

Steps：

Cook in slow cooker with auto mode for about 2-3 hours. ready to serve warm or cold

雪梨薏仁甜湯

材料：

1粒雪梨

1包 （50-80克）生熟薏米/薏仁

1粒蜜棗

4杯熱水

天然紅冰糖適量

做法：

全部材料放進褒裡，用小火熬煮大約45-60分鐘。

如果用電子砂褒的話，自動模式2-3個小時。

1/3/2016 (Tue) 平底鍋草莓蛋糕

平底鍋草莓蛋糕

材料：

【蛋黃麵糊】

低筋麵粉40g

蛋黃2顆

草莓泥30g

橄欖油5g

【蛋白霜】

蛋白2顆

有機蔗糖8-10g （我放8克）

作法：

1.把蛋黃麵糊的材料全部加在一起拌勻備用。

2.蛋白加入糖打到濕性發泡(拉出的蛋白好像鳥嘴般的)。

3.把蛋白霜分2-3次加入蛋黃麵糊，以切入方式輕輕攪拌均勻。

4.平底鍋鋪上不沾烤布/紙並倒入拌好的麵糊,稍微抹平表面。

5.把鍋蓋蓋上，用最最小的火烘烤大約10分鐘，使用牙籤 插入蛋糕中央，拔出時牙籤不會沾附濕黏的麵粉亦表示已熟透。

備註：打開時小心鍋蓋蒸汽的水不要滴到蛋糕。

Strawberry cake （pan cook）

Ingredients:

[ Yolk batter ]

40g cake flour/ Low protein flour

2 egg yolks

30g Strawberry puree

5g Olive oil

[ Meringue ]

2 egg whites

8-10g Organic Cane Sugar ( I used 8g )

Steps:

1) In a mixing bowl, add in egg yolk, oil and strawberry puree, mix well then add in flour and mix till combined. Set aside.

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

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

4) Lay a non stick baking sheet / paper in a non stick pan, then pour in the batter.

5) Cover the pan with lid, bake under smallest fire for about 10 minutes, test by inserting a wooden stick and pull out clean.

P/S : Be careful when you open the lid to avoid water dripping onto the cake.

蛋糕切片後，也可以抹上果醬一起享用。

午餐：海底動物面

午餐：番茄白玉菇湯

優格酸奶溶豆 YOGURT MELTS

食譜請按以上連接

For Recipe, please click the above link

29/2/2016 (Mon) 南瓜圈圈餅

南瓜圈圈餅

材料：

50克 熟的南瓜泥

15克 無鹽奶油/橄欖油（1歲以下）

8克有机蔗糖

一顆 蛋黃

85-90克 太白粉/馬鈴薯粉 

做法：

1）首先蒸熟南瓜，待涼後，稱出所要的重量。

2） 南瓜泥乘熱時加入奶油/橄欖油，攪拌均勻。

3） 加入糖，蛋黃和太白粉，用湯匙攪拌均勻就可以了。（太白粉的量依南瓜泥的濕度而定）

4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出圈圈或任何喜歡的型狀在不沾黏烤紙上。

5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。

Pumpkin Crunchy Rings

Ingredients:

50g cooked Pumpkin 

15g unsalted butter/olive oil

8g organic cane sugar

1 egg yolk

85-90g potato starch

Steps:

1) Steam pumpkin till soft.

2) weight 50g pumpkin, mash it and add in butter while it is still hot. 

3) add in sugar, egg yolk and potato starch, mix well with spoon. （quantity of cornstarch to be adjusted according to pumpkin's moistures)

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray

6) bake at preheated oven of 160'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 mins.