7/4/2016 Apple sweet Potato doughnut

Apple sweet potato Doughnut

Ingredients:

1/2 red apple

1/2 egg

30g cooked mashed sweet potato

Steps:

1) peel and slice apple into 5mm thickness, use a ring/star cutter to cut out the centre core. soak in salt water to prevent oxidation.

2) mix egg and sweet potato in a bowl.

3) dip apple slice into the sweet potato mixture, pan fry till both sides light golden brown 

蘋果蕃薯甜甜圈

材料：

1/2粒紅蘋果

1/2粒雞蛋

30克煮熟的蕃薯

做法：

1）把蘋果去皮，切片成5厘米的厚度，用環型/星型的饼干模切出核心。（在鹽水中浸泡，以防止氧化。）

2 ）在一個碗裡加入雞蛋液和蕃薯，攪拌均勻。

3 ）把蘋果片放入蕃薯醬裡，沾滿醬液，煎至兩面淺金黃色即可。

Tomato chicken cheese sauce 

(zero seasoning but taste great!)

Ingredients A: 

2 stripes Chicken Tenderloin 

16 pcs cherry tomatoes

1/2 red apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

15g bega cheddar cheese

1/2 cup water

some pepper and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted..

5) add in some parsley and Italian herbs.

6) off fire and done.

P/S: As I do not use any bottled ketchup which is very nice in red colour, the original colour of the cherry tomatoes is just exactly like the one in my photo. Therefore, you can imagine how much colouring is used for commercial products...   

Lemongrass Water

Ingredients:

6pcs Organic Lemongrass

some natural rock sugar

1.5 litre water

Steps:

1) Cut lemongrass into 1.5 inches length, pour into boiling water.

2) Cook for 30mins, add in rock sugar then off fire.

6/4/2016 (wed) 牛油果 / 酪梨米蛋白餅

牛油果 / 酪梨米蛋白餅

材料：

牛油果 20克

奶粉 10克

有機蔗糖 10克

蛋清／蛋白 40克　（2粒中蛋）

粘米粉 20克

白米醋/檸檬汁 幾滴

（加蛋白中去腥和穩定蛋白泡泡）

做法:

1. 首先用網濾過篩並稱出牛油果的分量。把奶粉和粘米粉加入，攪拌均勻後備用。

2. 蛋清在無水、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。舀1/3份量的蛋白霜混入牛油果糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。不需要過度攪拌，快手操作。

3. 預熱烤箱110度。

4. 在烤盤上鋪上矽膠墊，把蛋白米糊裝入裱花袋中可用圓嘴或者中號六齒擠出小饅頭或者小塔糖的形狀。這個量，可以擠1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一下，當餅乾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！

Avocado Rice Cookies Melts

Ingredients

20g Avocado

10g milk powder

10g organic cane sugar

40g Egg whites ( 2 medium eggs )

20g Rice Flour

White vinegar / lemon juice and a few drops

1/2 tsp lemon juice or vinegar

Steps:

1) Firstly, get the avocado puree through a strainer and weight 20g of it. Add in milk powder and rice flour then mix well, set aside.

2 ) add the lemon juice into egg white, beat the egg white with sugar till hard peak form. Add 1/3 of the egg white into the avocado mixture, mix well. Then add back into the 2/3 of the egg white and fold well gently but quickly.

3) preheat oven at 110'C.

4) Lay silicone baking mat onto the baking tray, transfer the batter into a piping bag with round nozzle or sharp teeth nozzle, squeeze out small amount onto the mat with little gap. The volume of the batter may require 2 baking trays. Bake at 110'C for 60mins or till the cookies easily be removed from the parchment paper.

5) let the cookies sit in the oven for further 5-10mins is recommended.when cookies are not easily removed from the baking mat, just bake longer will do.

4/4/2016 香蘭戚風蛋糕 Pandan Chiffon Cake

香蘭戚風蛋糕 Pandan Chiffon Cake

8吋中空模1個

材料:

麵糊部份:

蛋黃5個，細砂糖10g，米糠油/任何植物油30g,

低筋麵粉60g, 粘米粉30g，香蘭葉20g+水45g打汁取50g

蛋白霜部份:

蛋白5個，檸檬汁1茶匙(5cc)，細砂糖35g,

步驟:

1.將蛋黃+ 細砂糖用打蛋器攪拌均勻。

2.再將香蘭汁加入攪拌均勻。

3.過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端挺立的蛋白霜(乾性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

5.把攪拌好的麵糊倒入烤模中， 把麵糊表面用橡皮刮刀抹平整

6.進爐前在桌上敲幾下敲出較大的氣泡

7.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就可以出爐)

8.出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。

Pandan Chiffon Cake

Ingredients of batter: 

5 egg yolks

10g castor sugar (I used organic cane sugar)

60g cake flour

30g rice flour

50g pandan juice (pandan leaves 20g + water 45g)

30g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

5 egg whites

35g castor sugar (I used organic cane sugar)

1 tsp lemon juice/ rice vinegar

Steps: 

1) Beat the egg yolks with a balloon whisk and mix in 10g sugar. Add pandan juice. Combine well.

2) Sift in cake flour and rice flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add the 35g of sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into the cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

30/3/2016 (Wed)

Yesterday I was on leave to stay at home to take care my gal. She was having light fever on Monday and mother in law gave her medicine once in the morning and I gave her Reserve fruit gel in the evening. Before sleep time, she has feverish again and I gave her paracetamol suspension once again. In the midnight, we woke up several times to monitor her temperature and ended up I have to take leave because of tiredness. Great thing was, she had no more fever the whole day and no more medicine to be given. I kept monitoring her the whole day, gave her sufficient fluids, fruits and Reserve fruit gel. As informed by hubby just now, my gal woke up at 9.40am this morning and she fully recovered.

This morning, I woke up at 4am before alarm setting @ 4.30am. I checked my gal's body temperature and she was fine. I changed her diaper as she drank lots of water; to let her have drier and comfortable feeling and able to sleep longer.

I finished cooking at 6.30am and went back to bedroom. I laid beside my gal and she held my arm to keep me closed to her. I placed a fresh koolfever on her forehead to make sure the fever to leave completely. I got up from bed around 7am and prepared myself to go to work.

Breakfast: Banana Mantou, hard boiled egg and fresh milk

Lunch and Dinner: Chicken Kunbu Porridge

Teatime: Red Bean Dessert and Barley Drink

Banana Mantou

Ingredients:

Dole Banana 1pc

 (remove the center part of banana, to avoid darken, 75g)

Fresh Milk 5g

Sugar 15g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

some sesame powder for rolling

Steps:

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, 

shape and roll in filling, proof for 30mins, steam at med high fire for 10mins

香蕉饅頭

材料：

香蕉 1條（不取香蕉的中心；因為會變黑；75克）

牛奶 5克

中筋麵粉150克

有機蔗糖15克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

5）麵團朔型後把包紙貼在饅頭底部，然後放入蒸盤。

6）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

7）發酵完成直接開中火蒸10分鐘。

8）時間到就關火,鍋蓋稍微打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著3-8的做法完成。

Kunbu Chicken Porridge

Ingredients:

1 pc kunbu (10cmX10cm, soak and cut into tiny slices)

4 tbsp Brown Rice (pre-soaked overnight)

1 chicken drumstick

1/4 pc chicken breast

Steps:

1) cook 1 litre water in a medium pot

2) blanc the chicken drumstick for 2 mins

3) cook chicken breast and drumstick in the boiling water

4) add in brown rice and kunbu after 30mins

5) cook till the consistency as desired, off fire. 

昆布雞粥

材料：

1片昆布（ 10cmX10cm ，浸泡後切成細条）

4湯匙 糙米（預浸泡过夜）

1只 雞腿

1/4 块 雞胸肉

做法：

1）煮1升的水在大鍋内。

2 ）把雞腿在另一个小锅沸水里川燙去血水雜質。

3 ）把雞胸肉和雞腿放入在大锅里煮30分钟后，加入糙米和昆布丝。

4 ））煮至所需的浓稠度即可。

Red Bean Dessert

Ingredients

65g pre-cooked red bean (fast cook)

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tbsp coconut milk

1-2 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

Barley Drinks

Ingredients

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

3 pcs dried fig

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

薏仁甜湯

材料：

1包 （50-80克）生熟薏米/薏仁

3粒 干無花果

4杯熱水

天然紅糖 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。