tag:blogger.com,1999:blog-61204363413311983252024-03-19T15:24:53.382+08:00Little Joy FactoryLittle Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-6120436341331198325.post-8186423233603455032020-06-14T17:47:00.022+08:002022-09-06T18:54:36.238+08:00Baked Basil Chicken with Tomato and Garlic<div>Basil grows very well in my balcony as it gets almost 6 hours of full sun daily. However, I don't harvest basil often as I only use a few leaves on <a href="http://littlejoyfactory.blogspot.com/2018/10/quick-easy-cheese-loaf.html">bread</a> or pizza. Just a couple of weeks ago, I discovered a recipe for basil oil sauce, which can be used in many ways: drizzle over salads, on top of grilled meat or fish, mix it with rice for a delicious basil garlic rice, etc. So , I harvested 2 cup of basil and made a jar of basil oil sauce. It's fantastic ! Now the humble chicken thighs get a major upgrade with this sauce .</div><div><br />
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<div><br /></div><div>While the basil chicken sounds fancy, it can be simple and easy to cook. Seasoning the chicken with salt, pepper, cooking wine and garlic cloves, then leave it in the refrigerator for 2-3 hrs. When ready to cook, drizzle the basil oil sauce over the chicken and place in a baking dish. We all know tomato and basil are a match made in heaven, so don't forget cherry tomatoes. They make the dish just as delicious as it looks. BONUS POINT: If you are craving some potato wedges, place seasoned potato wedges below the chicken - they make a perfect side dish ! </div><div><br />
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<td><div class="separator" style="clear: both; text-align: left;"><b><u>Basil Oil Sauce</u></b></div><i style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">(recipe adapted <a href="https://www.laylita.com/recipes/basil-oil-sauce/" style="color: #888888; text-decoration-line: none;">here</a>)</i><br /><br /><b>Ingredients :</b>
<div>- 2 cups of packed basil leaves </div>
<div>- ½-1 cup of olive oil </div>
<div>- 1-2 garlic cloves add more if you are a garlic lover </div>
<div>- Salt to taste</div>
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<div><b><u>Method:</u></b></div>
<div>Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce. The basil oil can be used immediately or refrigerated until ready to use.</div></td></tr></tbody></table></div>
<div style="text-align: center;"><b><u>HOW TO MAKE BASIL OIL SAUCE (50 SEC )</u></b></div><div style="text-align: center;"><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/vT80L3C_Tjg" width="320" youtube-src-id="vT80L3C_Tjg"></iframe></div><u><br /></u></b></div><div><b><u><br /></u></b></div><div><br /></div>
<div><div><b><u>Oven-Baked Basil Chicken with Tomato and Garlic</u></b> </div><div><i>(recipe adapted <a href="https://cafedelites.com/garlic-tomato-basil-chicken/" style="color: #888888; text-decoration-line: none;">here</a>)</i></div><div><b><br /></b></div><div><b>Ingredients:</b></div>- 2-3 chicken thighs, bone-in , skin-on<div>- Salt and pepper to season</div><div>- 1 tablespoon cooking wine to season </div><div>- 2 cups cherry tomatoes</div><div>- 2 tablespoons basil oil sauce</div><div>- 6 large cloves of garlic</div><div>- 6 large russet potatoes, cut into wedges</div><div>- salt and pepper (adjust to your tastes) </div><div>- 1 tablespoon olive oil </div><div>- 1/3 cup finely grated Parmesan cheese</div><div>- 1 tablespoon mixed herbs (Thyme, Rosemary, Oregano)<div><br /></div><div><b>Method:</b></div>1. Season chicken on both sides with salt , pepper, and cooking wine. Leave in refrigerator for 2-3 hours. </div><div>2. Preheat oven to 425 degrees F (220 degC). </div><div>3. Spray an baking dish with cooking spray and set aside. </div><div>4. Place Parmesan cheese, olive oil, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. </div><div>5. Spread the potatoes over the baking dish. </div><div>6. Drizzle the chicken with basil oil sauce and place chicken on the potatoes. </div><div>7. Scatter the cherry tomatoes and garlic cloves in the baking dish.</div><div>8. Bake, uncovered, for 35-40 minutes, or until chicken is golden in color.</div><div>9.Garnish with additional fresh herbs, if desired. Serve warm.</div></div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-81301070573776313722020-05-08T20:20:00.003+08:002020-07-15T18:13:55.733+08:00Chicken and Mushroom BunsIf there is one basic bread recipe that is suitable for making savory buns, I would say it must be Master Baker Wu Pao Chun's toast recipe.<br />
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Wu Pao Chun 吳寶春 is known for his “Champion Breads” of Red Wine Logan and Lychee Rose Royal bread which used premium ingredients such as rose petals, dried lychees and millet wine. With huge chunks of dried lychee bits and an abundance of roasted walnut in the bread, every bite we took exploded with zestiness.<br />
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His toast recipe, on the other hand, just requires a few basic ingredients. Surprisingly, it tasted a cut above the rest. I have used his recipe to make <a href="http://littlejoyfactory.blogspot.com/2015/04/ham-and-cheese-loaf.html">Ham and Cheese Loaf</a> many times. It has always been a hit in my family.<br />
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Chicken and mushroom bun is another creation with Wu Pao Chun's simple toast recipe. Each bite tasted so flavorful. It's indeed a perfect combination of chicken, mushroom and the bread. Best of all, these buns stay soft the next day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJc_B2zWeCntrNuNbgSHMu826niCXYGtxWNONcKN0rIHmHuGuTCt_PiTB1OG1m5xLSrEfEhWbqrvJidcwPhk48F3ZJAiUfxIVbBA6uMYH2dU8hD6_7yOhl51GemnolJSVLQ4kZB7C5Fo/s1600/chicken_mushroom_bun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJc_B2zWeCntrNuNbgSHMu826niCXYGtxWNONcKN0rIHmHuGuTCt_PiTB1OG1m5xLSrEfEhWbqrvJidcwPhk48F3ZJAiUfxIVbBA6uMYH2dU8hD6_7yOhl51GemnolJSVLQ4kZB7C5Fo/s400/chicken_mushroom_bun2.jpg" width="200" /></a></div>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><u>CHICKEN AND MUSHROOM BUN</u></b><br />
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></b>
<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Ingredients:</b><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">(makes ~15 buns )</span><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;">For the bread</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: xx-small;">(Wu Pao-chun Champion loaf recipe adapted</span><span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;"> </span><a href="http://nasilemaklover.blogspot.sg/2014/05/plain-white-loaf.html" rel="nofollow" style="background-color: white; color: #888888; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: small; text-decoration-line: none;" target="_blank">here</a>
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<ul class="ingredients" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">375g bread flour <span style="color: blue;">(I used all-purpose flour)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">30g sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">3/4 teaspoon salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">20g butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon dry instant yeast</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">240g milk (add in gradually)</li>
</ul>
<span style="background-color: white; color: #222222; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px;">For the Fillings:</span><br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;"> 250g chicken breast, chopped</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"> 50g oyster mushroom, chopped coarsely</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 egg</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">20g ginger, finely chopped<br /><br />Seasonings:<br />- 3-4 tablespoons vegetable oil (boiled and cool)<br />- 2 teaspoons salt<br />- 2 tablespoons sesame oil<br />- 2 teaspoons white pepper powder<br />- 1 tablespoon light soybean source</li>
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<b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Directions:</b>
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Prepare Fillings<br />
<ol style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; height: auto !important;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the seasonings and egg into the chopped chicken meat.Mix well with a pair of chopsticks. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Let seasoned for 30 minutes before use</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Wash the oyster mushroom and chopped coarsely</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Squeeze out the excess water slightly. DO NOT over-squeeze.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mix mushroom and seasoned chicken meat together until just combined. </li>
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Prepare Bread
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Mix flour, sugar and yeast in the mixing bowl, mix well.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cover and let the dough proof for 45 mins or until double in size.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Punch out the air, let it rest for 10 mins.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Shape medium-sized balls of dough. Flatten each ball with a roller. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Put one tablespoon of filling in the middle of the flattened ball.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Gather the dough up around the filling by pleating along the edges.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the buns seam down on a tray with parchment paper, 2cm apart. Let the buns proof for second time, about 20mins. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Whip an egg and brush the buns</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Heat oven to 190degC, and bake buns for 20-25 mins until they have a golden crisp.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Remove from oven immediately after bake. </li>
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Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-91656642690336691292019-10-22T16:57:00.003+08:002020-07-15T18:18:36.641+08:00Healthy Old Dough Mantou 健康老面馒头When I was in Shanghai , I frequently patronized <i>XibeiYouMianCun</i> <a href="http://www.xibei.com.cn/">西贝莜面村</a>, a stylish northwestern Chinese restaurant. It serves healthy and delicious Chinese food ranges widely from soup Xiao Long Bao filled with mutton, to oat noodles with tomato sauce. There are also Mongolian beef which is very popular too, as well as steamed vegetarian dumplings to try out.
I simply can't have enough of them. How I wish this restaurant open a branch in Singapore !<br />
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Sometimes, I try to mimic some of these traditional Chinese dishes at home. For example, steamed egg & chive dumplings, beef oat noodles and old dough <i>mantou</i>. So far, only the old dough <i>mantou</i> turns out quite well, thanks to the skill I learned from my mom many years ago.<br />
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What's so special of old dough <i>mantou</i>? It's Chinese steamed bun made from naturally occurring airborne yeasts, rather than commercial yeast. Old dough <i>mantou </i>is known to be fluffy and nutritious with distinct flavor due to the long fermentation process. The older the dough is, the better the texture and the flavor of the <i>mantou</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8rof8aKgTWArEzjK3w0kPahajgbIpPEoVnD3Ynv4iNnbzZO3z_TNTytJDZ1pLBMM3U0z5cp3FZScUWwC7t_uqbZEIbqeyCcxWQtJ6NvPZB_4yYgsnT7EIYX-vJjnBLZY1DBWt9MUo4/s1600/sandwich2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5z8rof8aKgTWArEzjK3w0kPahajgbIpPEoVnD3Ynv4iNnbzZO3z_TNTytJDZ1pLBMM3U0z5cp3FZScUWwC7t_uqbZEIbqeyCcxWQtJ6NvPZB_4yYgsnT7EIYX-vJjnBLZY1DBWt9MUo4/s320/sandwich2.jpg" width="320" /></a></div>
How to make old dough? To start off, mixing flour and water with 40-50% hydration. Cover it and let it ferment at room temperature. It's ready to be used after a day or two depending on the weather. Thereafter, reserve one piece of dough after each <i>mantou </i>session , and you can have generations of old dough if you make <i>mantou</i> frequently. Old dough can be kept in a container and reserved in refrigerator for 3-5 days. Each time, just take it out from refrigerator 30 minutes before use.<br />
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I made old dough <i>mantou </i>on weekly basis, and use it to prepare sandwich for breakfast. It is simple magic, a great way to start our day.<br />
<b style="text-align: center;"><u><br /></u></b>
<b style="text-align: center;"><u>OLD DOUGH MANTOU</u></b><br />
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<b>Ingredients:</b><br />
<ul>
<li>4 cup plain flour</li>
<li>2 cup water</li>
<li>70 gram old dough</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUCTZhDwMlymoPWXbqR1NxXOHGwsqozrcwYty7kpB0Xnf_MkVhwjzjQvgLqfnlLIDM2Xuw3BQg1MtqVlD1GLQsgqGIFexSkhdCljuHQsx6pN-FrgQFKexj8sjUNYUUlHRBW0wD1MEpt4/s1600/sandwich1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUCTZhDwMlymoPWXbqR1NxXOHGwsqozrcwYty7kpB0Xnf_MkVhwjzjQvgLqfnlLIDM2Xuw3BQg1MtqVlD1GLQsgqGIFexSkhdCljuHQsx6pN-FrgQFKexj8sjUNYUUlHRBW0wD1MEpt4/s320/sandwich1.jpg" width="240" /></a>
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<b style="text-align: center;">Directions:</b><br />
<ol>
<li>Take old dough out of refrigerator and leave it in the open air for 30 mins until it becomes soft. Add some water and mix coarsely.</li>
<li>Prepare the flour in a large bowl. Pour the the old dough mixture to the bowl with flour. Add water gradually, mixing thoroughly after each addition. </li>
<li>Knead the flour into smooth and soft dough. Cover and allow it to rise until doubled in volume. This process can be done by mixer. </li>
<li>Forcefully re-knead the dough, slightly dust the operating board and punch the air out. The surface of the dough needs to be smooth again.</li>
<li>Divide the dough into two halves and take one portion and re-knead again. To make smooth <i>mantou</i>, it is quite important to pinch all the air bubbles out of the dough. Cut a cross sections and see whether there are large bubbles inside. If yes, continue knead.</li>
<li>Cut the dough into 8 equal portions, and shape each portion into smooth ball (<i>mantou</i>)</li>
<li>Place <i>mantou</i> into a lined steamer, and then cover the lid and rest for 10 minutes or until the <i>mantou</i> becomes fluffy again.</li>
<li>Turn on the heat and steam for 30 minutes. Leave the <i>mantous</i> for 6 minutes. This helps prevent excessive shrinking.</li>
<li>Open the lid and serve. </li>
</ol>
<br />Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-86184655117770906822018-10-30T17:28:00.002+08:002020-08-10T12:19:57.027+08:00Quick & Easy Cheese Loaf<span face="" style="background-color: white; color: #444444; font-family: "source sans pro", arial; font-size: 16px;">This cheese loaf was a hit with my family. I've made it almost every week. The crust was crisp, but the bread was soft with awesome cheese flavor. I usually make the bread to go with some tomato or mushroom soup, and it was the perfect accompaniment. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjn-pFfsdlaWc1uMropbJr2qHvQ5zwQJZ4oLcRhWtVHjzHIWATdFcA5E1ynzEu1FhlW8DOKuMMskB6w_CyGR-ygKaWDS9UBo0r-nPmd1gr_mZvgtDwZ6-eO7Wk3cEwnfrNbvZDgLxkGk/s1600/bread1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjn-pFfsdlaWc1uMropbJr2qHvQ5zwQJZ4oLcRhWtVHjzHIWATdFcA5E1ynzEu1FhlW8DOKuMMskB6w_CyGR-ygKaWDS9UBo0r-nPmd1gr_mZvgtDwZ6-eO7Wk3cEwnfrNbvZDgLxkGk/s640/bread1.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlDEdAywNfkEx5O5buUmIVaIeD_viYJzR2ap7n3BTmG2JlfP6IFrjLPxDh-e52LaKarweZKrcpGDfHBR7wAXpVjntLFvpglwz8UtCB_EE2gl6v80bKwzy45O0xVFa1_IsAKR_9WwKWtw/s1600/bread2.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlDEdAywNfkEx5O5buUmIVaIeD_viYJzR2ap7n3BTmG2JlfP6IFrjLPxDh-e52LaKarweZKrcpGDfHBR7wAXpVjntLFvpglwz8UtCB_EE2gl6v80bKwzy45O0xVFa1_IsAKR_9WwKWtw/s640/bread2.jpg" width="480" /></a></div>
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<span face="" style="background-color: white; color: #444444; font-family: "source sans pro", arial; font-size: 16px;">Occasionally, I picked some fresh basil leaves from my little garden and baked together with the bread. The aroma of basil held very nicely after baking and there was a pungent taste of basil. Simply love it !</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIxEicw74GR7UzwbUVePZfJif8UUaJwbNy9zytrOWEBw_A8kSJTC7lhXr_gt4FhsB-zB38tuizUUiAzrwrAuR7bLYuMA4NYfeMRT4dQKGYGsIImIoEGTheWnavbC6WyN5sDKJvX5XZYU/s1600/basil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIxEicw74GR7UzwbUVePZfJif8UUaJwbNy9zytrOWEBw_A8kSJTC7lhXr_gt4FhsB-zB38tuizUUiAzrwrAuR7bLYuMA4NYfeMRT4dQKGYGsIImIoEGTheWnavbC6WyN5sDKJvX5XZYU/s640/basil.jpg" width="480" /></a></div>
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<span face="" style="background-color: white; color: #444444; font-family: "source sans pro", arial; font-size: 16px;">This recipe is super straightforward and simple .</span><span face="" style="background-color: white; color: #444444; font-family: "source sans pro", arial; font-size: 16px;"> You should really try it.</span><br />
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<b style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;"><u>CHEESE LOAF</u></b><br />
<br style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;" />
<b style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">Ingredients:</b><br />
<span face="" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: xx-small;">(makes 2 loaves)</span><br />
<br style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;" />
<span face="" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">For the bread</span><br />
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<ul class="ingredients" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">800g all-purpose flour</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">60g sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 teaspoon salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">40g butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 teaspoon dry instant yeast</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">480ml milk (add in gradually)</li>
<span face="" style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">Fillings:</span><br />
<ul style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup shredded cheddar or parmesan cheese</li>
</ul>
<br style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;" />
<b style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">Directions:</b><br />
<ol style="background-color: white; color: #222222; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 13.2px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Mix flour, sugar and yeast in the mixing bowl, mix well.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cover and let the dough proof for 45 mins or until double in size.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Punch out the air, divide the dough into 2 parts.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Roll each dough into round ball. Let it rest for 10 mins.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Take one dough and flatten the dough to form a rectangle. Sprinkle evenly with cheese.<br /><div class="separator" style="clear: both; text-align: center;">
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</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal.<br />
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<li style="margin: 0px 0px 0.25em; padding: 0px;">Place , seam side down, on the baking tray. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Repeat step 6-8 for another dough.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Brush with egg wash.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Let the dough proof for second time, about 30mins. Bake at 180C for 30-35 mins. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Remove from the tray immediately after bake. </li>
</ol>
</ul>
Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-11694441428701693262018-01-21T17:24:00.003+08:002020-07-15T18:15:58.823+08:00Oven-Grilled Whole Sea Bass with Lemon 柠檬烤鲈鱼Sea bass is the most sort after food-fish in Singapore. Locals calls it Jin Mu Lu. Sea bass has low calorie, low cholesterol, high protein and omega-3 fatty acid content, it's the fish equivalent to chicken breasts. Sea bass is often used for steaming in Chinese cooking. I never thought of grilling the sea bass until I saw a photo from "<b><i>beitaichufang</i></b>", a gourmet lifestyle and food magazine based in China. The grilled fish looks so delicious !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSGKerdmSRqWFhfzTEt8KRvkJQGadb6d-BoaCq-IwzUfli9GkzGtyj8zVvCMFBpd3gb-BMr_RUKNYZ0j0B3yY1scwtTDS1yhjkxQMOls8stJFHQ9pfTB7usetBAGdCCClyXLg-E58r8k/s1600/jinmulu_grilled.jpg" imageanchor="1"><img border="0" data-original-height="1075" data-original-width="834" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSGKerdmSRqWFhfzTEt8KRvkJQGadb6d-BoaCq-IwzUfli9GkzGtyj8zVvCMFBpd3gb-BMr_RUKNYZ0j0B3yY1scwtTDS1yhjkxQMOls8stJFHQ9pfTB7usetBAGdCCClyXLg-E58r8k/s640/jinmulu_grilled.jpg" width="496" /></a></div>
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While grilling outside is not possible, I decided to use the grill function in my oven . The method is healthy and quick.
You won't need to flip the fish during the cooking process. Place the fish on foil, seasoning with white wine, salt and pepper; a light brush of oil over the fish to hold the seasonings in place; stuff with lemons ,onions and ginger. Grill until slightly charred and cooked through, 30 minutes. The result is a nice crisp top and bottom and tender meat on the inside.<br />
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<b><u>Grilled Seabass with Lemon</u></b>
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<b>Ingredients:</b><br />
<ul>
<li>1 medium size sea bass (cleaned and scaled)</li>
<li>2 tbsp white wine</li>
<li>2 tbsp olive oil</li>
<li>2 teaspoon of salt</li>
<li>2 teaspoons of fresh coarse ground black pepper</li>
<li>1 tablespoon ginger slice</li>
<li>5 garlic cloves, peeled </li>
<li>1 purple onion, sliced</li>
<li>2 lemons, 1 sliced, 1 juiced</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl5Q0DsPbJ3D1UfXx3mz6GoZP2oOlInn-pkqy8kLIL-rRCoxOa7xReAmbFxwKCdjBmo3XtCoKXlNe_vOcaWNVqXn2LjF7nNoHmOlwMvm8ES5YS8yFa0kRDZjhnisNsHtRqV9qaRbZS3E/s1600/jinmulu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1200" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl5Q0DsPbJ3D1UfXx3mz6GoZP2oOlInn-pkqy8kLIL-rRCoxOa7xReAmbFxwKCdjBmo3XtCoKXlNe_vOcaWNVqXn2LjF7nNoHmOlwMvm8ES5YS8yFa0kRDZjhnisNsHtRqV9qaRbZS3E/s640/jinmulu.jpg" width="600" /></a></div>
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<b>Directions:</b><br />
<ol>
<li>Cut 3 slits on both sides of sea bass. Place the fish in the center of an aluminum foil sheet. </li>
<li>Drizzle wine all over fish, rub fish with salt , black pepper and olive oil. Stuff a few slice of lemon, ginger and onion into the stomach area. Place the rest of the ginger , onion, and garlic cloves on the fish and around the body.</li>
<li>Preheat oven@160degC.</li>
<li>Put into oven and grill uncovered for about 30 minutes.</li>
<li>Remove from the oven and drizzle lemon juices over fish. Garnish with lemon wedges. Serve.</li>
</ol>
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Recipe adapted <a href="http://www.prima.co.uk/all-recipes/news/a23914/roasted-sea-bass/" rel="nofollow" target="_blank">here</a>.</div>
Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-50872936588502608482016-09-12T19:54:00.002+08:002016-09-18T19:27:13.570+08:00Cinnamon Apple Fritter Bread肉桂苹果蛋糕面包<div class="ERSName" itemprop="name">
2015转瞬即逝, 2016 也已过半 ,已经整整一年没有光顾我的快乐工坊了!忙啊忙,都市人的通病。。。<br />
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<div class="ERSName" itemprop="name">
终于有时间坐下来写点东西, 思绪不禁飘到去年7月份。 去了趟欧洲出公差,当地人文、历史、古迹和风景,深深地吸引着我。和美国的粗犷壮丽相比,欧洲精致小巧,犹如一幅古画。遗憾的是,由于大量移民的涌入,社会治安问题堪忧。 即使今年二月又去了一次,也因心有余悸, 很多地方都没能光顾。或许是在新加坡这个小岛上呆得太久了,安全意识淡漠, 难免对自己生存能力是否退化产生疑虑。新加坡之外的世界也许才是更加真实的。希望女儿有一天也有机会去别的国家求学、工作或者生活一段时间, 锻炼一下思维,开阔视野,让自己的人生更丰富。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSM-kDKzlmUZx_B5yf238ZKDuyh-DH-Fh3qD5aTh5k0_3EQxgRhBkLrKop49EiCpNsbj_9bTxhkUPw5PEjNQEEVFJsfDh2_00Xi2HffSBN37guPrZc67v7sIf7-kwBUOxZZuOLXFj_as/s1600/Cinnamon_Apple_Fritter_Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSM-kDKzlmUZx_B5yf238ZKDuyh-DH-Fh3qD5aTh5k0_3EQxgRhBkLrKop49EiCpNsbj_9bTxhkUPw5PEjNQEEVFJsfDh2_00Xi2HffSBN37guPrZc67v7sIf7-kwBUOxZZuOLXFj_as/s640/Cinnamon_Apple_Fritter_Bread.jpg" width="488" /></a></div>
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8月开始,为布置新家,一头扎进淘宝,漂洋过海地从中国买家具和各种“神器”。不仅仅是价格的因素,对于我这个宅女来说,能避开新加坡的人潮,随时随地在网上讨价还价,吃顿下午茶的功夫就把宝贝买到手,很有满足感。更何况 同样的产品,选择如此之多, 真是受宠若惊呢。 如今中国魅力四射,内心对她既熟悉又陌生。随着离家越来越久, 情感上的归属感也越来越模糊。在外二十载,不知不觉中, 已是“边缘人”。然人生没有“如果”,从不喜回头看,唯有前行。无论选择了哪一条路,都会有不同的风景,有不同的人相伴而行。无所谓好与不好,一切皆是上天的安排。<br />
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今年又赶上孩子小六毕业考,很难专注在“小悦工坊”里。烘培一放下,就是一年了。如今,毕业考在即,孩子也在自觉地做最后的冲刺。在陪读间隙,拿起以前的食谱,烤了这个肉桂苹果蛋糕面包。喜欢这款蛋糕因为它用吐司盒来烤, 很别致。烤的时候,肉桂的香味飘满厨房和客厅。很久以前烤过一次,没想到时隔这么久,挑剔的小女儿竟然把它列到最想吃的食物的第一位。觉得有必要分享一下。也许很久没有开炉,孩子们竟然一口气点了好几样她们以前吃腻的东西。想想之前每次都是我主动征求意见,现在两个女儿竟然要猜拳来决定先做谁点的食物,感觉自己“美食博主”的地位瞬间高大上了。<br />
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<h2>
<b><span style="font-size: large;"><u>Cinnamon Apple Fritter Bread</u></span></b></h2>
<b>Ingredients:</b></div>
<ul class="ingredients">
<li>1/3 cup brown sugar</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 cup white sugar</li>
<li>1/2 cup butter, softened</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1 1/2 cups all-purpose flour</li>
<li>1 3/4 teaspoons baking powder</li>
<li>1/2 cup milk</li>
<li>1 large apple, peeled and chopped (any kind is fine), mixed with 1 tablespoon brown sugar and 1/2 teaspoon cinnamon</li>
</ul>
<b>Glaze</b><br />
<ul class="ingredients">
<li>1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)</li>
</ul>
<div>
<b>Directions:</b></div>
<ol>
<li>Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I greased and then lined with parchment paper for easy removal)</li>
<li>Mix brown sugar and cinnamon together in a bowl.</li>
<li>Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.</li>
<li>Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. <br /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzNTxarz_cH7ultWFWHTZ42L7RCeKMsMMFzjfQ6VUJ4WFjdDYnE8EYOLGOgAoEVnnasbOFNZ-9XHXaXzcP13Dft2bKCbV1cXf8yJrdZcLTNvR1pc1LOBQBh8KK4rsMDsoPU3KbjCvvxw/s1600/Apple_Fritter_Bread.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzNTxarz_cH7ultWFWHTZ42L7RCeKMsMMFzjfQ6VUJ4WFjdDYnE8EYOLGOgAoEVnnasbOFNZ-9XHXaXzcP13Dft2bKCbV1cXf8yJrdZcLTNvR1pc1LOBQBh8KK4rsMDsoPU3KbjCvvxw/s320/Apple_Fritter_Bread.jpg" width="254" /></a></li>
<li>Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z0KvPXaa7zZkISyTXxthxyan6Ad5ZkAsneaCacUvqZ4GEEa-orkXaNp9x94YnKP5ChbJY5OVqU18aoSbWi6bV772ZxB54ZiPjs5NY6BIu3KMbmGusBFL_iqFKHU7kIOvoOCxg5qkRy0/s1600/Cinnamon_Apple_Fritter_Bread_raw.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7z0KvPXaa7zZkISyTXxthxyan6Ad5ZkAsneaCacUvqZ4GEEa-orkXaNp9x94YnKP5ChbJY5OVqU18aoSbWi6bV772ZxB54ZiPjs5NY6BIu3KMbmGusBFL_iqFKHU7kIOvoOCxg5qkRy0/s320/Cinnamon_Apple_Fritter_Bread_raw.jpg" width="236" /></a></li>
<li>Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 40 minutes.</li>
<li>Let cool for about 15 minutes before drizzling with glaze.</li>
</ol>
Recipe adapted <a href="http://rumblytumbly.com/2013/09/03/apple-fritter-bread/?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag" rel="nofollow" target="_blank">here</a>.<br />
<br />Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-35245143680485662702015-06-07T20:43:00.000+08:002015-06-10T14:27:40.977+08:00No Knead Flax Sourdough Bread<div class="separator" style="clear: both; text-align: left;">
I baked this flaxseed sourdough bread with my whole wheat sourdough starter yesterday. I noticed sourdough starter made with whole wheat flour is much more active than the one made with all-purpose flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fZzYOuM3_1oTfnR1aak0qSxZpX2J-mZPaGQdBQQ5rFJE35zfvG6rsTdTwJD_xWR6S8h2AY4yZUYH3YbNzJUekig0euOxYITFqCl8d109m3KJCigIXurbPkOahOGEjJj0zYS3dDBjO80/s1600/Flax_sourdough_bread_vertical.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fZzYOuM3_1oTfnR1aak0qSxZpX2J-mZPaGQdBQQ5rFJE35zfvG6rsTdTwJD_xWR6S8h2AY4yZUYH3YbNzJUekig0euOxYITFqCl8d109m3KJCigIXurbPkOahOGEjJj0zYS3dDBjO80/s400/Flax_sourdough_bread_vertical.jpg" width="300" /></a></div>
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After about two weeks of consistent feeding, it can rise almost doubled in volume merely 1 hour after it's been fed. Yesterday, I got a major overflow over the top of the jar. I have to put a plate under it to collect and used for baking immediately. </div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzmrcj8vE_xPdxFeEcDT32-vgJIxoVai_1wEptZ1v-GiiG4mtipVyvda3ovynoFeYmHrYSFqIKeWOY0MdngjiIgo0mbvV1DBw7IpuJ0I_fwEA90bwLesxO_B_4lwBmCuI0pgn4FKb_j8/s1600/SourdoughStarter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzmrcj8vE_xPdxFeEcDT32-vgJIxoVai_1wEptZ1v-GiiG4mtipVyvda3ovynoFeYmHrYSFqIKeWOY0MdngjiIgo0mbvV1DBw7IpuJ0I_fwEA90bwLesxO_B_4lwBmCuI0pgn4FKb_j8/s400/SourdoughStarter.jpg" width="250" /></a></td>
<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCXq6YYarh7RQsbB_tRIXjjd_1Lg8HDs6KvKV1Zm95cv7DOwKPJfdq0MwvIg37xvpvYhPz2EOmL9ZhduZntND9_NMaoMFakmgnu79bgRynH-_I52waB6VfxV9tmmxCG0QhNL0ARLtXEw/s1600/SourdoughStarter_top.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 0em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCXq6YYarh7RQsbB_tRIXjjd_1Lg8HDs6KvKV1Zm95cv7DOwKPJfdq0MwvIg37xvpvYhPz2EOmL9ZhduZntND9_NMaoMFakmgnu79bgRynH-_I52waB6VfxV9tmmxCG0QhNL0ARLtXEw/s400/SourdoughStarter_top.jpg" width="250" /></a></td>
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I learnt how to create sourdough starter not long ago. Now feeding the sourdough starter has become my weekly routine. All thanks to the warm and humid weather here in Singapore (temperature is ~29°C with 74% humidity). In addition, I guess I must have very active wild yeasts floating around my kitchen. As a beginner, I did not encounter much problem raising a starter. My starter is very active, full of bubbles. I can simply leave my jar on the table, anywhere in my house. Follow a regular feeding schedule, my sourdough starter is ready within 5 days.<br />
<br />
Whole wheat sourdough starter is my 2nd jar of starter I created two weeks ago. Not only it's more nutritious than all-purpose flour starter, it also contains more sourdough-friendly microorganisms. In another word, sourdough starter made with whole wheat flour at the beginning of the process is much stronger .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi91nKP_1xW1XuujM3tJJXgz5hPs2EIg3wPHt0QwqVbgNHuKrWjGV-5wyA4ciJvjf2MPQh2ifR8oGFXcJgERZxgm65RJ3Nz41VX4wU2r6_xFd7DZ5bAdJFRlrQdxWd1i6JYDdBx1fWis/s1600/Flax_sourdough_bread_sunflowerseeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi91nKP_1xW1XuujM3tJJXgz5hPs2EIg3wPHt0QwqVbgNHuKrWjGV-5wyA4ciJvjf2MPQh2ifR8oGFXcJgERZxgm65RJ3Nz41VX4wU2r6_xFd7DZ5bAdJFRlrQdxWd1i6JYDdBx1fWis/s640/Flax_sourdough_bread_sunflowerseeds.jpg" width="500" /></a></div>
I blogged about the process of making a starter with all-purpose flour in a <a href="http://littlejoyfactory.blogspot.sg/2015/05/blog-post_21.html" target="_blank">post</a> written in Chinese. For whole wheat sourdough starter, the method is similar. <br />
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<b>Day 1</b>, combine 50g whole wheat flour and 50g water (<span style="color: blue;">use boiled cooled water as most of the chlorine will be gone</span>). Stir thoroughly to form a smooth batter. Put into a container and cover loosely. Place the container in a warm place in your kitchen.<br />
<b>Day2</b>, combine 100g bread flour and 100g lukewarm water , and add to the container. Stir thoroughly to mix well. Cover loosely and place the container in a warm place in your kitchen. <br />
<b>Day3</b>, mix 200g bread flour and 200g water, and add to the container. Stir thoroughly to mix well. Cover loosely and place the container in a warm place in your kitchen.<br />
<b>Day4</b>-<b>Day5</b>, do the same as above.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YeI8NzSIEXho6n7eBR6JES6hKV_5FFKmxsyxHKH40MJI6eHiAmLv1N4N_TqJJxkM3FPHVDVMTxzgYxAEgXElWLF2cirXJxX94PquCVeIxvz87gKEHLhfnQ0tx_PYNbXbcsgfbsBaRe8/s1600/Flax_sourdough_bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YeI8NzSIEXho6n7eBR6JES6hKV_5FFKmxsyxHKH40MJI6eHiAmLv1N4N_TqJJxkM3FPHVDVMTxzgYxAEgXElWLF2cirXJxX94PquCVeIxvz87gKEHLhfnQ0tx_PYNbXbcsgfbsBaRe8/s640/Flax_sourdough_bread.jpg" width="500" /></a>
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Your sourdough starter should be ready by now. It rises nicely with lots of bubbles a few hours after feeding. It also smells pleasantly acidic. You can refrigerate the starter now, and feed once a week or more depending how often you bake. If it's not ready, keep feeding it regularly. It will gain strength, for sure.<br />
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A word of advice, always keep your container clean during feeding. This is important especially at the very beginning of the process when the microorganisms in the starter are still weak.<br />
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With a strong starter, sourdough bread is really quite simple to make. No kneading is needed as the yeast and lactic acid bacterial (LAB) "do" it for you during the long fermentation process. I usually bake twice during weekend. My family can easily finish 1 loaf a day, and I keep the rest for weekday breakfast. The tangy taste of sourdough is really addictive. No other bread can beat the amazing flavor that comes from the sourdough starter.
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<b><u>FLAX SOURDOUGH BREAD</u></b></div>
(make 2 loaves)<br />
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<b>Ingredients:</b><br />
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<ul class="ingredients">
<li>200g active, fed sourdough starter (100% hydration)</li>
<li>400g Bread flour</li>
<li>100g flaxseed meal</li>
<li>200g water , more or less </li>
<li>1 teaspoon fine sea salt</li>
<li>2-3 tablespoons olive oil </li>
<li>extra flour for dusting</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_jAyB_NPD1QzZHnc4ry_26nqtWVqFE-kFVp9PPJmsY4viMFFrs5HsSSMQEM6y-e-sTgrwJ_1obeenIyhq9iI8gzxsv7thLrAvXRq4zljpiiUWbps94oQhJW8SeRBCisVuSpBnbPFLKY/s1600/Flax_sourdough_bread_cs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_jAyB_NPD1QzZHnc4ry_26nqtWVqFE-kFVp9PPJmsY4viMFFrs5HsSSMQEM6y-e-sTgrwJ_1obeenIyhq9iI8gzxsv7thLrAvXRq4zljpiiUWbps94oQhJW8SeRBCisVuSpBnbPFLKY/s640/Flax_sourdough_bread_cs.jpg" width="500" /></a></div>
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<b>Directions: </b>(Weather : Summer; Temp: 28-30°C)<br />
<ol>
<li>In a large bowl, mix flour, flaxseed meal, starter and water until all combined together. </li>
<li>Cover with cling wrap and leave it in a warm spot and let rise until double in size, approximately 4 -6 hours.</li>
<li><span style="line-height: inherit;">Remove the dough from the bowl, and place onto a well floured station so that it does not stick. </span></li>
<li>Sprinkle salt over the dough, gently fold the edges from the outside in to form a round loaf. Add olive oil as you fold and shape the dough.</li>
<li>Coat the bottom of the baking tin (<span style="color: blue;">* I used a 26cm oval ramekin </span>) with flour. Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is puffy.</li>
<li>Right before your bread goes into the oven, make shallow slashes in the center of the dough. </li>
<li>Preheat your oven at 230°C.</li>
<li>Place your bread into the oven and reduce the temperature to 220°C. Bake for 45-50 minutes. </li>
<li>Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing.</li>
</ol>
Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com8tag:blogger.com,1999:blog-6120436341331198325.post-48673681992126947872015-05-21T22:07:00.000+08:002015-06-10T14:27:08.739+08:00天然酵母引子的培养日志最近,我迷上了西式的酸面包。用自己培养的天然酵母引子(sourdough starter) 成功地烤了<a href="http://www.littlejoyfactory.blogspot.com/2015/05/basic-sourdough-bread-with-wild-yeast.html" rel="nofollow" target="_blank">普通酸面包</a>之后,我上周又接连烤了几个核桃果干酸面包。果干是以前就一直用朗姆酒浸着收在冰厨里的,现在派上了用场。刚出炉的酸面包, 芳香四溢,外脆内软,有嚼劲。 面香、酒香、盐香、果香、乳酸香, 沁人心脾! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF27LjGmvAgoavW-U0SDN0VHMEZNuDmMID0Al4JABy3obUtjiMda_LCZu_tPquhJko7-Q6PXlxcqsr9yAKnjq-C2tSUJab7in0zSH_UyCERvI-u77ymgzcajbUOr8JWe1G4nZrHDSv0vg/s1600/rustic_sourdough_bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF27LjGmvAgoavW-U0SDN0VHMEZNuDmMID0Al4JABy3obUtjiMda_LCZu_tPquhJko7-Q6PXlxcqsr9yAKnjq-C2tSUJab7in0zSH_UyCERvI-u77ymgzcajbUOr8JWe1G4nZrHDSv0vg/s640/rustic_sourdough_bread.jpg" width="550" /></a></div>
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所谓酸面包,是用空气中的酵母菌(yeast)和乳酸菌(lactobacilli)共同发酵后做成引子,然后加入面团中,自然发酵后烘烤而成。酸面包吃起来有股淡淡的酸味,主要是来源于乳酸菌制造的乳酸。据研究显示,即使普通白面做成的酸面包,也比一般的全麦面包营养价值高。主要是面团在长时间缓慢发酵的过程中,和人类肠胃等的消化过程大致一样,碳水化合物被充分分解,转化为对人体有用的氨基酸(amino acids),矿物质和维他命B,养分被人体充分吸收。它和酸奶,乳酸菌类似,增强人体消化系统的机能。最大的好处莫过于降糖的功效。在自然发酵的过程中,天然酵母菌吞噬了大量的葡萄糖(glucose)转化为乳酸(lactic acid)。所以普通的酸面包,也不会导致血糖增高,是糖尿病人和减肥者的最佳食物。有人称,酸面包是“健康养生”面包,一点也不夸张。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPsXdIWIYjMxfcvC6ov3D5L5KsyPieKVDMGwa_BUIZVuKomukg9wJTO81uiRmOsvwHJwQeaOF9kJjoracvYxh4jYxLagS-w6l3Qo4kOqCOxistEXZmqdj8v4y7M4Vw85-VhB-VMJKlo0/s1600/sourdought_walnuts_dried_fruits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPsXdIWIYjMxfcvC6ov3D5L5KsyPieKVDMGwa_BUIZVuKomukg9wJTO81uiRmOsvwHJwQeaOF9kJjoracvYxh4jYxLagS-w6l3Qo4kOqCOxistEXZmqdj8v4y7M4Vw85-VhB-VMJKlo0/s640/sourdought_walnuts_dried_fruits.jpg" width="500" /></a></div>
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酸面包的引子是可以代代相传的。听一法国同事说,他的面点师朋友就是带着自家的引子,千里迢迢地从法国到新加坡来开面包店。在网上读到有人家里有30多年的引子, 传自于祖母年代。好羡慕啊! 不过,如果没有祖传的引子,也可以“白手起家”, 自己培养的。 只需要等量的面粉和水,每天定期“喂食”, 你就可以培养酵母菌种,制作你独特的酸面包的引子啦。通常,夏季28度左右的室温下, 只需要大概5~7天的时间,第一代的引子就成熟了。当然,引子年代越久,风味越佳。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Mi_UUTYTF698OnATNdtaemQFDV5BvQJjIpPgNqpW86Ai_O0gPHde5cFCUh4v8DdGCypxOgLV74pb1bRtEFnuIh24SbTmMC6d0LIthPinJ7Z2OBn7SV3f11lMgQ3qWs1mrPaVDamcps/s1600/sourdoughwalnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6Mi_UUTYTF698OnATNdtaemQFDV5BvQJjIpPgNqpW86Ai_O0gPHde5cFCUh4v8DdGCypxOgLV74pb1bRtEFnuIh24SbTmMC6d0LIthPinJ7Z2OBn7SV3f11lMgQ3qWs1mrPaVDamcps/s640/sourdoughwalnuts.jpg" width="500" /></a></div>
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网上有很多培养酸面包引子的英文方子。我参考之后, 根据自己的经验, 应微信 (Wechat) 美食群里的朋友要求, 写了这个华语版的做法。希望喜欢天然食物的朋友,都能自己动手, 品尝到健康美味的酸面包。<br />
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准备好温开水,普通面粉,和干净的玻璃瓶子,今天就开始做引子吧。<br />
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<b><u><br /></u></b>
<b><u>天</u></b><b><u>然酵母引子培养日志</u></b><br />
<strong><u></u></strong><b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtd2wWhjKjW-iFgBTaOrBcWXiyILA_MwiIp8BhKdXDrZar85UaHiYPkZ9RyLEar2ci3cODzcUmqbHvqPqb5T13kQ5bYU7uT4Sy9IAZ7DGV40LkMv1oOszAVw6qlYdcl_psoRHmCihUsA/s1600/sourdough_starter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKtd2wWhjKjW-iFgBTaOrBcWXiyILA_MwiIp8BhKdXDrZar85UaHiYPkZ9RyLEar2ci3cODzcUmqbHvqPqb5T13kQ5bYU7uT4Sy9IAZ7DGV40LkMv1oOszAVw6qlYdcl_psoRHmCihUsA/s400/sourdough_starter.jpg" width="400" /></a></div>
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<b>第1 天:</b> <br />
<br />
30克 普通面粉<br />
30克 温开水<br />
<br />
充分搅拌成光滑的面糊后,放进半封闭的容器中 (用保鲜膜或盖子半掩住表面)。<br />
<br />
把容器放在家中温暖的地方(如冰箱的顶部),静置24小时。<br />
<br />
<b>第2天:</b><br />
<br />
30克 普通面粉<br />
30克 温开水<br />
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观察一下你的引子, 应该会看到一些小气泡。这意味着天然酵母已开始行动。气泡是它们吞噬面粉中的糖分后释放的二氧化碳。引子的酸度也将增加, 这有助于抵御任何不良细菌的入侵。这时的引子闻起来有淡淡的酸味,酵母味,气味清新。<br />
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如果你没有看到任何泡沫,这可能是你家里的温度不够高。不要紧,再给它稍微长一点的时间。<br />
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接着喂养引子。把面粉和水充分搅拌成光滑的面糊后,加进半封闭的容器中, 静置24小时。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV68j0eTJ3TxqjsF_awWETcra0U-KLr8z_NCB3AncCqkC7Zn0JjhBBCFiHH67SuNBV65hVtWaapxhxullsyzssJMMIWTJzLInpy7evCbG4W5VvpFsUOzh232UbzBoRceKWpb2uSNoN0g/s1600/sourdough_starter_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicV68j0eTJ3TxqjsF_awWETcra0U-KLr8z_NCB3AncCqkC7Zn0JjhBBCFiHH67SuNBV65hVtWaapxhxullsyzssJMMIWTJzLInpy7evCbG4W5VvpFsUOzh232UbzBoRceKWpb2uSNoN0g/s400/sourdough_starter_1.jpg" width="396" /></a></div>
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<b>第3天:</b><br />
<br />
30克 普通面粉<br />
30克 温开水<br />
<br />
观察一下你的引子, 它的表面应该有更多的气泡,引子体积明显增加。搅拌一下,感觉面糊厚墩墩的,酸味也稍微浓一点了。<br />
<br />
继续喂养引子。把面粉和水充分搅拌成光滑的面糊后,加进半封闭的容器中。静置24小时。<br />
<b></b><br />
<b>第4天:</b><br />
<br />
30克 普通面粉<br />
30克 温开水<br />
<br />
观察一下你的引子,气泡应该增加一些了。搅动时,会感觉比前一天松软,伴随着更浓的酸味。<br />
<br />
继续喂养引子。把面粉和水充分搅拌成光滑的面糊后,加进半封闭的容器中。静置24小时。<br />
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<b>第5天:</b><br />
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观察一下你的引子。它应该体积加倍,有丰富的气泡。搅拌起来,会感觉比昨天更松软,并伴随有气泡的噗噗声。闻一闻, 有相当浓的酸味。这说明你的引子已经成熟,可以使用了。如果你的引子没有明显的变化,只要没有异味,没有霉斑,继续喂养,直到成熟为止。<br />
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一旦你的引子已经成熟,你就不需要每天喂养了。可以把它放入冰箱储存,每周喂养一次。喂养的新旧面团的比例是6:4。<br />
<br />
在使用引子前,要先把它从冰箱中取出来,缓和到室温后,“喂”它新的面粉和水, 等它气泡活跃后再使用<br />
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做法参考自<a href="http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337" rel="nofollow" target="_blank">这里</a> 。Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com1tag:blogger.com,1999:blog-6120436341331198325.post-12549969748108275872015-05-15T22:16:00.001+08:002015-06-10T14:26:45.598+08:00Basic Sourdough Bread with Wild Yeast Starter 天然酵母酸面包When I first read about the sourdough bread, it reminds me of Chinese old dough <i>mantou </i>(老面馒头), a steamed bun with wild yeast starter before commercial yeast was commonly used. Growing up in northern China, I have been eating old dough <em>mantou</em> as an alternative staple to rice during my childhood. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhN1FeOJT8np1Y5JN2T1itx331Yz63tpiU6G1ZZeFd-KS8cm8XbEUzqRsGwgFSD1AMV7H67LVOWRQNy7Ad5j8jYmbOWv3rOElJa4i8QaCy03InVybaCg0h-81FQ2jFtLuTQxAfIh8zcok/s1600/basic_sourdough_bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhN1FeOJT8np1Y5JN2T1itx331Yz63tpiU6G1ZZeFd-KS8cm8XbEUzqRsGwgFSD1AMV7H67LVOWRQNy7Ad5j8jYmbOWv3rOElJa4i8QaCy03InVybaCg0h-81FQ2jFtLuTQxAfIh8zcok/s640/basic_sourdough_bread.jpg" width="550" /></a></div>
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<a name='more'></a>I learned the skill of making old dough <em>mantou</em> from my mom and grandma. First-generation old dough is made with flour and water with 40-50% hydration. After mixing, cover it and let it ferment at room temperature. It's ready to be used after a day or two depending on the weather. It's known that old dough of many generations of age produces fluffy <i>mantou</i> with more distinctive flavor. In the past, almost every family in northern China has an old dough reserved from the previous <i>manto</i> sessions. Speaking of this, it was 30 years ago, and I am not so sure our neighbors in China still have the old dough at home. At least, my mom does not have one now. Commercial yeast has replaced naturally occurring airborne yeasts in fermentation due to its fast rise and predictability.<br />
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Similar to Chinese old dough, traditionally sourdough starters were passed down from generation to generation. If you don't have one, you can make from scratch. All you need is flour, water, and time. Simply mix equal part of flour and water (by weight) . Let it sit in a container for a few days at room temperature until it bubbles. Then, feed it with new flour and water on a constant schedule for about five days, or until the starter is strong enough to levin a loaf of bread. I learned this through internet recently (refer to <a href="http://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337" rel="nofollow" target="_blank">here</a> and <a href="http://nourishedkitchen.com/how-to-make-a-sourdough-starter/" rel="nofollow" target="_blank">here</a> for the method I used). Now my sourdough starter is only one month old. I am feeding it on weekly basis. Believe me, there is real joy and satisfactory to keep the starter alive! I call it my "pet". <br />
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Look at the bubbles in my sourdough starter. It shows that wild yeast is active and multiplying! I bake once a week using my sourdough starter. After each use, replace with new dough to maintain its weight. With proper care, sourdough starter can last for years! <br />
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Both old dough <i>mantou</i> and sourdough bread takes 4-6 hours to ferment during Summer time whereas commercial yeast bread/bun only takes 40-50 minutes. The long and slow fermentation process has great health benefit. It improves the nutrient features of starch, and important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. After learned all the science and the <a href="http://www.danreid.org/health-alerts-sour-dough-health.asp" rel="nofollow" target="_blank">health benefit</a> of naturally-leavened products, I am thinking of making old dough <i>mantou</i> and sourdough bread the starch staples for my family, from now on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_MWZ1OBrqpg0AXdwPtrCksfPseOhsNLLD-invlza8Vs7y0-Aw3O4rXGFnP0kTzx9zEacAiH3yCR4iQUqL_w4uTls4z7yimODBJVHRf_ftz_5jAEcUNGa4DzCwPxTW5-t_T7BD4wM-yk/s1600/sourdough_bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_MWZ1OBrqpg0AXdwPtrCksfPseOhsNLLD-invlza8Vs7y0-Aw3O4rXGFnP0kTzx9zEacAiH3yCR4iQUqL_w4uTls4z7yimODBJVHRf_ftz_5jAEcUNGa4DzCwPxTW5-t_T7BD4wM-yk/s640/sourdough_bread.jpg" width="500" /></a></div>
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My sourdough bread has mild sour taste and soft chewy texture with a crusty outside. As the starter matures, I believe the bread will be more mellow and complex. There are so many wonderful sourdough bread recipes out there, I will explore more and bring more sourdough bread to my family's dinner table. My whole family love sourdough bread, it goes perfectly with all types of soup, especially creamy tomato soup, full of flavor! <br />
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<b><u>BASIC SOURDOUGH BREAD</u></b><br />
(make 2 loaves)<br />
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<b>Ingredients:材料</b><br />
<div>
<ul>
<li>250g active, fed sourdough starter (100% hydration)</li>
<li>500g Bread flour 高筋面粉</li>
<li>250g water 水</li>
<li>1 teaspoon fine sea salt 盐</li>
<li>2-3 tablespoons olive oil 橄榄油</li>
<li>egg wash : 1 egg + 1 teaspoon water (optional)</li>
<li>semolina for dusting</li>
</ul>
<b><br /></b>
<b>Directions: </b>(Weather : Summer; Temp: 28-30°C)<br />
<ol>
<li>In a large bowl, mix flour, starter and water until all combined together. </li>
<li>Cover with cling wrap and leave it in a warm spot and let rise until double in size, approximately 4 -6 hours.
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</li>
<li><span style="line-height: inherit;">Remove the dough from the bowl, and place onto the floured station so that it does not stick. </span></li>
<li>Sprinkle salt over the dough, gently fold the edges from the outside in to form a round loaf. Add olive oil as you fold and shape the dough.</li>
<li>Coat the bottom of the baking tin (<span style="color: blue;">* my oven is not big enough for the dutch oven, I used a 26cm oval ramekin </span>) with semolina. Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is puffy.</li>
<li>Right before your bread goes into the oven, make shallow slashes about 2 inches long in the center of the dough. Brush the top with egg wash, or sprinkle with semolina. </li>
<li>Preheat your oven at 230°C.</li>
<li>Place your bread into the oven and reduce the temperature to 200°C. Pour boiling water into a pan beneath to keep high humidity. Bake for 50-60 minutes. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust.</li>
<li>Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. </li>
</ol>
</div>
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Recipe and method referenced <a href="http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/" rel="nofollow" target="_blank">here</a> and <a href="http://thestonesoup.com/blog/2010/10/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/" rel="nofollow" target="_blank">here</a>.<br />
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Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com2tag:blogger.com,1999:blog-6120436341331198325.post-26653247660886789292015-04-20T13:57:00.002+08:002020-08-14T09:37:03.676+08:00Ham and Cheese Loaf 火腿奶酪面包卷I love homemade bread, I always do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxRaTxERkxm2LRCnc31V0uV9Ff_excefe21ijgkduXrDqRq6e2JRtc5COY1D3uCZJ0Da-koexsKg8oyskZ9pgFAmXjQi5cWOg0Ie2BQQTywUFYiESTsq98-M3iNvq3Ma8V-3VymCNNuQ/s1600/cheese_ham_loaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxRaTxERkxm2LRCnc31V0uV9Ff_excefe21ijgkduXrDqRq6e2JRtc5COY1D3uCZJ0Da-koexsKg8oyskZ9pgFAmXjQi5cWOg0Ie2BQQTywUFYiESTsq98-M3iNvq3Ma8V-3VymCNNuQ/s1600/cheese_ham_loaf.jpg" width="550" /></a></div>
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Under such a hot weather like today, it's the perfect time to bake bread at home. The yeast is activated easily, and dough rises really fast. I plan to try a different recipe, and I am glad I did.</div>
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<a name='more'></a><a href="http://en.wikipedia.org/wiki/Wu_Pao-chun" rel="nofollow" target="_blank">Wu Pao-chun</a> is an award winning Taiwanese Master Baker. His renowned champion toast gains its popularity due to the easy-to-make recipe and soft, moist, chewy texture! I finally made a plain white loaf with his recipe this past weekend and am amazed. Just saying the words and I see myself 6 years ago sitting in a Russian restaurant in Harbin on that cold winter. While waiting for my main dish, I was served with a plate of thick white bread, it was so good with a thick butter layer spread on the toast. I thought I could never duplicate it at home, and now, I feel blessed to have such a wonderful recipe on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WKxno7xi5kM86GCVyw_CapQrxUQHoMuXw_ROwo3tm6OLOcEw_6_BIjGW53Lh2UgzKwCTrxXSqxThkCM-A3kZwVpl8527zD9hPKquJsQyMLjJMMXMNKrOpQmZFqlLOY55wBLql_PQ9Qw/s1600/cheddar_cheese_ham_loaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WKxno7xi5kM86GCVyw_CapQrxUQHoMuXw_ROwo3tm6OLOcEw_6_BIjGW53Lh2UgzKwCTrxXSqxThkCM-A3kZwVpl8527zD9hPKquJsQyMLjJMMXMNKrOpQmZFqlLOY55wBLql_PQ9Qw/s1600/cheddar_cheese_ham_loaf.jpg" /></a>
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The loaf was still soft the next day, so tasty! My family requested it again today. So, I used the same recipe and made this ham and cheese loaf. All I would say is, the recipe is so good and trustworthy. You can use it to make any type of buns with your favourite fillings. It's definitely a keeper.<br />
<b><br /><br /></b><b style="text-align: center;"> <span> </span><span> </span><span> </span><span> </span><span> </span><u>HOW TO MAKE HAM AND CHEESE LOAF VIDEO (4 MINS)</u></b><div><div style="text-align: center;"><b><u><br /></u></b></div><div style="text-align: center;"><b><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/lFViyfAkHcc" width="320" youtube-src-id="lFViyfAkHcc"></iframe></div><u><br /></u></b></div><b><br /><br /></b><b><u>HAM AND CHEESE LOAF</u></b><br />
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<b>Ingredients:</b><br />
<span style="font-size: x-small;">(makes one loaf -11cmx20cmx11cm pullman tin )</span><br />
<br />
For the bread<br />
<span style="font-size: x-small;">(Wu Pao-chun Champion loaf recipe adapted</span> <a href="http://nasilemaklover.blogspot.sg/2014/05/plain-white-loaf.html" rel="nofollow" style="font-size: small;" target="_blank">here</a><span style="font-size: x-small;"> </span><span style="font-size: x-small;">)</span><br />
<ul class="ingredients">
<li>375g bread flour <span style="color: blue;">(I used all-purpose flour)</span></li>
<li>30g sugar</li>
<li>3/4 teaspoon salt</li>
<li>20g butter</li>
<li>1 teaspoon dry instant yeast</li>
<li>240g milk (add in gradually)</li>
</ul>
Fillings:<br />
<ul>
<li>300g thinly sliced ham</li>
<li>1 cup shredded cheddar cheese</li>
</ul>
<br />
<b>Directions:</b><br />
<ol>
<li>Mix flour, sugar and yeast in the mixing bowl, mix well.</li>
<li>Add in salt and milk. Knead until a rough dough is formed. Add butter, knead until it forms a smooth and elastic ball.</li>
<li>Cover and let the dough proof for 45 mins or until double in size.</li>
<li>Punch out the air, roll into round balls and let it rest for 10 mins.</li>
<li>Flatten the dough to form a rectangle. Arrange ham slices evenly over dough to within 1/2 inch of edges. Sprinkle evenly with cheese.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMQTqaUtoNy036U0mp91-jMVcVseAB-sfH7VolIFSDv8Yz41YTrRu6_J0iyMOcl9Y_aaVXKzV3zly__w5m2Gvq-nS01Xegwrtyy4fOxejoLEos_8pMh_jNfv24LRGJpRxZkw1WTLI6L0/s1600/ham_cheese_loaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdMQTqaUtoNy036U0mp91-jMVcVseAB-sfH7VolIFSDv8Yz41YTrRu6_J0iyMOcl9Y_aaVXKzV3zly__w5m2Gvq-nS01Xegwrtyy4fOxejoLEos_8pMh_jNfv24LRGJpRxZkw1WTLI6L0/s1600/ham_cheese_loaf.jpg" width="320" /></a></div>
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</li>
<li> Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal.<br /><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkC4m8Fau5svxv0rpfHDxHKrZjlTMW3zOC__ns_KrdEMn2jMtx33XGKMPTMng3TT3Z6i_bSD4fpqusC3cu0fc3YIRq6hXaYDj5LdCv8oGbeKNKOlQ_jb2H0Uv_sfSLBhp8FdPAhCkUSU/s1600/ham_cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkC4m8Fau5svxv0rpfHDxHKrZjlTMW3zOC__ns_KrdEMn2jMtx33XGKMPTMng3TT3Z6i_bSD4fpqusC3cu0fc3YIRq6hXaYDj5LdCv8oGbeKNKOlQ_jb2H0Uv_sfSLBhp8FdPAhCkUSU/s1600/ham_cheese.jpg" width="320" /></a></div>
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</li>
<li>Place, seam side down, to a baking tin ( <span style="color: blue;">I used non-stick pullman tin</span>) . Brush with egg wash.</li>
<li>Let the dough proof for second time, about 30mins. When the dough is 90% full, bake at 180C for 30-35 mins. </li>
<li>Remove from the tin immediately after bake. </li>
</ol>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com2tag:blogger.com,1999:blog-6120436341331198325.post-86808070592173576822015-04-18T21:37:00.001+08:002015-04-21T10:41:48.690+08:00Air-fried Crispy Skin Salmon with Lemon and Capers<div class="separator" style="clear: both; text-align: left;">
Entering April, the temperature in Singapore has been hovering over 30°C for a week. A meal cooked on a hot stove has become a challenge for me. Anything quick and easy for dinner? This Salmon recipe from <a href="http://www.canadianliving.com/" rel="nofollow" target="_blank">Canada Living</a> seems a perfect choice. </div>
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Instead of cooking salmon on a grill or a skillet, I used Airfryer, which makes cooking salmon truly a breeze. Simply airfry Salmon for 7-8 minutes, the skin went lovely and crisp and the flesh was soft and delicious. Drizzle with fresh squeezed lemon juice, the flavor is boosted instantly.<br />
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I served salmon on herbed potato mash as kids are craving for it. Also prepared some boiled long beans. The potato mash and long beans are cooked in microwave. Without having to stand in front of a hot stove, this delicious dish is served within half an hour. So simple but so scrumptious.<br />
<span style="color: #666666;"><span style="background-color: white; font-size: 15px; line-height: 24.8999996185303px;"><br /></span></span>
<u><b>CRISPY SKIN SALMON WITH LEMON AND CAPERS</b></u><br />
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<b>Ingredients</b>
<br />
<ul>
<li>4 salmon fillets (150g each)</li>
<li>1 pinch salt</li>
<li>1 pinch pepper</li>
<li>2 teaspoons olive oil</li>
<li>1 tablespoon capers</li>
<li>1 medium lemon</li>
</ul>
<div>
<b>Potato Mash:</b></div>
<ul class="ingredients">
<li>500-600g Holland, peeled</li>
<li>1/2 cup milk</li>
<li>1 tablespoon dried dill</li>
<li>2 tablespoon olive oil</li>
<li>Pepper and salt for taste</li>
</ul>
<b>Directions:</b>
<br />
<div>
<br />
Potato Mash:<br />
<ol>
<li>Place potatoes in a microwave-safe container. Add water and salt . Microwave until tender, ~10 minutes. </li>
<li>Drain and return to the bowl. Reserve 1/2 cup of the cooking water.</li>
<li>With potato masher, mash together potatoes, milk, dill, olive oil, pepper and salt, adding as much of the reserved cooking liquid as needed for smooth consistency. </li>
</ol>
</div>
Salmon:<br />
<ol>
<li>Preheat airfryer at 180°C</li>
<li>Sprinkle salmon with salt and pepper, drizzle with olive oil. Arrange the fish fillets on airfryer grill pan. Skin side down.</li>
<li>Place capers on top the salmon. Airfry for 7-8 minutes @180 degC until fish flakes. Remove to plate, drizzle with lemon juice.</li>
<li>Serve on potato mash.</li>
</ol>
Recipe adapted <a href="http://www.canadianliving.com/food/quick_and_easy/lemon_and_caper_salmon_with_herbed_potato_mash.php" rel="nofollow" target="_blank">here</a><br />
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com3tag:blogger.com,1999:blog-6120436341331198325.post-76983829866139472482015-04-13T10:29:00.005+08:002015-04-21T16:16:18.226+08:00 Steamed Pumpkin Buns 黄玫瑰南瓜花卷Wechat 相当于中国的Facebook, 在华人圈子里很火, 你知道吗?我在偶然的机会里,在2013年才和Wechat结缘,认识了来自大江南北的朋友。Wechat 信息丰富,四通八达, 成了我在网络上最喜欢"逛"的地方。如果说,Facebook 主要以英语为媒介,那么Wechat 则以华语为主导。连我70多岁的妈妈也在Wechat 上和我们作日常的交流。一句话,Wechat 势如破竹,锐不可当。<br />
<br />
最近在Wechat 美食群里,结识了一班美食爱好者。大家切磋技艺,让我受益匪浅。 群里的姐妹们最近都在鼓捣面食。要知道蒸花卷馒头可是我这个北方人的强项啊。我特意做了这个玫瑰花卷来凑热闹。它看起来难,做起来非常容易。赶紧把它学起来,真的很可爱啊!<br />
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<a name='more'></a><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;"></span>
这次用了南瓜,是喜欢它娇嫩的颜色。手边没有紫薯,否则紫色的玫瑰花,一定会更炫目。改次一定试试! 我不喜欢在自己做的食物中添加色素。虽然食物色素无害,可是, 何必呢?大自然赐予我们的食材已经相当丰富多彩了,只有商业上才需要添加色素吸引消费者的眼球。自己DIY的食物,还是越贴近自然越好,您认为呢?至于糖,见仁见智。<a href="http://littlejoyfactory.blogspot.sg/2013/01/steamed-buns-with-pork-long-beans.html" target="_blank">包子</a>馒头花卷里通常不放糖,糖三角除外。这是北方人的习惯。您可以根据自己的口味适量放糖。<br />
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<strong><u>STEAMED PUMPKIN BUNS </u></strong><br />
<b><u>(</u>黄玫瑰南瓜花卷)</b><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;"></span><br />
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<span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;"><strong>Ingredients:</strong></span><br />
(makes 12-14 mini buns)<br />
<strong></strong><br />
<br />
<ul class="ingredients">
<li>3 cups of all purpose flour 面粉</li>
<li>1/2 cup to 1 cup pumpkin , steamed, peeled, crushed 熟南瓜, 去皮,捣成泥</li>
<li>1/3 cup to 1/2 cup water 水</li>
<li>1 1/2 teaspoon active yeast 发酵粉</li>
</ul>
<span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;"><b>做法:</b></span><br />
<ol>
<li><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;">用手混合面粉,南瓜泥和发酵粉,慢慢加水和成光滑面团。将面团放在盆中,加盖发至原来的二倍取出,大概40-60分钟。</span></li>
<li><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;">将面团排气,分成80克的左右的面团,揉面后,醒10分钟再分成6份。将其中一个搓成条状。</span></li>
<li><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;">将其余的5个擀成6-7厘米的圆片。把圆片错开叠在一起</span><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;">,条状放在最上面。从一侧卷起。</span></li>
<li><span style="background-color: #fffef9; font-family: 宋体; font-size: 14.8000001907349px; line-height: 22.2000007629395px;">在中间切一刀, 转过来放置就成两朵玫瑰。醒15分钟,上笼蒸12分钟即可。</span></li>
</ol>
<ul>
</ul>
<strong>Directions:</strong><br />
<ol>
<li><span class="hps">Mix</span> flour , yeast and mashed pumpkin in a bowl. Gradually add water and mix by hand until well blended. </li>
<li>Knead until the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. <span class="hps">Cover with a damp towel and allow the dough to ferment until double in size, about 40-60 minutes.</span></li>
<li><span class="hps">Transfer the dough to a floured surface, and press out the gas produced during the proof. Give a few rounds of kneading, about 10 minutes until the dough is elastic, smooth and non sticky. </span></li>
<li>Divide the dough into 80g each and mould it round. Let it rest for 10 mins. </li>
<li>Divide the 80g dough each into 6 equal parts. Roll one part into a long strip. Roll the remaining 5 parts each into a 6-7cm round, using a rolling pin.</li>
<li>Place the rounds one by one with some overlapping. Place the long strip on top.
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</li>
<li>Roll up from one side.
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</li>
<li> Cut in the middle with a knife. That becomes 2 roses. <br />
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</li>
<li>Repeat this method for the rest of the dough.</li>
<li>Steam the buns:
<ul>
<li>Add a few cups of water in a medium wok with stainless steel steam-plate(s). Cover the steam-plate with clean damp cloth.</li>
<li>Transfer buns onto the steam plate and leave 1-2 inches apart. Cover wok with lid.</li>
<li><strong>Let the buns proof for another 15 minutes before steam</strong>.</li>
<li>Over high heat, bring water to boil. Reduce to medium heat, continue heating for about 12 minutes. </li>
<li>Heat off. Leave for 5 minutes or until steam subsides before remove the lid. This is to prevent the buns shrink.
</li>
</ul>
</li>
<li>Remove the buns from the steamer. Serve warm. </li>
</ol>
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<!------>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com1tag:blogger.com,1999:blog-6120436341331198325.post-70140730728016170332015-04-11T22:53:00.000+08:002015-04-21T10:44:11.190+08:00Flower Bread with Red Bean Paste 豆沙面包花在所有的美食中,我还是觉得烘面包最轻松,又有满足感。从第一次做面包起,从没有遇到面团发不起来的问题。一方面食谱很重要,另一方面,要归功于这里的气候。炎热潮湿特别适合面团发酵。我这个喜欢DIY美食的北方女子,最终爱上了新加坡这个热带岛国,可以说面包也是“功不可没”的。<br />
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<a name='more'></a>做面包很符合我的个性。喜欢随心所欲,不愿意受拘束。如果有做面包的想法,随时把面一发,易如反掌。而且,做面包不需要一气呵成。 在等着面团发酵的时候,有大把的时间坐下来翻翻杂志,看看电脑, 或者辅导孩子功课。想好要做怎样形状的面包时,面也差不多发好了。心情怡然的时候,就做花俏的<a href="http://littlejoyfactory.blogspot.sg/2013/09/soft-tuna-bread.html" target="_blank">小餐包</a>。赶时间的话,就做憨厚朴实的<a href="http://littlejoyfactory.blogspot.sg/2012/11/simple-delicious-raisin-loaf.html" target="_blank">土司</a>。因为太挑剔的原因,至今也没买面包机或大功率搅拌机,全靠一双手。还好摆弄面食是我的爱好。从东方的馒头花卷过渡到西式的面包, 对我来说,似乎顺理成章,水到渠成。<br />
<br />
这款花式面包配方简单,烤出来的面包花令人惊艳。很钦佩<a href="http://bbs.wenxuecity.com/bread/1390413.html" rel="nofollow" target="_blank">爱厨房</a>的创意和无私的分享。今天在<b>小悦工坊</b>重现面包花的风采,希望新加坡的朋友也喜欢。<br />
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<tr><td><div class="separator" style="clear: both; text-align: center;">
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</td>
<td><b><u>FLOWER BREAD WITH RED BEAN FILLING</u> </b><br />
<strong><br /></strong>
<strong id="yui_3_17_2_1_1428745449009_739">Ingredients:</strong><br />
<br />
Bread dough
<br />
<ul>
<li><div id="yui_3_17_2_1_1428745449009_745">
300g bread flour</div>
</li>
<li>30g sugar</li>
<li>1 teaspoon yeast</li>
<li>1/8 teaspoon salt</li>
<li>180g milk</li>
<li>1 large egg</li>
<li>20g butter, soften and diced</li>
<li>egg wash</li>
</ul>
</td></tr>
</tbody></table>
<div>
Fillings<strong>:</strong><br />
<ul>
<li>200g store bought red bean paste</li>
</ul>
</div>
<b>Directions:</b><br />
<ol>
<li>Mix dry ingredients until well blended. Add in the milk and egg and knead to form rough dough. Add in butter till form elastic dough.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Let it proof for 40 mins -1 hour until double in size.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Transfer the dough to a well dusted wooden board. Punch down and knead gently into a ball. Cover and proof it for another 10 minutes. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Divide the dough into 4 portions. Divide the red bean paste into 3 portions.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">With a rolling pin, roll a piece of dough to a round (~1/4 inch in thickness). Spread the red bean paste evenly onto the top.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Roll out another piece of dough, and place it on top of previous one. Repeat the process twice (now we should have four layers of dough.)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">With a sharp knife, cut the edge into 16 pedals, leave out the center part.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Twist each pedal towards opposite direction twice. Seal the edges.<br />
<div class="separator" style="clear: both; text-align: center;">
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</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Brush the top with egg wash. Bake in preheated oven at 180 degC for 25 to 30 minutes. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Cool on a cooling rack. Serve warm. </li>
</ol>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-79777046951570077002015-04-04T09:25:00.003+08:002015-04-21T10:45:03.159+08:00One-Pot Wonder : Chili con carne <div class="separator" style="clear: both; text-align: left;">
What will you do with minced beef? I have made beef ball and beef lasagna before. Yesterday was Good Friday, I was in a mood to make a special dish with exotic flavors. Chili con carne sounds gorgeous to me. While the origin of this dish remains controversial, many food historians agree that chili con carne is an American dish with Mexican roots. Chili con carne means "chilli with meat". Though there is no one recipe for this dish, the basic ingredients are more or less the same: spicy chili with ground beef, red kidney beans, tomatoes, onions and garlic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcKC_hV95X30Oawv5ab0PfQ7Qv3jmyPU9_EJhwn66lEVfvOibVBEcKoOdovQu3oeDLypuScuBn-4noDwP-Ecn3gu9o-ZD6fkwFf2Y8mO_IRF2axjA9xgU11ovVPox_QCr918Q8XVbSwU/s1600/chili_con_carne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcKC_hV95X30Oawv5ab0PfQ7Qv3jmyPU9_EJhwn66lEVfvOibVBEcKoOdovQu3oeDLypuScuBn-4noDwP-Ecn3gu9o-ZD6fkwFf2Y8mO_IRF2axjA9xgU11ovVPox_QCr918Q8XVbSwU/s1600/chili_con_carne.jpg" width="550" /></a></div>
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I checked my pantry against the two recipes I came across from <a href="http://www.bbc.co.uk/food/" rel="nofollow" target="_blank">BBC food</a> , glad that I have almost all the ingredients required: red wine, tomato puree, spices, Worcestershire sauce etc. Only short of beef stock and a can of red kidney bean. It's a breeze to make a trip down to the nearby supermarket in the early morning on a public holiday. Lesser people and shorter queue ! </div>
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As my family can not take anything too spicy, I chose a mild version of the dish. Used two fresh red chilli but removed their seeds and veins to lessen their heat. If you like it hot, maybe add extra chilli powder. I also added some carrots. Cooked in my cast-iron dutch oven, it's a one-pot wonder, absolutely sumptuous. Served on rice, everyone in the family including my kids enjoyed this, will definitely be making again and again. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ1YYiThf2lXk_mgg-ynpHnlz8R7mWOk8a_znIuNe_RbJxomUu5m_gnNserR22FtcU7JHYPclSgHNVnbB5yQCtGvrp1TpjfewCyeo4pSq0Wohfk281wUNsSDSDvL6oHAue6jUuR8kXZs/s1600/chiliconcarne.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQ1YYiThf2lXk_mgg-ynpHnlz8R7mWOk8a_znIuNe_RbJxomUu5m_gnNserR22FtcU7JHYPclSgHNVnbB5yQCtGvrp1TpjfewCyeo4pSq0Wohfk281wUNsSDSDvL6oHAue6jUuR8kXZs/s400/chiliconcarne.jpg" height="367" width="400" /></a><strong><u>CHILI CON CARNE</u></strong></div>
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<b>Ingredients</b>
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<ul>
<li>
500g lean minced beef</li>
<li>2 tablespoon olive oil
</li>
<li>2 garlic cloves, crushed</li>
<li>2 onion, chopped</li>
<li>2 large tomatoes</li>
<li>1 carrot, chopped </li>
<li>250ml red wine</li>
<li>2 large tomatoes, chopped</li>
<li>3 tablespoons tomato puree</li>
<li>2 red chillies, thinly sliced</li>
<li>1 teaspoon paprika</li>
<li>1 teaspoon ground cumin</li>
<li>1 teaspoon ground coriander</li>
<li>1 teaspoon dried marjoram</li>
<li>1 teaspoon cinnamon</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 carton of beef stock (250ml)</li>
<li>salt and freshly ground black pepper</li>
<li>1 can of 400g red kidney beans, rinsed and drained</li>
<li>1 bunch coriander leaves, roughly chopped
</li>
</ul>
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<b>Directions:</b></div>
<ol>
<li>Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.</li>
<li>Pour in the red wine and boil for 2-3 minutes.</li>
<li>Stir in tomatoes, carrot, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and beef stock. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.</li>
<li>Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice.</li>
</ol>
<span style="color: #333333; font-family: Helvetica Neue, Arial, sans-serif;"><span style="font-size: 13px; line-height: 16px;">Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/chilliconcarne_67875" rel="nofollow" target="_blank">here</a> and <a href="http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne" rel="nofollow" target="_blank">here</a>. </span></span>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-22047472389066909292015-03-28T18:10:00.002+08:002015-04-21T10:45:49.478+08:00Stir-Fried Fish Fillet with Spring Onions and Ginger 姜葱鱼片<div style="text-align: justify;">
March school holiday is a short break for both students and parents. It feels good to rest in the middle of school terms and get fully charged before new term starts. Travelling abroad has not been in my agenda for some time, not even to the neighbouring countries. There are already so many things to do in Singapore, we are spoiled for choice. Going slow, exploring local attractions, and enjoying home-cooked food are my family's holiday theme of this March holiday.<br />
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<span style="text-align: justify;">During holiday, we eat brunch at home before set off. I like brunch as I have enough time to prepare a few dishes and serve before noon time. Stir-fried fish fillet with ginger and spring onions (scallions) is one of the dish I usually cook for dinner, and now I serve for brunch. </span><span style="text-align: justify;">The cooking method is </span>similar to <a href="http://littlejoyfactory.blogspot.sg/2015/02/stir-fried-cashew-nut-chicken.html" target="_blank">stir-fried chicken</a>. The fish fillet is marinated and lightly fried till almost cooked. Then, cook it with ginger and spring onions.<br />
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<span style="text-align: justify;">Actually, the marinade is originally for chicken breast, but I have found that it is just as delicious for white fish fillets. The marinade helps remove the fishy taste totally. Plenty of scallions and ginger add fresh flavor to this fish dish. </span><span style="text-align: justify;">My daughters, who are picky fish eaters, love it a lot. </span></div>
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<strong><u>STIR-FRIED FISH FILLETS WITH GINGER AND SPRING ONION</u></strong></div>
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<strong>Ingredients</strong></div>
</div>
<ul>
<li>300g-500g white fish (sliced to not more than 1 cm thick)</li>
<li>50g ginger, sliced thinly</li>
<li>3 stalks spring onions (separate white part and green part. Slice the white part thinly. Cut the green part to about 5cm in length)</li>
<li>Cooking oil</li>
</ul>
<div align="justify">
<strong>Marinade</strong><br />
<ul>
<li>1 tablespoon light soy sauce</li>
<li>1 teaspoon fish sauce</li>
<li>1 tablespoon sesame oil</li>
<li>a few dash of white pepper powder</li>
<li><div class="ingredient">
1 egg, lightly beaten</div>
</li>
<li><div class="ingredient">
1 tablespoon cornflour</div>
</li>
<li><div class="ingredient">
pinch of salt, to taste</div>
</li>
</ul>
<strong>Seasoning</strong></div>
<ul>
<li> 1 teaspoon oyster sauce</li>
<li>1 tablespoon light soy sauce</li>
<li>1 teaspoon sesame oil</li>
<li>1 tablespoon of Chinese cooking wine</li>
<li>1/2 cup of water</li>
</ul>
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<b>Directions:</b><br />
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Place the fish pieces into a bowl. Add marinade, egg and the cornflour. Mix well to combine. Set aside and marinate for 10 minutes</li>
<li>Heat oil in wok till smoking hot. Fry fish slices for about 30 seconds on each side taking care not to break them. Remove fried fish slices and set aside.</li>
<li>Remove oil, leaving approximately 1 tablespoon or lesser in the wok. Saute white part of the scallions and ginger till aromatic. Add fried fish slices, stir evenly. Add seasoning, followed by green part of the scallions. Cook for one minute. Add a teaspoon or two of corn starch to thicken the gravy. </li>
<li>Dish out and serve warm with rice.</li>
</ol>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-45714876317110088572015-03-01T19:24:00.004+08:002015-04-21T10:46:22.251+08:00Stuffed Chicken Breast with Mushroom and Mozzarella Cheese蘑菇奶酪鸡肉卷<div class="separator" style="clear: both; text-align: left;">
To prepare for Chinese New Year reunion dinner, I have been trying Chinese recipes for the last few months. It's been some time since I last cooked western food. My daughters start missing butter and cheese.</div>
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<span style="text-align: left;">To satisfied their cravings , I prepared this mushroom-stuffed chicken breast for lunch today. My family loves it. We enjoy the moist chicken in the hearty tomato soup. It tastes really delicious. You will be amazed by the simplicity of this recipe as well as how versatile the ingredients can be. I used mixture of mushroom, carrot and baby spinach, added mozzarella and cheddar cheese. I found it's a bit difficult to flatten the plump chicken breast evenly . So, I sliced chicken breast lengthwise into 2-3 thinner pieces. Filled with the cheese mixture, and then rolled up and secured with toothpicks. It's relatively easier as compared to cutting chicken breast to form a pocket. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilI94CdOMS9TKWziLZ5xiU9kBDesGkIUyOps3i47Dp9RESCOhuheKoUkKhmGJ4N_WwuloZrbud0NMyvK9bUi_ZaU0EI8eOIcB6GUALRBiS-PkD-EtZpzRe80Ds-0UgD7pIbiS5vn7yNAw/s1600/chicken_breast_stuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilI94CdOMS9TKWziLZ5xiU9kBDesGkIUyOps3i47Dp9RESCOhuheKoUkKhmGJ4N_WwuloZrbud0NMyvK9bUi_ZaU0EI8eOIcB6GUALRBiS-PkD-EtZpzRe80Ds-0UgD7pIbiS5vn7yNAw/s1600/chicken_breast_stuffed.jpg" width="550" /></a></div>
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This recipe is a keeper. It spices up bland chicken breast, and makes a great alternative to typical <a href="ghttp://littlejoyfactory.blogspot.sg/2015/02/stir-fried-cashew-nut-chicken.html" target="_blank">Chinese stir-fried chicken</a>.<br />
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<b><u>STUFFED CHICKEN BREAST WITH MUSHROOM AND MOZZARELLA CHEESE</u></b><br />
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<b>Ingredients</b><br />
<ul class="ingredietns">
<li>3 boneless skinless chicken breasts</li>
<li>1 tablespoon vegetable oil</li>
<li>1 medium onion, sliced</li>
<li>1 carrot ,cubed</li>
<li>1 can of button mushrooms</li>
<li itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; margin: 0px 0px 8px; padding: 0px; vertical-align: baseline;">100g baby spinach leaves </li>
<li>1 tablespoon chopped fresh parsley</li>
<li>2 tablespoons fine dry breadcrumbs</li>
<li>2 tablespoon grated Cheddar cheese</li>
<li>3/4 cup shredded Mozzarella cheese</li>
<li>salt and pepper to taste</li>
<li>1 can (10 1/2 ounces) tomato soup</li>
<li>1 can (10 1/2 ounces) water</li>
<li>1 teaspoon dried basil leaves</li>
</ul>
<b>Directions</b><br />
<ol>
<li>Slice the chicken breast lengthwise by half. Season with salt and pepper. </li>
<li>In a large skillet, heat vegetable oil , sauté onion slices, mushrooms, and carrot until tender. Add egg, parsley, bread crumbs, and cheese. Stir to blend well.</li>
<li>Fill chicken breast with even portions of the filling mixture. Roll up and secure with toothpicks.</li>
<li>Arrange chicken breasts in a shallow baking dish, spooning any extra filling around the chicken rolls. Mix 1 can of tomato soup with 1 can of water. Pour over chicken, sprinkle with dried basil leaves.</li>
<li>Bake at 180°C, basting occasionally with sauce in the baking dish, for 40-50 minutes.</li>
<li>Remove toothpicks and serve with rice.</li>
</ol>
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Recipe adapted <a href="http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm" rel="nofollow" target="_blank">here</a>.</div>
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Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com1tag:blogger.com,1999:blog-6120436341331198325.post-11069718848846232382015-02-15T13:35:00.002+08:002015-04-21T10:47:48.477+08:00 Stir-Fried Cashew Nuts Chicken 腰果鸡丁- 五谷丰登Stir-fried chicken with cashew nuts is a timeless classic dish with gorgeous colors and tastes - it's quick and easy to make, perfect for a weeknight dinner. This dish is popular among Chinese people also because of its symbolic meaning. It means "a bumper grain harvest" - wǔ gǔ fēng dēng (五谷丰登) in Chinese.<br />
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Another saying is, cashew nut (腰果) resembles gold because the nut's shape symbolises the ingot of ancient times. So, we cook this dish during Chinese New Year in a bid to get wealthy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7nik8le9jw4832f-EPgOFJDlGDoKWWii0DFa786swNuDHsdKvVW9n-XU63npuJO29p_E7C9UL0QKnY-iZUvoz7e9NDQ34eoSOStw2YBNpTU-JnrxhqwVUdCPqlTiCN0vavuVEt3f6rI/s1600/stir-fried_cashew_nuts_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7nik8le9jw4832f-EPgOFJDlGDoKWWii0DFa786swNuDHsdKvVW9n-XU63npuJO29p_E7C9UL0QKnY-iZUvoz7e9NDQ34eoSOStw2YBNpTU-JnrxhqwVUdCPqlTiCN0vavuVEt3f6rI/s1600/stir-fried_cashew_nuts_chicken.jpg" width="500" /></a><br />
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Besides its prosperous name, this recipe gives bland chicken breast a complete flavor makeover. Marinade the chicken pieces in soy sauce, fish sauce, salt, pepper, egg and corn starch mixture. This spices up the chicken breast. On a stove with really hot flame, stir fry with spring onion, red pepper and roasted cashew nuts, it's so quick to cook. Served with steamed rice, cashew nut chicken stir-fry becomes a fantastic meal to remember. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaHrnUkghuVQE58E7zs9qeRnNtJRHWNXy7_G0eYNAqih1UEZnLXk9FiedhfxQNMtum4Qhxl64TRR5PGkgE6W-ulzM9A1za8TNTnObjkDvDCoei6HzQHpMIYNL1dJRq2KRtVZbd2Z6xY4/s1600/cashew_nuts_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaHrnUkghuVQE58E7zs9qeRnNtJRHWNXy7_G0eYNAqih1UEZnLXk9FiedhfxQNMtum4Qhxl64TRR5PGkgE6W-ulzM9A1za8TNTnObjkDvDCoei6HzQHpMIYNL1dJRq2KRtVZbd2Z6xY4/s1600/cashew_nuts_chicken.jpg" width="500" /></a></div>
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<strong>STIR-FRIED CASHEW NUTS CHICKEN</strong><br />
(<span style="font-size: x-small;">Recipe adapted from </span><a href="http://www.bbc.co.uk/food/recipes/chickenandcashewnuts_89299" rel="nofollow" target="_blank"><span style="font-size: x-small;">BBC Food</span></a><em>)</em><br />
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<strong>Ingredients</strong><br />
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<dt class="stage-title">For the chicken </dt>
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<ul>
<li>300g skinless chicken breast, cut to bite-sized pieces</li>
</ul>
Marinade:<br />
<ul>
<li>1 teaspoon light soy sauce</li>
<li>1 teaspoon fish sauce</li>
<li>1 teaspoon sesame oil</li>
<li>a few dash of white pepper powder</li>
<li><div class="ingredient">
1 egg, lightly beaten</div>
</li>
<li><div class="ingredient">
1 tablespoon cornflour</div>
</li>
<li><div class="ingredient">
pinch of salt, to taste</div>
</li>
</ul>
For the stir fry<br />
<ul>
<li class="stage-title">5 tablespoons vegetable oil</li>
<li class="stage-title">1 red pepper, de-seeded, sliced into strips</li>
<li class="stage-title">3 slices ginger sliced to thin strips</li>
<li class="stage-title">3 stalks scallions (spring onions) ends trimmed and cut to 5cm (2 inch) length</li>
</ul>
<div class="stage-title">
Seasoning:</div>
<ul>
<li class="stage-title">1 teaspoon LEE KUM KEE oyster sauce</li>
<li class="stage-title">1 tablespoon light soy sauce</li>
<li class="stage-title">1 tablespoon Chinese cooking wine</li>
<li class="stage-title">1 teaspoon sesame oil</li>
<li class="stage-title">1/4 cup of water</li>
<li class="stage-title">4 tablespoons roasted cashew nuts</li>
</ul>
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<strong>Directions:</strong><br />
<ol>
<li>For the chicken, place the chicken pieces into a bowl. Add marinade, egg and the cornflour. Mix well to combine. Set aside and marinate for 10 minutes</li>
<li class="instruction">Heat a wok until smoking and add the vegetable oil. Fry the chicken for 3-4 minutes, or until chicken pieces are golden-brown and crisp. Remove with a slotted spoon and drain on absorbent kitchen paper.</li>
<li class="instruction">For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the ginger stir fry for 20 seconds. Add the red pepper slices and bottom white ends of the scallions. Stir fry for one minute, or until softened. </li>
<li class="instruction">Add the chicken pieces and stir fry for 1-2 minutes, stir in the spring onions and cashew nuts. Add seasoning. Simmer for another minute, or until the chicken is cooked through.</li>
<li class="instruction">Transfer to a serving dish. Serve immediately with steamed rice.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxNlp4wwBWpgDvhC2TRzzdelmofKPj3HAbNzngsGiAe0UmQ1va3As2k7vG39mm-RxewKzLUcR6Q_WV-D-y_kVTZggsq6fm7yjHg0hhrOohkleZPfaGziLpYZSzwL9nb7PwrvEBcYeiHPt/s1600/cook+and+celebrate+cny2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxNlp4wwBWpgDvhC2TRzzdelmofKPj3HAbNzngsGiAe0UmQ1va3As2k7vG39mm-RxewKzLUcR6Q_WV-D-y_kVTZggsq6fm7yjHg0hhrOohkleZPfaGziLpYZSzwL9nb7PwrvEBcYeiHPt/s1600/cook+and+celebrate+cny2015.jpg" height="320" width="274" /></a></div>
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I am linking this post to Cook and Celebrate CNY : 2015 organised by Yen of <a href="http://goodyfoodies.blogspot.com/"><span style="color: #2288bb;">Eat Your Heart Out</span></a> , Zoe of <a href="http://www.bakeforhappykids.com/"><span style="color: #2288bb;">Bake For happy Kids</span></a> and Diana of <a href="http://thedomesticgoddesswannabe.com/"><span style="color: #2288bb;">Domestic Goddess Wannabe</span></a>.</div>
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I am also linking this post to <strong><a href="http://picnicnz.blogspot.co.nz/" rel="nofollow" target="_blank">PureBlogLove Link Party</a>, </strong> <a href="http://thebetterbaker.blogspot.sg/2015/02/choco-liscious-chocolate-cream-pie.html" rel="nofollow" target="_blank"><strong>Weekend Potluck</strong></a><strong>.</strong>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com3tag:blogger.com,1999:blog-6120436341331198325.post-10413889397424757662015-02-15T11:45:00.000+08:002015-04-21T10:49:04.094+08:00My "Happy Little Surprise" - Peanut Butter Cookies 小小惊喜 - 花生酥饼I accidentally created these crunchy and fragrant peanut cookies last week. It's not the traditional melt-in-the-mouth peanut cookies, nor the peanut butter cookies made with peanut butter spread. It's made of real butter, ground peanut, and peanut oil. These are taste-bud-pleasing peanut cookies. By combining butter and oil, you end up with cookies that have the great buttery flavor and the soft crumbly texture that you ever could with pure butter or pure peanut oil. I call them my "happy little surprise". Brought some to the office, everyone loved them and requested for more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbTgTPCnUwB0_6hwDEmlrYVWHZocuT6LqhuS_cOk4Kh5gDYRpf0RlQdkICjM-qxK1n6ogy_5g6JUoLMLrxRmcKa9nQf11kcI0weWlNQWNVN6uGnabMVnm7dOlxwHmaVJ8OZys1Jz02F0/s1600/peanut_butter_cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbTgTPCnUwB0_6hwDEmlrYVWHZocuT6LqhuS_cOk4Kh5gDYRpf0RlQdkICjM-qxK1n6ogy_5g6JUoLMLrxRmcKa9nQf11kcI0weWlNQWNVN6uGnabMVnm7dOlxwHmaVJ8OZys1Jz02F0/s1600/peanut_butter_cookies.jpg" height="500" /></a></div>
Before I tell you how I came up with the recipe, I have to say I don't like the cookies with peanut butter spread. With its added emulsifiers, sweeteners, and hydrogenated oils, they are too artificial to me. I don't like shortening and margarine either. Did I tell you what happened to the can of shortening I left in the cabinet in my pantry?<br />
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I opened one can of shortening and scooped one tablespoon for my snow-skin mooncake experiment two year ago. After that, I totally forgot about it. When I lifted the cover one year later, to my shock, the trace of the spoon was intact, the color and texture had no change. No smell, no mould, no discoloration, nothing. Under Singapore's warm humid weather, can you imagine the can of opened shortening was not rotten or spoiled one year after being stored in a container that is not airtight? Well, maybe the product is in high "quality" and lasting. However, this is definitely not the same quality I am looking for when prepare food for my family. Shortening is a big No-No ever since then in my baking. As for margarine. I have never had a tub of margarine in my house.<br />
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Okay, back to my peanut cookies. In order to repeat the recipe, I have to recall what I have done to my original recipe. I remember I only had 400g peanut powder at hand versus the 500g required in the original recipe. What I should have done was work out the amount for every single ingredient used in the recipe, based on 5:4 ratio. What I did was only work out the right amount of the flour. As for the rest of the ingredients, I simply doubled the amount.<br />
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Here is my original recipe and my proportional recipe with 400g ground peanut.<br />
<br />
<strong>Ingredients</strong><br />
<br />
- 250g ground peanut <span style="color: lime;">-> 400g</span><br />
- 200g plain flour <span style="color: lime;"> -> 320g</span><br />
- 1/2 teaspoon baking powder <span style="color: #e06666;"> </span><span style="color: red;">->1 teaspoon</span><br />
- 80g icing sugar<span style="color: red;">-> 160g</span><br />
- 1/4 teaspoon salt <span style="color: red;"> ->1/2 teaspoon</span><br />
- 80g unsalted butter, melted <span style="color: red;">-> 160g</span><br />
- 3/4 cup peanut oil (or corn oil) <span style="color: red;">-> 1.5 cup (~330g)</span><br />
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<span style="background-color: white; color: red;">Red <span style="color: black;">denotes wrong ratio. </span></span><br />
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While preparing butter, I made another mistake. The butter and oil ratio was supposed to be 1:2 in the original recipe. Somehow I melted 360g of butter. I guess I must have put all the butter on the table into my microwave! Eventually, I used less peanut oil to form the cookie dough. This has dramatically changed the butter to peanut oil ratio from 1:2 to almost 3:1. <br />
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The dough looks fine. Without realising anything wrong, I cut out the dough with a cookie cutter and sent them to the oven. When I opened oven door, I was surprised. They looked a bit flat. My daughter ate one, and asked for another one, and another one again. She liked the crumbly texture and the buttery fragrance of these cookies. What a sumptuous success!<br />
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Except for the degree of sweetness, the rest is perfect to me. So I reduced sugar amount, and there comes my own treasured recipe.<br />
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<strong>PEANUT BUTTER COOKIES</strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
- 250g ground peanut (store-bought)<br />
- 250g plain flour<br />
- 1/2 teaspoon baking powder<br />
- 100g icing sugar<br />
- 1/4 teaspoon salt<br />
- 250g unsalted butter, melted<br />
- 80ml peanut oil (or corn oil)<br />
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<strong>Egg wash</strong><br />
- 1 egg yolk<br />
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<strong>Directions</strong></div>
<ol>
<li>Mix ground peanut powder, plain flour, baking powder, icing sugar and salt in a mixing bowl. Mix with a whisk or hands continue well combined.</li>
<li>Pour in melted butter, mix with hands. Add peanut oil to the mixture and continue mix till a dough is formed. If the dough is too dry, add peanut oil by teaspoonful.</li>
<li>Take 6g of dough and shape into a ball. Take a pen cap and press it lightly on top of the cookies to creat a design.</li>
<li>Place about 2cm apart on lined baking tray.</li>
<li>Bake at 180C for 18-20 minutes or till golden brown.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxNlp4wwBWpgDvhC2TRzzdelmofKPj3HAbNzngsGiAe0UmQ1va3As2k7vG39mm-RxewKzLUcR6Q_WV-D-y_kVTZggsq6fm7yjHg0hhrOohkleZPfaGziLpYZSzwL9nb7PwrvEBcYeiHPt/s1600/cook+and+celebrate+cny2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKxNlp4wwBWpgDvhC2TRzzdelmofKPj3HAbNzngsGiAe0UmQ1va3As2k7vG39mm-RxewKzLUcR6Q_WV-D-y_kVTZggsq6fm7yjHg0hhrOohkleZPfaGziLpYZSzwL9nb7PwrvEBcYeiHPt/s1600/cook+and+celebrate+cny2015.jpg" height="320" width="274" /></a></div>
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<div style="text-align: left;">
I am linking this post to Cook and Celebrate CNY : 2015 organised by Yen of <a href="http://goodyfoodies.blogspot.com/"><span style="color: #2288bb;">Eat Your Heart Out</span></a> , Zoe of <a href="http://www.bakeforhappykids.com/"><span style="color: #2288bb;">Bake For happy Kids</span></a> and Diana of <a href="http://thedomesticgoddesswannabe.com/"><span style="color: #2288bb;">Domestic Goddess Wannabe</span></a>.</div>
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<em>I am also submitting this post to <b><a href="http://everybodyeatswell.blogspot.be/2015/01/my-treasured-recipes-5-chinese-new-year.html"><span style="color: #666666;">"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"</span></a> </b>hosted by </em><a href="http://everybodyeatswell.blogspot.be/"><span style="color: #666666;"><em>Miss B of Everybody Eats Well in Flanders</em></span></a><em> and co-hosted by </em><a href="http://mimibakeryhouse.blogspot.sg/"><span style="color: #666666;"><em>Charmaine of Mimi Bakery House</em></span></a><em>.</em> <br />
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com1tag:blogger.com,1999:blog-6120436341331198325.post-23217543430680699562015-02-07T20:23:00.001+08:002015-04-21T10:50:03.804+08:002015 Most Popular Almond Cookies 备受瞩目的杏仁酥2015<div>
<span style="text-align: start;">爱上了烘焙,就好象在我原有的生活空间里打开了一扇明亮的窗。透过它,我看到了外面色彩斑斓的美食世界。也是透过它,我才知道马来西亚有这么多擅长烹饪的高手。</span>这源于马来西亚是东南亚风味美食的聚集地,传统美食在当地得到了很好的传承。尤其是槟城和怡保,无论是当地人还是游客,说起那里的美食都啧啧称赞。 食物,还是旧时的美味啊。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvs8sCI-5xmQmS2BemQoPU2Q_9JsdAlcfp3XAVepIbZM7hyphenhyphenPpjcv_2BNJqVmNTBd9zOsU6CLneySkK4vm3FfC_IrYT6B5mFmcDjOL-XGyTxktSrdiltnO5IMmos-X0CnNKOLEilM0sYs/s1600/2015_Almond_Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvs8sCI-5xmQmS2BemQoPU2Q_9JsdAlcfp3XAVepIbZM7hyphenhyphenPpjcv_2BNJqVmNTBd9zOsU6CLneySkK4vm3FfC_IrYT6B5mFmcDjOL-XGyTxktSrdiltnO5IMmos-X0CnNKOLEilM0sYs/s1600/2015_Almond_Cookies.jpg" width="500" /></a></div>
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<a name='more'></a>虽然我还未去过槟城和怡保, 可是通过众多马来西亚美食博客,对那里的美食也略知一二。 博主们在博客里流露出的对生活的热爱,对传统美食的执著,无时无刻地感染着我这个异乡人。<br />
<br />
羊年春节快到了,博客圈里的年味也越来越浓。 大家各显身手,各式新年点心纷纷登场。凤梨酥,杏仁酥等虽然并不是中国北方人过年的食物, 可是被感染着,我这个北方人每年都加入了烤年饼的行列。家里人也入乡随俗,欣然接受并爱上了这一新的“传统”。 凤梨酥是每年必做的,除此之外,就是最受欢迎的杏仁酥啦。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3vxaRiks5CuNCVmKD_2i-JkEVDdbnprtmJdflwQO-B1AbZhkVxyKrXJWS0osRz22BcTEMMrbKGksjKaPVWbCwKpF4xJPrxCjA87n8nhTTiSTjyCCplFpYDDMRzfkG_t1PtPPvS2bUEQ/s1600/almond_cookies_2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3vxaRiks5CuNCVmKD_2i-JkEVDdbnprtmJdflwQO-B1AbZhkVxyKrXJWS0osRz22BcTEMMrbKGksjKaPVWbCwKpF4xJPrxCjA87n8nhTTiSTjyCCplFpYDDMRzfkG_t1PtPPvS2bUEQ/s1600/almond_cookies_2015.jpg" width="500" /></a></div>
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<span style="text-align: start;">杏仁酥我和家里人都比较喜欢口感酥脆的,而不是入口即化的。一直以来用的<a href="http://littlejoyfactory.blogspot.sg/2013/01/new-year-goodies-box-almond-cookies.html" target="_blank">杏仁酥配方</a>虽然只需要很少的杏仁粉,却加入足量的杏仁碎,香酥可口。今年本想用回以前的配方,可是我在购买材料时,习惯性地买了一个大包装的杏仁粉, 有一公斤重。 索性尝试一下新的配方,也算新年新气象吧。 决定了,就找出了常常浏览的博客。 发现了下面这个杏仁饼的配方。这款杏仁酥受到众多博主的推崇。</span><a href="http://xucaca-life.blogspot.sg/" rel="nofollow" style="text-align: start;" target="_blank">爱的心灵之约</a><span style="text-align: start;">,</span><a href="http://auntyyoung.blogspot.sg/" rel="nofollow" style="text-align: start;" target="_blank">安迪漾</a><span style="text-align: start;">,</span><a href="http://copycakekitchen.blogspot.sg/" rel="nofollow" style="text-align: start;" target="_blank">Copycake Kitchen</a><span style="text-align: start;">, </span><a href="http://layphenglee.blogspot.sg/" rel="nofollow" style="text-align: start;" target="_blank">董夫人</a><span style="text-align: start;">,</span><a href="http://abisulian.blogspot.sg/" rel="nofollow" style="text-align: start;" target="_blank">苏联妈妈</a><span style="text-align: start;">等等都烤过, 而且这个食谱大都名列各个博客中最受欢迎的食谱行列。 所以,我称它为备受瞩目的杏仁酥。</span></div>
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尝试后,觉得不负盛名,口感酥香,不油腻,吃起来余味无穷。烤出来有自然的裂痕, 可是小小酥饼并不会脆弱,易于保存。总的来说,和外面糕饼店里热卖的杏仁酥相似。<br />
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<strong><u>杏仁酥</u></strong><br />
<strong><u></u></strong><br />
<strong>材料</strong><br />
<ul class="ingredients">
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">杏仁粉 220g</span></span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">低粉 330g</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">糖粉 95g-120g (<span style="color: blue;">我用了100g, 根据个人的喜好,可以调至120g</span>) </span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">发粉 11/2 tsp</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">苏打粉 1 tsp</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">盐 1/2 tsp</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;">粟米油 165g-200g (<span style="color: blue;">我用了花生油</span>)</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="font-family: Times New Roman;">杏仁碎 50克</span></div>
</li>
</span></ul>
<span style="background-color: #fefdfa; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 18.2px;">表面:蛋黄液</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><br /></strong></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>做法:</strong></span></div>
<ol><span style="font-family: Arial, Helvetica, sans-serif;">
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;"> 所有材料混合,加入粟米油或花生油拌成团。</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;"> 搓成粒状 (一粒8g)</span><span style="color: #333333; line-height: 18.2px;">,涂上蛋黄。洒上杏仁碎。</span></div>
</li>
<li><div style="background-color: #fefdfa; color: #333333; line-height: 18.2px;">
<span style="color: #333333; line-height: 18.2px;"> 预热烤箱165度, 烤约 20分钟直到表面金黄。</span></div>
</li>
</span></ol>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><strong><u>ALMOND COOKIES </u></strong><br />
<br />
<strong>Ingredients:</strong><br />
<ul class="ingredients">
<li>220g ground almond</li>
<li>330g cake flour</li>
<li>100g-120g icing sugar </li>
<li>1 1/2 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>165g-200g corn oil/peanut oil </li>
</ul>
Egg wash: 1 egg yolk<br />
<br />
<br />
<strong> Directions:</strong><br />
<ol>
<li> Mix all the dry ingredients in a bowl. Gradually add in the corn oil/peanut oil. Knead by hand until a dough is formed.</li>
<li> Divide the dough into 8g each, shape them into balls and arrange on a baking tray.</li>
<li> Brush the top of the balls with egg yolk, sprinkle with almond bits.</li>
<li> Bake the cookies in a preheated oven at 165°C for 20 minutes.</li>
</ol>
Note:<br />
Grease your palm to make shaping the dough easier.<br />
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Recipe adapted <a href="http://layphenglee.blogspot.sg/2015/01/2015.html" rel="nofollow" target="_blank">here</a> and <a href="http://xucaca-life.blogspot.sg/2015/01/almond-cookies.html" rel="nofollow" target="_blank">here</a>.<br />
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<span style="background-color: #b0a78b; color: white; font-family: puritan-1, puritan-2, 'Helvetica Neue', Arial, sans-serif; font-size: 15px; line-height: 23.25px;">我将把此贴子链接于东道主 </span><span style="background-color: #b0a78b; color: teal; font-family: puritan-1, puritan-2, 'Helvetica Neue', Arial, sans-serif; font-size: 15px; line-height: 23.25px; margin: 0px; outline: none; padding: 0px;"><a href="http://xuanhommama.blogspot.com/" style="-webkit-transition: all 0.3s ease; border-color: rgb(155, 144, 109); color: teal; margin: 0px; outline: none; padding: 0px; text-decoration: none; transition: all 0.3s ease;" target="_blank">XuanHom’s Mom</a></span><span style="background-color: #b0a78b; color: white; font-family: puritan-1, puritan-2, 'Helvetica Neue', Arial, sans-serif; font-size: 15px; line-height: 23.25px;"> 家的 Fion和协办之主 </span><span style="background-color: #b0a78b; color: teal; font-family: puritan-1, puritan-2, 'Helvetica Neue', Arial, sans-serif; font-size: 15px; line-height: 23.25px; margin: 0px; outline: none; padding: 0px;"><a href="https://bakingintotheether.wordpress.com/2015/01/12/little-sheep-soy-milk-cookies/www.bakingintotheether.wordpress.com" style="-webkit-transition: all 0.3s ease; border-color: rgb(155, 144, 109); color: teal; margin: 0px; outline: none; padding: 0px; text-decoration: none; transition: all 0.3s ease;" target="_blank">Victoria Bakes</a></span><span style="background-color: #b0a78b; color: white; font-family: puritan-1, puritan-2, 'Helvetica Neue', Arial, sans-serif; font-size: 15px; line-height: 23.25px;">主办的 ”一至二月份最棒食谱の我的拿手曲奇饼干“</span><span style="font-size: small;"><span style="color: #666666;"><a href="http://bakingintotheether.wordpress.com/"> </a></span></span><br />
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<span style="font-size: small;">I am also submitting this post to <b><a href="http://everybodyeatswell.blogspot.be/2015/01/my-treasured-recipes-5-chinese-new-year.html"><span style="color: #666666;">"My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)"</span></a> </b>hosted by <a href="http://everybodyeatswell.blogspot.be/"><span style="color: #666666;">Miss B of Everybody Eats Well in Flanders</span></a> and co-hosted by <a href="http://mimibakeryhouse.blogspot.sg/"><span style="color: #666666;">Charmaine of Mimi Bakery House</span></a>. </span></div>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com3tag:blogger.com,1999:blog-6120436341331198325.post-83841934317550087382015-01-31T22:52:00.000+08:002015-04-21T10:51:05.500+08:00Air-Fried Panko-Crusted Fish Nuggets with Dill Mayonnaise 空气锅炸香酥面包鱼<div class="separator" style="clear: both; text-align: left;">
Do you love to buy food and groceries in bulks for your family? I do. I loved the Costco experience during the stay in U.S a few years ago. When I heard Fairprice Warehouse Club follows the model of Costco, I was very excited and could not wait to visit it . With the high cost-of-living in Singapore, buying quality goods in bulk definitely helps to reduce cost. Since its opening, I have patronized the warehouse club twice and have spent a few hundred dollars there. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8cIQ_6jplX2TFXAVGlU49k4GTwZ071zHW1Thu9tflJNBwdXYXpwqNPRdHhZG5DqVrB6H27spkLezPM_EPkhQQW6_ZYHlvW9L1NaO4vRaMC0E1MIyC5p8Zll1BndvUoOvsFDRrwXD9T8/s1600/Air-fried_fish_nuggets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8cIQ_6jplX2TFXAVGlU49k4GTwZ071zHW1Thu9tflJNBwdXYXpwqNPRdHhZG5DqVrB6H27spkLezPM_EPkhQQW6_ZYHlvW9L1NaO4vRaMC0E1MIyC5p8Zll1BndvUoOvsFDRrwXD9T8/s1600/Air-fried_fish_nuggets.jpg" width="550" /></a></div>
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Breaded fish bites is one of the finger foods I bought from Warehouse Club. It comes in 1.3kg per pack, which is double the amount I bought elsewhere. After air-frying, these fish bites make a healthy and popular snack. While I like the family-size of these fish bites, they are not cheap. It costs me almost $20 a pack. After all, making your own breaded fish bites at home is a far more better way for saving money. </div>
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I whipped up these fish nuggets this morning using the raw Sutchi fish cubes bought from Warehouse Club ($4.3 for 800g). The method is quick and easy. Marinate the fish cubes with salt and pepper, then coat with egg batter, followed by Panko breadcrumbs. Air-fry for 10 minutes at 200 degC. They tasted absolutely delicious. Dip in dill mayonnaise, it's finger-licking good and healthy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOf_eZUiMLboJN8WfQvy-skd5-REitSyimh4xqvyp-WPbba7kpuoGrd_M8T4n1p7fGg8N-KCSRvDLSHpFheuuly3Z69mbxf2mIjviksrwakTMuAbjKR3SsYA4kvRUJDVjvQqmLiXw4a1Y/s1600/Air-fried_fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOf_eZUiMLboJN8WfQvy-skd5-REitSyimh4xqvyp-WPbba7kpuoGrd_M8T4n1p7fGg8N-KCSRvDLSHpFheuuly3Z69mbxf2mIjviksrwakTMuAbjKR3SsYA4kvRUJDVjvQqmLiXw4a1Y/s1600/Air-fried_fish.jpg" width="550" /></a></div>
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<b><u>PANKO-CRUSTED FISH NUGGETS</u></b><br />
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<b>Ingredients:</b><br />
<ul>
<li>800g skinless fish fillets/chunks ( I used Sutchi fish cubes)</li>
<li>Salt and black pepper to taste</li>
</ul>
<div>
egg batter</div>
<ul>
<li>5 tablespoons flour</li>
<li>1 egg, beaten + 5 tablespoons water (adjust the water amount based on the batter thickness)</li>
</ul>
<div>
breadcrumbs mixture</div>
<ul class="ingredients">
<li>100g Panko breadcrumbs</li>
<li>1 tablespoon smoked paprika </li>
<li>1 tablespoon garlic powder</li>
</ul>
Dill mayonnaise <br />
<ul>
<li>4 tablespoon mayonnaise</li>
<li>1 teaspoon dried dill</li>
<li>lemon juice from half lemon (freshly squeezed)</li>
</ul>
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<b>Directions:</b><br />
<ol>
<li>Pat the fish dry with paper towels and cut into equal pieces. Season with salt and pepper.</li>
<li>Put the flour in a large bowl and slowly add the water, whisking briskly as you pour.</li>
<li>Once you have incorporated the water, add the egg and continue whisking until smooth. Do not over work the batter or else it will be too elastic and grainy.</li>
<li>In another bowl, mix the breadcrumbs, paprika and garlic powder together.</li>
<li>Dip the fish cubes into the batter, then coat with the breadcrumb mixture. Slightly press the fish into the crumbs to make sure it is well coated.</li>
<li>Place the breaded fish pieces on a non-stick baking sheet. Spray with cooking spray. <br /><div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHID_GQ_TzKRFBOIWEAIhs3HYk-uCmPOcDZsjfuYKzKC3ceGaPQDIBJD0e5JIiGnASblgk5ge97MGR1FiFdnNHu6_7pZ38M8cuDWWKrIS-gqOQ-x72UTFc6XGBPKE-8lK_lRJpYPIpkM/s1600/breaded_fish_nuggets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHID_GQ_TzKRFBOIWEAIhs3HYk-uCmPOcDZsjfuYKzKC3ceGaPQDIBJD0e5JIiGnASblgk5ge97MGR1FiFdnNHu6_7pZ38M8cuDWWKrIS-gqOQ-x72UTFc6XGBPKE-8lK_lRJpYPIpkM/s1600/breaded_fish_nuggets.jpg" height="299" width="400" /></a></div>
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<li>Preheat the airfryer at 200 degC. </li>
<li>Arrange fish one layer on the fryer basket, and slide the basket into the airfryer. Set timer and air fry for 10-12 minutes unitl golden brown.</li>
<li>Transfer to a plate and serve warm with dill mayonnaise sauce.</li>
</ol>
To make the dill mayonnaise, mix the mayo with the lemon juice and dill. Put this in the fridge before use.<br />
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Recipe adapted <a href="http://food-4tots.com/2011/08/10/oven-baked-fish-fingers/" rel="nofollow" target="_blank">here</a>.
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com4tag:blogger.com,1999:blog-6120436341331198325.post-73530892951565182132015-01-24T10:23:00.001+08:002015-04-21T10:51:50.698+08:00Mini Yogurt Cake 迷你酸奶小蛋糕<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: start;">My age must be catching up with me ... I forgot that I bought one pack of Greek yogurt, and bought another pack again. Now </span>I have 2kg of Greek yogurt in my fridge! Being a cost-conscious housewife, I have to make sure they are consumed before the expiry date.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHLlLOB-Blx0sfo-08LWwdbr7JkDlu0pNStTq4UwRVhW8x80d1zbZ3fBPv_q3R_951XsSq8DjlnbxJIkiJXZ5fHL4VqfhX4gFnHwOuDONy4lSQMblFhNzjQGYH1lTTF65NJ4tdJhiYgw/s1600/mini_yogurt_cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHLlLOB-Blx0sfo-08LWwdbr7JkDlu0pNStTq4UwRVhW8x80d1zbZ3fBPv_q3R_951XsSq8DjlnbxJIkiJXZ5fHL4VqfhX4gFnHwOuDONy4lSQMblFhNzjQGYH1lTTF65NJ4tdJhiYgw/s400/mini_yogurt_cake.jpg" height="296" width="320" /></a>The initial plan for Greek yogurt was to make a healthy cheesecake. With 2kg of Greek yogurt, I baked different flavours of cheesecakes almost every week. After 3 weeks, I have used up 1.5kg of yogurt. My family seemed to have had enough of my "<a href="http://littlejoyfactory.blogspot.sg/2014/10/cheats-cheesecake-with-blueberry-jam.html" target="_blank">cheat cheesecake</a>" for now.</div>
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There is still 500g of Greek yogurt left. Maybe it's time to bake yogurt cake with Greek yogurt?<br />
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I Googled yogurt cake, and noticed a nice recipe, which uses yogurt in making the famous cottony Japanese cheesecake. It sounds really miraculous. I knew this is the one! While baking, my daughter kept checking the oven and asked what the cake is. It smelled nice! Good things worth the wait. After almost one hour, what came out was a soft, light and moist cake that tasted bright and tangy! It was gone really quickly! The only problem is that the cake cracked in its center, which wasn't good for photos. I guess it's the baking temperature. My oven does not have 150 degC mark, so I baked it at 160 degC instead. Should have adjusted the oven temperature during the last 10 minutes of baking.<br />
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Yesterday, I baked again with the same recipe. Instead of using a baking tin, I poured the mixture into small ramekins. Baked them in water bath at 160 degC for 30 minutes, and reduced the temperature to 130 degC for another 10 minutes. The cake turned out very well. No cracks at all. I did not unmold immediately as I plan to serve the cake in the ramekin. It did shrink upon cooling, as expected. The taste, hmm.. so nice.. especially after chilled in the fridge. Most importantly, we eat these mini cakes without having to feel guilty at all. It's made of low fat Greek yogurt, remember? I told my daughter that these cakes are "<em>cheat Japanese cheesecake</em>". Another cheat cake. Haha!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiQv8gf4oHLzIXNylRCMvHBDBPVFkfoci5D0aF6IAjNuByaxcJ1ahNSTwaBpdkaYNOdb4L9_eYW0mtcnoKbr0njdJhjOM4_CZNCrv1-sfrDmLVEok6k7kaai4p3BQcz2w6UbPEota1O0/s1600/yogurt_cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiQv8gf4oHLzIXNylRCMvHBDBPVFkfoci5D0aF6IAjNuByaxcJ1ahNSTwaBpdkaYNOdb4L9_eYW0mtcnoKbr0njdJhjOM4_CZNCrv1-sfrDmLVEok6k7kaai4p3BQcz2w6UbPEota1O0/s1600/yogurt_cake.jpg" height="400" width="248" /></a></div>
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<td><b><u>YOGURT CAKE ( 酸奶蛋糕 )</u></b><br />
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<b>材料:</b><br />
<ul class="ingredients">
<li>原味酸奶200克</li>
<li>黄油48克(溶化)</li>
<li>低粉40克</li>
<li>粟粉24克</li>
<li>鸡蛋4个</li>
<li>糖70克</li>
<li>盐1克</li>
</ul>
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<b>Ingredients</b><br />
<ul class="ingredients">
<li>200g plain yogurt ( <span style="color: blue;">I used low fat Greek yogurt</span>)</li>
<li>48g butter ( melted )</li>
<li>40g cake flour (<span style="color: blue;">I used plain flour</span>)</li>
<li>24g cornstarch</li>
<li>4 eggs , separated</li>
<li>70g sugar</li>
<li>1g salt</li>
</ul>
</td></tr>
</tbody></table>
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<b>方法:</b><br />
<ol>
<li>黄油加热至溶化</li>
<li>加入室温的酸奶搅拌均匀</li>
<li>筛入低粉和粟粉,搅拌均匀</li>
<li>加入蛋黄,搅拌</li>
<li>蛋白分三次加入糖,打至中性发泡</li>
<li>将打发的蛋白分三到五次加入混合料中。</li>
<li>装模至八分满。</li>
<li>150度,水浴法烤60分钟左右</li>
<li>脱模,冷却后食用最佳</li>
</ol>
<b>Directions:</b><br />
<ol>
<li>Melt butter, and stir into yogurt at room temperature.</li>
<li>Add egg yolk , mix well.</li>
<li>Sieve over the flour mixture, whisk the batter gently till there are no lumps.</li>
<li>In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to medium-high speed and beat the mixture. Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly.
</li>
<li>Add the beaten egg whites to the mixture in 3 separate additions, each time fold with a rubber spatula until just combined. </li>
<li>Pour the batter into the lined baking tin (or thoroughly greased ramekins) till 80% full. </li>
<li>Place on lower rack of the oven and bake in water bath at 150 degC for 60 mins ( <span style="color: blue;">For mini cakes, I baked at 160 degC for 30 minutes, reduced to 130 degC and continue for another 10 minutes</span>).</li>
<li>Remove from the oven and unmould the cake immediately to prevent from shrinking (<span style="color: blue;">for mini cakes, I just leave it in the ramekins</span>)</li>
<li>Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.</li>
</ol>
Recipe adapted <a href="http://blog.sina.com.cn/s/blog_4dd2930d0100doni.html" rel="nofollow" target="_blank">here</a>.
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com2tag:blogger.com,1999:blog-6120436341331198325.post-17505873384581857482015-01-04T19:49:00.001+08:002015-04-21T10:52:39.004+08:00Steamed Stuffed Mushrooms with Minced Meat 鲜肉酿香菇<div class="separator" style="clear: both; text-align: left;">
送走了忙碌的二零一四年,二零一五年在宁静祥和中悄然降临了。也许是我生日中也带数字15的原因吧,感觉和2015年有着自然的亲近感。那种浮躁疲乏的心境随2014一扫而空,仿佛暴雨过后的清晨,凉爽而清澈。</div>
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今天是女儿的生日,标志着她正式步入了青少年时期。而明天, 又是开学的第一天, 她即将展开中学直通高中六年的学习生涯。可以说是女儿生活中里程碑的日子。全家决定好好庆祝一下。一早起来,烤鸡炖鱼,蒸煮烹炸,很有点过年的气氛。饭后女儿自己去取回提前预订的生日蛋糕, 在欢声笑语中点燃蜡烛,许下生日和新年的愿望。。。看着她快乐的脸庞,我的心里也充满了喜悦。</div>
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居住在新加坡,感受不到四季的变化,时间仿佛过的格外快。人人脚步匆匆,日出而作,日落而息。 有了假期,又马不停蹄地出国旅游,在忙碌中度过。这样的日子,十年如一日,偶尔会感觉茫然。看到一页页翻过去的日历,有时真的不知道时间都去哪了。庆幸家有少女初长成,让我看到时间流逝带来的惊喜和变化。相信再过六年,我们又会收获另一份成长带来的满足。那么就让时间在指间悄然滑过吧,父母安康,孩子无忧无虑的长大,这就是一切努力和付出的回报了。 </div>
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<a name='more'></a>今天准备的一道家常菜就是釀香菇。用新鲜香菇和肉馅蒸出的醸香菇爽滑鲜美,一口一个, 既健康又美味。<br />
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做法非常简单。鲜肉用做饺子馅的方法准备好(葱姜盐,五香粉,料酒,香油,酱青),加点淀粉或蛋清以便成型。香菇过热水后沥干。把饺子馅放进香菇里,摆盘后放进蒸笼,大火蒸8分钟。蒸后出来的汁水,倒进碗里,加点淀粉,在锅里勾芡。然后淋在蒸好的香菇上。<br />
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<u></u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUT2lNeR46DYW4ys9k3uVtGe-XLr8upQLrGBiBC0IBCiYm6MQ9KThKukub_OqKu2012w2BjpgeDvt6AUlBsps4mbRKEvCigkDpZ0eCtnoRVjBVHDyoMeMAuUI949xiuuNUC6otp90XBQ/s1600/steamed_stuffed_mushrooms_with_minced_meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUT2lNeR46DYW4ys9k3uVtGe-XLr8upQLrGBiBC0IBCiYm6MQ9KThKukub_OqKu2012w2BjpgeDvt6AUlBsps4mbRKEvCigkDpZ0eCtnoRVjBVHDyoMeMAuUI949xiuuNUC6otp90XBQ/s640/steamed_stuffed_mushrooms_with_minced_meat.jpg" width="550" /></a></div>
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这道菜是我在一个party上偷师学来的。试做过几次,家里人都很喜欢, 就成了我的招牌菜之一。新鲜香菇很容易买到,肉馅也是家里常备食材,几乎每周都做来吃。据说营养价值很高,老少皆宜。</div>
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<strong><u>鲜肉酿香菇</u></strong></div>
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<strong>材料</strong></div>
<ul class="ingredients">
<li><div class="separator" style="clear: both; text-align: left;">
新鲜香菇1包(250克)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
肉馅250克</div>
</li>
</ul>
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调味料</div>
<ul>
<li>1汤匙玉米粉</li>
<li>1茶匙酱油</li>
<li>1大匙香油</li>
<li>1汤匙料酒</li>
<li>少许五香粉</li>
<li>1棵葱,切碎</li>
<li>1茶匙生姜,切碎 </li>
</ul>
<div class="anchor-list">
<strong>做法</strong>:</div>
<ol>
<li><div class="para">
将调味料放入肉馅拌匀后,沿一个方向搅动3分钟。</div>
</li>
<li><div class="para">
香菇洗净,热水中过一下,沥干水分。 碎肉酿在香菇上。放入锅中大火蒸了8分钟。</div>
</li>
<li><div class="para">
倒出汁,加入酱青,生粉水中勾成芡, 淋在釀香菇上。 </div>
</li>
</ol>
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<u><strong>STEAMED STUFFED MUSHROOMS WITH MINCED MEAT</strong></u></div>
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<strong>Ingredients</strong></div>
<div class="ingredient" style="text-align: left;">
<ul class="ingredients">
<li>250g fresh shiitake mushrooms</li>
<li>250g minced meat</li>
</ul>
</div>
<br />
Marinade<br />
<ul class="ingredients">
<li>1 tablespoon corn flour </li>
<li>1 teaspoon light soy sauce</li>
<li>1 tablespoon sesame oil</li>
<li>1 tablespoon cooking wine</li>
<li>1 dash of five-spices powder</li>
<li>1 sprig spring onion, thinl sliced</li>
<li>1 teaspoon finely chopped ginger</li>
</ul>
<br />
<strong>Directions:</strong><br />
<div class="directions">
<div class="instructions">
<ol>
<li>Soak mushrooms in boiling water, about 2-3 minutes. Drain and discard the stems. </li>
<li>In a bowl, combine minced pork meat with marinade, mix well, and stir in one direction for about 2-3 minutes.</li>
<li>Stuff each mushroom cap with the marinated meat. </li>
<li>Arrange mushrooms on a plate and steam at high heat for 8-10 minutes. </li>
<li>Carefully pour the juice out of the plate into a bowl. Add 1 teaspoon light soy sauce and 1 teaspoon corn flour. Mix well.</li>
<li>Place the mixture in a skillet. Heat over medium heat until thicken. Drizzle over the mushrooms before serving.</li>
</ol>
</div>
</div>
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-72891591956688241102014-12-14T14:23:00.000+08:002015-04-21T10:53:15.066+08:00Moroccan Chicken Tagine with Prunes and AlmondMy French lady boss will be leaving Singapore for a new job assignment in Morocco. I am totally clueless about Morocco until someone mentioned Hollywood movie <i>Casablanca</i>. Oh, Casablanca is in Morocco! Well, that's all I know about this exotic country. My boss is so nice that she wants to give us a feel of Moroccan. So, she invited us to her house one day, and prepared famous Morocco chicken tagine for lunch. Served together with couscous, this plate of spiced chicken just hit the spot. We are so impressed as if we were under the Moroccan sun!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuC-aIwugl78lkLpWVJPPwkB1etGU3BVsCcMuZk3NALQblbc3QNP2nikyAa92MkZVyQKuBPvJPxd2UUEWO-ATnGZPlISHokIX6gq_y7E_KwAm1hMqA89SjGpWAoAAwgMbgjXERcmFdus/s1600/chicken_tagine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuC-aIwugl78lkLpWVJPPwkB1etGU3BVsCcMuZk3NALQblbc3QNP2nikyAa92MkZVyQKuBPvJPxd2UUEWO-ATnGZPlISHokIX6gq_y7E_KwAm1hMqA89SjGpWAoAAwgMbgjXERcmFdus/s640/chicken_tagine.jpg" /></a></div>
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Chicken tagine is so delicious and fragrant with preserved lemon, prunes and spices. It's healthier, and tastes fresher than curry chicken as no coconut milk or cream added. I decided immediately after the meal that I wanted to try to recreate the dish at home.<br />
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A tagine is a special North African clay pot with a large dome-shaped lid. This is designed to promote the return of all condensation to the bottom. Without a tagine at home, I used my favourite Dutch oven to make this wonderful dish. <br />
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My family is very happy with chicken tagine, and this is the second time I cooked this dish at home. I replaced preserved lemon with preserved fruit mix and some lemon peel. It feel so good when I bring the tagine to the table, lift off the lid. Everyone takes a deep and satisfied breath. Another wonderful exotic dish that I am ready to share with you.<br />
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<strong><u>CHICKEN TAGINE WITH PRESERVED PRUNES AND ALMOND</u></strong><br />
<strong></strong><br />
<strong>Ingredients</strong><br />
<ul class="ingredients">
<li style="margin-bottom: 9px;">One whole chicken or 1 kg chicken parts</li>
<li style="margin-bottom: 9px;">2 large onions, halved and sliced lengthwise</li>
<li style="margin-bottom: 9px;">1 -2 tomatoes, sliced</li>
<li style="margin-bottom: 9px;">1 carrot, diced </li>
<li style="margin-bottom: 9px;">salt and freshly ground black pepper</li>
<li style="margin-bottom: 9px;">1 clove of garlic, minced</li>
<li style="margin-bottom: 9px;">1 tablespoon ginger, sliced</li>
<li style="margin-bottom: 9px;">grated lemon peel from one medium lemon</li>
<li style="margin-bottom: 9px;">freshly squeezed lemon juice from one lemon</li>
<li style="margin-bottom: 9px;">3 tablespoons Moroccan spice</li>
<li style="margin-bottom: 9px;">4-5 preserved pitted prunes, sliced</li>
<li style="margin-bottom: 9px;">⅓ cup dried mixed fruits</li>
<li class="ingredient" itemprop="ingredients">⅓ cup almond slices, roasted</li>
<li style="margin-bottom: 9px;">olive oil for frying</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZmvMkEe15NAPt7z21PGdqD-ADwSDjJhRqbGn_AaKLbK7AOrRKzdseTKuuTBH8qzJUDjV9d-FPQtAQ4jYnrhp7HmgSc4-ZQh2CV8-KitjMdU9zVHB9h7WDG_9Rsc-mjWAiPVZPQNIL7M/s1600/tagine_ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZmvMkEe15NAPt7z21PGdqD-ADwSDjJhRqbGn_AaKLbK7AOrRKzdseTKuuTBH8qzJUDjV9d-FPQtAQ4jYnrhp7HmgSc4-ZQh2CV8-KitjMdU9zVHB9h7WDG_9Rsc-mjWAiPVZPQNIL7M/s1600/tagine_ingredients.jpg" height="400" width="369" /></a><br />
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<strong>Instructions</strong><br />
<ol>
<li>Rinse the chicken and pat dry. Trim away excess fat and skin. Cut whole chicken into pieces and rub all the pieces with salt, pepper, and Moroccan spice. Let stand for half to one hour.</li>
<li>Heat the oil in a large Dutch oven. Add the onion and saute until translucent, about 3-5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, and saute until the chicken is no longer pink.</li>
<li>Add 1 1/4 cup of water, prunes, mixed fruits, almond slices, tomatoes, carrot and lemon peel to the Dutch oven. Stir to combine. Bring it to a boil, the adjust heat to low. </li>
<li>Cover and simmer for 30 minutes. Sprinkle with fresh coriander leaves , serve warm. </li>
</ol>
Recipe adapted <a href="http://www.daringgourmet.com/2013/02/15/moroccan-tagine/" rel="nofollow" target="_blank">here</a> and <a href="http://www.splendidtable.org/recipes/chicken-tagine-prunes-and-almonds-style-rif-mountains" rel="nofollow" target="_blank">here</a>.
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com0tag:blogger.com,1999:blog-6120436341331198325.post-23581680079693503952014-10-27T19:51:00.002+08:002015-04-21T10:54:47.637+08:00Cheat's Cheesecake with Blueberry JamGreek yogurt is much thicker and creamier because it's strained three times to remove more whey and lactose. It has high protein and lower carbohydrates as compared to regular yogurt. I have been using Greek yogurt to replace sour cream in dipping sauce, and it tastes really good. Never thought of making "cheesecake" with Greek yogurt until I chanced upon this recipe from Pinterest. A cheesecake without cheese?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XwI_ZfLsG72_UM2Hd8ttFXVucqjdQ_i6E4yUvOnNk7s88LvRgGDDmhZyRD9nKGECbdzJkjei-E8C1azqZWDz0R-CcOiqk_ayXCuw3iUipw0TWHRTRvBblymybPrkGLAtUjE6BoChILo/s1600/Greek_yogurt_cheesecake_top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4XwI_ZfLsG72_UM2Hd8ttFXVucqjdQ_i6E4yUvOnNk7s88LvRgGDDmhZyRD9nKGECbdzJkjei-E8C1azqZWDz0R-CcOiqk_ayXCuw3iUipw0TWHRTRvBblymybPrkGLAtUjE6BoChILo/s1600/Greek_yogurt_cheesecake_top.jpg" width="480" /></a></div>
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<a name='more'></a>Yes, this "cheesecake" has no cream cheese, no butter nor sour cream. It's made of pure Greek yogurt, eggs, and sugar. I served it to my family yesterday without telling them this "secret". Everyone loves it just as our everyday cheesecake! It's smooth and tangy, with a subtle sweetness and creamy texture. I would say it's a light version of cheesecake. <br />
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Instead of using cookie crumbs as the base, I baked the crust with a mixture of almond meal, flour, sugar and butter. It's crunchy with nice almond flavor. Topped with blueberry jam, it's gorgeous and refreshing. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAEjbsWLDW9_2B1-pk0UmJEJOS2ZG1BFQpgZFh0bJBfxiffSml9ZcvkjL2-Ergo0Jv_exWwVyJQhH6Szxm6BpyHdJhi0p-OQj1KtQ3TpjlRL64-1jORhxXL0OtoQbtrh4CPQXsHiQaRg/s1600/Greek_yogurt_cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAEjbsWLDW9_2B1-pk0UmJEJOS2ZG1BFQpgZFh0bJBfxiffSml9ZcvkjL2-Ergo0Jv_exWwVyJQhH6Szxm6BpyHdJhi0p-OQj1KtQ3TpjlRL64-1jORhxXL0OtoQbtrh4CPQXsHiQaRg/s1600/Greek_yogurt_cheesecake.jpg" width="500" /></a></div>
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If you like cheesecake but feel guilty about its high calories, go for Greek yogurt cheesecake. It's easy to make and tastes delicious. Who says "healthy food tastes bad"? Greek yogurt cheesecake is definitely an exception.<br />
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<strong><u></u></strong><br />
<strong><u>GREEK YOGURT CHEESECAKE</u></strong>
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<strong>Ingredients</strong>
<br />
<br />
For base<br />
<ul class="ingredients">
<li>⅓ cup (40g) almond meal (ground almonds)</li>
<li> ¾ cup (105g) plain (all-purpose) flour </li>
<li>¼ cup (55g) caster sugar </li>
<li>90g butter, chopped </li>
</ul>
<div>
</div>
<div>
For filling</div>
<ul class="ingredients">
<li>500g natural Greek yogurt (not non-fat)</li>
<li>100g sugar</li>
<li>pinch of salt</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla extract
</li>
<li>1 tablespoon cornstarch</li>
</ul>
For topping<br />
<ul class="ingredients">
<li>2 tablespoon blueberry jam</li>
<li>1 tablespoon water</li>
</ul>
<strong></strong><br />
<strong>Directions: </strong><br />
<ol>
<li>Preheat oven to 150°C (350°F). To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Grease the bottom of a 20cm-round springform tin. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside.</li>
<li>To make the filling, place the Greek yogurt, eggs, sugar, and vanilla extract in the bowl of a food processor. Add cornflour to the cheese mixture. Process the mixture until smooth. </li>
<li>Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 35-40 minutes. </li>
<li>Remove from oven and cool on a wire rack. Refrigerate for at least 3 hours or overnight.</li>
<li>Top with blueberry jam before serving. To make the topping, heat up the blueberry jam and water in microwave oven for 30 seconds and mix well.</li>
</ol>
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Recipe adapted <a href="http://www.eatliverun.com/greek-yogurt-cheesecake-with-peaches-and-honey/" rel="nofollow" target="_blank">here</a>.
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</div>Little Joy Factoryhttp://www.blogger.com/profile/11731659766367888271noreply@blogger.com4tag:blogger.com,1999:blog-6120436341331198325.post-67893093940890443422014-10-12T11:11:00.003+08:002015-04-21T10:55:33.553+08:00Air-fried Smoked Paprika Chicken 我的“宠物”情结<div class="item" id="rechead" style="background-color: white;">
<div class="recabout">
<span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; font-style: italic; line-height: 18.47px;"></span>新加坡海南鸡饭很出名,可我几乎没吃过。肯德基到处可见,我也很少光顾。不是为别的,说来你也许觉得好笑,鸡曾经是我儿时的宠物。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY7-8qU4tqEkIH74_wuDOyEK4i40FiUGwPdoh4bFF2PNXhUgukXsFht8EdG4Z3hzcQeUVsjFfif6yWA9LNABb5ZhtUszZdq8UNI18hYIEkfB4WJ6Re7iF794Z4jRlwivZ0-L2SU2bM48/s1600/smoked_paprika_chicken_half.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY7-8qU4tqEkIH74_wuDOyEK4i40FiUGwPdoh4bFF2PNXhUgukXsFht8EdG4Z3hzcQeUVsjFfif6yWA9LNABb5ZhtUszZdq8UNI18hYIEkfB4WJ6Re7iF794Z4jRlwivZ0-L2SU2bM48/s1600/smoked_paprika_chicken_half.jpg" width="550" /></a></div>
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<a name='more'></a>小时候都是自己家养鸡养鸭。妈妈会带我们去市场上买刚孵出来的毛绒绒的鸡宝宝,回家养。家里希望选的是母鸡,因为母鸡会下蛋。如果是公鸡,就养大了吃鸡肉。因为看不出鸡宝宝是公是母,妈妈通常让我们姐妹三个选自己喜欢的。我每次都选头上有一点褐色花纹的黄色的小鸡。一是觉得可爱,二是凭直觉是小母鸡。基本上每次都还挺准的,我很得意。除了有一次。那只小鸡渐渐长大了,看得出是一只小公鸡。当时读小学的我,不知为什么突然有了一种想法。不管它是公是母,我都要把它养大,养到它自然死去为止。因为鸡都是被宰杀的, 从来都不知道鸡的寿命到底是多长。于是,我对那只小鸡很精心,放学回家就抱着它玩一会儿,再写作业。有时它会乖乖的趴在我的腿上睡觉,我就轻轻的拍着它。直到现在我还清楚地记得一幕,就是我静静地坐在椅子上,抱着那只小公鸡,在黑暗中感受它的小小的身体的温暖。我相信我可以养大那只小公鸡,觉得它也懂得我。<br />
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直到有一天。<br />
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好像是什么节日,家里要杀鸡。我事先就叮嘱妈妈不许动我的小鸡。因为它还很瘦小,所以我相信应该也还不是时候,就放心地出去玩了。可当我从外面回来后,就找不到它了。我放声大哭。。。妈妈解释说,姥姥觉得家里那只老母鸡不够大,就把它也一起炖了,凑数了。我真的很伤心,一直哭。后来姥姥给了我几毛钱作为“补偿”。我忘记有没有收那几毛钱,只是那天,无论大人怎么劝,我都坚决不吃那锅鸡肉。家里人都取笑我为了一只鸡流眼泪。那以后,凡是自己家烹煮的鸡鸭我都不吃了。要知道小时候家里并不富裕,只有在过年过节时才吃得上鸡鸭鱼肉。之前我一定也是很喜欢那香喷喷的鸡肉吧。可是自从那只小鸡之后,我就再也吃不出鸡肉的香味了。无论在家,还是后来在外求学,自然而然地对鸡肉失去了食欲。也许潜意识里觉得对不起那只小鸡。它一定很信任我,而我却辜负了它,没能救它。不吃鸡肉,起初是刻意去做的,后来就成了习惯。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Meb6h1RzFcoZ6RZp-EMo2MgXAfn67mCghXVx2MYdB6Rt7JkiOohCGCVXoaeWjZBcY7GMNL5HeFDnUxSPWkHXh25OCeLcS0m833T6EUvJ6rMpmp_yYD734XFlo6bry6DsQWYZ54yt2uY/s1600/air_fried_paprika_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Meb6h1RzFcoZ6RZp-EMo2MgXAfn67mCghXVx2MYdB6Rt7JkiOohCGCVXoaeWjZBcY7GMNL5HeFDnUxSPWkHXh25OCeLcS0m833T6EUvJ6rMpmp_yYD734XFlo6bry6DsQWYZ54yt2uY/s1600/air_fried_paprika_chicken.jpg" height="640" width="522" /></a></div>
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斗转星移,自己成家立业,有了宝贝女儿。她们生活富足,无忧无虑。家里依然很少烹煮鸡肉。在外用餐,无论日本餐,西餐,中餐似乎都离不开鸡。慢慢的,鸡饭和炸鸡成了孩子的最爱。在外用餐的次数多了,觉得外面的炸鸡太油了,况且不知用的是什么油,炸了多少遍。虽然我不吃,可不能阻止孩子吃。从健康的角度出发,买了空气炸锅。从不碰鸡肉的我,开始收集鸡肉的菜谱了。第一次试炸“<a href="http://littlejoyfactory.blogspot.sg/2014/08/air-fried-buttermilk-chicken.html" target="_blank">酪乳鸡腿</a>”,获得满堂彩。女儿大声称赞,说比外面的炸鸡都好吃(当然我只是试了一口,对我来说,依然没有什么味道)。所以我再接再厉,从炸鸡翅,鸡腿开始,最近开始买整只鸡回来,炸半只,其余半只做姜葱鸡肉。自从有了“健康”锅,每周都和鸡肉打交道。<br />
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不知你是不是有同样的体会,随着时间的推移,感觉一切都会被慢慢淡忘。多少年前过不去的坎,解不开的结,想不通的事,忘不了的人,不管当时有多么震撼,交给时间,一切都变得模糊了。并不是所有的问题都找到了答案,只是答案已不再重要。更何况我们的大脑也在有选择性地记忆着删除着发生的一切。"记住你想记住的,忘记你想忘记的”其实并非那么容易。就像我也没有预料到“宠物鸡”对我的影响会这么久,直到现在还依稀记得那只小公鸡的模样。谁知道再过二三十年,随着我越来越多地烹煮鸡肉,它会不会也被慢慢地遗忘。所以今天写下来,做一个纪念吧。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUppgu4Tnd8VYxPGu5r9iHmwWpQ8_4D6kr1H0tKxrHIGGa1CGWVu8c6SACkq-wOugm06vtbQSIKCyM0IIdsxX95wxzxLUCfQeGnvY05oS_byGH0o6Yg6uCAHCRVnIxMvY-nLFgyQ0mFQ/s1600/Smoked_paprika_chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUppgu4Tnd8VYxPGu5r9iHmwWpQ8_4D6kr1H0tKxrHIGGa1CGWVu8c6SACkq-wOugm06vtbQSIKCyM0IIdsxX95wxzxLUCfQeGnvY05oS_byGH0o6Yg6uCAHCRVnIxMvY-nLFgyQ0mFQ/s1600/Smoked_paprika_chicken.jpg" height="480" width="640" /></a></div>
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偶然看到这个简单的炸鸡食谱,色香味俱全,做了很多次,每次都很受欢迎。尤其是外皮酥脆, 不油腻。 我买的是NTUC的樱花鸡(Sakura chicken),据说是喂乳酸菌养大的,很健康。 鸡油很少,肉质细嫩。即使做红枣枸杞蒸鸡,也很鲜美。<br />
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<b><u>AIR-FRIED CHICKEN WITH SMOKED PAPRIKA</u></b><br />
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Ingredients</b>
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<li> half chicken (or 4 pieces of chicken thigh).</li>
<li><span itemprop="name">2 teaspoons salt</span></li>
<li><span itemprop="name">2 teaspoons garlic powder</span></li>
<li><span itemprop="name">2 teaspoons dried parsley</span></li>
<li><span itemprop="amount">2 teaspoons smoked </span><span itemprop="name">paprika</span></li>
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Directions</div>
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<li><span class="instruction" style="display: block; margin: 5px 0px 5px 15px;">Mix salt, garlic powder, smoked parprika and dried parsly in a bowl. Sprinkle over the chicken and rub it with hands. If the amounts above don't seem like enough, use more.</span></li>
<li><span class="instruction" style="display: block; margin: 5px 0px 5px 15px;">Preheat airfrier at 180degC.</span></li>
<li><span class="instruction" style="display: block; margin: 5px 0px 5px 15px;">Arrange chicken one layer on the fryer basket, skin side up*, and slide the basket into the airfryer. Set timer and air fry for 8 minutes. Pull out the tray, turn chicken/chicken pieces over, and set timer for another 10-12 minutes until chicken are cooked through and have developed a nice crust. </span></li>
<li><span class="instruction" style="display: block; margin: 5px 0px 5px 15px;">Serve immediately.</span></li>
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Recipe adapted <a href="http://www.inerikaskitchen.com/2011/10/chicken-with-smoked-paprika.html" rel="nofollow" target="_blank">here</a></div>
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