紫蛋 Purple Sweet Potato Steamed Egg

  

Purple sweet potatoes + steamed eggs is a very quick and easy homemade recipe during super busy days. 水蒸蛋，加点紫薯泥又成了一道吸引天使们家庭味。 

J的下厨乐的第一支视频 👇🏻👇🏻👇🏻

萝卜肉碎蒸蛋Carrots Minced Meat Steamed Egg 

https://youtu.be/wr5JQpFXYlY 

紫蛋 

{材料} 

鸡蛋4枚 

紫薯1个 

牛奶125毫升 

清水200毫升 

蜂蜜4汤匙 

枸杞1汤匙 

{做法} 

1. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次后沥干水分， 上蒸锅蒸25分钟左右。 

2. 鸡蛋打入大碗中，加入蜂蜜、牛奶和清水搅拌均匀。 

3. 紫薯块蒸好后压成泥状，放入碗中按平备用。 

4. 鸡蛋液过筛后倒入铺满紫薯泥的碗中，盖上保鲜膜，叉几个小洞后放入蒸锅蒸12分钟。 

5. 蒸好把泡热水5分钟的枸杞子放上简易装饰。 

Purple Sweet Potato Steamed Egg 

{Ingredients} 

Eggs 4pcs 

Purple sweet potato 1 pcs 

Milk 125ml 

Water 200ml

Honey 4 tbsp 

Goji berries 1 tbsp 

{Directions} 

1. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times，steamed for 25 mins. 

2. Beat eggs gently in large bowl, add in honey, milk and water to whisk gently until well combined. 

3. Mashed the purple sweet potatoes after done steamed, flatten it at bottom of each small bowl. 

4. Strain egg mixture through a fine sieve to remove any solids, divide mixture into 4 small bowls and 1 big bowl, remove air bubbles with a small spoon, cover each bowl with cling film for smooth silky egg surface during steaming, poke few tiny holes and steam for 12 mins. 

5. Put on goji berries after done steamed. 

Previous：紫薯薄煎饼 Simple Mouth-watering Fluffy Purple Sweet Potato Pancakes

紫薯薄煎饼 Purple Sweet Potato Pancake

Simple mouth-watering Fluffy Purple Sweet Potato Pancakes 简易版的紫薯薄煎饼 

紫薯薄煎饼

{材料} 

紫薯泥80克 

煎饼预拌粉1盒 

牛奶350毫升 

{做法} 

1. 煎饼预拌粉和牛奶搅拌均匀，加入紫薯泥拌均后静置20分钟左右。 

2. 平底锅中火预热后，转小火抹上一层薄薄的无盐牛油，放入适量面糊开始煎薄饼（无盐奶油抹一次即可）。 

3. 每面煎制大约1-2分钟左右或表面冒泡即可翻面，重复煎至面糊用完即可。 

Purple Sweet Potatoes Pancake 

{Ingredients} 

Purple sweet potatoes paste 80g 

Pancake premix 1 box 

Milk 350ml 

{Directions} 

1. In a clean bowl, fold the pancake premix flour with milk until just combined, add in purple sweet potato paste and mix well again, let the mixture sit for 20 mins.

2. Pre-heat a large pan over medium heat, turn to low heat, grease with a thin layer of unsalted butter or oil, and pour enough pancake mixture onto the pan making as many pancakes as will fit (grease with butter or oil 1 time will do). 

3. Cook for about 1-2 mins until bubbles form on the surface, flip the pancake and cook for another 2-3 mins or until fully cooked. Repeat the step until all the pancake mixture is finished. 

Previous：紫薯花生酱披萨Peanut Butter Purple Sweet Potato Pizza

紫薯花生酱披萨Peanut Butter Purple Sweet Potato Pizza

 Easier and healthier natural purple sweet potato sauce + peanut butter pizza 天然色素…超快手简单的纯天然紫薯馅+花生酱做出的披萨。 

紫薯花生酱披萨 

{材料} 

即用披萨皮2片 

无盐黄油25克 

花生酱1汤匙 

紫薯泥适量 

马苏里拉芝士200克 

{做法} 

1. 无盐黄油室温融化后加入花生酱拌均匀。 

2. 即用披萨皮抹上花生牛油酱， 接着抹上适量的紫薯泥。 

3. 再铺满马苏里拉芝士，预热烤箱210°C，烤10分钟左右。 

Purple Sweet Potato Peanut Butter Pizza 

{Ingredients} 

Instant pizza crust 2pcs 

Unsalted butter 25g 

Peanut butter 1 tbsp 

Some purple sweet potatoes paste 

Mozzarella cheese 200g 

{Directions} 

1. Unsalted butter let stand in room temperature until soft, add in peanut butter and mix well. 

2. Spreading the peanut butter on instant pizza crust, follow by purple sweet potatoes paste. 

3. Then, top with enough mozzarella cheese, Pre-heated oven 210°C, bake for 10mins. 

Previous ：紫薯桃胶雪燕皂角米西米露 Soy Milk Purple Sweet Potato Peach Gum XueYan Saponin Rice Sago Dessert

紫薯豆奶桃胶雪燕皂角米西米露 Soy Milk Purple Sweet Potato Peach Gum XueYan Saponin Rice Sago Dessert

  

QQ西米配紫薯+桃胶+豆奶， 对超爱紫色的我是种超疗愈的紫色系甜品。紫薯的营养延伸成夢幻的颜色,配上Q弹的桃胶+豆奶淡淡的香气，清爽好喝哟。Purple sweet potatoes sago dessert with peach gum snow bird nest and saponin rice, plus soy milk make a dessert that full of attractive taste buds and also lovely color 🥰 

紫薯桃胶雪燕皂角米西米露 

{材料} 

西米60克 

紫薯500克 

桃胶雪燕皂角米组合2小包 

清水1000毫升 

豆奶适量 

*冰糖30克 

{做法}  

1. 桃胶皂角米雪燕独立包装2包（隔夜泡发至少12小时，雪燕分开泡哦） 

2. 隔夜泡好后，简单的清理一下桃胶和雪燕的杂质， 把桃胶皂角米和清水1000毫升先放入高压锅煮12分钟左右。 

3. 紫薯洗净表皮，去皮切成小块状，用清水清洗，洗几次后沥干水分， 上蒸锅蒸25分钟左右。 

4. 一锅清水煮沸后(一定要等水烧开才能放下去)，放入西米中小火煮至留有小白点，熄火关盖焖15分钟至透明，焖好的西米用凉水洗2-3遍后沥干备用。 

5. 把雪燕，蒸好的紫薯和西米放入高压锅（想要甜点的，这时加入冰糖）， 再煮1分钟即可享用， 加入适量的豆奶拌均颜色更迷人。 

Soy Milk Purple Sweet Potato Peach Gum XueYan Saponin Rice Sago Dessert 

{Ingredients} 

Sago 60g 

Purple sweet potato 500g 

Peach Gum XueYan Saponin Rice Combination 2 small pack 

Water 1000ml 

Some soy milk 

*Rock sugar 30g 

{Directions}  

1. Peach gum/snow lotus seed/snow bird nest individual pack x 2 (soak overnight separately in refrigerator for at least 12 hours) 

2. Simple clean the peach gum and snow bird nest, remove impurities, put peach gum, saponin rice and water 1000ml into pressure cooker to cook for 12 mins. 

3. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times, drain well and steam for 25 mins. 

4. To cook sago, bring a pot of water to boil (must boiling), only put in sago and cook under medium small heat until you see small tiny white dot in the middle (remember to keep stirring occasionally), turn off heat and covered the pot, let stand for about 15 mins to allow the centre of sago pearl to cook through. Sieve and rinse the cooked through sago with water 2-3 times, drain well. 

5. Follow by add in snow bird nest (XueYan), steamed purple sweet potato and cooked sago in to pressure cooker (if wish to add in rock sugar, add in now), cook for another 1 min and ready to serve, add in right amount of soy milk to have more attracting purple color. 

Previous: 纯天然紫薯酱 Natural Purple Sweet Potato Paste

2种材料纯天然万用紫薯泥（免炒版本) Natural Purple Sweet Potato Paste

 

 

Easier and healthier natural purple sweet potato sauce or puree, kids friendly + multipurpose usage. Without pan fry with just 2 ingredient, not only for bread, steamed bun, cake, also for any recipes that suits your taste such ad cookies, pizza, sago dessert, steam eggs, dipping sauce, pan cake, pie, etc. 天然色素…更快手超简单的纯天然紫薯馅，只需简单材料+免炒版本。这馅料万用哦，除了面包、馒头、蛋糕、也可以做饼干，披萨、西米露、蒸蛋，蘸料、薄饼、派等等。 

纯天然紫薯酱 

{材料} 

紫薯5个 

蒸紫薯水50毫升 

牛奶100毫升 

**可单用牛奶或紫薯水，液体的份量就是150毫升左右，能搅得动就OK了。 

{做法} 

1. 紫薯洗净表皮，去皮切成小块状，用清水清洗洗几次。 

2. 注入清水大约盖住紫薯块，上蒸锅蒸25分钟左右。 

3. 蒸好加入牛奶和蒸紫薯的水搅拌成泥状即可。 

Natural Purple Sweet Potato Paste 

{Ingredients} 

Purple sweet potato 5 pieces 

Steamed purple sweet potato water 50ml 

Milk 100ml 

**Can purely use milk or steamed purple sweet potato water, total liquid about 150ml to move the blender considering okay. 

{Directions} 

1. Clean purple sweet potatoes, peel off skin and cut into small pieces, rinse well with water for few times. 

2. Add in water to cover the purple sweet potato pieces, steam for 25 mins or until soft. 

3. Pour in milk and steamed purple sweet potato water blend until smooth puree will do. 

Previous：亲子家庭味炒面 Kids Friendly Fried Noodles

新加坡亲子游 Family Fun in Singapore

 

520，我爱你们，但我也要更懂得爱自己...好想去旅行了，没存够勇气之前就回忆过去先咯，毕竟游记博文停在2016年就没继续写了，是时候该换个方式坚持下去了…从第一次一家四口飞出马来西亚的亲子之旅开始吧…Investing in experiences makes us happier than investing in stuff especially affordable travel experiences😊🥰Is time to write back my travel fun blogs, use a diffrent way this round...Let's start again with meaningful trip👉🏻1st time, family of 4 together travel out from Malaysia.

#singapore #memories #throwback #love #cute #smile #kids 

Places to go: 

S.E.A Aquarium 

The Shoppes at Marina Bay Sands 

Gardens by the Bay 

Changi Airport 

Singapore Zoo 

River Safari 

Singapore Flyer 

Suntec City 

Previous: 猫空四哥的店加动物园一日游，台北

亲子家常炒面 Kids Friendly Fried Noodles

简简单单的家常炒面，下厨可以增添J的自信心，当然前提是她乐意做，从孩子们身上看到能学或重复做自己想做的事是多么简单的幸福。Simple but full of love, kids friendly fried noodles. Cooking can help young kids to build their self-confidence and lay the foundation for healthy eating habits. #亲子活动 #cookingwithkids #亲子家庭味 #eatwellstayhealth 

亲子家庭味炒面 

{材料} 

面条适量（过热水川烫半分钟左右） 

鱼饼片适量 

胡萝卜丝适量 

鸡蛋3粒（加点胡椒粉打散备用） 

包菜丝适量 

蒜碎1汤匙 

小红葱碎1汤匙 

青葱段适量 

{调味料} 

黑酱油1汤匙 

酱油2汤匙 

蚝油1茶匙 

番茄酱2汤匙 

豆瓣酱½茶匙 

红糖适量 

芝麻油1茶匙 

清水/高汤 ½ 杯 

{做法} 

1. 起油锅先把鸡蛋炒熟备用。 

2. 再起3汤匙油锅爆香蒜葱碎，加入胡萝卜丝、鱼饼、包菜丝和一半调味料拌炒均匀。 

3. 然后，加入面条和另一半的调味料拌炒至上色后加入青葱段和鸡蛋炒均匀或至汁收干即可。 

Kids Friendly Fried Noodles 

{Ingredients} 

Noodles(Blanch over with hot water for 30sec)

Some fish cake slices 

Some shredded carrots 

Egg 3 pcs (beaten with some pepper) 

Some shredded cabbage 

Chopped garlic 1 tbsp 

Chopped shallots 1 tbsp 

Some green onions (sectioned) 

{Seasonings} 

Black soy sauce 1 tbsp 

Soy sauce 2 tbsp 

Oyster sauce 1 tsp 

Tomato sauce 2 tbsp 

Bean paste ½ tsp 

Some brown sugar 

Sesame oil 1 tsp 

Water/broths ½ cup 

{Directions} 

1. Heat up oil to fry the egg mixture till cooked and set aside. 

2. Heat up frying pan with 3 tbsp of olive oil to saute chopped garlic and shallot till fragrant, add in carrots, fish cakes, cabbages plus half of seasonings to stir-fry till well combined. 

3. Then, add in noodles and another half of seasonings to continue stir-frying until well mix only add in green onions and cooked egg to stir fry till gravy is thickening, serve hot.

Previous：预拌粉花生牛油饼 Cookies Mix Peanut Butter Cookies

预拌粉花生牛油饼 Cookies Mix Version Peanut Butter Cookies

能让两个她都愿意“动起来”的亲子活动就是做饼干，学校假期难得突然想起要做饼干，不想扫兴，只好用家里仅有的饼干预拌粉。School holiday activities must have their's first priority: baking favorite cookies. 

预拌粉花生牛油饼 

{材料} 

牛油饼干预拌粉490克 

无盐牛油250克 

花生碎30克 

鸡蛋1个 

{做法} 

1. 无盐牛油室温软化后，低速打发至浅黄色，分两次加入鸡蛋液搅拌均匀。 

2. 分两次筛入预拌粉搅拌均匀后，加入花生碎，再次翻拌均匀。 

3. 揉成软面团，盖好休面10分钟。 

4. 每小份约5克，搓成小球状，按成大小一致的圆形状，或放入饼干模具中塑形，冷藏保存待烤。 5. 提前预热好烤箱上下火（不开风扇）170°C，烤10-13分钟左右即可。 

Cookies Mix Peanut Butter Cookies 

{Ingredients} 

Buttery cookies premix flour 490g 

Unsalted butter 250g 

Peanut powder 30g 

Egg 1 pcs 

{Directions} 

1. Blend room temperature unsalted butter until soften or light yellow color, add in egg mixture and mix well. 

 2. Sifted in cookie premix flour in batches and mix well after each addition, follow by add in peanut powder and mix well again. 

3. Knead into soft dough, cover and let it rest for 10 mins. 

4. Divide soft dough into 5g each portions shaping into small ball, press down to make a circle shape, or direct put the soft dough on the cookies mold for shaping up. Keep refrigerated while waiting to bake. 

5. Pre-heated oven 170°C(without fan), bake for 10-13mins or until lightly browned. 

Previous: 奶香味香蕉核桃蛋糕 Banana Walnut Cakes

奶香味香蕉核桃蛋糕 Banana Walnut Cakes

  

面包、蛋糕…傻傻分不清楚🫣😅香蕉蛋糕百吃不腻，用纯鲜奶做的香蕉核桃蛋糕有着孩子们大爱的浓郁奶香味儿。Banana cake never disappointed, simply a great recipe to kick start for anyone wish to start to bake for their own.  

奶香味香蕉核桃蛋糕 

{材料} 

熟透香蕉泥350克（提前冷冻保存至少一夜，室温解冻2-3小时使用） 

中筋面粉220克 

红糖80克 

鸡蛋2粒 

无盐融化牛油60克 

盐 ½茶匙 

泡打粉2茶匙 

苏打粉½茶匙 

核桃碎50克 

牛奶100-130毫升 

香草精几滴 

{做法} 

1. 香蕉室温解冻后，压成泥状+红糖+融化无盐黄油+鸡蛋+香草精+粉类搅拌均匀，慢慢地加入牛奶拌均匀后加入核桃碎拌均匀。 

2. 把拌好的蛋糕糊倒入模具中，准备烤。 

3. 预热烤箱170°C， 烤55-60分钟左右，蛋糕出炉待冷后即可切片享用。 

Banana Walnut Cakes 

{Ingredients } 

Ripe banana 350g (Keep frozen overnight, defrost to room temperature 2-3hours) 

All purpose flour 220g 

Brown sugar 80g 

Eggs 2pcs (grade A) 

Melted unsalted butter 60g 

Salt ½ tsp 

Baking powder 2 tsp 

Baking soda ½ tsp 

Chopped walnuts 50g 

Milk 100-130ml 

Vanilla essence few drops 

{Directions} 

1. Defrost banana in room temperature, mash it + brown sugar + melted unsalted butter + eggs + vanilla essence + flour to mix until fully combined, slowly add in milk and mix well, then add in chopped walnuts and mix well again. 

2. Pouring the batter into the cake pan, and get ready to bake. 

3. Pre-heated oven 170°C, bake for 55-60mins. Ready to slice and taste once cakes are completely cool. 

Previous: 波兰种黑芝麻面包 Poolish Black Sesame Bun

波兰种黑芝麻面包 Poolish Black Sesame Bun

 

One dough for different types of bread or bun. 老面，汤种，烫种和波兰种/液种，最爱还是烫种和波兰种。只能选一种的话，就最爱用波兰种，因为它最容易掌握，基本上最吸引我的是完全不需要更改原食谱。Poolish starter is convenient as DO NOT have to amend any original bread/bun recipe, just add in…that it! 

 

波兰种黑芝麻面包 

{波兰种} 

 高筋面粉50克 

干酵母1克 

清水50毫升 

{主面团材料} 

高筋面粉 230克 

黑芝麻馅30-80克 

干酵母3克 

红糖30克 

盐3克 

无盐黄油20克 

鸡蛋55克 

鲜奶90-100毫升 

{抹皮} 

融化无盐牛油 

鸡蛋液 

炼奶+ 融化牛油 

{做法} 

1. 波兰种提前准备好，全部材料拌均后，盖上盖子室温发酵至少3小时后才能用或者室温发酵1小时后移去冰箱冷藏隔夜大约15小时左右再用。 

2. 将全部材料放入面包机内（除了黄油）混合均匀（大约5分钟左右），加入黄油揉至光滑面团和发酵至两倍大（大约50分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面搓圆，分成合适的份量，搓成小球状休面十分钟左右，擀平排气搓成小圆球形状或整形做成各种形状的面包。 

4. 放烘盘上，盖好做二次发酵（约50分钟），抹上融化牛油/全蛋液/炼奶+融化牛油等。 

5. 预热烤箱170°C， 烤25分钟左右。 

Poolish Black Sesame Bun 

{Poolish} 

Bread flour 50g 

Instant yeast 1g 

Water 50g 

{Main Ingredients} 

Bread flour 230g 

Black sesame paste 30-80g 

Instant yeast 3g 

Brown sugar 30g 

Salt 3g 

Unsalted butter 20g 

Egg 55g Milk 90-100ml 

{Glazing} 

Melted unsalted butter 

Egg mixture 

Condensed milk +Melted unsalted butter 

{Directions} 

1. Prepare the poolish starter in advance, cover and set aside to let it fermented for at least 3 hours or 1 hour room temperature and then move to refrigerated for 15 hours only use. 

2. Mix all ingredients in a bread machine(except butter) till well combined, add in butter and let it knead until a smooth dough forms and well fermented (about 50 mins). 

3. Transfer dough onto a floured surface, shaped round and divide dough into equal portions, shaping up to small ball, let it rest for 10 mins only flatten and shape to smooth ball shape or any desired shape. 

4. Cover and leave aside to prove till double in bulk (about 50mins), glaze with melted butter, egg wash / condensed milk + melted butter on top. 

5. Pre-heated oven 170°C, bake for 25mins.

Previous：油豆腐茄子焖饭 One Pot Tofu Puff Eggplant Rice