自制椰糖冰淇淋 Homemade Gula Melaka Ice Cream

纯椰糖冰淇淋...在马来西亚，Gula Melaka=椰糖。英文翻译为coconut palm sugar. 椰糖是烹饪任何大马或东南亚美食常见的调味品，无论是主餐、前菜、面包、糕点、甜品等都能发挥其作用。用椰糖做出来的冰淇淋味道特别浓郁醇香，想要更亲子些可以将椰糖液减去20毫升左右。 

 简易椰糖冰淇淋  

{椰糖液} 椰糖120克，清水50毫升，炼奶20毫升（可放斑斓叶3-5片，洗净打结加入煮至椰糖融化）。 

{材料} 鲜奶油400毫升，香草精几滴， 椰糖液100毫升。 ***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。  

{做法}  

1. 椰糖+清水隔水小火慢煮大约10分或至椰糖溶化，待凉后，加入炼奶拌均匀冷藏一下。煮好的椰糖水只用100毫升（多出的拿来做馒头或面包或燕菜果冻等）。  

2. 鲜奶油+香草精低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2分钟至接近干性发泡即可。 

3. 一次过加入冷藏的椰糖炼奶， 轻轻翻拌均匀后，倒入模具。 速冻冷藏至少要6-8小时左右才能享用，隔夜最佳。  

Homemade Gula Melaka Ice Cream  

{Syrup} Gula Melaka (palm sugar) 120g, water 50ml, condensed milk 20ml(Cook with few pieces of knotted pandan leaves if available). 

{Ingredients} Whipping cream 400ml, few drops of vanilla essence, gula melaka syrup 100ml. 

***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream.  

{Directions}  

1. Cook gula Melaka + water under low heat for about 10 mins or until the gula melaka fully dissolved. Mix with condensed milk while turn cool and keep refrigerated. Measure 100 ml of gula Melaka syrup(leftovers will refrigerated or frozen to use for bread or jelly making). 

2. Whip the cold whipping cream + vanilla essence with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak.  

3. Add in cold gula Melaka condensed milk mixtures and gently fold untill well mixed, pour into molds. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best. 

 Previous: 波兰种碧根果地瓜吐司面包 Poolish Bun with Pecan and Sweet Potato

波兰种碧根果地瓜吐司面包 Poolish Bun with Pecan and Sweet Potato

碧根果+地瓜很和谐喲。突发奇想的波兰种面包食谱，家里的橙肉色地瓜多出了一些，她们说我们做面包吧👉🏻结果忙到将近C上网课的时间都还没有完成呢…成品“混战”中含有特殊性质的美😅 

波兰种碧根果地瓜吐司

{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，鸡蛋一粒，干酵母3克，幼糖30克，盐2克，无盐黄油20克，冷藏牛奶90毫升左右。 

{馅料｝熟红薯泥50克（块状/泥状），碧根果碎。

{抹皮} 融化牛油/牛奶适量 

{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揉捏排气，分成两份，搓成圆形休面十分钟左右。此时，碧根果切碎待用。 

4. 休面后，擀平排气卷成圆柱形再整形做成各种形状的面包，放入碧根果碎和熟地瓜块，包紧抹上一层牛奶，放入烘盘上盖好做二次发酵（约40-50分钟）， 再抹上一层薄薄的牛奶。 

5. 预热烤箱170°C， 烤25分钟左右。取出抹上融化牛油。待凉切块即可享用咯。 

Poolish Bun with Pecan and Sweet Potato 

{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bread flour 230g, egg 1pcs, instant yeast 3g, castor sugar 30g, salt 2g, unsalted butter 20g, cold milk 90ml. 

{Fillings} Steamed sweet potato 50g (pieces), some pecans. 

{Glazing} Melted unsalted butter/milk. 

{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, knead until well incorporated, divided into 2 portions, shape into circle shape, cover and rest for 10 mins. Cut pecan into fine chopped pieces. 4. Flatten and roll into a cylinder, shape to any desired shape , add in the filling and sealed well, glaze with a thin layer of milk. Cover and let it proof again for about 40-50mins. Brushing up another thin layer of milk. 

5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter. Leave to cool only cut into pieces. 

Previous: 亲子味炒米粉 Kid Style Fried Vermicelli

亲子味炒米粉 Kid Style Fried Vermicelli

  

材料简单但亲子味十足的家常“碎”炒米粉。虽然普普通通，却是她们非常重视的亲身体验。疫情期间，宅家最热门的亲子活动之一 👉🏻 C&J心血来潮联手搞定我们的其中一餐耶，得记录一下乱中勉强有序的点滴😅💪🏼😆 

姐妹炒米粉 

{材料} 鸡蛋4粒（加一点酱油，胡椒粉和芝麻油打散备用），米粉（川烫一分钟，沥干备用），高丽菜丝（洗净泡盐水15分钟，切丝备用），萝卜丝，鲍鱼菇丝适量，蒜碎和小红葱碎适量。 

{调味料}黑酱油1茶匙，酱油1汤匙，蚝油1茶匙，鱼露1茶匙，高汤 ½ 碗，芝麻油一茶匙，红糖 ½ 茶匙，盐和胡椒粉适量，混合搅拌均匀。 

{做法} 

1. 起油锅爆香小红葱碎，先把鸡蛋炒熟备用。 

2. 再起油锅爆香蒜碎和小红葱碎，加入鲍鱼菇丝和萝卜丝拌炒一下后，加入高丽菜丝炒均后倒入高汤和调味料炒均，盖好焖煮片刻。 

3. 然后，加入米粉翻炒均匀至水分收干，加入鸡蛋拌炒一下即可出锅。 

Kid Style Fried Vermicelli 

{Ingredients} Eggs 4pcs (beaten with some soy sauce, pepper and sesame oil), vermicelli (blanch over hot boiling water for 1 min, drain well and set aside), shredded cabbage (soaked in salt water for 15 mins, shredded), carrots (shredded), shredded abalone mushroom, chopped garlic and shallots. 

{Seasonings} Black soy sauce x 1 tsp, soy sauce x 1 tbsp, oyster sauce x 1 tsp, fish sauce x 1 tsp, broth x ½ cup, sesame oil x 1 tsp, brown sugar x ½ tsp, some salt and pepper, mix well. 

{Directions} 

1. Heat up oil to saute some chopped shallots, pour in egg mixture to stir-fry till cooked and set aside. 

2. Heat up another round of oil to saute garlics and shallots till fragrant, add in shredded mushroom and carrots to stir-fry a while, add in cabbage, follow by broth and seasonings to mix well, cover and simmer cook for a while. 

3. Then, add in vermicelli to continue stir-frying until drying up , add in cooked eggs and mix them well, and enjoys. 

Previous：桂花枸杞蝶豆花鸡蛋果冻燕菜 Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries

桂花枸杞蝶豆花鸡蛋果冻燕菜 Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries

蝶豆花鸡蛋燕菜果冻+桂花+枸杞，渐层变色的感觉是带不出来😅，紫色没有明显颜色变化的效果，得继续加油呀…但是成品真的是清爽+疗愈人心滴，呵呵🤭😄 

桂花枸杞蝶豆花鸡蛋果冻燕菜 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 ½ 茶匙（热水泡5分钟），枸杞适量（洗净，切碎），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 枸杞和桂花依序放入鸡蛋壳/其它模具里面。 

3. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

4. 煮沸后熄火，取出1/3份量倒入鸡蛋壳和其它模具中-第一层：透明层；加热再取出1/3份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出最后的份量-第三层：加入适量的蝶豆花水+几滴柠檬汁调成紫色倒入模具。 

5. 放入冰箱冷藏至少3小时以上即可脱模享用。  

***每层都要表面冻结了（冷冻3-5分钟左右）再倒入下一层，不然渐层效果不明显哦💪🏼😅   

Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower ½ tsp (soak in hot water for 5 mins), some goji berries (rinse well, cut into small pieces), castor sugar 70g, agar powder x 4 tsp + jelly powder x 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Put osmanthus flowers and goji berries inside the eggshell or any molds. 

3. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

4. Bring to boil and off the heat, take 1/3 portion of the mixture to pour into eggshells or other molds-1st layer: transparent; reheating mixtures and take another 1/3 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + few drops of lemon juices to turn into purple color and mix well before pour into eggshells or other molds. 

5. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

Previous：波兰种淡奶油紫薯小餐包 Poolish Purple Sweet Potato Bun

波兰种淡奶油紫薯小餐包 Poolish Purple Sweet Potato Bun

 

 

淡奶油+波兰种酵头用来做面包真是双赢。可以消耗开了却用不完的淡奶油, 而且用波兰种不需要更改原食谱的任何配方，做出来的口感和风味又棒极了👏🌟Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you. 

波兰种淡奶油紫薯小餐包 

{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 250克，熟紫薯泥50克（块状/泥状），干酵母3克，红糖20克，盐3克，无盐黄油15克（可以不放），淡奶油90毫升左右。 

{抹皮装饰} 融化牛油/牛奶/鸡蛋液适量，美乃滋/黑芝麻。 

***紫薯泥可以用一粒鸡蛋或其它馅料代替。

***淡奶油可以用牛奶，椰糖汁或清水代替。 

{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擀平排气，分成合适的份量，休面十分钟左右再搓成小圆团或整形做成各种形状的面包。 

4. 放入烘盘上盖好做二次发酵（约40-50分钟），抹上融化牛油，挤上适量的美乃滋或撒些黑芝麻。 

5. 预热烤箱170°C， 烤25分钟左右。取出抹上融化牛油（可省略）。 

Poolish Purple Sweet Potato Bun 

{Poolish} Bread flour/high protein flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bread flour 250g, purple sweet potato puree 50g (pieces/puree),instant yeast 3g, brown sugar 20g, salt 3g, unsalted butter 15g(optional), whipping cream 90ml. 

{Glazing/garnishing} Melted unsalted butter/milk/egg mixture, mayonnaise/black sesame. 

***Can replace purple sweet potato with 1 egg or others fillings. 

***Can replace whipping cream with milk, palm sugar syrup or water. 

{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, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to smooth ball shape or any desired shape (or add in the fillings) and sealed it well. 

4. Place each bun on parchment paper, cover and leave aside to prove till double in bulk (about 40-50mins),glaze with melted butter, squeezing some mayonnaise or sprinkle some black sesame on top as garnishing. 

5. Pre-heated oven 170°C, bake for 25mins. Remove from oven and brush again with melted butter (optional). 

Previous： 亲子炸鸡块煎蛋小汉堡 Homemade Chicken Nuggets Burger with Egg

亲子炸鸡块煎蛋小汉堡 Homemade Chicken Nuggets Burger with Egg

 

 

自制亲子炸鸡块+ 小餐包+煎蛋=亲子炸鸡块煎蛋小汉堡💗Kid Friendly💗Homemade Chicken Nuggets Burger with Egg 

亲子炸鸡块煎蛋小汉堡 

{材料} 小餐包，炸鸡肉块，煎蛋，美乃滋酱，紫菜片。 **配料-亲子南瓜酱，小黄瓜和圣女果（自行选择哦）。 

{做法} 

1. 全部材料准备好后，把鸡肉块和鸡蛋煎至两面金黄即可。 

2. 小餐包切开但别切断，依序先放一些美乃滋，煎蛋片，紫菜片，再一些美乃滋，加上炸鸡肉块和一些美乃滋即可享用咯。 

Homemade Chicken Nuggets Burger with Egg 

{Ingredients} Dinner roll, chicken nuggets, fried eggs, mayonnaise, roasted seaweed. **Side dishes-pumpkin sauce, baby cucumber, cherry tomatoes (personal preference). 

{Directions} 

1. Get ready all the ingredients, fry the chicken nuggets and eggs till cooked. 

2. Cut the dinner roll but don’t cut all, arrange the ingredients start by some mayonnaise , follow by fried egg, seaweed, then again some mayonnaise , add on chicken nuggets and mayonnaise. Serve warm hot. 

Previous：自制外酥里嫩的炸鸡块 Homemade Crispy Chicken Nuggets

自制外酥里嫩的炸鸡块 Homemade Crispy Chicken Nuggets

 0失败‼️自制亲子外酥里嫩的炸鸡块，炸好后C&J说很像麦当劳的耶😊一次过可以做多一些，整理成条状后速冻保存起来，要吃时才拿出室温退温10分钟，切片调好面糊，炸一炸就能吃到啦😋Simply Juicy Delicious😋Homemade Crispy Chicken Nuggets, double the recipe to enjoy now and later! Having Homemade Nuggets Whenever You Get The Craving❗️ 

亲子炸鸡块 

{鸡肉馅料} 去皮无骨鸡胸肉450克（切小块状），熟马铃薯块100克，蒜米3汤匙，姜碎½茶匙，葱白3-5根（切块状），鸡蛋一粒，五香粉½茶匙，胡椒粉1茶匙，盐1茶匙，玉米淀粉2汤匙，蚝油1汤匙。 

{面糊材料}面粉2汤匙，厨师炸粉2汤匙，玉米淀粉2汤匙，清水100毫升，蛋黄1个，黑胡椒粉1茶匙，盐1茶匙。 

***没有厨师炸粉可以用面粉代替。 

{做法} 

1. 鸡肉块+熟马铃薯块+葱白、蒜米和姜碎搅成泥状， 加入鸡蛋、五香粉、胡椒粉、盐和玉米淀粉搅拌匀后，调入蚝油再次搅拌均匀。 

2. 放入保鲜膜中，整成长条状放入冰箱冷冻2-3小时（不马上炸来吃的就继续冷冻保存2-3个月）。 

3. 面糊预先调好，冷冻好的鸡肉取出，切成大小适中的厚块，裹上面糊。 

4. 锅中倒入适量橄榄油加热，放入鸡肉块中小火慢炸至双面金黄色，捞出控油。 

5. 搭配番茄/辣椒酱或其它你喜欢的酱，趁温热享用。 

Homemade Chicken Nuggets 

{Chicken filling Ingredients} Boneless skinless chicken breast 450g (cut into small pieces), steamed potato pieces 100g, chopped garlic 3 tbsp, chopped ginger ½ tsp, diced bottom of green onions 3-5 pieces, egg x 1, five spice powder ½ tsp, pepper 1 tsp, salt 1 tsp, corn starch 2 tbsp, oyster sauce 1 tbsp. 

{Batter Ingredients} All purpose flour 2 tbsp, cook’s frying powder 2 tbsp, corn starch 2 tbsp, water 100 ml, egg yolk x 1, black pepper 1 tsp, salt 1 tsp. 

***Can replace cook’s frying powder with all purpose flour. 

{Directions} 

1. Blend bite sized chicken pieces + steamed potatoes + onions, garlic & ginger until smooth texture, add in egg, five spice powder, pepper, salt and corn starch to mix well, follow by season in oyster sauce and mix until well combined. 

2. Transfer to plastic wrap, roll into long strips and keep frozen for 2-3 hours (can keep up to 2-3 months if not eat now). 

3. Prepare the batter, take out the solid chicken meat from frozen to room temperature to rest for 10 mins before cutting into pieces, coat each piece with batter evenly. 

4. Fry the chicken nuggets in hot olive oil until golden brown, remove and drain on kitchen towel. 

5. Enjoying your nuggets while warm hot with favorite sauces.

Previous：轻乳酪杯子蛋糕 Cotton Cheese Cupcake

轻乳酪杯子蛋糕 Cotton Cheese Cupcake

 水浴法👉🏻口感细腻轻盈的棉花乳酪杯子蛋糕盒，亲子活动算非常顺利，有些许回缩，基本上不开裂，虽然貌不惊人但是口感真的绵密柔软😋冷藏2-3小时后食用最佳。Water bath👉🏻Fluffy and light cream cheese cupcakes, a timeless recipe that kids love always, fail proof even 1st trying together with 6 years old little one. Refrigerated for 2-3 hours before eating will has a premium taste. 

整粒蛋糕食谱👇👇👇

棉花乳酪蛋糕 Cotton Cheese Cake 

蜜糖柠檬奶酪芝士蛋糕 Honey Lemon Cheese Cake 

 轻乳酪杯子蛋糕 

{材料A} 奶油乳酪250克，牛奶130毫升，玉米油50克，蛋黄5个。 

{材料B} 低筋面粉40克（过筛），玉米淀粉20克（过筛），盐½茶匙。 

{材料C} 蛋白5个，幼糖60克，柠檬汁½茶匙。 

{做法} 

1. 将材料A（除了蛋黄）隔水煮溶后，用手搅拌器把一个个加入的蛋黄拌均匀。 

2. 然后，筛入材料B搅拌至无颗粒状，过筛后放入冰箱冷藏备用。 

3. 准备搅打材料C，中速将鸡蛋白打出一些泡泡后加入柠檬汁搅拌30秒后加入第一次幼糖，搅拌至出现纹路后加入第二次幼糖继续搅拌至出现很明显的纹路加入最后的幼糖（幼糖分三次加入），打至中湿性发泡即可（提起有弯钩，倒转过来蛋白不会掉下）。 

4. 将一半的蛋白霜拌入蛋黄乳酪糊里，上下翻拌均匀后，倒回在另一半的蛋白霜内继续翻拌混合均匀，不可划圈哦。 

5. 把拌好的蛋糕糊倒入杯子蛋糕的纸杯中，大力震几下消消大气泡后准备烤。 

6. 预热烤箱150°C， 烤35-45分钟左右。（烤箱温度得自行拿捏哦!) 

7. 让蛋糕在烤箱门微开的状态闷上10分钟, 出炉待冷后放入冰箱冷藏2-3小时后再食用味道更好。 

***记得预热烤箱前先在烤箱底层倒入适量的清水哦！ 

 Cotton Cheese Cupcakes 

{Ingredients A} Cream cheese 250g, milk 130g, corn oil 50g, egg yolks 5pcs. 

{Ingredients B} Cake flour 40g(sifted), corn starch 20g(sifted), salt ½ tsp. 

{Ingredients C} Egg white 5 pcs, castor sugar 60g, lemon juice ½ tsp. 

{Directions} 

1. Melting all ingredients A over a double boiler, add in egg yolk 1 by 1 each time to mix it well. 

2. Then, sift in ingredients B and mix until the flour is fully combined, sifting the batter and keep refrigerated. 

3. Whisk ingredients C-whisk egg whites till got bubbles add in lemon juice to beat for 30 seconds, divide the sugar to 3 portions, add 1 each time to whisk until medium peaks is formed. 

4. Add 1/2 of the egg whites mixture in egg yolk cheese batter, mix in 1 direction by fold it through up&down style, once well combine pour it back on top of the leftover egg white mixture to whisk until fully combined. 

5. Follow by pouring the batter into the paper cups, knock out the big bubbles and get ready to bake. 

6. Pre-heated oven 150°C, bake for 35-45mins. (Oven temperature adjust accordingly.) 

7. Leave to cool in oven with door ajar for about 10mins as sudden changes in temperature may cause the cake to cool too quickly and collapse, refrigerate for 2-3 hours before eating will has a better taste. ***Before preheat the oven, pour in right amount of water at the bottom of oven, to create a sauna effect but will not add dampness to the cake through water bath baking.

Previous；腐皮高丽菜 拌蛋 Bean Curd Skin Cabbage with Fried Eggs

腐皮高丽菜 拌蛋 Bean Curd Skin Cabbage with Fried Eggs

  

包菜/高丽菜/卷心菜+腐皮+炒鸡蛋，简单的调味，快手家常菜但营养成分挺高的亲子家庭味。Lock down again, quick and easy recipe to survive in such rush weekdays life to be a mom, wife, teacher, cook, cleaner, etc. 

腐皮高丽菜拌蛋 

{材料} 高丽菜丝适量，腐皮一张（泡软撕成大块妆），萝卜丝，鸡蛋2粒（加一点酱油，胡椒粉和芝麻油打散备用），蒜碎，小红葱碎适量。 

{调味料}蚝油½汤匙(口味重些，请放一汤匙），盐½茶匙，清水/高汤适量。 

{做法} 

1. 起油锅爆香蒜小红葱碎，先把鸡蛋炒熟备用。 

2. 再起油锅爆香蒜碎后，加入萝卜丝和腐皮，调入盐和一些清水/高汤拌炒一下，加入高丽菜丝和适量的清水/高汤，调入蚝油，盖好焖煮大约3-5分钟左右。 

3. 然后，把炒熟鸡蛋加入翻炒至汤汁再次煮沸就OK了。 

Bean Curd Skin Cabbage with Fried Eggs 

{Ingredients} Some shredded cabbage, bean curd skin 1 piece(soaked till tender, tears into bite size pieces), some shredded carrots, eggs x 2 (beaten with soy sauce, pepper and sesame oil), some chopped garlic and shallots. 

{Seasonings} Oyster sauce ½ tbsp (can increase to 1 tbsp), salt ½ tsp, some water/broth. 

{Directions} 

1. Heat up oil to sauté chopped shallots till fragrant, fry the egg mixture till cooked and set aside. 

2. Heat up another round of oil to saute chopped garlic till fragrant, add in carrots and bean curd skin to stir fry a while, season in salt and some water/broth to continue stir-frying, add in cabbage and some more water/broth, season in oyster sauce, cover up and simmer cook for 3-5mins. 

3. Then, add in cooked eggs to continue stir-frying until the sauce is boiling again. Ready to serve. 

Previous：波兰种紫薯包子 Poolish Purple Sweet Potato Steamed Bun

波兰种紫薯包子 Poolish Purple Sweet Potato Steamed Bun

 

波兰种酵头👉🏻除了用来做面包，其实用在包子或馒头也十分OK，做出来的口感和风味很不错的哟…亲子活动一起体验做包子就算揉不够和过头口感一点都不会差哦，只是波兰种的包子整形后发酵会快一点，如果速度不一致会导致出锅的状态不佳，不过不影响口感的，呵呵😄🤭Poolish starter(pre-fermented) is able to deliver more soft and better flavors that “straight” dough won’t be able to give you. 

波兰种紫薯包子 

{波兰种} 包粉/普通面粉50克，干酵母1克，清水50毫升。 

{主面团材料} 包粉/普通面粉 230克，熟番薯泥60克（块状/泥状），干酵母3克，糖15克，玉米油或其它植物油8克，水90毫升左右。 

{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，混合均匀揉至光滑面团和发酵至两倍大（大约60分钟左右)。 

3. 将发酵好了的面团在撒了些面粉的桌面擀平排气，搓成长条状，分成合适的份量，休面十分钟左右再搓成小圆团后就开始整形做成你喜欢的形状（做馅料包子，整形后的小面团包入番薯/其它馅料捏紧）封口朝下放入已经铺上一层防油纸的蒸锅中，二次发酵10-15分钟左右即可（波兰种整形后依据室温发酵比普通面种来得快一些）。 

4. 水煮开后，放上蒸锅中大火蒸12分钟左右，熄火焖3-5分钟。趁热享用或待凉后速冻，速冻请在1-2个月内吃完最好。 

***速冻馒头无需解冻，要吃时再次用蒸锅蒸10分钟即可享用！ 

***追求表面光滑耐看，除了揉多一分钟，用一点点猪油效果会更佳（面团第一次发酵好后再加猪油哦）！ 

Poolish Purple Sweet Potato Steamed Bun 

{Poolish} Bao /all purpose flour 50g, instant yeast 1g, water 50g. 

{Main Ingredients} Bao /all purpose flour 230g, sweet potato puree 60g (pieces/puree),instant yeast 3g, sugar 15g, oil (corn oil or other vegetable’s oil) 8g, water 90ml. 

{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 well in a bread machine, let it knead until a smooth dough forms and well fermented (about 60 mins). 

3.Transfer dough onto a floured surface, flatten and roll into a cylinder, divide dough into equal portions, let it rest for 10 mins only shape to desired shape (or add in the fillings) and sealed it well, place each bun on parchment paper and let it rest for 10-15mins (poolish bun rise more faster after done shaped). 

4. Place the shaped dough on the steamer that with boiling water to steam for about 12 mins under medium high heat. Serve hot or let it be cool and frozen it to keep for consume within 1-2 month. 

***Frozen bun do not need to thaw, only need to re-steam for 10 mins when want to consume!

***For better surface of buns, knead extra 1 min while transferring to floured surface, and add in a little bit lard will gives you a better outcome.

Previous: 万用紫薯馅 Multipurpose Purple Sweet Potato Filling