Delectable Churro Bites 迷你西式油条

Everyone knows what is Churro, by the look and taste. Do you know the history of Churro? Most people call it 西班牙油条 in Chinese, sounds like it's originated from Spain. Although the origin of Churro is still unclear, but I find this 'history' of Churro quite interesting...

~ The origin of churros is unclear. One theory is they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including modifying the dough for youtiao, also known as Youzagwei in southern China, for Portugal. However, they modified it by introducing a star design because they did not learn the skill of "pulling" the dough (the Chinese Emperor made it a capital crime to share knowledge with foreigners)^{[citation needed]}. As a result, churros are not "pulled" but rather extruded out through a star-shaped die.^{[1] ~ Source: Wikipedia}

Now, in this blog post, I'm going to share the deep fried version of my churros. The mini bite size churros that I customised for the young ones. I made these for my 7yo son to snack on without making much mess at home. You probably can't imagine how much cinnamon sugar my poodle had as a treat from the floor when my son eat the regular size churros. Try this idea if you have young children at home.

Look at this cute little churro, ohh dear....I want to pop it into my mouth right away! :P 

Last year (2015), I have shared the Baked Churros recipe 

>> Click here if you wish to try the baked version. 

Recipe adapted from here.

Ingredients: 

40g Unsalted Butter 无盐牛油 40克

1/2 cup Water 水 125克

1 tbsp Sugar 糖 1汤匙

Pinch of Salt 盐 少许

1 Egg (lightly beaten) 鸡蛋 1粒， 打撒

1/2 tsp Vanilla Extract 香草精 半小匙

70g Flour 面粉 70克


Cinnamon Sugar Coating: Combine all ingredients in a bowl.

1.5 tbsp Sugar 糖 1.5汤匙

1 tsp Ground Cinnamon 肉桂粉 1小匙

把糖和肉桂粉放进一个碗里，混合均匀备用。



Oil for deep frying. 食油， 适量

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ 



Method: 

1. In a saucepan, heat up water, butter, sugar and salt, bring to boil. Turn off heat.
把牛油，水，糖和盐放进锅里煮滚，熄火。

2. Stir in flour. Mix well with a spatula.
加入面粉，用刮刀搅拌均匀。

3. Add in egg in 2 batches. Stir in vanilla extract. Mix well.
分2次把鸡蛋加入，要不停搅拌，加入香草精。

4. Form a sticky soft dough.
搅拌均匀。

5. Transfer the dough into a piping bag with a nozzle.
把面团放进裱花袋里。（看下图）

6. Heat up oil in a saucepan until the temperature reaches 180'C. Carefully pipe the dough over the pot of oil to a length about 2cm, use scissors to cut it off to release into the oil.
烧热油，大概180度。把面团挤出大概2cm 长，用剪刀剪断。面团会掉进热油内，小心不要烫到手。

7. Deep fry until golden brown. Transfer the cooked churros onto a lined plate/ basket, let it sit for a minute. Transfer the churros into the bowl of cinnamon sugar, roll to coat. Repeat for the rest.
炸至金黄色即可。把炸好的油条放置在吸油纸上1分钟，然后放进之前准备好的肉桂糖的碗里，撒上肉桂糖。

8. Serve right away. 即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By KH Chew 

By Rosie Wee

By Rosina Hong

By Shirlyn Tye

Chocolate Bear Cookie Pops 小熊巧克力曲奇棒

Happy Children's Day! 

Every year at this time, I would create something NEW for the kids. In the past, I have made Flowery Jam Stick (year 2014) and Beetroot Bear Jelly (year 2016) for the kindergarten children. This year, I have decided to bake some cookies for the kids, my new creation :)

Cookies become a special treat when shaped into adorable chocolate bear cookie pops. If you think these cute bear cookie pops would be the kid's favourite, you'd only be half right because grown up like them too ;)

My boy call them...the boy and girl bear ;)

In-the-making-gallery:

 Can anyone tell me how many Bear Cookie Pops altogether.....

Packed....these cookie pops smells really good and they taste good too!

Ingredients: (Yield 26 Cookies, recipe adapted from here)

160g Unsalted Butter (softened) 无盐牛油 160克

120g Icing Sugar 糖粉 120克

50g Egg (lightly beaten) 鸡蛋 50克，打撒

1 tsp Vanilla Extract 香草精 1小匙

260g Cake Flour 低粉 260克

40g Cocoa Powder 无糖可可粉 40克

26 Bamboo Skewer 竹签 26支

Royal Icing or melted chocolate for decoration 糖霜或巧克力装饰

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

Prepare chocolate cookie dough: 准备面团

1. Cream butter and icing sugar until smooth. 

把牛油和糖粉打至松发。

2. Gradually beat in egg and vanilla extract.

分次加入鸡蛋和香草精。

3. Add in flour and cocoa powder, mix with low speed.

加入低粉和可可粉搅拌均匀即可。

4. Use a spatula to scrape the sides and bottom. Form a dough. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

把面团取出，用保鲜纸包好，擀平至1cm厚。放冰箱冷藏一小时。

To assemble and bake: 造型烘烤

1. When you are ready to bake, remove the chocolate dough from the refrigerator. Let it soften until the dough is pliable to roll. 

从冰箱取出面团，放至少许软化。

2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.7cm thick, use a bear cookie cutter to cut out the dough. 

桌上和面团撒些低粉，把面团放在桌上，擀平至0.7cm厚。用小熊模切出小熊形状曲奇。参考下图。

3. Carefully place the cut out cookie on a lined baking tray. Insert a skewer as shown in the picture below. Repeat for the rest.

把小熊曲奇放在铺了油纸的烤盘上，在小熊曲奇底部插一支竹签。

4. Bake in a preheated oven 180’C for about 13-15 minutes or until they are set.

做好后放进已预热的烤箱，以180度烘烤13-15分钟。

To decorate: 装饰

1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 

把曲奇从烤箱里取出，让曲奇在烤盘上待5分钟，才把曲奇放在架上待凉。

2. When cookies are completely cool, ice and decorate as desired. 

随意装饰。

Note: 

1. You can use any cookie cutter to cut shapes as desired.

如果没有小熊模具，也可以用其它饼模。

2. You can use chocolate or store-bought royal icing to decorate the cookies. 

可以用糖霜或融化的巧克力画上细节／装饰。

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Kirra Ferguson

Adorable teddy bear cookies, by Kirra Ferguson

Moist Pandan Sponge Cake aka Ogura Cake 斑斓相思海绵蛋糕

This cake is commonly known as Ogura cake. It's actually similar to sponge cake and chiffon cake but the texture is more moist due to water bath method used in this recipe.    

There are 3 flavours of Ogura cake that I used to bake for my family, that I started about 2 years back ~ Coffee Ogura, Bandung Ogura .....

Bandung Ogura that I baked back in July 2015.

Bandung Ogura Cake made into a Candy Crush themed birthday cake for my son's 6yo birthday.

.......and Pandan Ogura. I have tried both steam bake and water bath method for this cake. The one that I preferred, it's water bath method because the cake is more moist and it's especially tasty while it is chilled. Whereas steam bake method yield the similar texture like chiffon cake. Yes, my pandan chiffon cake  is moist and soft too ;)

Ingredients: 

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/4 tsp Salt 盐 1/4小匙

55g Oil 油 55克

80g Pandan Leaves 班兰叶 80克

90g Coconut Milk 椰浆 90克

80g Cake Flour/ Hong Kong Flour 低粉／香港面粉 80克 


(B)


5 Egg White 蛋白 5粒

85g Castor Sugar 幼糖 85克

1 tsp Lemon Juice 柠檬汁 1小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ 



Method: 

1. Blend pandan leaves and coconut milk, extract the liquid, this should yield about 90g of green pandan milk. Set aside.
把班兰叶和椰浆放进搅拌机打汁，取出班兰椰浆，大概90克。过滤后备用。

2. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil and green pandan milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.
把蛋黄和全蛋打至起小泡，加入盐，油和班兰椰浆搅拌均匀。分次筛入低粉／香港面粉。混合均匀即可。不要过度搅拌。

3. In a stand mixer, beat egg white and lemon juice until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和柠檬汁打至起泡，慢慢加入幼糖，继续打至接近硬性发泡。（看下图参考）

4. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。

5. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air. 
准备一个7寸方形的蛋糕模，铺油纸。蛋糕模外面的底部铺一层锡纸（以免水流进去）。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。

6. Bake in a preheated oven (water bath method) 160'C for 30 minutes (lowest rack). Reset temperature to 140'C, bake for 30 minutes (lowest rack). Move the baking tin to middle rack, continue to bake for 20 minutes until the top is nicely brown. 
放进烤箱，以水浴烘焙式，烘烤：
160度－30分钟（放在烤箱最低层）
140度－30分钟（放在烤箱最低层）
140度－20分钟（放在烤箱的中层）

Do adjust the temperature and baking time according to your oven setting.
每个烤箱的温度都不同，烘焙时间和温度须自行调整。

7. When it is done, remove the baking tin from oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. 
烘焙完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉。待凉。

8. When it's completely cooled, transfer the cake into an airtight container, store in the refrigerator. Best served chilled.
把蛋糕收进密封盒里收冰箱，冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Feedback from Syvia

By Syvia

By Syvia 

Recipe adapted from Anncoojournal blog. Thank you :)
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Thermos FOOGO Food Jar & Kid's Sports Bottle Product Review

This is not a paid advertisement. I have received a gift set from Thermos Singapore  which consists of a FOOGO Vacuum Insulated Stainless Steel Food Jar and a Kid's Sports Bottle. 

The gift set from Thermos Singapore.
Thermos product not only keep the food warm, it warm my heart too :)

The main user of these products is my 7yo son. After more than a month of usage, we are able to tell if these products are good or bad, so here's the review that we would like to share with our readers. 

Let's get started with the Thermos Foogo Food Jar review: 

I have been packing food for my P1 boy since day one of school. Packing food for kids isn't an easy task, you have to make sure the food whether it's cold or hot, has to remain fresh and safe to be consumed when the little one consume it after hours the food been stored in the food container.

What is good about this Thermos Foogo Food Jar:

• Light with small capacity: Perfect for pack and go for young children, did not give extra burden to their heavy school bag. 
• Stainless steel interior and exterior makes it adequately durable to withstand regular usage (my boy used to drop his lunch box!)
• Double wall vacuum insulation ensures maximum temperature retention
• Inhibit the growth of bacteria - This is so true! Even after more than 7 hours (after school), when I wash the food jar, there's no unpleasant smells. I don't need to hold my breath when opening the returned food jar ;)

~ Just in cased you are not my blog page followers: I prepare all sorts of food like rice, noodles, dimsum, bread, pancakes, cakes, dorayaki, sushi...etc for my son to eat during school recess. You may check out my blog page HERE>> with more than a hundred school snack ideas. ~

Here are some of the food (warm and cold) that I have packed using this Foogo food jar:

Pan Fried Gyoza (serve warm)

ChaSoba with homemade sesame soy dressing (serve cold)

Homemade Steamed Siew Mai (serve warm)

Spaghetti Aglio E Olio (serve warm)

Homemade Fish Finger (serve warm)

My boy's review: 

• The food still warm and nice. 
• The fish fingers still warm and crisp.
• Easy to open and close. 

Kid's Sports Bottle:

On the day we received this water bottle, it has become my boy's everyday water bottle. 

This is definitely a great choice for school kids as it is specially designed to keep beverage cold for a longer time. It comes with its own pouch (washable) and shoulder strap that is perfect for the active kids who enjoyed outdoor activities. Tried & Tested - APPROVED! ;)

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