Homemade pizza dough

Yield about 4x10cm round pizza

Dough ingredients:
180g plain flour (keep about 10g of flour to adjust the moisture of the dough)
1 tsp raw sugar
3/4 tsp dry yeast
100ml warm milk or water
1/3 tsp salt
10ml or 6g olive oil

All the ingredients

Directions:
1. Pour about 170g plain flour into a clean mixing bowl. Keep about 10g of the flour for adjusting the moisture of the dough in step 2.
Dig a well in the middle, and add in the sugar and dry yeast. Add in about 3 tsp of warm milk onto the yeast. Let it stand for about 2 minutes to activate the yeast.
Do not let the salt come in contact with the yeast during activation process.

Dig a well in the middle and add in the
sugar and yeast.

2. Pour in the rest of the warm milk, olive oil and salt to the dough and mix well. If the dough is too wet, add some flour to the dough. Or else, add some water to adjust the dough moisture level.

Adding warm milk to activate the
yeast.
Do not let the salt contact the yeast
during this activation process.

3. Knead the dough using an electric hand mixer with dough hook until it becomes elastic and smooth. Proof the dough in a rice cooker for about 1 hour by switching on the 'keep warm' mode for 4 min, then switch off.

Mix all the dough ingredients and roll
into a ball before using a mixer to knead.

Using a dough hook to knead

When kneading is completed, the
dough is smooth and elastic.

4. Insert your index finger coated with flour into the middle of the dough. When you lift out your finger, if the hole does not close up, then the proofing is done. Otherwise, continue to proof for another 10 minutes and test again.

First proofing has completed as the hole
did not close up

5. Press down the dough to release the air. Fold in the sides of the dough and roll it up. Cut the dough into 4 portions and let it rest for 10 min. Flatten the dough and roll it out to become a pizza dough.

Roll out the pizza dough

Tomato sauce ingredients:
1 tbsp tomato paste
2 tsp sugar
1/4 tsp salt
1 garlic, minced
1 tsp water
Pinch of oregano powder

The ingredients for the tomato paste

Mix all the ingredients together to form the tomato paste. Spread it over the pizza dough before adding the toppings.

The tomato paste for spreading
on the pizza.

The pizza
Add the toppings you like, then sprinkle with mozzarella cheese.

Sprinkle some oatmeal to absorb the
juice from the topping during
baking.

Place the veggie and meat toppings.

Finally add the cheese topping

Place the pizza over a parchment paper, then bake in HCP for about 15 minutes at medium high heat. To prevent burning, you may want to place a gridiron between the pizza and the pan.

You may also bake the pizza in a toaster oven for 15 minutes.

Happy baking :)

The round pizza done in oven toaster.

Light marble cake



Yield : one 14cm round cake

Ingredients:
2 eggs
70g raw sugar
50g low fat milk
10 g butter, melted
3g olive oil
10g oatmeal
1 tsp vanila essence
70g top flour
1/2 tsp baking powder
1/2 tsp cocoa powder


Melt the butter in a rice cooker,
using keep warm mode.

Directions:
1. Blend milk, oatmeal, olive oil, melted butter and vanilla essencein a food processor for 10 seconds. Keep warm in a rice cooker for 5 minutes.


Blend the milk, butter, olive oil,
oatmeal and vanilla essence in a food
processor or blender.

Keep warm the milk mixture in a rice cooker
if you are using cold milk,

2. Warm up some water in a pot to beat the eggs later.

3. Mix flour with baking powder using a hand whisk. Set aside.


Flour and baking powder

4. Place the cocoa powder in a small bowl. Set aside.


5. Line a 14 cm cake mould with parchment paper.



6. Preheat the oven to 170 degree Celsius.

7. Add the eggs and sugar into a clean mixing bowl. Place the bowl over a warm pot of water. Start whisking the egg mixture at high speed for 1 minute, then reduce to low speed for about 5 minutes or till soft peaks formed.



Whisk the egg mixture over a pot of
warm water.

Whisk the egg mixture at high speed for
1 minute, then reduce to low speed
for about 5 minutes



Stop the egg whisking process, when
soft peaks formed.

8. Pour the milk mixture into the beaten egg mixture. Blend well using the mixer.


Pour the blended milk mixture into the
beaten egg mixture.

9. Sieve flour mixture, in 3 lots, into the beaten egg mixture. Mix well using a whisk before adding the next batch.


Sieve flour into the batter, in
3 batches.

10. Pour the batter into the lined cake tin, leaving about 2 tbsp of batter to be mixed with the cocoa powder.



Scrap the side and bottom of the mixing
bowl to ensure no milk or flour is
settle below.

Pour the batter into the lined cake tin.


11. Lightly mix the batter with the cocoa powder. Pour the cocoa mixture onto the egg batter around the centre. Draw a marble pattern by inserting a stick and circulate a few rounds round the batter.





Mix 2 tbsp of batter with cocoa powder.

Pour the cocoa mixture in a ring form.

Use a stick to twirl a few rounds

12. Bake the batter in a preheated oven at 170 degree Celsius for 30 minutes. If the cake surface turns golden brown before the cake is cooked, turn off the oven's upper heating coil. And let the lower heating coil does the remaining heating.


12. When the baking is done, cool the cake on a wire rack. Cut and serve when the cake completely cools down :)

Cool the cake on a wire rack.

Shredded chicken scallop porridge鸡丝瑶柱粥



Serving : 2 adults

Ingredients:
10g dry scallops, wash & soak in花雕酒or cooking wine
1 cup rice mixed with multigrains, soaked
1/2 chicken breast
1 slice ginger
200ml water
5cm carrot, diced

Garnish
1 slice ginger, shredded
Spring onion

Directions:
1. Steam scallops with 花雕酒 or cooking wine till soft, about 10 minutes. Shred the scallops when cools down. Keep the stock.



Steam dry scallop in cooking wine.

2. Boil about 200ml of water in HC18 pot with a slice of ginger and 1/2 tsp salt. Place the chicken breast in the boiling water, off the heat, and let the remnant heat simmer the chicken breast to cooked.

3. When the temperature cools down, shred the chicken breast into thin stripes. Set aside. Keep the chicken stock.

4. Cook the rice with diced carrot, chicken and scallop stock, top up the water to appropriate amount to cook porridge. When the porridge is cooked, pour 1/2 cup of water to halt the cooking process, if you prefer to eat 'grainy' porridge. If you prefer paste form of porridge, you may omit this step and let the porridge continues to cook.

5. Season the porridge with salt. Scoop into bowls, top with shredded chicken, scallop, ginger and spring onions. Serve warm :)


Low fat strawberry ice cream using rice flour



 

Yield: 4x100ml ice cream


Ingredients
Rice milk ice cream:
150g organic low fat milk
100g organic low fat milk
40g raw sugar
15g rice flour
30g water
Pinch of salt


Basic ingredients: low fat milk and
rice flour.

Strawberry topping:
80g fresh strawberry, diced
15g icing sugar


Coat the diced strawberry with icing sugar and store in the fridge.
Keep 3/4 to blend with the ice cream,& keep 1/4 for topping.
If you are not using a blender or food processor, you may purée the 3/4portion of the strawberry using a fork.


Mix the cut strawberries with
15g of icing sugar.



Use 3/4 of the strawberries to blend
with the milk, and 1/4 for topping.

Ice bath
1 tray of ice cubes
100ml cold water


The ice bath.

Directions:
1. Chill one metal mixing bowl and another bigger bowl in the fridge. The metal bowl will be used to hold the ice cream, and the bigger bowl will be used as an ice bath later in step 5.

2. Mix rice flour and 30g water into a paste in a mixing bowl. Set aside for use in step 4.


Mixing the rice flour with water to make
a rice paste.

3. Heat the 150ml of low fat milk and 50ml of evaporated milk in a non stick pot till it boils in medium low heat.
Do not let the milk boil for too long!


Pour the boiling milk into the rice paste.

4. Pour the boiling milk into the mixing bowl and stir to mix with the rice paste. When well mixed, pour the mixture back to the pot. Add in the raw sugar and heat the mixture in low heat and stir regularly till the mixture turns thick.
You may stop heating when the back of the spatula starts to coat by a thin layer of milk.


When the milk well incorporated with the
rice paste, return the mixture back to
pot and continue to heat till the mixture
thickened.

Stop heating when the milk mixture
thickens.

Stop the heating process when the mixture starts
to coat the back of the spatula.

5. Take out the chilled metal mixing bowl and ice bath from the fridge. Pour the rice milk mixture and the remaining 100ml of low fat milk into the metal mixing bowl, and rest over the ice water bath. Stir till the temperature drop. 

When the mixture thickens, pour the
remaining milk into and mix well.



Stir the ice cream over a ice bath to
rapid cool down.

6. Chill the milk mixture in the fridge for about 1/2 an hour.

7. If you have a food processor, blend the milk mixture and the 3/4 portion of the diced strawberry to make a milk shake. This is to introduce air into the ice cream to make it taste smoother and lighter.
Return the mixture back to the mixing bowl and chill in the fridge.
If you are not using a food processor or blender, mix the strawberry purée with milk mixture using a whisk.



Blending the strawberries with the
milk mixture.

Blend the milk mixture and strawberry
using a food processor or blender.

Pour the blended milk mixture to the metal
bowl and chill in the fridge.

8. Keep the mixture in the metal bowl into the freezer, and freeze for 2 hours. After 2 hours, take out the mixture and use a hand whisk to stir, so as to break out the ice crystals. Then return the mixture to the freezer for another 1 hour freezing. Continue this step until the milk mixture turns solid or dry.



Continue to stir the semi-solid ice cream
every one hour using a whisk.

When the ice cream becomes thicker,
use a spatula to stir.

Continue to stir till the mixture becomes
solid and dry.

9. Scoop out the ice cream into a container with lid and refrigerate it for another 2 hours or more.


Transfer the ice cream to a clean container
and cover with a lid.

10. To serve, scoop out the ice cream into a serving cup and top it up with strawberry. Yum yum :)