How to make Scramble Tofu Egg Wrap + Seaweed Tortilla from scratch (recipes)

Ingredients:

Wrap:

450 gram Whole Wheat Flour

160 ml Very Warm Milk

1/3 cup Vegetable Oil

1 piece Sushi Seaweed

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Filling:

2 Sliced Cheddar 

180 gram Firm Tofu

4 Eggs

1/2 Red Bell Pepper

1/2 Onion

1 tablespoon Milk

1/3 teaspoon Dried Basil

1/2 tablespoon Onion Powder

1/3 teaspoon Salt

1/3 teaspoon Ground Black Pepper

Instruction:

No Bake Lemon Cheesecake Dog

Ingredients:

Chocolate Cake:

2 tablespoons Chocolate Chips

20 gram Salted Butter

30 gram Cake Flour

1 Egg

1 tablespoon Cocoa Powder

1/2 teaspoon Baking Powder

Cream Cheese:

250 gram Cream Cheese

400 ml Condense Milk

1/3 cup Freshly squeeze Lemon Juice

15 gram Gelatine

1 teaspoon Vanilla Extract

Milky Jelly Glaze:

400ml Whole Milk

15 gram Gelatine

Instruction:

Lion Quesadillas

Ingredients:

Carrot dough:

2 cups Whole Wheat Flour

3/4 cups Carrot Puree

1/4 cup Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Baking Powder

Wheat dough:

1 cup Whole Wheat Flour

30 ml Vegetable Oil

70 ml Water

1/8 teaspoon Baking Powder

1/4 teaspoon Salt

Decoration:

1 tablespoon Cocoa Powder

Filling:

2 tablespoons Corn

2 tablespoons Black Olives

2 tablespoons Black Beans

Instruction:

Microwave Chocolate Cake

Ingredients:

1 Egg

20 gram Unsalted Butter, soften

2 tablespoons Cake Flour

60ml Whole Milk

2 tablespoons Chocolate Chips

2 tablespoons Granulated Sugar

1 tablespoon Cocoa Powder

1 teaspoon Baking Powder

Instruction:

Chickpea mice

Ingredients:

Dough:

350 gram Plain Wheat Flour 

40 gram Sugar

80 ml Water

1 Egg

2 1/2 teaspoon Baking Powder

Filling:

1 cup Canned Chickpea, drained

1/2 cup Brown Sugar

1/8 teaspoon Sea Salt

Decoration:

2 gram Cocoa Powder

Almond Flakes

2 tablespoons Cold Milk

instruction:

1. Mix together the chickpea with the brown sugar.  Let it sit for an hour.

2. Reheat the chickpea in an microwave.  When the chickpea is steaming hot, mash it with a potato mash with all the syrup, until it become paste.

3. To dry up the excessive syrup in the mashed chickpea and form a right consitency, heat the mashed chickpea in the microwave for 2 minute at a time, for about 6 to 7 minutes.  Stir it well between each heat.  The chickpea should be like wet sand.

  

4. Form a spoonful of chickpea into an olive shape.  it should be firm and not crumbly.  Finish forming all the chickpea as the filling.  Cover them with a damp towel and let them set aside.

5. In a medium bowl, mix together all the ingredients for the dough and form a slightly sticky dough.  Take a small piece of dough to mix with the cocoa.

6. Wet your hands again.  Take a piece of the white dough and stretch it until it is big enough to wrap a piece of the filling.  Seal it carefully.  Place the dough on a baking tray with the seal downward.

7. Reshape the head part of the mouse into a slight trangle.  Inset two pieces of almond flakes as the ears and stick three bean-size of cocoa doughs on the face as the eyes and the nose.  Randomly rib a thin layer of cocoa-water mixture on the body part to create the contrast of the hair.

8.  Bake the buns in the pre-heated oven at 180C/ 360F for 5 minutes.  After the outer layer of the buns dried up, brush a thin layer of cold milk on each and then bring them back to the oven to bake for another 10 minutes.  Serve in warm.

Sun Dried Tomato Soft Biscuit

Ingredients: make about 30

1 cup Whole Wheat Flour

1/3 cup Sun Dried Tomatoes

1/3 cup Sunflower Seed

1 tablespoon Dried Basil

1 tablespoon Paprika

1 tablespoon Onion Powder

1/4 teaspoon Ground Black Pepper

1 teaspoon Salt

3/4 teaspoon Baking Powder

275 ml Water 

Instruction:

To prepare ahead…

1. Soak the sun dried tomatoes in water for 1 hour.  Drain.  Finely chop them into small pieces.  It should be 1/3 cup. 

2. Spread the sunflower seeds evenly on a baking tray.  Bake for about 12 minutes at 300F/150C.  Finely chop the seeds.

3. In a medium mixing bowl, combine all the dry ingredients together.  Add water.  Mix and knead the mixture into a sticky dough. 

4.  Lay a baking sheet on a baking tray.  Spread and pat the dough evenly on the tray with a hand.  You can wet your hand to prevent from sticking.

5. Bake the dough for about 15 minutes at 450F/230C.

6. When the big sheet of biscuit is still hot, cut it into many small triangles.

7. Place the triangles back to the oven, and bake for another 7 minutes.  Cool them completely on a rack before storing them in a air-tight container.

Who's hand?  

Ethan was nibbling the biscuit at first...

Soon he started to have bigger bites and got one more piece...

He ended up eating three big pieces in a row.  My big boy!

Vanilla Cookie Hearts

Ingredients: make about 50 cookies

2 3/4 cups All Purpose Flour

75 gram Unsalted Butter, soften

90 gram Cream Cheese

270 gram White Sugar

1 Egg

1 1/2 teaspoon Vanilla Extract

1 teaspoon Baking Powder

1/8 teaspoon Salt

Food colorants (Blue, Red, Green, Yellow) 

Instruction:

1. With a folk, whisk butter and cream cheese together until smooth.  

2. Add sugar, egg, salt, and vanilla extract, whisk until they are well combined. 

3. Sift in flour and baking powder.  Mix and form a soft dough with a spatula.

4. Dive the dough into three small doughs and a large dough.  Tint each small doughs with a different food colorant.  Tint the large dough with yellow.

5. Roll one of the small dough into a ball.  Add the same amount of the yellow dough on top and roll it into a ball again.  This part is very causal, you can mix and match any sort of colours as your desire.

6. Place each coloured dough in individual zip bag.  Roll them into 1mm thick sheets.  Chill them for about an hour.

7. With a heart shape cookie cutter, cut out as many hearts as you may.  Collect the remnant, form it together into a ball, and then roll it into a 1mm sheet again, in order to cut out more heart cookie doughs. Repeat this step until all the doughs are used up. 

8. Place the cookie doughs on a baking sheet.  Bake them at 350F/175C for about 10 minutes.

9. Allow the cookies cool completely before storing them into an air-tight container.