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Storybook illustration of Lulu, Bubu, and Ermiao in an orchardStorybook piggy friendsStorybook duckling parade

Home base

Bubu and Ermiao

Bubu and Ermiao are best friends!

Storybook family orchard illustration
Storybook family walking through an orchard
Storybook family picnic under orchard trees
Storybook family flying a kite in an orchard meadow

Soft friends

Piggy

Zhuzhu are Lili's furry friends!

Storybook piggy friends illustration
Storybook girl with piglets by a garden fence
Storybook girl feeding apples to piglets
Storybook girl watching sleepy piglets in flowers

Forest favorites

Deers

Ermiao loves deers the most.

Storybook deer friends illustration
Storybook girl and deer near a woodland stream
Storybook girl meeting deer in a sunny meadow
Storybook girl sitting on a mossy log with deer

Tiny parade

Ducks

Ermiao also loves ducks.

Storybook duckling parade illustration
Storybook girl watching ducklings from a bridge
Storybook girl sitting by a pond with ducks
Storybook girl leading ducklings along a garden path

Kitchen notebook

Recipes

Select a recipe, then switch between English and Chinese where available. The chicken marinade calculator updates quantities by weight.

Raisin breadRaisin Bread (Zojirushi)葡萄干吐司 Dinner rollsDinner Rolls晚餐面包卷 Sweet apple syrupSweet Apple Syrup甜苹果糖浆 Chicken thigh marinadeChicken Thigh Marinade鸡腿肉腌料

Raisin Bread
葡萄干吐司

Raisin bread

Step 1: Poolish Starter

Ingredients

  • 100 g bread flour
  • 100 g room-temperature water
  • 1 g yeast (about 4 hours), or 0.3 g yeast (about 8 hours), or 0.2 g yeast (overnight / about 12 hours)

Instructions

  1. Warm the water slightly if needed, about 4 seconds in the microwave.
  2. Mix the water and yeast together.
  3. Add the bread flour and mix until combined.
  4. Cover and let rise until about doubled, then refrigerate overnight.

Step 2: Main Dough

Ingredients

  • All poolish starter
  • 1 large egg
  • Room-temperature water, egg + water total weight = 235 g
  • 440 g bread flour
  • 30 g sugar
  • 8 g salt
  • 8 g milk powder
  • 2.5 Tbsp melted butter, cut into small pieces
  • 4-6 g yeast

Instructions

  1. Add all poolish starter to the bread machine.
  2. Mix the egg and water so the total combined weight is 235 g. Warm slightly if needed, about 8 seconds in the microwave, then add to the machine.
  3. Add bread flour and milk powder.
  4. Put sugar on one side of the flour and salt on the opposite side.
  5. Add the butter pieces.
  6. Add yeast to the center of the flour, away from salt and sugar.
  7. Use Zojirushi Home Bakery Virtuoso Plus - Mode 11.

Step 3: Add Raisins & Shape

Additional Ingredient

  • 140 g raisins

Instructions

  1. When kneading finishes, add the raisins.
  2. After the dough cycle is done, gently deflate the dough.
  3. Shape the dough and place it into a Pullman loaf pan.
  4. Cover and proof for about 1 hour at 95°F if using 6 g yeast, or about 90 minutes if using 3-4 g yeast. Lightly spray water on the underside of the lid before closing.

Step 4: Bake & Cool

  • Bake at 325-350°F, usually 335°F
  • Bake for 38 minutes
  • Remove the bread from the pan immediately after baking
  • Let cool for at least 1 hour before slicing, or store in an airtight container after cooling

第一步：波兰酵头（Poolish）

材料

  • 高筋面粉 100 g
  • 常温水 100 g
  • 酵母 1 g（约 4 小时），或 0.3 g（约 8 小时），或 0.2 g（冰箱过夜 / 约 12 小时）

步骤说明

  1. 如果水偏凉，可微波炉加热 4 秒。
  2. 将水和酵母混合均匀。
  3. 加入高筋面粉，搅拌至无干粉。
  4. 盖好，室温发酵至约 2 倍大后，放入冰箱过夜。

第二步：主面团

材料

  • 全部波兰酵头
  • 大鸡蛋 1 个
  • 常温水，鸡蛋 + 水总重量 = 235 克
  • 高筋面粉 440 g
  • 糖 30 g
  • 盐 8 g
  • 奶粉 8 g
  • 融化黄油 2.5 大勺，切小块
  • 酵母 4-6 g

步骤说明

  1. 将全部波兰酵头放入面包机。
  2. 将鸡蛋和水混合，确保鸡蛋 + 水总重量为 235 克。如有需要，微波炉加热 8 秒，然后倒入面包机。
  3. 加入高筋面粉和奶粉。
  4. 糖放在面粉一侧，盐放在另一侧。
  5. 加入黄油小块。
  6. 将酵母放在面粉中央，避免直接接触糖和盐。
  7. 使用 Zojirushi Home Bakery Virtuoso Plus 的 Mode 11。

第三步：加入葡萄干并整形

额外材料

  • 葡萄干 140 g

步骤说明

  1. 揉面结束后加入葡萄干。
  2. 面团程序结束后，轻轻排气。
  3. 整形后放入带盖吐司盒（Pullman 模具）。
  4. 盖好进行二发。若使用 6 克酵母，约 95°F 1 小时；若使用 3-4 克酵母，约 90 分钟。盖子内侧可轻喷少许水。

第四步：烘烤与冷却

  • 烤箱温度 325-350°F，通常 335°F
  • 烘烤 38 分钟
  • 出炉后 立刻脱模
  • 至少冷却 1 小时 后再切片，或放凉后装入密封保鲜盒

Dinner Rolls
晚餐面包卷

Dinner rolls

Step 1: Poolish Starter

Ingredients

  • 100 g bread flour
  • 100 g room-temperature water
  • 1 g yeast (about 4 hours), or 0.3 g yeast (about 8 hours), or 0.2 g yeast (overnight / about 12 hours)

Instructions

  1. Warm the water slightly if needed, about 4 seconds in the microwave.
  2. Mix the water and yeast together.
  3. Add bread flour and mix until combined.
  4. Cover and let rise until about doubled, then refrigerate overnight.

Step 2: Main Dough

Ingredients

  • All poolish starter
  • 1 large egg
  • Room-temperature water, egg + water total weight = 235 g
  • 440 g bread flour
  • 30 g sugar
  • 8 g salt
  • 8 g milk powder
  • 2.5 Tbsp melted butter, cut into small pieces
  • 4-6 g yeast

Instructions

  1. Add all poolish starter to the bread machine.
  2. Mix the egg and water so the total combined weight is 235 g. Warm slightly if needed, about 8 seconds in the microwave, then add to the machine.
  3. Add bread flour.
  4. Add milk powder.
  5. Put sugar on one side of the flour and salt on the opposite side.
  6. Add butter pieces.
  7. Add yeast to the center of the flour, away from salt and sugar.
  8. Use Zojirushi Home Bakery Virtuoso Plus - Mode 11.

Step 3: Shape the Dinner Rolls

Instructions

  1. When the dough cycle is done, remove the dough.
  2. Gently deflate the dough.
  3. Divide into 9 larger rolls or 12 medium rolls.
  4. Shape each piece into a tight ball.
  5. Place into a greased baking pan with a little space between each roll.
  6. Cover and proof until puffy, about 60 minutes if using 6 g yeast, or 75-90 minutes if using 3-4 g yeast.
  7. Optional: lightly brush the tops with milk or egg wash before baking.

Step 4: Bake & Cool

  • Bake at 350°F
  • 9 larger rolls: bake for 20-23 minutes
  • 12 medium rolls: bake for 16-20 minutes
  • Remove from the pan soon after baking
  • Let cool on a rack for 20-30 minutes

Tip: For slightly softer dinner rolls, use 4 g yeast and divide into 12 rolls.

第一步：波兰酵头（Poolish）

材料

  • 高筋面粉 100 g
  • 常温水 100 g
  • 酵母 1 g（约 4 小时），或 0.3 g（约 8 小时），或 0.2 g（冰箱过夜 / 约 12 小时）

步骤说明

  1. 如果水偏凉，可微波炉加热 4 秒。
  2. 将水和酵母混合均匀。
  3. 加入高筋面粉，搅拌至无干粉。
  4. 盖好，室温发酵至约 2 倍大后，放入冰箱过夜。

第二步：主面团

材料

  • 全部波兰酵头
  • 大鸡蛋 1 个
  • 常温水，鸡蛋 + 水总重量 = 235 克
  • 高筋面粉 440 g
  • 糖 30 g
  • 盐 8 g
  • 奶粉 8 g
  • 融化黄油 2.5 大勺，切小块
  • 酵母 4-6 g

步骤说明

  1. 将全部波兰酵头放入面包机。
  2. 将鸡蛋和水混合，确保鸡蛋 + 水总重量为 235 克。如有需要，微波炉加热 8 秒，然后倒入面包机。
  3. 加入高筋面粉。
  4. 加入奶粉。
  5. 糖放在面粉一侧，盐放在另一侧。
  6. 加入黄油小块。
  7. 将酵母放在面粉中央，避免直接接触糖和盐。
  8. 使用 Zojirushi Home Bakery Virtuoso Plus 的 Mode 11。

第三步：整形成餐包

步骤说明

  1. 面团程序结束后，将面团取出。
  2. 轻轻排气。
  3. 分割成 9 个较大的餐包 或 12 个中等餐包。
  4. 每个面团滚圆收紧。
  5. 放入已抹油的烤盘，中间留少许间距。
  6. 盖好进行二发，至面团明显变胖。若使用 6 克酵母，约 60 分钟；若使用 3-4 克酵母，约 75-90 分钟。
  7. 可选：烘烤前表面轻刷牛奶或蛋液。

第四步：烘烤与冷却

  • 烤箱温度 350°F
  • 9 个较大餐包：烘烤 20-23 分钟
  • 12 个中等餐包：烘烤 16-20 分钟
  • 出炉后尽快脱模
  • 放在晾架上冷却 20-30 分钟

提示：如果想要口感更软一点，可用 4 克酵母，并分成 12 个餐包。

Sweet Apple Syrup / 甜苹果糖浆

Sweet apple syrup

Prep time / 准备时间: 5 minutes (5 分钟)
Cook time / 烹饪时间: 10 minutes (10 分钟)
Total / 总时间: 15 minutes (15 分钟)
Yield / 份量: ~2 servings (约 2 份)

Ingredients / 食材

  • 1 apple, peeled/cored/sliced or diced (1 个苹果，去皮去核，切片或切丁)
  • 1 Tbsp butter (黄油 1 汤匙)
  • 1/4 cup brown sugar (红糖 1/4 杯)
  • 1/4 cup water (水 1/4 杯)
  • 1/2 tsp cornstarch (玉米淀粉 1/2 茶匙)
  • 1 tsp vanilla extract (香草精 1 茶匙)

Steps / 做法

  1. Prep apples / 处理苹果 (约 5 分钟): Peel, core, and slice 1 apple. （给苹果去皮去核并切片或切丁。）
  2. Melt butter / 融化黄油: Melt 1 Tbsp over medium heat. （中火融化 1 汤匙黄油。）
  3. Add sugar / 加红糖: Add 1/4 cup brown sugar and stir. （加入 1/4 杯红糖搅拌均匀。）
  4. Make slurry / 调淀粉水: Mix 1/4 cup water + 1/2 tsp cornstarch. （将 1/4 杯水与 1/2 茶匙玉米淀粉混合。）
  5. Boil / 煮沸 (1–2 分钟): Pour slurry in and boil for 1–2 minutes. （倒入淀粉水，煮 1–2 分钟。）
  6. Add apples + simmer / 加苹果并煮 (8–10 分钟): Cook 8–10 minutes until thick. （加入苹果，小火煮 8–10 分钟至浓稠。）
  7. Add vanilla / 加入香草精: Stir in 1 tsp vanilla extract after cooking. （关火后加入 1 茶匙香草精并搅拌均匀。）
  8. Serve / 食用: Serve warm over pancakes, waffles, oatmeal, or yogurt. （可趁热搭配松饼、华夫饼、燕麦或酸奶食用。）

Chicken Thigh Marinade
鸡腿肉腌料

Chicken thigh marinade

Notes: Low-soy version. Dry ingredients first. No extra salt.

Dry Ingredients

    Wet Ingredients

      Aromatics

        Steps

        1. Mix all dry ingredients first.
        2. Add wet ingredients and garlic, then mix into a marinade.
        3. Add chicken and coat evenly.
        4. Marinate at least 30 minutes. Better: 4-8 hours.

        Air Fryer / Convection Oven

        • 375°F
        • 12 minutes, then flip
        • Cook another 6-8 minutes
        • Add 1-2 more minutes if needed for color or thicker pieces