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Friday, August 31, 2007Read On 1 Comment
It is a moist tray- baked German plum cake. Enjoy this German Pflaumenkuchen with a cup of afternoon tea or coffee. Freeze them for another day if any left.
- Whisk together the flour and baking powder in a mixing bowl. Add in the rest of dough ingredients. Starting on low speed, beat briefly with an electric mixer. Turn speed up to medium and beat until you have a smooth dough. Roll out the dough to 30x40cm onto a parchment lined backing tray.
- Preheat the oven to 180C/350F. Wash, dry and quarter the plums. Cover quark dough with the plum wedges. In a small bowl, combine together the sugar, vanilla sugar and cinnamon powder. Sprinkle the mixture and almond slices (if use)over the cake.
- Bake in the middle of the hot oven for about 35 minutes. Remove from oven. Dust the top with powder sugar. Cut into the squares and serve.
Sunday, August 26, 2007Read On 4 comments
- Clean soybeans by removing dirt and the damaged soybeans. Pour into a large deep pot filled with 1600 millimetres tap water (usually 3 or 4 times of the dry soybean by weight) and leave the soybeans to soak overnight at room temperature. Drain and rinse soaked beans again with tap water. Dehull the beans and the weight should gained twice, i.e. about 800 grams. Bring 2 liters of water to a boil. Add in baking soda, then the dehulled soya beans into the boiling water. Blanch for 8-10 minutes. Drain and rinse with hot water. Grind the blanched soybeans with 3 liters of water (in general, the ratio of water for grinding is 7-10 times of the dry bean by weight) in 2-3 batches into slurry in a blender for 3 minutes at high speed. Filter through a colander lined with cheesecloth to remove soya fiber-okara and to collect about 3 liters of soya milk.
- Divide the soya milk into two 3-liter deep pot and set them over medium heat and bring the whole mass to a boil. It will foam up while heating the mixture, skim it off with a ladle. Adjust the heat to low, continue to cook about 10 more minutes. As soya milk cooks, dissolve 15 grams of gypsum-calcium sulfate (the amount of coagulant used is 0.3-0.5% of cooked soymilk by weight) in half cup of warm water.
- Turn off the heat, but leave the pots on the glass tops to keep it hot. To be precise, the temperature should reach 95C/200F (with Nigari, the temperature should low down to 75C/160F). At this point, slowly pour in the gypsum solution in a few additions, stirring gently in one direction. Immediately stop stirring as the curd begins to form. Allow the curd to set without disturbing for 10-15 minutes.
- Now the chunks of forming curds stay at the bottom and yellowish liquid on the top. If there are still some milky areas after adding all the solution, mix additional one teaspoon of powder and two tablespoons of warm water. Gradually add in until no more white particles float. Transfer the curds into a tofu box lined with cheesecloth. Any container that has many small holes to allow residual liquid to drain can serve as a tofu mold. Fold cloth, cover with tofu lid and press with a heavy object, such as a pot of water, and allowed to sit for15 minutes or so. Remove tofu lid, unfold the cloth and remove the tofu. Place tofu in water and chill until needed.
- When making soya milk from JOYOUNG automaton, follow instructions as per user's manual. Add the soaked soya beans to the cup of the soya maker, then pour in water between the water level marks. Lock the head attached with cylinder in position. Plug in and press the START button. That’s all. Pour all the batches of soya milk into a large pot and simmer for about 10 minutes. Cool down to 95C/200F if using gypsum, and 75C/160F with nigari.
Wednesday, August 22, 2007Read On 0 comments
Cut the tofu into inch-cubes. Clean the scallions and cut into pine-nut-sized pieces. Combine together all the sauce ingredients in a small bowl. Heat up a skillet with oil and fried diced cubes until golden brown. Drain.
Save half spoon of oil in the skillet and add in pickled chillies, minced garlic, and pine nuts. Stir until aromatic. Return the tofu to the skillet and then pour in the prepared sauce. Gently stir until all tofu are coated with the sauce. Sprinkle the chopped scallions over and toss until all ingredients are well-combined and flavours have mingled.
Monday, August 20, 2007Read On 0 comments
- Clean the chicken breast and pat them dry. Cut into 5x2-cm strips and pound them out into thin slices. Add in all the seasonings and let marinate for 2 hours in fridge. Whisk together potato starch and cornstarch. Set aside.
- Coat the marinated chicken evenly with mixed starches. Heat up a deep skillet with oil over medium fire, and lower the chicken into the heated oil. Now turn the heat to lower level and fry the chicken for 3-4 minutes. Scoop out the chicken and drain. Heat up the oil till very hot and return the chicken to fry one more minute until golden brown and crusty.
Monday, August 20, 2007Read On 0 comments
Soak dry oysters in water for 15 minutes. Drain through a sieve, reserving the soaking water for use in the recipe. Rinse pork and cut into 2-cm wide strips. Place them in a pot filled with enough water to just cover the pork. Pour in vinegar and 1 tablespoon of rice wine. Bring it to a boil over medium heat. Skim, reduce the heat and cook 2-3 more minutes. Turn off the heat and scoop out the pork. Rinse under tap water and drain thoroughly.
Heat up a skillet with oil. Add in rock sugar and stir until caramelized. Stir in scallion, ginger, garlic, peppercorns, pickled chillies and pork. Stir in black mushrooms and dried oysters. Pour in soya sauces, oyster sauce and rice wine. Toss all the ingredients together.
Pour the whole mass into an electric pressure cooker. Pour in the reserving soaking liquid, which should barely cover the ingredients. Add in anise star and salt. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the pork mass into the frying pan and stir over the high heat until the whole mixture comes together into a sticky, gooey mass. Season with chicken bouillon and dish off.
Sunday, August 12, 2007Read On 0 comments
- Rinse and drain tofu. Cut into the thick slices. Soak black fungus and mushrooms in water for 10 minutes. Squeeze the water out and cut into smaller pieces. Save the soaking water for use in the recipe. Slice the carrot.
- Heat some oil in a non-stick skillet over medium heat until hot. Lower the heat and pan-fry tofu slices until golden brown on both sides. Drain on kitchen paper towel. Use little oil left in the skillet to stir-fry garlic and hot bean sauce until aromatic. Add in black fungus, mushrooms, carrot slices, scallion chunks and pickled chillies. Stir briefly.
- Return the tofu and pour in the soaking water, rice wine and light soya sauce. Cook over the medium until tofu slices are evenly coated with sauce and flavours have mingled. Season with chicken bouillon and salt. Thicken with starchy solution and drizzle with sesame oil. Serve hot.
Friday, August 10, 2007Read On 0 comments
French Génoise=Butter Sponge Cake=French Butter Sponge Cake Génoise [zhayn-WAHZ; zhehn-WAHZ] is a light sponge cake developed in Genoa, Italy and adapted by the French.
- Preheat oven to 175C/ 350F. Grease and line a 28cm heart-shaped springform pan. Set aside. Melt butter over low heat. Pour into small mixing bowl and set nearby.
- Beat eggs, caster sugar, extract and salt in the bowl of stand mixer about 5-6 minutes on high speed until the mixture is lemon white in colour and triples in volume. If you beat the mixture with a hand-held electric mixer, then set the mixing bowl over a pan of simmering water at about 40C/105F. The base of the bowl should not touch the hot water. After the mixture has become thick and pale, remove the bowl and continue beating for 2-3 minutes until the mixture is cool.
- Fold the sifted flour into mixture, one third at a time, just until incorporated. Pour about 1 cup of batter into the melted butter, and fold just until combined. Return butter mixture to reserved batter, and fold to combine.
- Pour batter into prepared pan and smooth batter evenly. Bake in preheated oven for 25-30 minutes or until top springs back slightly when lightly touched. Run a table knife blade around the outside edge of cake, freeing the sides and allowing air to get under the layer. Invert cake onto rack and allow it to cool completely.
Sunday, August 05, 2007Read On 0 comments
Place the soya beans in a large deep pot after rinsing and fill in 3 times of the amount of water, about 6 cups. Soak for about 12-18 hours until soya beans Change the water 2-3 times during the soaking period and in summer keep them in the fridge. Soya beans should become larger after proper soaking. Drain the soy beans and rinse. Prepare 2 large deep pot, each filled with 5 cups of water. Start heating up over the low heat.
Divide the mixture evenly between the two prepared pots you previously. The mixture should not come up higher than halfway up of the pot. Adjust the heat to medium and bring the soya mixture to a boil. Turn the heat lower and continue cooking for about 10 minutes. Don’t leave your kitchen and watch the pot. Soya mixture can boils over easily any minute. Continue to cook this for about 15-20 minutes, stirring frequently. Finally the soya mixture looks kind of grainy as milk has separated from okara.
Line the plastic mold with holes, (bamboo, wood or stainless steel work too) with long cotton muslin. Place the vinegar in another large bowl and dilute with 2 tablespoons of water. Strain the soya liquid into another clean pot. Pour the strained soya liquid into the diluted vinegar. Shortly you would see the soya milk start curdling. Then pour those curds into the prepared molds. Fold the muslin over to cover. Weigh it down with a bowl or lid, so that some water can be pressed out. The heavier the weight, the longer the soya curds are pressed, the firmer tofu have you.