Matcha Wholemeal Steamed Buns 抹茶全麦馒头

Tuesday, July 29, 2008

  • 300 g All-purpose flour
  • 60 g Whole wheat flour
  • 15-20 g Matcha powder
  • 1/4 tsp Salt
  • 5 g Active dry yeast
  • 190 ml Warm water
  • 1/2 tsp Sugar
  • Some extra flour for kneading
  1. Combine yeast, sugar and warm water in the mixing bowl of a stand mixer. Let stand for 10 minutes. Stir in AP flour, whole wheat flour, matcha powder and salt. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 2 hours or until double in volume.
  2. Place the dough on a floured board and knead it into a loaf. Divide the loaf into 6-8 pieces and let rest for 5 minutes. Sprinkle each small dough with some flour and lightly press them flat. Fold the side of the dough up with your left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
  3. Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To achieve a chewy bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

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Buttermilk Ranch Dressing

Monday, July 28, 2008


A simple mixture of mayonnaise, buttermilk, (or sour cream) and herbs to liven up your salad or use as a dipping sauce for the French fries, fried chicken and other fried stuff. Click here for the history of Hidden Valley Ranch Dressing.

  • 4 tbsp Homemade mayonnaise
  • 4 tbsp Buttermilk
  • 2 tbsp 3.5% Plain yoghurt
  • 1/3 tsp Garlic powder
  • Salt and freshly ground black pepper
  • 1 tbsp Fresh parsley, chopped
  1. Put mayonnaise, buttermilk and yoghurt in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper.
  2. Add parsley and garlic powder, put lid on and shake vigorously for 30 seconds. Taste and adjust seasoning. Refrigerate for 2 hours before serving. Store the dressing in the refrigerator for a few days and it will keep longer without herbs.


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Lentil Rye Rolls adapted from Dan Lepard

Sunday, July 27, 2008

The lentils are cooked until soft, but not mushy, before added to the dough so that they incorporate well and bake moistly. You can also use canned lentils here. With a perfect crust and tender crumb, these lentil rye rolls are wonderful with soup or salad for a satisfying and healthy meal. If you want to freeze the bread, cool them completely first, then transfer to a Ziploc bag, press out any excess air, and seal. Reheat them at 180C/350F for about 10 minutes.

  • 200 g German #550 flour
  • 50 g Rye flour #1150
  • 5 g Salt
  • 1 tbsp Olive oil
  1. Beat the cooked lentils with the water, yeast and honey, and leave aside. In a large bowl combine flours with the salt, then pour the lentil mixture in. Mix ttp://iuntil a soft and sticky dough forms. Cover with a plastic wrap and leave for 10 minutes.
  2. Rub 1 teaspoon of olive oil on the work surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for an additional 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth round ball. Place it back in the bowl, cover, and leave for 1 hour in a warm place.
  3. Lightly flour a parchment paper and roll the dough into a sheet, about 10 x 8 inch. Cover the surface of the dough with a cloth and leave for 1 hour, or until almost doubled in height. Preheat the oven to 210C410F. Uncover the dough and cut into 16 squares. Bake in the center of the oven for 25 minutes, or until the tops of the rolls are golden brown and feel light.




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Chicken Salad with Garlic Vinaigrette

Tuesday, July 22, 2008

It is important that all salad leaves be thoroughly rinsed to remove any grit, as well as residues of pesticide. Just as important is to dry the salad leaves well so that the dressing will not be diluted. Dress salad just before serving, otherwise the leaves will wilt and become unpleasantly soggy.

Garlic Vinaigrette
  1. Combine all the dressing ingredients in a screwtop jar. Shake well together. Rinse cherry radish and tomatoes. Drain and pat them dry with kitchen towel. Quarter the tomatoes and thinly slice the cherry radish.
  2. Discard any damaged leaves and pull leaves individually from the core. Put the leaves in a sink of cold water and wash off any dirt. Lift the leaves out of the water and pat dry gently with a clean kitchen towel.
  3. Toss lollo rosso, cherry radish, shredded carrots and tomatoes quarters in large salad bowl. Mix gently and top with the grilled chicken. Drizzle with dressing and served with garlic bread if desired.


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Homemade Mayonnaise with Olive Oil

Monday, July 21, 2008

  • 2 Egg yolks, at room temperature
  • 3/4 tsp Salt
  • 300 ml Extra-Virgin olive oil
  • Pinch of white pepper
  1. Put the egg yolks in a bowl and add a pinch of salt. Beat well together. Add the olive oil, 1 teaspoon at a time, beating constantly with an electric mixer.
  2. After one-quarter of the oil has been added and absorbed, then beat in 1-2 teaspoons of the lemon juice. Continue beating in the oil, in a thin, steady stream. As the mayonnaise thickens, add another teaspoon of lemon juice.
  3. When all the oil has been beaten in, add the mustard. Taste the mayonnaise and add more lemon juice if needed. Season with salt and pepper. Add the boiling water, whisking well. Homemade mayonnaise will keep, covered in the refrigerator for up to one week.


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Kartoffelpfannkuchen-German Potato Pancake

Wednesday, July 16, 2008


  • 1 Egg
  • 1 Small onion
  • 450 g /2 or 3 Potatoes
  • 20 g German #405 flour
  • 1/2 tsp Salt
  • Olive oil


  1. Quarter the onion and peel the outer skin off. Place the egg and onion in the blender container, cover and blend briefly. Peel and chunk the potatoes.

  2. Add the potato chunks into the egg mixture and blend until the potatoes are pureed. Add in flour and salt. Blend until well-combined.

  3. Heat a skillet with olive oil over the medium heat. Pour in 1/4 of the batter and spread as thin as possible. Pan-fry until golden brown on edges, turn over and cook until for a further 3-5 minutes, or until beginning to turn golden-brown.
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Reibekuchen - Crispy Potato Pancakes

Friday, July 11, 2008

  • 450 g Potatoes
  • 1 Onion
  • 2 Eggs
  • 1 tsp Dried parsley
  • 1/2 tsp Salt
  • Pepper to taste
  • 2 tbsp Flour (or rolled oats)
  • Some corn oil
  1. Peel and grate the potatoes with a carrot shredder in a bowl, using an earthenware bowl to keep the potatoes from discoloring. Squeeze the potatoes to get rid of excess water. Finely chop the onion and add into the potatoes together with eggs, parsley, salt, pepper and flour. Combine all together.
  2. Heat up a pan with oil until very hot. Drop batter by spoonful into the pan and press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. You can also freeze the potato pancakes and crisp them up in a 180C/350F oven at a later time.

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Kartoffelpuffer - Potato Pancakes

Thursday, July 10, 2008


There are two main types of Potato Pancakes. One is made from mashed potato with flour (or oats), the other is made from grated potatoes. In Germany, potato panckaes are are known by several names, depending on the region of the country. Kartoffelpuffer, Reibekuchen, Kartoffelplätzen, Kartoffelpfannkuchen, Reivkooche, Baggers, Kröppelscher, to name a few. Rösti is a Swiss potato pancake, which contains both onion and bacon. Potato is coarsely grated. Jewish Latkes are made with grated potatoes, eggs, onion and matzo meal.

  • 500 g Potatoes
  • 1 Egg
  • 1/2 tsp Salt
  • 2 tbsp Oats
  • 3 tbsp Corn oil
  1. Peel and cook the potatoes in a pot of boiling water until soft. After potatoes are cooked, drain off the water and mash the potatoes. Press the mashed potato through a sieve to form a puree. Add in egg, salt and oats. Mix well.
  2. In a large skillet, heat oil over medium-high heat. Dollop batter onto the heated surface in tablespoons. Flatten each dollop slightly with the spoon to create the cakes. Cook until both sides are golden brown. If needed when all the cakes are done, microwave them for 20 seconds to assure they're all warm.


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Bouncy Chinese Beef Meatballs

Wednesday, July 09, 2008


Bouncy Beef Balls are one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.

  • 500 g Ground beef
  • 70 g Cornstarch
  • 1 tsp Salt
  • 1 tsp Chicken bouillon
  • 1 tbsp Sugar
  • 1/2 tsp White pepper powder
  • 3 tbsp Ice water
  1. Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
  2. Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.



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Caesar Salad

Tuesday, July 08, 2008

Caesar Salad is named after chef Caesar Cardini who created it in his restaurant in Tijuana, Mexico in 1924. A typical Caesar salad comprises romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Caesar salad is traditionally prepared at table side.

Garlic Croutons
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Dressing
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  • 1/2 French loaf or Italian bread
  • 2 tbsp Olive oil
  • 2 Garlic cloves, crushed
  • Salt and black pepper to taste
  1. Preheat the oven to 200C/400F. Trim the crusts from the bread then cut into small cubes. Season bread cubes with a pinch of salt and a generous amount of freshly ground black pepper. Toss them well. Combine the olive oil and crushed garlic in a bowl. Transfer garlic-oil into a mixing bowl. Add the bread cubes and gently mix by hand until the croutons are well coated. Place the garlic croutons on a baking tray and cook for 10 minutes. Leave the garlic croutons to cool then place in an airtight container.
  2. Remove root ends of each lettuce and separate leaves. Discard any damaged outer leaves and wash. Dry lettuce with paper towel and arrange on a serving platter. Store in refrigerator until ready to use. Cover the egg in a small bowl with boiling water and let stand for 1 minute. Immediately run cold water into the bowl until the egg can be easily handled.
  3. In another bowl, whisk together the garlic, anchovy, and salt until mixed. Blend in the lemon juice and Worcestershire sauce. Then add in the prepared egg and whisk until the mixture is thick. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. Once the mixture is thoroughly incorporated, add in half of the Parmesan cheese. Toss the croutons with 1/3 of dressing in a salad bowl until well coated. Add the Romaine lettuce hearts and the rest of the dressing. Toss until coated. Divide the salad between two chilled plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper.

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Tzatziki-Cucumber Yoghurt Dip

Monday, July 07, 2008

Tzatziki is made of thick yoghurt flavoured with cucumbers, garlic, lemon juice olive oil and dill. Traditionally it is prepared with sheep or goat’s yoghurt and served as an appetizer and used also as a dip. The key to make a great tzatziki is to use sour-cream like thick creamy yoghurt.

  • 6 clove Garlic
  • 120 g Gherkin
  • 1 tsp Dill, dried
  • White pepper to taste
  1. Finely chop gherkin and cucumber. Combine quark and yoghurt in a medium bowl. Add in olive oil, lemon juice, garlic, dill, pepper and the cucumber. Stir all the ingredients until well-combined.

  2. Cover and refrigerate for at least one hour for best flavor. Tzatziki will stay fresh in the refrigerator for several days. If excess liquid accumulates on top, just pour it off. Stir each time before use.


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