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Pecan Biscuits /山核桃酥

Thursday, May 29, 2008

  • 200 g All-purpose flour
  • 110 g Mung bean starch (or potato starch)
  • 1/2 tsp Baking soda
  • 200 g Castor sugar
  • 1 Egg
  • 150 g Corn oil
  • Some pecan kernels, coarsely chopped
  • 1 Egg yolk for brushing
  1. Preheat the oven to 200C/400F. Combine sugar, corn oil and egg in a bowl and mix well. Sift the all purpose flour, mung bean starch and baking soda into the liquid mixture. Mix all ingredients very gently with hands until a smooth paste forms. Do not over mix it or the crumbling and crispy texture will be ruined.

  2. Divide the paste evenly into 12-14 portions. Form each into a round disc and place them in a baking tray lined with baking paper. Brush the top with beaten egg yolk. Press in the pecan and bake in the preheated oven for about 18 minutes.

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Handmade Noodles

Sunday, May 25, 2008

Rice might be the most important staple food in China, but noodles are often served as a single-dish meal for lunch, or as part of a banquet dinner. Especially in the northern regions, where noodles often replace rice in a meal. The long strands symbolize longevity, and because of that, they're part of many celebrations, like Chinese New Year and birthday parties. The texture and taste of fresh noodles is rich and distinct.

  • 500 g Bread flour
  • 225 g Cool water (spinach or carrot juice)
  • 25 g Salt
  • 2 tbsp Semolina

  1. Whisk flour and salt in a large mixing bowl. Add in water with one hand while mixing with the other. Turn out the mixture and knead on a work surface until smooth. Cover with a plastic wrap and allow it to rest for 1 hour.
  2. Roll the dough out into a thin rectangle of an even thickness throughout. Sprinkle the semolina or cornstarch over. Wind the rectangle round the rolling pin and roll the dough into a 3mm sheet. Fold and cut into noodles of a desired width. Separate the noodles with the help of a little bit of flour. Cook the noodles in a pot of boiling water.

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Remoulade Sauce

Thursday, May 22, 2008

  • 2 Egg yolks, hard cooked
  • 1 Egg yolk, raw
  • 125 ml Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Prepared yellow mustard
  • 1 tbsp Onion, grated
  • 1 tbsp Sour gherkins, finely minced
  • 1 tbsp Capers
  • A few drops of Tabasco
  • 2 tsp Paprika
  • 2 clove Garlic, minced
  • 2/3 tbsp Dried parsley
  • 150 g Sour cream
  • Salt and pepper to taste
  1. Press hard-boiled egg yolks through a sieve into a mixing bowl. Add in raw egg yolk and beat until incorporated. Slowly beat in half of olive oil until thick and stiff.
  2. Beat in lemon juice and mustard. Add in the rest of the ingredients. Blend all ingredients and chill. Will keep for several days in an airtight container in the refrigerator. It is often served with seafood dishes, fries, or salad.

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Curry Stuffed Bread-Kare Pan

Sunday, May 18, 2008

© 2008 |

© 2008 |

Curry Bread, or curry doughnut is a popular Japanese food. An amount of Japanese curry is wrapped in a dough, which then breaded with Panko fresh bread crumbs, and deep fried until golden crispy.

Curry FillingDoughOthers
  • 1 tbsp Olive oil
  • 250 g Ground beef
  • 80 g Onion, thinly sliced
  • 80 g Carrot, grated
  • 240 ml Dry white wine
  • 1 tbsp Curry powder
  • 1 tbsp Chilli sauce
  • 2 tbsp Cornstarch solution
  • Salt to taste
  • 80 g Water
  • 180 g Water Roux Starter-Tangzhong
  • 40 g Sweetened condensed milk
  • 30 g Egg
  • 1 tsp Salt
  • 25 g Butter, unsalted
  • 300 g German #1050 flour / bread flour
  • 5 g Instant dry yeast
  • Salad oil
  • 1 Egg
  • 1 tbsp Milk
  • 150 g Bread crumbs, fresh
  1. Heat the olive oil in a skillet over medium heat. Add the sliced onions and sautee over medium-high heat, stirring often, until lightly browned. Stir in ground beef and cook for about 5 minutes. Stir in the grated carrot and sautee for 1 minute. Pour in the white wine and bring to a boil over high heat. Add in curry and chilli sauce. Continue to cook, stirring occasionally, until the liquid is reduced by half. Stir in the dissolved cornstarch and cook until thickened. Season with salt to taste. Set aside to cool completely. Cover and refrigerate until ready to use.
  2. To make the dough in a bread maker, put all of the ingredients into the mixing bowl of your bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into 8-10 even portions. Round up, cover with plastic wrap, and allow to rest for 15 minutes. Combine egg and milk.
  3. Roll out the dough on a lightly floured work surface into a 4-inch round. Place some of the filling in the center of the round. Fold each of them in half to enclose the filling in a semi-circle. Be sure that the seam is well sealed. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs. Place them on a tray lined with parchment paper and let rise for about 20 minutes. Heat up a skillet with oil until 180C/350F. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Drain the curry bread on a kitchen towel.

© 2008 |

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Choux Pastries

Monday, May 05, 2008
  • 250 ml Water
  • 50 g Butter (or margarine)
  • Pinch of salt
  • 1 tsp Vanilla sugar
  • 175 g Plain flour
  • 4 Eggs, large
  • 3 g Baking powder
  • 2 cup Whipped cream
  1. Sieve the flour and vanilla sugar on a piece of baking paper. Prepare two baking trays lined with baking papers. Bring the water, butter, and salt to a boil in a medium saucepan over high heat. Remove from heat and with one hand tip all the flour in all at once, while stir the mixture vigorously with the other. Once the mixture free of clumps, put it back to fire and cook for one more minute until you have a smooth ball of paste that has left the sides of the saucepan clean.
  2. Take the pan off the heat. Transfer the paste into a mixing bowl and stir in one egg, which must be completely blended in before the next egg is added, and so on until all the eggs have been incorporated. The paste appears shiny and should be of a pipeable consistency and not too runny.
  3. Preheat the oven to 200C/400F. Using a fine plain nozzle to pipe “S” for the head and neck of the swan, and a large star nozzle or a couple of teaspoons, to form small balls of choux paste onto the prepared trays, allowing space for them to raise and expand. Bake in the preheated oven for 25-30 minutes until golden and crispy. Swan necks should be removed from the oven after 20 minutes, to prevent them from burning.
  4. Remove from the oven and use the tip of a knife to make a slit in the side of each eclair or profiteroles to let the steam inside the puff escape. Return to the turned-off oven and dry out for 5-10 minutes. Cool on a wire rack. Cut the top of the cream puff 1/4 of the way down. It should be dry in the centre with no uncooked dough in the middle. Fill the bases with whipped cream and then the "S" shape in the Chantilly cream. Slice the tops lengthwise into two, placing the two pieces on either side of the cream to form the wings of the swan. To make profiteroles, pipe whipped cream carefully into the slit cut of each puff or slice the puff open and fill the whipped cream.
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