Deep-fried Milk
Saturday, December 13, 2008This sweet treat with coconut aroma has a soft pudding-like center and crunchy shell.
Milk Custard | Coating |
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- Combine together 250ml milk, coconut milk, sweetened condensed milk and salt in a pot. Set the pot over medium low heat. Don’t bring it to a boil. Dissolve the cornstarch in 50 ml of milk and slowly stir it into heated milk until the mixture is thick and smooth. Spread evenly in a rectangle dish and smooth the surface. Refrigerate until firm.
- To prepare the coating by mixing flour, cornstarch and baking powder in a bowl. Add in lemon juice, oil and enough water to make a thick mixture. Cut the milk custard into the smaller slices, using wet knife. Heat some oil to 175C/350F. Coat the custard with the prepared mixture and fry until light brown and crunchy. Drain on paper towels. Serve hot with sweetened condensed milk.
Japanese Cheesecake
Friday, November 28, 2008Japanese Cheesecake, unlike rich, dense American cheesecake, is a light and fluffy cake.
Batter | Glaze |
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- Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
- Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
- Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
- Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
- Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.
Banana Chocolate Mini Guglhupf
Wednesday, November 26, 2008
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- Beat butter and sugar until light and creamy. Add in egg and beat well. Add in mashed banana.
- Mix flour, salt, and baking powder in a bowl and sift into the banana mixture with chopped chocolate.
- Divide the mixture into 6 mini guglhupf and bake in a preheated 180C/350F oven for about 30-40 minutes. Cool completely and glaze with lemon icing if preferred.
Sandwiched Zucchini In Szechuan Fish Fragrant Sauce 四川鱼香西葫芦
Friday, November 21, 2008Marinade | |
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Sauce | |
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- Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
- Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
- Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and spicy bean paste until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.
Mohnschnecken / Poppy Seed Snail
Monday, November 17, 2008Poppy seeds, rich in fat and proteins, and having a distinctive aroma, are a classic addition to bread, cookies, and cakes. This sweet roll is very popular in Germany.
Dough | Filling | Icing |
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- Place all the ingredients for the dough, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
- While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
- Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Press and roll each part into a 25cmx30cm rectangle.
- Spread half of the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Repeat with another portion of dough. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.
Kasutera Japanese Sponge Cake
Tuesday, November 04, 2008Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.
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- Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
- Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
- Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.
Choco-Matcha Swirl Cheesecake
Saturday, November 01, 2008Not really satisfied with the result as the surface cracked although the bain-marie was applied, and the chocolate batter was not enough. Nevertheless, it tastes super!
Marzipan Biscuit Crust | Cheese Filling |
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- Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
- Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
- Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothpick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
- Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.
Glazed Carrot Cookies
Friday, October 31, 2008Ants Climbing A Tree / Ma Yi Shang Shu
Thursday, October 30, 2008Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.
Ingredients | Marinade |
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- Add the marinade ingredients to the ground pork, adding the cornstarch last. Set aside for 15 minutes. Soak the glass vermicelli in hot water until soft, about 5 minutes. Drain well. Soften the dried mushrooms in hot water. Reserve ¼ cup of the soaking liquid Thinly slice the mushrooms. Cut chilli in half lengthwise, remove the seeds, and chop coarsely. Mince the ginger and cut the green onion diagonally into inch pieces.
- Heat a frying pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Stir in the marinated pork until the pork has browned and remove. Add 1 tablespoon oil to the pan. Stir in the ginger and chilli until aromatic. Add the dried mushrooms. Stir-fry briefly, then add in the chilli sauce and the vermicelli. Pour in the reserved soaking liquid and return the ground pork to the pan. Add in the spring onions and stir until noodles and sauce are well blended, and most of the liquid has been absorbed. Garnish with some chopped spring onions and serve.
Buttermilk Cranberry Cake
Wednesday, October 29, 2008
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- Whisk together the egg, sugar and half of the buttermilk in a bowl. In another bowl combine together the baking soda and the rest of buttermilk. Let it sit for 5 minutes. Pour the prepared egg mixture into it and blend together. Sift the flour and nutmeg in a mixing bowl together. And then add in buttermilk mixture and melted. Finally add in cranberries and combine all the ingredients.
- Grease a 22-24 cm bundt pan. Pour in the cake and bake at 175C/350F for about 35 minutes or until toothpick comes clean. Cool on a rack for 5 minutes before removing from pan. Dust the cake with some powdered sugar if desired.
Chicken In Grapefruit Cup
Sunday, October 26, 2008The grapefruit is a subtropical citrus tree grown for its fruit which was originally named the "forbidden fruit " of Barbados. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Wikipedia
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- Thinly slice the chicken breast and marinate with salt, pepper and cornstarch for about 15 minutes.
- Cut tops off grapefruits, loosening the flesh from the outer skin. Cut between the segments to loosen the flesh then remove the central core and pips. In container of food processor, blending the grapefruit flesh into the juice. Add in sugar to adjust to your personal taste. Blanch the marinated chicken slices in some oil. Drain and set aside.
- Heat up a skillet with some oil, stirring the ginger until fragrant. Add in carrots and peas. Pour in the grapefruit juice. Return the chicken to the skillet and dish off after boiled.
Bienenstich Cake / German Bee Sting Cake
Thursday, October 23, 2008Originally a German yeast cake that is also known as Bee Sting Cake, which is traditionally filled with vanilla pastry cream and topped with honey-glazed sliced almonds. The cake is called "bee sting" as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung.
Dough | Topping&Filling |
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- Combine together flour, dry yeast, and sugar in a mixing bowl. Add in butter, egg and milk to form a dough. Knead the dough until soft and smooth. Put the dough in a lightly greased plastic bag. Tie the bag and let rise for about 1 hour until double in bulk at room temperature.
- Remove the dough from the bag and roll out on a greased 26 or 28 cm springform pan. Cover and let rise one more time until the dough doubles in size. Preheat the oven to 190C/375F. Place the sliced almond evenly on the top of dough, then spread the honey over the almond.
- Bake in the hot oven for about 30 minutes. Remove the form and cool the baked dough on a wire rack. In a deep bowl whisk the cold milk and cream powder together until smooth. Split the dough into two layers. Spread the cream filling over the bottom layer and top with the almond layer.
Marinated Duck Breast In Sweet Chilli Sauce
Tuesday, October 21, 2008Ingredients | Marinade |
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- Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
- Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.
- Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.
Two Toned Matcha Chiffon Cake Roll
Monday, October 20, 2008Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.
The jam roll is fun to make and came out really tender, soft and delicious!
Egg Yolk Batter | Meringue | Other Ingredients |
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- Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
- Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
- Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder into the half cake batter and fold until well-combined. Make sure no white streaks remain.
- Place two batters
angiesrecipes into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and green, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a baking paper, or clean kitchen towel. Carefully peel off the baking paper and spread jams to within 1 inch of edges. Starting from narrow end, roll up the cake. Chill for about 1 hour and slice.
Hazelnut Sandwich Cookies
Saturday, October 18, 2008Cookie Dough | Filling |
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- Preheat the oven to 150C/300F. Sprinkle 100 grams of ground hazelnuts on a baking paper. Beat the egg whites until foamy and gradually add powdered sugar and vanilla sugar. Continue to beat until stiff. Fold in 300 grams of ground hazelnuts in two or three additions. Turn the cookie dough on the prepared baking paper and shape the dough with hands into a 3 mm thick rectangle.
- Using a 4 cm diameter round cookie cutter cut out the cookies and place them on a greased lined baking trays. Bake for 20 minutes and remove cookies from the tray to a cooling rack.
- Melt the cocos fat and cool briefly. Combine and sift the powdered sugar and cacao powder into a mixing bowl. Drop in the extract. Slowly stir in melted cocos fat and egg. Coat evenly onto the bottoms of half the cookies with the smooth dark chocolate cream. Flip the remaining cookies on top of the filling and lightly press to form sandwiches.
- Place coarsely chopped chocolate in a bowl and set it over a pot of hot water. Melt the chocolate, stirring until smooth. Spread the tops of the sandwiches with melted white chocolate and decorate each with a roasted hazelnut.